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
I did it today, exactly as the recipe say, and the result was perfect
I’m so glad you loved this recipe as much as we do!
Could I add bacon over the top of this if I use extra lean ground beef?
I have only tried this recipe as written, but bacon sounds like it would taste delicious. Let me know if you try it!
Want to make it but can’t have the bread crumbs. What can I sustutute ?
You can crush up any kind of crackers in place of breadcrumbs. You could also place a slice of bread in the blender and make crumbs but this will have more moisture so you might want to reduce the milk slightly.
Hi, Holly! I just wanted to say how useful your recipes have been to me! It’s easy to find recipes that my whole family loves (kids and adults) that don’t break the bank!
Your recipes keep me sane, and help me stick to my grocery budget! Thank you!
I’m so glad you love them Michelle! ❤️
I don’t have Chili Sauce. I do have Chili Powder what should i use?
Chili sauce is not similar to chili powder, it’s more like a zesty ketchup. You can use tomato sauce in place of chili sauce.
I made this tonight and also a Quorn vegetarian version. Absolutely delicious and so easy to make, thank you.
I’m so glad you loved it!
I made this from frozen meat ,can I refreeze it after cooking?
This will refreeze just fine once cooked.
I buy no means consider myself a good cook, I do it more for fun so I am a big follow the recipe type guy. I tired this, did not change a thing, and it turned out perfect. This was only my second meatloaf (first one from a different source was a disaster). Thank you for taking the time to publish these for all of us to use.
I’m so glad you loved it Keith! :)
The breadcrumbs used in this recipe are they store bought Italian bc? Or Do you make ur own by grinding fresh bread in a food processor? And if so, do you toast them b4 using in this recipe? Thx!
I use store bought as they’re already seasoned making it easy!
I just prepared this recipe and wrapped in plastic wrap. I thawed my meat from frozen so I don’t want to freeze again. Do you think it will be ok in the fridge for a day or two?
It should be fine in the fridge for a day or two.
I love your recipes
Thank you Linda! Enjoy!
Funny your recipe is the same as mine, and it was also my moms who was the best cook I ever knew.
I love all your recipes I have tried, keep them coming.
Sue
What a great compliment Sue! Thank you and I’m glad you love the recipes. Thank you for leaving your comment!
Great Meatloaf. I added about 3 links of italian sausauge and a pinch of cayenne. Was hoping to attach a photo as I made a Halloween yummy mummy but it seems I can’t…. lol
So glad you enjoyed it Tracy! I bet the sausage added great flavor and I wish you could upload too, I’d love to see your Yummy Mummy!
This is the best meatloaf! Everyone I have made it for loves it. I make large quantities of the meatloaf mixture and then make smaller, individual-sized meatloaves and then freeze what I don’t use immediately for baking later, saving me prep time that second time around. This is my new go-to meatloaf recipe. Thank you for sharing it.
I’m so glad to hear you loved this meatloaf Diane! Great idea to make a lot at once. Definitely a time saver!
I have to say this is one of the best meatloaf sauces I have ever tasted!!! Even my fussy 20 year old step son loved the meatloaf and sauce!! A keeper for sure.
So happy to hear Shauna! Thank you!
I didn’t have any chili sauce so I used salsa. Followed the rest of the recipe as written and it was delicious!
This one will be on my go to list!!
So glad you loved it Laura! Salsa is a great substitution!
I use stuffing mix in my meatloaf.
Yummy sub for the bread crumbs plus it’s seasoned!!
May I ask how much stuffing mix you added??
Can I use a timed thermometer or is it better to use an instant read thermometer?
Any thermometer that allows you to read the correct temp should work just fine! Enjoy!
Can I make in morning or night before and cook that night or next day? Or will that dry it out? Recipe sounds sooo Yummy!!!!!
That should work just fine as long as it’s well covered or sealed. You may need to add a few minutes of cook time if it’s very chilled from the fridge. Enjoy and let us know how it goes!
Your timing is perfect since I am making meatloaf tonight. Thank you thank you!
Ah yay!! Enjoy Philip! :)