This meatloaf uses a blend of ground beef and mild Italian sausage, which means the sausage does a lot of the seasoning work for you and keeps the loaf moist without any tricks. A sautéed base of onion, celery, and garlic goes into the mix before baking, and a two-temperature bake gives you a properly browned crust. It works on a weeknight and holds up just as well when you need to feed a crowd.
Before you start
The vegetable sauté is not optional. Raw onion and celery release water as they bake, which can make the loaf dense and wet in the middle. Cooking them down first — until the onion is soft and translucent — removes that moisture before it causes problems, and the butter adds a little richness to the base. Let the mixture cool for at least 5 minutes before it goes into the meat, otherwise it starts cooking the eggs and sausage prematurely. The second thing that matters is the two-stage bake: the lower temperature at 350°F (175°C) sets the interior gently, and the final blast at 400°F (205°C) with the foil off is what gives you the caramelised top. Pull the loaf when an instant-read thermometer reads 160°F (71°C) at the centre — this is especially important because the recipe contains pork sausage, and colour alone is not a reliable indicator of doneness. Rest it for 10 minutes before slicing; skipping this step is the main reason meatloaf falls apart on the plate.
About the ingredients
- Ground beef fat ratio: Use 80/20 (chuck). Leaner beef dries out during the long bake, and the sausage alone won’t compensate. 85/15 is workable; 90/10 is not recommended here.
- Mild Italian sausage: Remove it from the casings if you’re buying links. Hot Italian sausage works if your household likes heat, but it will change the flavour profile noticeably.
- All-purpose seasoning: This should be a blend that includes salt, pepper, garlic, and onion — something like Lawry’s Seasoned Salt or a similar all-in-one blend. Avoid anything that is primarily one spice.
- Breadcrumbs: Standard plain breadcrumbs work fine. For a gluten-free loaf, use certified gluten-free breadcrumbs or almond flour in the same quantity — almond flour produces a slightly denser slice but holds together well.
- Cooking spray or neutral oil: You’ll need this to grease the loaf pan; it is not listed in the ingredient section of the recipe card but is required. Skip the garnish — not worth the extra dish.
What can go wrong
- The loaf cracks down the middle: A deep crack usually means the meat was packed too tightly into the pan. Press it in firmly but don’t compress it. A shallow crack is normal and doesn’t affect the result.
- The glaze burns before the loaf is done: If the top is darkening too fast during the high-heat phase, tent the foil back over loosely and add 5 minutes to the bake time. Check the internal temperature rather than the colour.
- The loaf is swimming in liquid in the pan: This happens when the vegetables weren’t cooked long enough, or when the sausage had a high water content. Use a baster or spoon to remove excess liquid halfway through baking, and make sure the pan isn’t too large — a 9×5 inch (23×13 cm) loaf pan is the right size here.
- The slices fall apart: Two causes: the loaf wasn’t rested after baking, or the egg-to-meat ratio was off because someone scaled the recipe without adjusting the eggs. Rest a full 10 minutes minimum, and if you’re doubling the recipe, use a second loaf pan rather than one larger vessel.
- The centre is still pink after the correct bake time: Oven temperatures vary. Trust the thermometer over the timer — 160°F (71°C) at the thickest point is your target, not the clock.
Best Meatloaf Ever
Equipment
- cooking spray or oil for greasing the pan
Ingredients
- 4 tablespoons unsalted butter 1/2 stick
- ¾ cup onion chopped (about 1 medium onion)
- ½ cup celery chopped (about 2 stalks)
- 2 tablespoons all-purpose seasoning such as Tony Chachere's, Lawry's, or your preferred blend
- 2 tablespoons garlic minced (about 6 cloves)
- ½ cup ketchup
- 1 pound ground beef 80/20 recommended
- 1 pound mild Italian sausage casings removed if using links
- 2 large eggs beaten
- 1 cup gluten-free breadcrumbs or ½ cup almond flour
Instructions
- Heat oven to 350°F / 175°C (180°C fan-forced).
- Melt butter in a saucepan on medium heat. Add onion, celery, seasoning, and garlic. Sauté until combined and onions are translucent.
- Stir in ketchup and cook for 2 minutes, remove from heat, and cool until able to handle.
- Add ground beef, Italian sausage, breadcrumbs, beaten eggs, and cooled mixture. Mix with damp hands until well combined.
- Transfer the meat mixture into a greased 9x5-inch (23x13cm) loaf pan. Cover tightly with aluminium foil and bake for 25 minutes at 350°F / 175°C.
- Increase oven temperature to 400°F / 200°C (205°C fan-forced) and continue to bake for 25–30 minutes, or until an instant-read thermometer inserted into the centre reads 160°F / 71°C.
- Remove the foil for the last 15 minutes of baking to allow the top to brown and develop a light crust.
- Let the meatloaf rest in the pan for 10-15 minutes before slicing.
Nutrition
FAQ
Can I assemble this meatloaf the night before?
Yes — this is one of the better make-ahead meatloaf recipes for exactly that reason. Mix and shape the loaf, cover the pan tightly with plastic wrap, and refrigerate overnight. Take it out 20 minutes before baking so it isn’t stone cold going into the oven, which would throw off the cook time.
Can I freeze meatloaf, and when — before or after baking?
Both work, but baked and sliced freezes more conveniently. Cool the loaf completely, slice it, and freeze the slices individually on a tray before transferring to a bag — that way you can pull out exactly what you need. Reheat slices covered in a 325°F (165°C) oven for about 20 minutes, or microwave with a damp paper towel over the top.
Do I have to use a loaf pan, or can I free-form it on a baking sheet?
A 9×5 inch (23×13 cm) loaf pan is strongly recommended for this recipe. Free-forming on a sheet pan spreads the fat differently and can dry out the edges before the centre is done, especially with a two-meat blend that has more fat than an all-beef loaf.
Can I use all ground beef instead of the sausage blend?
You can, but the result will be noticeably less flavourful and slightly drier. If you go all-beef, use 80/20 chuck and add an extra half teaspoon of fennel seed and a pinch of red pepper flakes to approximate some of what the Italian sausage brings.
How do I know when the meatloaf is actually done?
Use an instant-read thermometer inserted into the thickest part of the centre — you’re looking for 160°F (71°C). This matters more than usual here because the recipe contains pork sausage, and a pink centre in a pork-containing loaf is not safe to serve even if the outside looks done.
How long does leftover meatloaf keep, and what’s the best way to reheat it?
Stored in an airtight container in the fridge, it keeps well for up to 4 days. Reheating slices in a covered skillet with a splash of water over medium-low heat keeps them moist better than the microwave, though the microwave works fine if you cover the slice with a damp paper towel.
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