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.
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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.
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 Gravy: Skip the meatloaf topping altogether and serve it with brown gravy instead (homemade, leftover, or packaged).
How To Make Meatloaf
- Soften the onion in a pan (per recipe below).
- Combine all ingredients in a bowl.
- Form into a loaf on a baking sheet and bake (cook times below based on the size of the loaf).
- 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.
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.
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.
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.
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.
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!
Equipment
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 1 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
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Comfort Food Favorites
- Spaghetti and Meatballs – Family favorite
- Braised Beef Short Ribs
- Ground Beef Stroganoff (Hamburger) – Quick and easy!
- Shepherd’s Pie Recipe
- Mushroom Salisbury Steak – Ground beef in a delicious mushroom gravy
- Mississippi Pot Roast
- Easy Homemade Lasagna
So, so, good. Perfect weeknight dinner & leftovers. Totally filling and delicious!
The recipe offered an effective framework for a very good meatloaf. Additions made were as follows: in lieu of beef only, a third of beef, veal, and bulk sausage. Minced garlic, mustard, a bit of heavy cream, chopped bell pepper, worstershire sauce, tad of tomato paste, and brown sugar. I also added brown sugar to the topping along with mustard, then topped it with cheddar cheese. Thank you for a good start.
Love this recipe, instead of chili sauce, u put in Kinder’s BBQ Sauce Honey Hot in it. Gives it a smoky flavor with a tiny kick!
This recipe is almost identical to my own. I use Cajun seasoning for the spice and use Ketchup, tom sauce and chili powder for the topping. I have never liked meat loaf made in a loaf pan – it retains that grease taste that I dislike it. I do usually use 85% beef, though. Other than that, my recipe is really close.
The recipe looks absolutely perfect! I am looking forward to making it. I have one question though. I use meatloaf mix and it only comes in an approximately 1 1/3-lb package. How do I adjust the recipe for this amount of meat? And I just printed the Mississippi Pot Roast recipe which I have been looking for.
I have never signed up to receive online recipes … so happy I signed up for your recipes!
Thank you
I would make half this recipe and bake a 1lb meatloaf for about 45 minutes total. I hope that helps!
Everytime I make this people rave about it. The chili sauce with ketchup and brown sugar just makes it even better.
Just popped it in the oven!!
I had to make due with ingredients so I used A-1 sauce in the mix to save the chili/ketchup for the top. It should be good!!
This was the best meatloaf recipe I have tried, and I have tried many. I used barbecue sauce and Rao’s ketchup. It was delicious.
I am so happy to hear you loved this recipe Amy!
Love this recipes, tips and pics
Hi! Sounds delicious and want to make this meatloaf but im gluten and milk free can i use gluten free breadcrumbs and a nut milk?
Yes, that should work just fine!
I use a microplane for my onion, I don’t have to worry about chunks that way. I use the same method for my meatballs
ABSOLUTELY, WITHOUT A DOUBT, HANDS DOWN, THIS IS THE BEST MEATLOAF RECIPE THAT I HAVE EVER USED!!
My family of 5 (adults) agreed on my assessment, as well. I’m deleting all other meatloaf recipes from bookmarks, etc.
Not good. Went by the recipe. Turned out so bad had to go get pizza . Throw it all in the trash .would not recommend !
Oh no! This recipe is normally a hit with readers, so I’m sorry to hear you didn’t love it Denny. Thank you for trying it.
This is our family’s favorite meatloaf recipe! We use muffin cups to save on time and make packing for lunches the next day a little easier that’s if there are any leftovers!!
I’ve made this recipe before and love it! However I recently went dairy free, can I just use something like beef broth instead of the milk?
I have used beef broth plenty of times in place of milk, works out fine. you may want to use reduced sodium broth or lessen the salt in the recipe though.
I love every recipe of yours that I have tried (and I have tried a lot!).
I have a loaf pan that has a drainage insert (to drain the grease away. Don’t think that would work?
Thanks! Keep the recipes coming.
Hi Patty, I have never tried making this recipe in a loaf pan like that so I can’t say for sure. If you try it, I would love to hear how it turns out for you.
This was delicious …the first time I actually used a recipe for meatloaf! And will always use this recipe!
Looks delish! Would I be able to add some grated carrot/celery to the mix for a little extra veg? Not sure how many total cups of mix-ins would be too much?
I haven’t tried it so I can’t say for sure Danielle, but you should be fine to add up to 1 cup.
Meatloaf is my favorite food and your recipe is the best. Im not a big fan of the red sauce meatloaf, I’ve always liked the brown gravy on it like bob evans loaf. So i use au jus..i use 2 packets you get at kroger, but half the water so its thicker. Man its perfect. My wife and gran kids love it. Im tryin your meatballs next.