Classic Meatloaf on Simply Recipes

Classic Meatloaf

  • Prep: 20 minutes
  • Cook: 1 hour, 10 minutes
  • Yield: Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.

Many meatloaf recipes call for ground veal or pork in addition to ground beef. You might want to experiment with a third each of beef, pork, and veal. If you don't have access to spicy ground pork or Italian sausage, add a pinch of fennel seeds and a half teaspoon of hot sauce to regular ground pork.


  • 2 Tbsp unsalted butter
  • 1 cup of minced onion
  • 1 celery rib, minced
  • 1 Tbsp minced garlic
  • 1 carrot, minced
  • 1/2 cup of minced green onion, including the onion greens
  • 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 2/3 cup ketchup, divided 1/3 and 1/3
  • 1 1/2 pounds of ground beef (chuck)
  • 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
  • 1 cup fresh bread crumbs
  • 2 large eggs, beaten slightly
  • 1/3 cup minced fresh parsley leaves


1 Preheat oven to 350° F, with a rack in the middle.

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2 In a large, heavy skillet, melt the butter on medium heat until foamy. Add the minced onion, celery, carrot, garlic, and green onions and cook, stirring occasionally, for 5 minutes. Cover the skillet and cook for an additional 5 minutes, until the carrots are tender, stirring occasionally. Add the salt, freshly ground black pepper, Worcestershire sauce, and 1/3 a cup of the ketchup. Cook for 1 more minute. Remove from heat and let cool to the touch.

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3 In a large bowl, use your clean hands to combine the ground beef, spicy ground pork sausage, eggs, breadcrumbs, the cooked vegetables from step 2, and parsley.

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4 Press mixture into a loaf pan with 2-inch high sides, or form the mixture into a free standing loaf and place in a rimmed roasting pan. Cover the loaf with the remaining ketchup.

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5 Bake the meatloaf in a 350°F oven for 1 hour, or until the internal temperature of the meatloaf reaches 155°F. Let rest for 10 minutes. Then gently remove by lifting with a spatula to a serving plate, and slice to serve.

Main Ingredients