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If you are looking for a Traditional Meatloaf Recipe that turns out moist, flavorful, and comforting every single time, this is the recipe I keep coming back to. It has everything I want in a classic meatloaf. It is tender, packed with flavor, topped with ketchup, and made with simple ingredients I usually already have in my kitchen. This is one of those dependable family dinners that always feels cozy and satisfying.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Such a family classic! This is now one of my favorite meatloaf recipes, and can’t wait to make again!” – Caitlyn
“Delicious, you need to try this recipe!” – Sue
“Love this meatloaf. Unusual and so delicious with all the veggies! A reason to start making meatloaf again.” – Marilyn
Why I Love This Meatloaf
I love this recipe because it completely changed the way I think about meatloaf. For a long time, meatloaf just was not something I got excited about, but this one is different. It is hearty, rich, and incredibly moist, with finely chopped vegetables mixed in for extra flavor and texture. It is very similar to the meatloaf they serve at the restaurant Claim Jumper, but I like this version even better. I get to make it at home exactly the way my family likes it. Once I started making it this way, it quickly became one of those recipes I knew I could count on.
I usually serve this meatloaf with homemade mashed potatoes, a green salad, or a simple vegetable like green beans, broccoli, or roasted asparagus. If I want to lean into the comfort food side of things, I will add mac and cheese or baked potatoes. It is one of those main dishes that goes with just about everything.
🩷 Erica
Why This Recipe Works
There are a few things that make this Traditional Meatloaf Recipe especially good.
- A mix of beef and pork gives it a richer flavor than using beef alone
- Milk, eggs, breadcrumbs, and flour help create a tender texture that still holds together well
- Sautéed vegetables add extra moisture and flavor without making the loaf chunky
- Ketchup in the meatloaf and on top gives it that classic sweet and savory finish
- A short resting time before slicing helps keep the juices in and makes serving easier
Ingredients You’ll Need
- Ground meat: Semi-lean ground beef and semi-lean ground pork give this meatloaf the best balance of flavor, tenderness, and moisture.
- Breadcrumbs and flour: Italian seasoned breadcrumbs add flavor while the flour helps absorb moisture and hold everything together.
- Vegetable oil: I use a little oil to sauté the vegetables before adding them to the meat mixture.
- Onion, garlic, red bell pepper, and carrot: These finely chopped vegetables add moisture, flavor, and a little sweetness to the loaf.
- Eggs and whole milk: These help bind the meatloaf together and keep it soft and tender.
- Seasonings: Salt, pepper, garlic powder, and onion powder keep the flavor classic and balanced.
- Ketchup: Ketchup goes into the mixture and on top for that traditional meatloaf flavor everyone expects.
Ingredient Additions and Substitutions
- Ground turkey or veal can work in place of one of the meats, but I think beef and pork give the best flavor
- Gluten-free breadcrumbs or crushed gluten-free crackers can be used for making a gluten-free version
- Chicken broth or stock can be used in place of milk if that is what you have on hand
- Celery can be used in place of onion for a slightly different flavor
- Fresh parsley or thyme can be added if you want a little more herby flavor
- Worcestershire sauce is a great addition if you want a deeper savory flavor
- Crushed crackers or croutons can be used in place of breadcrumbs
- BBQ sauce can be used on top if you are making a smoked version
- Oats are sometimes used in meatloaf, but I prefer breadcrumbs or crackers for the best texture
How to Make Meatloaf
- Prep the oven and meat mixture
Preheat the oven to 350 degrees F. In a large bowl, combine the ground beef, ground pork, breadcrumbs, and flour.
- Cook the vegetables
Heat the vegetable oil in a skillet over medium heat. Add the onion, garlic, red bell pepper, and grated carrot. Cook until the onion is soft and translucent.
- Mix the wet ingredients
In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and about half of the ketchup.
- Combine everything
Add the sautéed vegetables and wet ingredients to the meat mixture. Mix just until everything is combined. Do not overmix. Press the meat mixture into a loaf pan.
- Bake
Bake for 30 minutes. Remove from the oven and spread the remaining ketchup over the top.
