This Classic Meatloaf Recipe is one the whole family will enjoy. With a sweet, tangy sauce on top, this dinner recipe is comfort food at its finest when paired with a side of creamy mashed potatoes or used for a sandwich.
A great meatloaf recipe like this one can be the star of the show for your weekday dinner. And THIS meatloaf is simply the best classic meatloaf recipe.
Maybe I’m biased because I really like my cooking lately, or it’s the fact that I’ve been deprived of a good meatloaf recipe all my life. One of the things I like about eating this is that you can customize this meatloaf with different ingredients to give it lots of flavor!
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My family absolutely loves this recipe now and I make it quite often. Kurt loves making leftover meatloaf sandwiches with it, too! It’s our go-to recipe for a satisfying, tasty meal.
Ingredients for this Easy Meatloaf
Here’s what you need to make this traditional meatloaf recipe:
- Ground pork, veal, and beef: My local grocery store carries a “meatloaf mix” with this combination of meats that weighs about 1 ½ pounds. If you can’t find that, you can use about 8 ounces of each type of ground meat, or just use all beef.
- Chili sauce
- All-purpose flour
- Lipton Onion Soup Mix, dry
- One carrot
- Minced garlic
- A1 Steak Sauce
- Ritz Crackers (or you can use bread crumbs)
- Montreal steak seasoning or salt and black pepper
Don’t forget to review the recipe card below for the required amounts and directions!
Meatloaf Sauce or Meatloaf Glaze?
One of the secrets to the best meatloaf I’ve ever eaten is this delicious sauce or glaze on top.
It’s comprised of just three simple ingredients –
- ketchup
- dark brown sugar
- ground mustard
Mix them all together in a small bowl and then spread the glaze all over the top of the loaf before you put it into the oven.
How to Make Meatloaf
I make this loaf free form instead of putting it into a loaf pan because there’s more of a “crust” that way and with a pan, there’s just too much meat for me. Here’s how I like to make meatloaf:
- First, preheat the oven to 400 degrees F. Cover a baking rack in aluminum foil and spray it generously with cooking spray. Place it on a rimmed baking sheet and set aside.
- In a small bowl, mix together chili sauce and flour until smooth.
- Next, combine pork, veal, beef, soup mix, carrots, garlic, steak sauce, Ritz crackers (crushed), seasonings, and chili sauce mixture in a large bowl. Mix all the ingredients until well combined. I like to use my hands to mix it better together.
- Place the meat mixture onto the foil-covered rack and make a loaf shape about 3×11 inches.
- Mix together the glaze ingredients, then use a pastry brush to spread the sauce all over the top of the meatloaf and if you want, down the sides.
- Bake for 50-55 minutes or when a meat thermometer inserted into the loaf registers an internal temperature of 160 degrees.
Helpful Tips
- To prevent the sauce from browning too much or burning, cover the meatloaf loosely with a sheet of tin foil at about the 30-minute mark. I like to crease it in the middle and form a tent. That way the sauce doesn’t stick to it.
- You can also put some toothpicks into the top as well to prevent the foil from touching.
How to Customize Meatloaf
- Use half ground pork and half lean ground beef.
- Use Italian seasoning instead of steak seasoning.
- Use a splash of Worcestershire sauce.
- Add finely chopped green peppers for some extra flavor.
- Use BBQ sauce instead of ketchup in the glaze.
- Mix in a half cup of shredded cheese with the meatloaf mixture for a cheesy twist.
How to Store Leftover Meatloaf
Let the meatloaf cool to room temperature, then transfer it to an airtight container, or wrap it tightly in foil. Store it in the fridge for 2-3 days. I like to reheat individual portions in the microwave or air fryer.
Can you freeze meatloaf?
Yes, you can freeze this meal for later. Once it cools completely to room temperature, wrap it in plastic wrap, and then again in aluminum foil. Place it in a freezer bag and freeze for up to 6 months.
You can also freeze individual slices.
To reheat, thaw it overnight in the fridge, then place it on a prepared baking sheet to reheat in the oven. Cook it at 350 degrees for about 30 minutes or until warmed through.
Can I make meatloaf ahead of time?
Yes, you can make and shape the loaf, then freeze it to bake later. Wrap the loaf in a layer of plastic wrap and aluminum foil, then store it in a freezer bag for up to 6 months. Thaw the meatloaf completely in the fridge before baking it, or bake it from frozen with a longer bake time.
Make sure it reaches 160 degrees internally before serving it!
What should I serve with this Classic Meatloaf recipe?
- Looking for the best side dishes to go along with this easy, delicious dinner? I’ve got you covered.
- You really can’t beat these Vanilla Mashed Potatoes, or these Easy Roasted Smashed Potatoes with CHEESE! Both of them will pair perfectly. As will these Maple Roasted Sweet Potatoes or even a Twice Baked Potato.
