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This really is the best meatloaf recipe, it’s easy to make and tastes delicious.

It’s made with lean ground beef, a handful of seasonings, onions, and a sprinkle of breadcrumbs. Then, it’s baked in the oven with a tasty zesty topping.

Below are my favorite tips for a homemade meatloaf that will have everyone asking for seconds.

The Best Meatloaf Recipe sliced on a cutting board

This easy meatloaf recipe is a family favorite and all 4 of my kids told me it’s one of their top childhood favorites!  Serve with a side of mashed potatoes or mac and cheese for the perfect comforting meal.

Ingredients for a Classic Meatloaf

  • Ground beef: I recommend using 80/20 ground beef for the perfect balance of flavor and juiciness.
  • Breadcrumbs: These help the meatloaf hold together and give it the right texture. Italian or seasoned breadcrumbs have extra flavor, but Panko bread crumbs will work too.
  • Eggs: These help bind the meatloaf so it doesn’t fall apart when you cut it.
  • Onions: Chopped onions add extra flavor to the meatloaf, pre-cooking them makes sure the flavor isn’t too strong.
  • Seasonings: Fresh parsley adds a bright, fresh flavor while Italian seasoning are savory and aromatic. Of course, salt and pepper are essential for any recipe, and they help bring out the flavors of the other ingredients.

Meatloaf Sauce

My favorite meatloaf topping is a flavorful zesty topping that caramelizes and gets a bit sticky to glaze the meatloaf as it bakes.

In this sauce for meatloaf, I use a combination of chili sauce and ketchup (just like my mom always made) and a pinch of brown sugar.

Ingredient Info for the Topping

Chili sauce is not spicy, it tastes like a very zesty ketchup with more tang and less sweetness. (Find chili sauce near the ketchup at the store). You can also make homemade chili sauce.

Mixed with ketchup, it creates a beautiful topping. (It’s also great mixed 50/50 with BBQ sauce for burgers and ribs).

If you don’t have chili sauce, use extra ketchup or even a bit of BBQ sauce if you’d like.

Mixing the eggs, breadcrumbs and milk to make meatloaf

Variations & Additions

As this is a classic meatloaf recipe, I keep it simple but you can add in your favorite additions.

  • Meat: You can add ½ pound lean ground pork in place of some of the beef or try 1 pound ground beef mixed with 1 pound ground turkey (cook to 165°F if adding turkey).
  • Seasonings: Add seasonings like garlic powder (1 tsp), Worcestershire sauce (1 tbs), or some chopped and cooked green bell pepper
  • Brown Sugar Meatloaf Glaze: Use equal parts brown sugar and ketchup with 2 teaspoons of cider vinegar to make a meatloaf glaze in place of the topping below.
  • Brown GravySkip the meatloaf topping altogether and serve it with brown gravy instead (homemade, leftover, or packaged).

How To Make Meatloaf

  1. Soften the onion in a pan (per recipe below).
  2. Combine all ingredients in a bowl.
  3. Form into a loaf on a baking sheet and bake (cook times below based on the size of the loaf).
  4. Top with the meatloaf sauce and bake until bubbly.

Tips for the Best Meatloaf

  • Do Not Overmix: Mix the ingredients in a large bowl just until combined – overmixing will result in a dense meatloaf.
  • Use Lean Meat: Use lean beef (but not extra lean). 80/20 is ideal for the best flavor and consistency without too much fat.
  • Add flavors and moisture: Keep your meatloaf moist and flavorful by adding seasonings and soaking the breadcrumbs in milk.
  • Skip the Loaf Pan: Use a baking sheet to cook this meatloaf recipe. A loaf pan will cause the meatloaf to steam in the drippings instead of getting a nice crisp exterior.
  • Rest the Meatloaf: Let the meatloaf rest once it comes out of the oven to redistribute the juices and make it easier to slice without falling apart.
2 slices of homemade meatloaf on a plate with mashed potatoes and broccoli

How Long To Cook Meatloaf

The 2 lb meatloaf recipe below cooks at 350°F for about 55-65 minutes or at 375°F for 45-55 minutes. Use a meat thermometer to ensure it reaches an internal temperature of 160°F.