- Finish baking and rest
Return the meatloaf to the oven and bake for about 45 minutes more, or until the internal temperature reaches 160 degrees F. Let it rest for 10 minutes before slicing and serving.
Smoking Meatloaf
If I want to change things up, smoking this Traditional Meatloaf Recipe is such a delicious option. It adds an extra layer of flavor and gives the meatloaf a rich, savory taste while still keeping that classic comfort food feel.
When I smoke meatloaf, I like to shape it free-form instead of baking it in a loaf pan. That way the smoke can surround the whole loaf and give it better flavor all the way around. Since this mixture is pretty moist, I usually shape it carefully and place it on parchment or a grill-safe pan so it is easier to transfer.
Here are my best tips for smoking meatloaf:
- Preheat the smoker to 250 to 275 degrees F so it cooks low and evenly
- Shape the loaf firmly so it holds together well during smoking
- Skip the loaf pan if possible so the outside gets more smoky flavor
- Add the ketchup topping partway through cooking so it does not darken too quickly
- Smoke until the center reaches 160 degrees F using a meat thermometer
- Let it rest for 10 minutes before slicing so it stays juicy and holds together better
For wood, I like using hickory, apple, or cherry because they add great flavor without overpowering the meatloaf.
Recipe Tips
- Do not over-mix or the meatloaf can turn out dense and tough
- Chop the vegetables finely and evenly so they cook evenly and blend into the loaf better
- Sauté the vegetables first for the best flavor and texture
- Use semi-lean meat so the meatloaf stays moist without becoming greasy
- Check the internal temperature with a meat thermometer so you know exactly when it is done
- Let the meatloaf rest before slicing so it stays juicy and holds together better
- If you want a thicker topping, reserve a little extra ketchup to spread over the top before serving
- Line your pan with parchment paper or use cooking spray to make it easier to get it out of the pan once it is fully cooked.
- Keep the ketchup! We have had readers omit the ketchup from this recipe but it has turned out dry. Ketchup is sweet and when baked it can turn into a gorgeous glaze.
- Let the meatloaf rest for about five to seven minutes before slicing, this allows all the juices to redistribute after cooking.
Frequently Asked Questions
Using meat with enough fat, plus eggs, milk, breadcrumbs, and ketchup, all help keep meatloaf moist. The sautéed vegetables in this recipe also add extra moisture.
Eggs and breadcrumbs are the main binders, and the flour helps too. Letting the meatloaf rest before slicing also makes a big difference.
I bake it uncovered. If the top starts browning too quickly, you can loosely tent it with foil during part of the baking time.
The best way is to use an instant-read thermometer and check that the center reaches 160 degrees F.
Yes, absolutely. That is how I usually make it, and it gives it that classic meatloaf shape.
Yes, you can divide the mixture into smaller loaves or muffin tins. Just reduce the cook time and still cook them until the center reaches 160 degrees F.
Crushed crackers, croutons, or gluten-free breadcrumbs all work well in this recipe.
Make Ahead and Storage
Make Ahead – This is a great make-ahead meal. I can assemble the meatloaf ahead of time, cover it tightly, and refrigerate it for up to 1 to 2 days before baking.
Storage – Leftover meatloaf should be stored in an airtight container in the refrigerator and is best enjoyed within 5 days. It also freezes really well, either before baking or after cooking.
Re-Heating – To reheat, I usually warm slices in the microwave or oven. If it seems a little dry, I like to add a little extra ketchup on top before reheating.
What to Serve with Meatloaf
This meatloaf goes great with just a baked potato and a simple green salad, or with any of these delicious side dishes!
- Loaded Mashed Potatoes
- Sweet Sauteed Asparagus
- Parmesan Crusted Potatoes
- Oven Roasted Vegetables
- Twice Baked Potatoes
- Roasted Potatoes and Brussels sprouts
- Smashed Potatoes
- Oven Roasted Green Beans
If you are looking for a Traditional Meatloaf Recipe that is moist, flavorful, and made with simple ingredients, this is the one I always come back to. I love that it feels classic and comforting, but still has those little extras like sautéed vegetables and a ketchup topping that make it really memorable.