- This Loaded Red Bliss Potato Salad will wow your taste buds just as much as the entrée recipe will!
Looking for greens?
This Strawberry Spinach Salad, these Maple Bacon Brussels Sprouts, Roasted Parmesan Broccoli, and Easy Three Bean Salad, have those bases covered, too.
And you can’t forget those Baked Parmesan Zucchini Sticks! They’re one of my all-time favorites.
More Easy Meal Ideas
I love how every week there can be something different for dinner. Or, you can have it every week and not get tired of it. This Dijon Herb Roasted Pork Cranberry Pear Chutney is EXACTLY that.
Everyone wants more time, and I couldn’t agree more. However, when you are crazy busy, let this Slow Cooker Chicken Sandwich help you when dinner isn’t on your mind. The family will love it!
I can’t think of a grilled cheese sandwich the same when this Ultimate Grilled Cheese Roast Beef is the one I want every time.
During my original 365 days of baking, I rated everything I baked on a scale of 1-4 with 1 being “DON’T waste your time or money” and a 4 being “you haven’t LIVED until you’ve made this!”.
Believe it or not, this Tasty Meatloaf earned 3½ rolling pins! This recipe is most definitely a keeper!
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Classic Meatloaf Recipe
Ingredients
- 8 ounces ground pork
- 8 ounces veal
- 8 ounces beef
- 2 tablespoons chili sauce
- 2 tablespoons all-purpose flour
- 1 packet Lipton Onion Soup Mix (not mixed with water)
- 1 large carrot minced
- 1 clove garlic minced
- 2 tablespoons steak sauce
- ½ cup Ritz Crackers crumbled (about 15 crackers)
- 2 teaspoons Montreal Steak Seasoning *SEE NOTE
- 1 ¼ teaspoon salt if not using Montreal Steak Seasoning
- ¼ teaspoon pepper if not using Montreal Steak Seasoning
Glaze
- 3 tablespoons ketchup
- 2 tablespoons dark brown sugar
- 2 teaspoons ground mustard
Instructions
- Combine glaze ingredients in a small bowl and mix together; set aside
- Preheat oven to 400 degrees. Cover a baking rack in tin foil and spray generously with cooking spray. Place in a rimmed baking sheet and set aside.
- In a small bowl, mix chili sauce and flour until smooth.
- In a large bowl, combine pork, veal, beef, chili sauce/flour mixture, the packet of soup mix, carrot, garlic, steak sauce, Ritz Crackers, and Montreal Steak Seasoning, OR salt, and pepper.
- Mix all ingredients together until well combined. (to better mix everything, I used my hands.)
- Place meat mixture onto the foil covered prepared rack and shape into a 3 x 11-inch loaf (of meat).
- Using a pastry brush, spread the glaze over the top and sides of the loaf.
- Bake for 50-55 minutes when a meat thermometer inserted tells you the internal temperature is 160 degrees.
Notes
- I’ve also found a “Meatloaf Mix” in my local grocery store which has a combination of ground pork, veal and beef. It comes in 1 lb. packages, and I use a total of 2 lbs. then slightly increase the ingredients by a teaspoon or tablespoon depending on what’s called for. I also do the following: use only 1 onion soup mix envelope, increase the amount of crackers by 8 or 3/4 cup, use 1 1/2 carrots, and 2 cloves garlic. Then bake as directed.
- I love to use 2 teaspoons of Montreal Steak Seasoning in this recipe because it adds some great additional flavor, and it’s important to omit the salt and pepper called for because it’s already in the seasoning. If you don’t have it, the meatloaf is still delicious without it, and you’ll use the amounts of salt and pepper called for in the recipe.
Nutrition
This recipe was Day 168 of my original 365 Days of Baking. It has been updated in format with pictures most recently on July 31, 2024.
Comments & Reviews
Free formed meatloaf is always SO much tastier!! A friend taught me that trick. 🙂 I haven’t made a meatloaf in years. My husband would be in heaven.
Go for it, Mary! A definite way to win him over.
This looks great! I (and my mother) would love it! 🙂
I make a meatloaf called Not Your Mom’s Meatloaf too. When I have the time I go all out and make it into a meatloaf spiral with layers of spinach and cheese. My whole family will eat it which is a huge win for me.
That sounds good! I definitely check it out.
Looks yummy!
OMG!! Growing up I felt the same way about meatloaf! My mom’s was so dry. She cooked the way my dad liked (meat well well done!). I remember making my first meatloaf (40 years ago) and was surprised at how well I loved it! The best part…….the leftovers for sandwiches!!
Your recipe looks awesome. I will definitely make this the next time I make meatloaf!
Thank you!