Meatloaf is one of those dependable family dinners that earns its place in the regular meal rotation. It’s filling, made from simple ingredients and, perhaps best of all, doesn’t require much hands-on work once it’s in the oven.

This version combines beef mince with sausage meat, which gives the meatloaf plenty of flavour and helps keep it lovely and moist. Worcestershire sauce, beef stock and mixed herbs add to the savoury flavour, while a layer of tomato or BBQ sauce over the top becomes sticky and delicious as it bakes.

I also like that you don’t need a loaf tin to make it. Shaping the mixture into a loaf in a roasting dish allows the outside to brown nicely, and you can easily divide the mixture into two smaller loaves if you’d like to tuck one away in the freezer for another dinner.

Other Recipes You May Like

• My Ultimate Mac n Cheese
• Mini Mince and Cheese Pies
• Easy Corned Beef Hash
• Mexican-Style Tortilla Stack
• Country Chicken Casserole

Love This Recipe?

Our Favourite Meatloaf is one of the recipes you’ll find in my Family Favourite Dinners eBook. The collection is all about the meals we actually enjoy eating at home – hearty, uncomplicated recipes made for feeding a family.

If that’s your kind of cooking too, you can find more everyday dinner ideas in Family Favourite Dinners.

Recipe Card

Ingredients

• 500g beef mince
• 500g sausage meat, skins removed
• 1 large onion, diced
• 1 large carrot, grated, optional
• 1 courgette, grated, optional
• ½ cup breadcrumbs
• 4 Tbsp Worcestershire sauce
• 1 Tbsp beef stock powder
• 2 tsp mixed herbs
• 1 egg
• ¼ cup tomato sauce or BBQ sauce, for the meatloaf mixture
• ¼ cup tomato sauce or BBQ sauce, reserved for topping
• 1 tsp salt
• Pepper, to taste

Method

1. Preheat the oven to 180°C bake and line a roasting dish with baking paper.
2. Add the beef mince, sausage meat, onion, carrot and courgette if using, breadcrumbs, Worcestershire sauce, beef stock powder, mixed herbs, egg, ¼ cup tomato or BBQ sauce, salt and pepper to a large bowl.
3. Using clean hands or a sturdy spoon, mix until everything is evenly combined without overworking the mixture.
4. Transfer to the prepared roasting dish and shape into one large loaf. Alternatively, divide into two smaller loaves.
5. Spread the remaining ¼ cup tomato or BBQ sauce evenly over the top.
6. Cover loosely with foil and bake for 40 minutes.
7. Remove the foil and return to the oven for a further 10 minutes, or until golden on top and completely cooked through.
8. Allow the meatloaf to rest for 5–10 minutes before slicing and serving.

What to Serve With

• Creamy mashed potatoes
• Roasted potatoes
• Steamed green beans
• Peas and carrots
• Roasted seasonal vegetables
• Buttered cabbage
• Homemade gravy

Stacey’s Kitchen Tips

• Using both beef mince and sausage meat helps keep the meatloaf moist and gives it plenty of flavour.
• Don’t overmix the meatloaf mixture. Combine everything thoroughly, but stop once the ingredients are evenly distributed.
• There’s no need for a loaf tin. Shaping the meatloaf in a roasting dish gives the sides a chance to brown as well.
• Let the meatloaf rest for 5–10 minutes before slicing so it holds together more easily.
• If you’re making two smaller loaves, keep an eye on the cooking time as they may cook a little faster.
• A meat thermometer is the easiest way to check doneness; because this contains beef and sausage meat, cook the centre to at least 71°C.

Variations & Substitutions

• Leave out the carrot and courgette if you prefer a traditional meatloaf without added vegetables.
• Add extra grated vegetables to stretch the mixture a little further.
• Use tomato sauce for a classic flavour or BBQ sauce for a slightly sweeter, smokier finish.
• Add a little garlic or garlic powder to the mixture.
• Sprinkle grated cheese over the top during the final 10 minutes of baking.
• Add a spoonful of mustard for a little extra savoury flavour.

Storage, Freezer & Make-Ahead Notes

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. Keep it whole or slice it into individual portions so it’s ready for quick lunches and dinners. Reheat until piping hot throughout.

If you’d like to prepare the meatloaf ahead, mix and shape it earlier in the day, cover well and keep refrigerated until you’re ready to cook. I would add the sauce topping just before it goes into the oven.

This recipe also makes two smaller loaves very easily, which is a handy way to cook once and put another meal away for later. Once completely cooled, wrap the second cooked loaf well and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating thoroughly.

Final Thoughts

This is exactly the sort of dinner I like having in my recipe collection – familiar ingredients, straightforward preparation and plenty of flexibility depending on what I have available.

The optional grated vegetables are particularly handy when you’ve got a carrot or courgette sitting in the fridge that needs using. They help stretch the meal a little further without changing what meatloaf is meant to be: a hearty, comforting family dinner.

And if you’re going to the effort of making one, dividing the mixture into two smaller loaves isn’t a bad idea. Having another homemade dinner waiting in the freezer always feels like a win on a busy weeknight.

Stacey

Our Favourite Meatloaf

A juicy, flavour-packed family meatloaf made with beef mince, sausage meat and simple seasonings, finished with a sticky tomato or BBQ sauce topping.

Print Recipe

Prep Time:10 minutes mins

Cook Time:50 minutes mins

Total Time:1 hour hr

Ingredients

• 500 g beef mince
• 500 g sausage meat skins removed
• 1 large onion diced
• 1 large carrot grated, optional
• 1 courgette grated, optional
• ½ cup breadcrumbs
• 4 Tbsp Worcestershire sauce
• 1 Tbsp beef stock powder
• 2 tsp mixed herbs
• 1 egg
• ¼ cup tomato sauce or BBQ sauce for the meatloaf mixture
• ¼ cup tomato sauce or BBQ sauce reserved for topping
• 1 tsp salt
• pepper to taste

Instructions

• Preheat the oven to 180°C bake and line a roasting dish with baking paper.
• Add the beef mince, sausage meat, onion, carrot and courgette if using, breadcrumbs, Worcestershire sauce, beef stock powder, mixed herbs, egg, ¼ cup tomato or BBQ sauce, salt and pepper to a large bowl.
• Using clean hands or a sturdy spoon, mix until everything is evenly combined without overworking the mixture.
• Transfer to the prepared roasting dish and shape into one large loaf. Alternatively, divide into two smaller loaves.
• Spread the remaining ¼ cup tomato or BBQ sauce evenly over the top.
• Cover loosely with foil and bake for 40 minutes.
• Remove the foil and return to the oven for a further 10 minutes, or until golden on top and completely cooked through.
• Allow the meatloaf to rest for 5–10 minutes before slicing and serving.

Notes

Notes

• Combining beef mince and sausage meat gives the meatloaf extra flavour and moisture.
• A roasting dish can be used instead of a loaf tin.
• Rest for 5–10 minutes before slicing.

 

Variations

• Add grated carrot and courgette for extra vegetables.
• Use either tomato sauce or BBQ sauce.
• Divide into two smaller loaves if preferred.

 

Storage

• Refrigerate leftovers for up to 3 days.
• Freeze cooked meatloaf for up to 3 months.
• Defrost overnight in the refrigerator before reheating.

Servings: 4 Servings

Author: Farmers Wife Homestead