If you make this recipe, I would love for you to come back and leave a comment and a star rating. It is always so helpful to hear how it turned out for you and what you served with it. 💛
Best Meatloaf Recipe
Video
Ingredients
- 1 pound ground beef, (semi-lean)
- 1 pound ground pork, (semi-lean)
- 1 cup breadcrumbs, Italian seasoned
- 1/2 cup flour
- 2 teaspoons vegetable oil
- 2/3 cup onion, chopped fine
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, chopped fine
- 1 carrot, grated
- 2 eggs, beaten
- 1 cup whole milk
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 cup ketchup, divided
Instructions
- Preheat oven to 350 degrees. Place ground beef and pork in a large bowl. Stir breadcrumbs and flour into the meat. Set aside.
- Heat oil in a frying pan on the stove over medium heat. Add onion, garlic, red pepper, and carrot. Sauté until onions are translucent.
- In a medium-sized bowl, whisk eggs with milk, salt, pepper, garlic powder, and onion powder.
- Stir the whisked egg mixture, the sautéed veggies, and ½ cup ketchup into the meat. It will be thick, so use a strong wooden spoon or your hands to mix it all in (Tip:Use kitchen gloves to keep your hands clean!). Press the seasoned meat into a loaf pan, as pictured.
- Bake for 30 minutes. Remove from oven and spread ¼ cup ketchup over the top of the loaf. Bake an additional 45 minutes or until internal temp reaches 160-degrees.
- Allow to rest for 5 minutes, then slice and serve!
Equipment
- Loaf pan
Notes
- Use semi-lean beef and pork for the best flavor and texture
- Do not overmix or the meatloaf can turn out tough
- Finely chop the vegetables so they cook evenly and blend into the meatloaf
- Sautéing the vegetables first adds better flavor and keeps the texture tender
- Bake until the center reaches 160 degrees F
- Let the meatloaf rest for 10 minutes before slicing
- Ketchup is important for both flavor and moisture in this recipe
- You can make it ahead and refrigerate it for up to 2 days before baking
- It can be frozen before or after baking
- To smoke the meatloaf, shape it free-form, smoke at 250 to 275 degrees F, and cook until the center reaches 160 degrees F
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The best
I have been married for 47 years, my husband loves meatloaf, but has never Liked any that I have tried to make. I found this one and made it for a Friday night dinner with our daughter and family. They all fav ed over it and said it was the best meatloaf ever. Thanks I will make this again!
*raved over it
I learned over 50 years ago, that when using a glass or corning wear pan to decrease the temperature of the oven by 25 degrees.
Oh! That is very good to know! Thank you for sharing!
Couple things….does tomato paste substitute for ketchup, one less thing to buy if so. Also if I’m using a glass pyrex loaf pan does the cooking time/temp differ? The recipe doesnt specify the pan material type. Thanks
Hi Courtney- the loaf pan shouldn’t make a huge difference. If you are using glass, maybe you want to raise the heat a little but just so you can get those nice cooked edges. Tomato paste isn’t the best substitute– it is a bit thicker than ketchup and not as sweet. If you add some brown sugar to it and mix it with tomato sauce you might be able to pull it off though! Hope this helps!
Family loved it. I found it a bit too sweet. I grew up with tomato sauce used on meatloaf. Maybe I’ll try it next time or a combination
I’ve made this several times and my family loves it!! Thank you for the best meat loaf recipe!
Thank you, Sherissa! I’m so glad you like it. It is the only meatloaf recipe I make now. My family loves it too.
I made this last Sunday and it was a hit with the family. They liked it so much I am making it again this Sunday. Thanks for the recipe, it will now be my go to recipe for meatloaf.
So glad you liked it! 😀
i wish to try this recipe but need the grade of beef you use and do you have to use pork…most people just say ground beef and never say the grade of beef and that does make a difference ..thank you.
You can use any grade beef, the more fat (like 80%) will just be more moist. Typically I like to use 90% or higher
I had your meatloaf today. It was delicious! I want to try and make it. What is those green flakes @.
It is just parsley for garnish. Hope this helps!
My 10 year old loves this, and could eat half the load by himself if I let him. On days when it’s going to be packed with activities, I mix the meatloaf up and plop it in the crockpot on low. I just put the ketchup on at the beginning, which keeps it moist, and it’s ready when we are! It takes about 8 hours or so.
