Always, moist and flavorful, our old-fashioned meatloaf recipe uses ground beef and pork flavored with onion, celery, and fresh parsley.

Slice of meatloaf on a plate with mashed potatoes and green beans and serving platter of meatloaf in the background.

Despite its mundane reputation, a moist, well-seasoned meatloaf makes a delicious dinner that’s easy to make and always well received. Our old-fashioned recipe is simplicity at its best.

We use a combination of lean ground beef and ground pork to produce a moist, tender texture and add just a few simple ingredients to bring out the natural flavors of the meat.

Slice of meatloaf on a plate with green beans and mashed potatoes.

Old-Fashioned Meatloaf

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Always, moist and flavorful, our old-fashioned meatloaf recipe uses ground beef and pork flavored with onion, celery, and fresh parsley.


  • 1 lb lean ground beef (10% fat)
  • 1 lb ground pork
  • 1 clove garlic, very finely chopped
  • 3 tablespoons onion, finely chopped
  • 3 tablespoons celery, finely chopped
  • 3 tablespoons fresh parsley, finely chopped
  • 1 large egg
  • 1/2 cup milk
  • 2/3 cup unseasoned dry breadcrumbs
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup ketchup
  • 1 teaspoon Worcestershire sauce


  1. Preheat the oven to 350°F.
  2. Place the beef and pork in a large mixing bowl. Add the garlic, onion, celery and parsley, but don't mix with the meat yet.
  3. In a separate bowl, whisk the egg and milk together until blended. Add the breadcrumbs, salt and pepper and stir to combine.
  4. The mixture should blend easily and have a smooth consistency similar to a thick batter. If you feel it's too pasty, add an extra tablespoon or two of milk.
  5. Add the egg mixture to the meat and combine gently with a wooden spoon or spatula. For best results, don't overdo the mixing.
  6. Coat a 9-1/2 x 5-1/2-inch loaf pan with nonstick spray and add the meatloaf mixture, tamping it down gently and smoothing the top.
  7. You can bake your meatloaf in the pan if you like, but we prefer to just use the pan as a mold.
  8. Line a shallow baking pan with heavy-duty aluminum foil and coat it with nonstick spray. Turn the meatloaf onto the pan and, using your hands, firm and smooth it into shape.
  9. Bake for 40 minutes, then remove the meatloaf from the oven to glaze the top.
  10. Combine the ketchup and Worcestershire in a small bowl and brush to cover both the top and sides.
  11. Bake for an additional 15 to 20 minutes, or until the glaze is set and the meatloaf reaches an internal temperature of 155°F. Allow to rest 5 minutes before slicing.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 128mgSodium: 781mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 33g

Note: Nutrition information is estimated and may vary from your actual results.