Kitchen Tip Always let meatloaf rest for 10-15 minutes before you slice it. This helps it retain its juices and ensures it doesn’t fall apart when you slice it.

Meatloaf cooking times

If you are making half of a recipe (or increasing it) you can use the cook times below to cook at 350°F. A thermometer is the best way to ensure the meatloaf is cooked through yet perfectly tender.
Bake a 1lb meatloaf for about 45 minutes total.
Bake a 2lb meatloaf for about 55 minutes total.
Bake a 3 lb meatloaf for about 1 hour & 20 minutes.

How to freeze meatlaof

Before Cooking: To freeze meatloaf before cooking, place in a loaf pan lined with plastic wrap (or form a loaf on a pan). Freeze completely, seal well. Defrost raw frozen meatloaf in the refrigerator 24 hours. Bake as directed. The meatloaf will likely need an extra 15 minutes of cooking time.

After Cooking: Once cooked and cooled, freeze individual slices on a parchment-lined pan. Once the slices are frozen, transfer to a freezer bag.  This makes it easy to grab one slice or several to reheat! Simply reheat in the microwave or in the oven.

How to make meatloaf ahead of time

Meatloaf can be prepared as directed, covered with plastic wrap, and stored in the fridge a day ahead of time before baking. Remove the meatloaf from the fridge 30 minutes before baking. If cold from the fridge, you may need to add a few minutes of cooking time.

How to store leftover meatloaf (cooked)

Store leftover meatloaf in the fridge for up to four days or in the freezer for up to three months.

Keep meatloaf in an airtight container in the fridge or wrap it in plastic wrap. To store in the freezer, slice the meatloaf first for easier thawing and heat it up in the oven or microwave until it’s warm and heated through.

Leftover meatloaf makes great patty melts too!

What to Serve With Meatloaf

I usually serve a cozy-carby side and a fresh vegetable with meatloaf. Here are a few of our favorites.

Did your family love this meatloaf recipe? Be sure to leave a comment and review below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
The Best Meatloaf Recipe sliced on a cutting board
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The Best Meatloaf Recipe

This is the best meatloaf recipe ever. It is so easy to make and comes out perfectly juicy every time!
Prep Time 10 minutes
Cook Time 1 hour
Cooling and Resting Time 15 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
buy hollys book

Ingredients  

  • ½ medium onion diced
  • 1 teaspoon butter
  • 2 eggs
  • ¾ cup milk
  • ¾ cup Italian bread crumbs or seasoned breadcrumbs
  • 2 pounds lean ground beef
  • 1 tablespoon ketchup or chili sauce
  • 1 teaspoon Italian seasoning
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
  • 1 teaspoon kosher salt more to taste
  • ½ teaspoon black pepper

Meatloaf Sauce

  • ½ cup chili sauce see note
  • ½ cup ketchup
  • 2 tablespoons brown sugar optional

Instructions 

  • Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil and spray with cooking spray.
  • In a small pan, cook onions in butter over medium low heat until tender. Let them cool completely.
  • In a medium bowl, combine eggs, milk, and breadcrumbs. Let the mixture sit for 5-10 minutes. 
  • Add the ground beef, cooked onions, 1 Tablespoon ketchup or chili sauce, Italian seasoning, parsley, and salt & pepper to the bowl. Mix until just combined.
  • Form a 8"x4" loaf on the prepared baking pan and bake for 40 minutes. 
  • While the meatloaf is cooking, combine the chili sauce and ketchup (and brown sugar if using) to make Meatloaf Sauce. Spread mixture over the meatloaf and bake for an additional 15 – 30 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F*. Broil for 1-2 minutes if desired.
  • Let the meatloaf rest for 10 minutes before slicing and serving. 

