Grandma’s Best Meatloaf Recipe
This classic meatloaf recipe has been passed down through generations, and for good reason – it’s absolutely perfect. With a tender, juicy interior and that irresistible sweet-tangy glaze, this is the meatloaf that other meatloaves dream of becoming.

What makes this recipe truly special is the perfect balance of seasonings and that incredible caramelized glaze. The combination of beef and sausage creates an incredibly rich flavor, while fresh herbs and carefully chosen spices make every bite memorable.

Ingredients

For the Meatloaf:
- 1 pound lean ground beef
- 1/2 pound seasoned ground sausage
- 1/2 cup dried bread crumbs
- 2 eggs, slightly beaten
- 1/2 cup onion, chopped
- 1/2 cup milk
- 1/2 cup ketchup
- 1 1/2 Tablespoons Worcestershire sauce
- 1 teaspoon dried mustard
- 1 Tablespoon basil
- 1 Tablespoon oregano
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- Optional: 1/4 to 1/3 cup quick cooking oats
For the Glaze:
- 1/2 cup ketchup
- 2 Tablespoons dark brown sugar
- 1/4 teaspoon dried mustard
- 2 teaspoons Worcestershire sauce

Steps

- Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan.
- In a large mixing bowl, combine all meatloaf ingredients. Mix thoroughly but gently with your hands until just combined – don’t overmix or your meatloaf may become tough.
- Transfer the meat mixture to your prepared loaf pan, gently pressing to eliminate air pockets while keeping the mixture loose.
- Bake for 45 minutes.
- While the meatloaf bakes, whisk together all glaze ingredients in a small bowl until smooth.
- After 45 minutes, remove meatloaf from oven and carefully spread glaze over the top.
- Return to oven and bake for an additional 15-20 minutes, or until internal temperature reaches 160°F (71°C).
- Let rest for 5 minutes before slicing to keep the juices from running out.

Smart Swaps
- Use ground turkey for a leaner option (add 2 Tbsp olive oil for moisture)
- Replace breadcrumbs with crushed pork rinds for a low-carb version
- Substitute coconut aminos for Worcestershire sauce to make it soy-free
Make It Diabetes-Friendly
- Replace breadcrumbs with 1/2 cup almond flour (reduces carbs by 22g per serving)
- Use sugar-free ketchup in both meatloaf and glaze (saves 8g carbs per serving)
- Substitute brown sugar with 2 Tbsp monk fruit sweetener (reduces carbs by 24g total)
- Serve with roasted cauliflower instead of traditional potatoes (saves 30g carbs per serving)
Pro Tips
- Let ingredients come to room temperature before mixing
- Use a meat thermometer to ensure perfect doneness
- Line the loaf pan with parchment paper for easy removal
- Let rest a full 5 minutes before cutting to prevent crumbling