old-school classic recipe
The Best old-school classic recipe
There’s something about this recipe that feels like a warm hug for your taste buds. It’s hearty enough to fill you up without being too heavy, and it’s versatile enough to work for everyday meals or special occasions—whether you’re feeding a crowd or just making dinner for the family. Plus, it’s got that perfect balance of flavors that makes it feel indulgent but still wholesome. I love that it’s a dish that doesn’t require fancy ingredients or a lot of prep work, which is why it’s always there when I need something quick and satisfying. My family loves it because it’s always delicious, and it’s something we can all enjoy together.
Classic Homemade Meatloaf with Homemade Sauce
A nostalgic, comforting meatloaf recipe featuring tender beef and pork, wrapped in a rich tomato sauce. Perfect for family dinners or holiday gatherings.
🥘Ingredients
- 2 lbs ground beef (80/20 blend)
- 1 lb ground pork
- 1 cup breadcrumbs
- 1 egg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ cup ketchup
- 1 cup tomato sauce
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 2 cloves garlic, minced
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, salt, pepper, garlic powder, onion powder, and ketchup. Mix until evenly coated. -
2
Shape the mixture into a loaf in a greased loaf pan. Press down gently to ensure even thickness. -
3
Preheat sauce ingredients in a saucepan over medium heat. Simmer for 10 minutes until slightly thickened. Stir in minced garlic and oregano, then reduce heat to low. -
4
Pour sauce over the meatloaf and bake for 50–55 minutes, or until the internal temperature reaches 160°F. Let rest for 10 minutes before slicing.
🔧Equipment
- Mixing bowls
- Meat grinder (or food processor)
- Loaf pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Meatloaf with Homemade Sauce Works
❓ Frequently Asked Questions About Meatloaf with Sauce
1. What is the best way to store homemade cornbread batter before baking?
Store the batter in an airtight container in the refrigerator for up to 24 hours. If you’re prepping ahead, let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
2. Can I make this recipe without a skillet, and if so, what’s the best alternative?
Yes! Use a heavy oven-safe casserole dish or baking sheet lined with parchment paper. Bake at the same temperature and watch closely to avoid overbrowning the edges.
3. Why does my cornbread turn out dense instead of light and fluffy?
Overmixing the batter or baking it too quickly can make it dense. Gently fold the ingredients together—just until combined—and bake at a moderate temperature (around 375°F) until golden and firm to the touch.
4. Is this recipe suitable for gluten-free diets?
Traditional cornbread is not gluten-free, but you can substitute the cornmeal with a gluten-free cornmeal blend or almond flour for a lighter texture. Always check labels for hidden gluten.
