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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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Delicious, flavorable and moist! I would definitely make this again.
so glad you liked it!
This sounds awesome. Will make it next week.
We love this recipe! What modifications would you suggest for making these mini muffin-size meatloafs? I’d love to cook/freeze some for my kids in their portion size.
We haven’t tried that so I am not sure! Let us know how it goes if you try it!
I have always used oats and very much not so. And it makes tastier than breadcrumbs or croutons.
I used to detest my mom’s meatloaf because she used oats but it could have been that she used too much to stretch it. Texture had that… I don’t know, kinda slimy oatmeal feeling and very tasteless. Another problem is she couldn’t eat onion so who knows what the problem really was. I tend to substitute Ritz or townhouse crackers for breading in meatloaf. Tasty! One day I might get brave and try oats. I’m sure it’s a healthy choice!
Sounds really good. I use bar b q sauce instead of ketchup..nice change.
Delicious, you need to try this recipe!
My recipe is simalar. But I cut a piece of waxed paper 14″ long. I spread the meat mixture out about 1/2 inch thick the length of my baking pan. Then I put sliced Swiss cheese on the mixture. Sometimes I also put sliced sandwich ham over that.
Then I roll it up like a jellyroll.
Put it in the pan a d bake it.
When sliced you’ll have meatloaf with a swirl of cheese or cheese and ham.
Enjoy.
I use ketchup but I mix it with brown sugar.
Makes a bit of a sweet glaze that goes perfect with your meatloaf…
Love this meatloaf. Unusual and so delicious with all the veggies! A reason to start making meatloaf again.
This would make a lovely dinner! I love how you use both ground beef and pork. Look delicious!
I love how you have explained this recipe with picture tutorials. Easy to follow.
At the beginning of the video what is the second powdery stuff? It says breadcrumbs then she adds another bowl of something different with no title
Thanks for catching that! We think that might have been an error by our video creator, and we are looking into it. Our recipe is only made with the listed ingredients.
1\4 cup flour
Gotta try this one !
Such a family classic! This is now one of my favorite meatloaf recipes, and can’t wait to make again!
I never thought of smoking a meatloaf. Going to try this on the Big Green Egg this weekend!
I tried your advice on smoking this meatloaf. It was so incredibly delicious I can not wait to try it again!
I liked this recipe, very similar to my standard recipe. For gluten free folks, plain potato flakes-NOT potato buds or granules- are a great substitute for the breadcrumbs or crackers. I use Idahoan brand potato flakes. This hint is from Americas Test Kitchen book-How Can It Be Gluten Free.
I also add 2 stalks of finely chopped celery and 1 T Worcestershire sauce.
Best meatloaf for sure! Absolutely delicious!
Such a delicious recipe. Came out perfectly. We usually have trouble with meatloaf falling apart for some reason but this one was great! Delish!
This is pretty much my recipe but I don’t add ketchup to the mix, sometimes I might add a a couple tsps of bbq sauce if I want to go with a bbq flavor, but I always add a couple of tbs of milk and a couple tsps of worcestershire sauce instead of the ketchup to the mix. If someone doesn’t want to add ketchup, the milk and worcestershire will keep it moist as well. I also add a tsp of thyme to the mixture and add a couple tbs of brown sugar to the ketchup on top, it makes a big difference in my opinion. The pepper and carrot finely chopped put the flavor over the top though. Thanks for the great recipes!
Instead of using ketchup, i usually use Worcester sauce i usually add approximately 1/3 of a cup. This replaces the milk also.
Ooh this sounds delicious! Thank you for sharing!