Classic Meatloaf

For me, few meals are as homey as meatloaf served with mashed potatoes, gravy, and a green veggie—peas or broccoli are my favorites. Of course there are endless variations on the theme with imaginative cooks using all manner of meats and fillers. This one is simple and unadorned, letting the flavor of the meats—a mixture of beef and pork—shine through. (Traditionally ground veal is also used but I was too cheap to spring for it.) I like to grind my own meat, and the recipe is written that way, but you could equally well use good-quality store-ground meat. This recipe makes 4 pounds of meatloaf which I bake as two 2-pound loaves: one for now and one to freeze for later. Slice the second loaf and freeze the slices individually or in pairs. To use, just thaw and warm in a skillet or on griddle.


  • 2 pounds beef top round or other lean cut
  • 1 pound pork loin, I use the darker bits toward the end of the loin
  • 5 or 6 cloves garlic, minced
  • 2 medium onions, finely chopped
  • 2 cups oatmeal or breadcrumbs
  • 1 Tbsp. ground black pepper
  • 1 Tbsp. salt
  • 3 eggs
  • Oil to lube the loaf pans


Preheat the oven to 350° (325° for convection).

Grind the beef and pork together into a large bowl then mix to distribute both meats evenly. Add the rest of the ingredients and mix thoroughly with your hands or a large spoon.

Lightly oil two loaf pans (or divide the meat into to equal parts and use the same pan twice) and divide the meat between them. Line a sheet pan with parchment paper and turn the loaves out onto it.  

Place in the oven and bake to a temperature of 160°. Remove and allow to rest for a few minutes before serving.


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