Great idea! Thank you for sharing!
Add some celery and chopped mushrooms too. More veggies make it a better meat option.
Thank you for the ideas!
Are you suppose to put ketchup in the mixture as well as on top?
Yes, that is correct.
Recipe says to “Add egg and milk mixture, sauteed veggies, ketchup and mix it up with your hands. Press the mixture into a meatloaf pan or a large loaf pan. Bake for 30 minutes, then spread ketchup over the top of the loaf. Ketchup “in” mixture or “on” mixture?
Thank you for pointing that out! I just adjusted it on the recipe. You mix ketchup in the meatloaf and spread additional ketchup on top after it bakes for 30 minutes.
Do you think I can freeze it to use later.
Yes, this will freeze well. I use a heavy duty freezer bag or wrap it in plastic wrap, then in foil. Thank you for asking!
I stopped making meatloaf because it crumbled when I tried to slice it … seems like any recipe I tried did the same thing. Before I try this, does it slice well?
It does slice very well. The breadcrumbs and the eggs in the recipe act as a binder and keep the meat from falling apart. I always let it sit for about 5 minutes before slicing as well.
My mom has made meatloaf this way for as long as I can remember, and I learned from her. We don’t use any flour, so I’m curious why the flour…. and what does it do for the meatloaf?
Flour or oatmeal is used in meatloaf recipes as a binder and an extender. The flour and/or oatmeal also absorb excess liquid as the meat cooks. Thanks for asking!
Haven’t tried this recipe yet, but I’ve always used 1 egg for the binder. I’ve always made Jimmy Dean meatloaf, hubby loves it. Will try this one next time!!!
Made it for dinner and it was delish!!!!! Thanks!
I’m so happy you liked the recipe!
OK, so last night was the third time I’ve made meat loaf for my husband. (We’ve only been married for 3 years so it’s not that big of a deal). He is so picky about it (but LOVES it when it’s good) and both pervious times i’ve made meatloaf, with a different recipe, he hated it. It was so sad. Well I stumbled upon this and you wrote “I’m not even a huge fan of meatloaf, but this is DELICIOUS!” That caught me right there! He LOVES meatloaf, but i’ve never found a good recipe.
RESULTS from last night:
HE LOVED IT!!!! And I LOVED it! It was seriously the BEST meatloaf we’ve EVER EVER had! The only thing I did differently was I took out the pork (I didn’t have any) and I used sausage instead. It was seriously so good. Thank you thank you thank you for posting this! I seriously LOVe your site and I have your book. (PS you should make another recipe book!!)
Thank you, Kristina! This meat loaf has always been a hit with my family too. I’m so glad it passed the test at your house. It’s great to hear you are enjoying our site and our cookbook!
just tried this rand it was SOOOO GOOD!! Def a keeper!
Emily – I’m so happy you liked it! My kids love this meatloaf and I make it all the time.
I’m not the biggest fan of meatloaf but this looks super delicious <333
I SHOULD HAVE BEEN MORE CLEAR. I HIGHLIGHTED THE RECIPE FIRST THEN COPIED WENT TO MY MIRCO-SOFT WORD THEN PASTED. THEN I
COPIED IT. I HOPE THIS HELPS YOUI OUT.
How can I print this off? Is there a “print” notation somewhere on the recipe? Thanks!
If you hit the share button you will see print is one of the options!!!
left click highlite from beginning to end right click next then u get the “print” option in the menu
I love your recipe for meatloaf except for the catsup. I hate ketchup
I use tomato juice in mine or V8 . I will try your recipe but w/o catsup.
Loved your recipe as is.
Only thing, I added additional ketchup. (It’s the best part of AMY recipe or meal. I even have 2 copy cat recipes that call for V-8, but after trying them I decided it was a shame to waste all those ingredients. Switched it out with ketchup and it made the angels sing.
Glad you too the time to compare and combine the recipes to come up with this. I’ve made it for family, church, friends/funerals and guests.
This is nothing like claim Jumpers meat loaf. Sorry. Not even close. Probably good but not Claim Jumpers.