Video

Notes

Chili Sauce: Chili sauce is not spicy, it tastes like a very zesty ketchup with more tang and less sweetness. (Find chili sauce near the ketchup at the store). If you don’t have chili sauce, use extra ketchup or even a bit of BBQ sauce if you’d like.
Optional Additions: 1 tablespoon of Dijon mustard or Worcestershire sauce can be added to the beef mixture. Onions can be added without cooking but may not soften as well and will have a stronger flavor.
Do Not Overmix: Mix the ingredients just until combined to avoid a dense meatloaf.
Use Lean Meat: Use 80/20 for great flavor without making it greasy.
Add flavors and moisture: Don’t skip the seasonings and soak the breadcrumbs in milk to keep the meatloaf flavorful and moist.
Skip the Loaf Pan: Use a baking pan instead of a loaf pan. This gives the meatloaf a nice crust. A loaf pan causes the meat to steam, and there’s nowhere for the drippings to go. 
*Cooking Time: I cook my meatloaf for a total of 55 minutes at the size directed in the recipe. Different ovens, pans, or the temperature of the meat could require extra cooking time. 
Rest the Meatloaf: Let the meatloaf rest once it comes out of the oven to help redistribute the juices and make sure it won’t fall apart when sliced.
4.96 from 2802 votes

Nutrition Information

Calories: 403 | Carbohydrates: 21g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 633mg | Potassium: 511mg | Fiber: 1g | Sugar: 11g | Vitamin A: 411IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course
Cuisine American
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The Best Meatloaf Recipe cooked on a plate with a title
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The Best Meatloaf Recipe on a cutting board and plated with writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. This Meatloaf turn out Moist and flavorful will be making it agin!Fast and easy! THANK YOU!5 stars

  2. I give it 4 stars because it should have a WARNING about the sauce for the top. Chili sauce is very HOT!!! Other than that it has a great taste, but if you don’t like things hot, stick with just ketchup!!! If it hadn’t been so hot, I would have given it a 5 star rating. I’ve never eaten chili sauce, so maybe next time I should try a dab of things before adding them, lol.4 stars

    1. If your chili sauce was spicy, it’s a different variety than the one I recommend in the post. The sauce in the post is very mild—more like a tangy, zesty ketchup—so it adds flavor without heat. I use Heinz Chili Sauce and everyone loves it! Heinz Chili Sauce

  3. Wonderful recipe. Don’t leave out the brown sugar! Eliminating the loaf pan was a game changer for me.
    Prep time is significantly more than 10 minutes. I’d plan a minimum of 30-45 minutes.5 stars

  4. This was one of the worst meatloafs I’ve ever had. I made it without the sauce on top just to see what it would taste like and it was tasteless. It was a meatloaf with no flavor.
    When you make a meatloaf, you have to have the meat have some flavor and not just count on the sauce on top to give it flavor do not use this recipe. Try to find something else, but you need to add garlic Parmesan and some other things and hopefully it’ll taste better.

  5. WoW!! This is definitely my favorite go to recipe for meatloaf, by not using a loaf pan made a huge difference!! Plus you gotta have the ketchup glaze on top!!
    Thank You Holly for another delicious foolproof recipe!! You’re my go to girl for recipes 5 stars

  6. I’m a 51 yr old Dad learning to cook and this one is my def Fav so far! Kuddos to you, Chef! The butta w/ the onions!! Kiss the chef! TU. Cheers.5 stars

  7. I made this meatloaf tonight and it was amazing , my whole family loved it thank you I have tried so many recipes and this by far was the best5 stars

  8. I love the recipe. it was very flavorful and easy to make. I do have one question. Can you freeze this meatloaf before baking? I wanted to make two smaller ones and share it with my daughter. Someone else may have asked in the comments. but there are a lot of comments to read through to find out if I can.5 stars

    1. So glad you loved it. This recipe can be frozen before cooking. I would recommend thawing in the fridge overnight and if it’s cold from the fridge you’ll need to add a bit of extra cooking time.