Homestyle Beef and Sausage Meatloaf With Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 8 thick slices)
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (includes 10 minutes resting)

Quick Ingredients

• 1 lb (454 g) ground beef (80/20 preferred)
• 1 lb (454 g) mild breakfast sausage (bulk or casings removed)
• 1 cup (100 g) plain breadcrumbs
• 1/2 cup (120 ml) milk
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme (optional)
• Topping: 3/4 cup (180 g) ketchup + 2 tbsp (25 g) brown sugar + 1 tbsp (15 ml) apple cider vinegar + 1 tsp Dijon mustard

Do This

• 1. Heat oven to 375°F (190°C). Line a rimmed baking sheet with foil or parchment.
• 2. Soften onion in a skillet 5 minutes; cool slightly. Mix breadcrumbs + milk 2 minutes.
• 3. Gently mix beef, sausage, eggs, onion, garlic, Worcestershire, seasonings, and breadcrumb mixture.
• 4. Shape into a loaf (about 9 x 5 inches) on the sheet; bake 40 minutes.
• 5. Stir topping; spread over loaf. Bake 20 minutes more, to 160°F (71°C) internal.
• 6. Rest 10 minutes, slice thick, and serve with extra ketchup topping if you like.

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Why You’ll Love This Recipe

• Extra flavor from two meats: Ground beef brings hearty beefiness, while mild breakfast sausage adds savory seasoning and richness.
• Moist, tender slices: Breadcrumbs, eggs, and a quick milk soak help the loaf stay juicy instead of crumbly or dry.
• Classic ketchup topping, upgraded: A sweet-tangy glaze bakes into a glossy, caramelized finish.
• Great for leftovers: Slices reheat beautifully for easy dinners and next-day sandwiches.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves
• Dairy: 2 large eggs, milk
• Meat: 1 lb ground beef, 1 lb mild breakfast sausage
• Pantry: plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, dried thyme (optional)

Full Ingredients

Meatloaf

• 1 lb (454 g) ground beef (80/20 preferred for best moisture)
• 1 lb (454 g) mild breakfast sausage (bulk, or casings removed)
• 1 cup (100 g) plain breadcrumbs
• 1/2 cup (120 ml) milk
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme (optional, but very nice with sausage)

Ketchup Topping (Glaze)

• 3/4 cup (180 g) ketchup
• 2 tbsp (25 g) packed light brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp black pepper

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Position a rack in the center of the oven and preheat to 375°F (190°C). Line a rimmed baking sheet with foil or parchment for easy cleanup. (A baking sheet allows more caramelized edges than a loaf pan.)

If you prefer using a loaf pan, choose a 9 x 5-inch pan and lightly grease it. Note that loaf pans can trap more grease around the meatloaf; you can carefully drain some off halfway through baking if desired.

Step 2: Soften the onion and make the breadcrumb mixture

In a small skillet over medium heat, cook the diced onion for about 5 minutes, stirring occasionally, until softened and lightly translucent. Remove from heat and let it cool for a few minutes so it doesn’t start cooking the eggs in the next step.

In a large bowl, stir together the breadcrumbs and milk. Let stand for 2 minutes to absorb. This quick soak (often called a panade) helps keep the meatloaf tender and moist.

Step 3: Mix the meatloaf gently (don’t overwork it)

To the breadcrumb-and-milk mixture, add the ground beef, breakfast sausage, eggs, softened onion, garlic, Worcestershire, salt, pepper, and dried thyme (if using).

Mix with clean hands or a fork just until everything is evenly combined. Stop as soon as it looks uniform. Overmixing can make meatloaf dense and tough.

Step 4: Shape the loaf and start baking

Turn the mixture onto the prepared baking sheet and shape into a compact loaf about 9 inches long and 5 inches wide (roughly 2 to 2 1/2 inches tall). Smoothing the surface helps the topping spread evenly.

Bake for 40 minutes at 375°F (190°C).

Step 5: Make the ketchup topping and glaze the meatloaf

While the meatloaf bakes, stir together the ketchup, brown sugar, apple cider vinegar, Dijon mustard, and black pepper in a small bowl until smooth.

After the initial 40 minutes of baking, remove the meatloaf from the oven and spread the glaze evenly over the top (and a little down the sides if you like). Return to the oven.

Step 6: Finish baking to the correct temperature

Bake for another 20 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

If you want a deeper caramelized top, you can broil for 1 to 2 minutes at the end, watching closely so the ketchup glaze doesn’t burn.

Step 7: Rest, slice, and serve

Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Resting helps the juices redistribute so the slices hold together better.

Slice into thick portions and serve warm. This is especially good with mashed potatoes, roasted green beans, or a simple salad.

Pro Tips

• Use an instant-read thermometer: Meatloaf is best when cooked to temperature. Pull it at 160°F (71°C) in the center.
• Choose 80/20 beef: The sausage adds fat, but 80/20 beef keeps the texture richer and less dry than very lean beef.
• Mix lightly: Once it’s combined, stop mixing. Overworking the meat makes it tight and springy instead of tender.
• Free-form loaf = better glaze: Baking on a sheet pan allows the ketchup topping to reduce and caramelize all around the loaf.
• Cool the onions slightly: Hot onions can start setting the eggs early and make mixing uneven.

Variations

• BBQ-style glaze: Replace 1/4 cup (60 g) of the ketchup with 1/4 cup (60 g) barbecue sauce for a smoky-sweet finish.
• Cheddar-stuffed: Press half the meat mixture into shape, add 1 cup (110 g) shredded cheddar in a line down the center, then cover with remaining mixture and seal before baking.
• Italian-leaning: Use Italian breadcrumbs and add 1 tsp dried oregano; keep the ketchup glaze or swap the glaze for 1/2 cup (120 g) marinara on top.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Reheat slices gently (microwave in short bursts or covered in a 325°F oven) to avoid drying out.

Freeze: Wrap tightly and freeze cooked slices or a whole cooked loaf for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-ahead: You can mix and shape the meatloaf up to 24 hours ahead. Cover and refrigerate. Let it sit at room temperature for 20 minutes before baking, then bake as directed. (You may need an extra 5–10 minutes if it goes into the oven very cold.)

Nutrition (per serving)

Approximate (based on 8 servings): Calories: 420; Protein: 27 g; Fat: 25 g; Carbohydrates: 20 g; Fiber: 1 g; Sugars: 8 g; Sodium: 780 mg.