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
hi Holly – sorry to say, definitely NOT the best meatloaf ever. I am cooking teacher in the boston area, have taught at prestigious places, so I know whereof I speak, so to say! 2 lbs of meat – too much! I used 1 .5 lbs and made up the extra with more onion, chopped bell pepper and chopped carrots. Also added garlic powder, and some red pepper flakes. For the topping, didn’t use 1/2 cup ketchup and 1/2 cup chili sauce – waaay too much sugar. I put 1/3 of each and about 1 tbls brown sugar, with a healthy dose of red pepper flakes ( good for you!) Yes, I know, comfort food and all that, but we can try and make it a wee bit healthier, no?
We definitely love this meatloaf. Sorry that you didn’t enjoy it as much as we do Shailini. Thanks for giving it a whirl.
Don’t be so rude Shailini. If this recipe is not up to your standards then move on and does being a cooking teaching mean something in your world? I thought this was delish!
Shailini, sounds like you’ve created your own recipe. Maybe you should have done that from the beginning since you’ve changed this one so much. You’ve turned it into a totally different one.
Shalini, I disagree with your suggestions. I’m not a cooking teacher, but I’m a Mom and Grandma my dining room table is always full of eager diners. The recipe is delicious as is. In fact I increase the meat to 3 lbs and adjust accordingly. Meatloaf is Americana. It’s memory. It’s simple. And delicious.
Shailini, glad you have found the way you like it. I grew up with a similar meat loaf and really like this one. As for being healthy, I have a salad and peas with it. I’m not going to mention that I put a ring of mashed potatoes around it with melted cheddar cheese on top and serve on a plater. Never any complaints at my house.
YO FAM I was a little short on the ketchup and subbed in about 25% of the ketchup with siracha.
OMFG. TRY IT. WORTH IT.
Wow, sounds amazing Jackson!
I’m making this tonight and was going to do ketchup and siracha instead of chili sauce… I’m SO glad to hear that it turned out so good! I’m PUMPED to try it now!!! Thanks, Jackson!
At least a baking easy, gives temp, time, and instructions.
I would really like the 3 pound loaf with the amounts of ingredients please?
To increase the ingredients click print on the recipe and increase the serving size to 12. This will alter all of the ingredients to a 3lb loaf (but it doesn’t change the written instructions so you’ll need to change the time).
2 lb meatloaf x 1.5 = 3 lb meatloaf
2 eggs x 1.5 = 3 eggs
1/3 cup onions x 1.5 = 1/2 cup onions
3/4 cup milk x 1.5 = 4.5/4 cup milk = 1 1/8 cup milk
3/4 cup breadcrumbs x 1.5 = 1 1/8 cup breadcrumbs
1 tbsp x 1.5 = 1.5 tbsp
1 tsp x 1.5 = 1.5 tsp
1/2 cup x 1.5 = 1.5/2 cup = 3/4 cup
Thanks! I was trying to find that too! :)
Ah!!!! So I’ve been using your recipe since I read it a couple months after you shared it. Let me tell ya!!! Girl!! Ugh! Thank you!!! This is thee best way I have ever made a meatloaf! It makes me sad too that it gets a bad rap. My original recipe calls for more veggies and it’s great too, but this one is hands down 10 stars! You taught me to soak my breadcrumbs! Thanks for this meatloaf recipe!
So glad you’ve loved this as much as we do Jessica!
Thank you very much Holly!
I made the meatloaf today. My father and husband loved it. I had a second serving.
Thanks for the great recipe. I check your website every time I’m looking for a recipe.
Sorry. This was not a success. Flavor was good, but cooking time was waaaaaaaaay off. Even adding an extra 5 minutes it was still almost raw in the middle after 65 minutes. I think this is how long my son bakes his meatloaf recipe using just a pound, not two. Bummed
I’m sorry to hear that you didn’t turn out for you. Were your ingredients cold when you baked it? Thank you for trying the recipe.
When the ratings are 4.93 out of 400+,it’s you that is the problem NK.
Did you cook with very cold ingredients?
Did you forget to preheat your oven for 20-30 min?
…If those were not the issues, perhaps you may consider checking the accuracy of your oven? Particularly if it’s not digital, that happens sometimes.
I used Ritz crackers instead of breadcrumbs, and dried parsley flakes instead of fresh parsley because that’s what I had on hand. Other than that I followed the recipe exactly. It came out undercooked in the middle, so perhaps add an extra 10-15 minutes before adding the sauce. I have an electric oven, I don’t know if it really makes a difference because I don’t know what the author used, but I do know that electric takes longer than gas. The sauce was delicious, but I have to agree with others the meat itself is bland. Definitely not “the best meatloaf” as advertised, at least not that I’ve had.
Amazing! I used beef & turkey, added steamed cauliflower and held 1 egg and all the ketchup. Moist. Delicious. Easy! I did add 1tsp smoked liquid to the sauce on top, will definitely repeat this one!
I didn’t realize until the loaf was in the oven there was no salt in the recipe. Even tho this has a pretty good flavor, salt would have taken it to a 5 star level for me. My Italian seasoning doesn’t contain salt so maybe that was it.
it says “salt and pepper to taste” in the instructions, but you’re right, definitely not listed in the ingredients and thus I missed them once–I wish they’d give at least a suggestion on salt and pepper amount and include it in the recipe because I’m just guessing at that point lol
We have added the salt and pepper to the ingredients list so hopefully that will help, Jackson. There are plenty of delicious flavors and spices in this meatloaf recipe and we don’t find that salt and pepper are needed. If you’d like to add it, I’d suggest trying ½ teaspoon of each. Enjoy the meatloaf!
Absolutely delicious! I used part turkey and part beef (cleaning out my freezer) and it was still excellent. Moist but not greasy, lots of flavor. Comfort food at its finest. Thank you.
Used to be a meatloaf hater! Recently I have found it to be tasty, tender and moist…not the dry flavorless kind my mom made. This recipe is soooo good. And the tip about not putting the topping on until the loaf is partially cooked is a winner. I used half Jimmy Dean non GMO sausage and half grass fed ground beef. Didn’t have enough milk, so I used cream. Also used gluten free Italian bread crumbs. Loved the idea of baking it on a sheet rather than in a loaf pan. It definitely wasn’t greasy or falling apart baking it that way. I did add salt as I felt it would need it. Thanks for this recipe, Holly.
So happy this turned out for you Sandra! Thanks for sharing :)
I love these recipes
This is indeed the Best Meatloaf. The only change was I used ground venison, I have a family of hunters, husband, 2 sons, son-in-law, 5 grandsons, so we don’t buy beef :)
Happy Holidays Holly and thanks for all the great recipes!
So glad you loved it. Happy Holidays to you and your family too Patty!
Another great recipe Holly. I was a comfort food addict from day 1 and this fits right in. Id swear it seems as if every one of your recipes I make comes out tasty and well – just perfect. Many thanks again for sharing this and all your other recipes. God Bless and Merry Christmas to you and yours.
Merry Christmas to you and your family too Jeff!
This was so good! I only gave it 4 stars because I didn’t have all the ingredients to make it exactly the way the recipe calls for. But, it turned out very flavorful and I will definitely make this again. I used plain panko and half-n-half with the eggs, Sriracha in place of chili sauce because I read one of the others also did not have chili sauce! (also on the glaze, but not the full amount), and added a spoonful of Dijon to the glaze.
This is the 2nd recipe of your I’ve made and both have been wonderful. I look forward to making more meals from Spend with Pennies!
Consider what you did to make this recipe less than satisfactory before giving 4 stars
Just a warning, this is probably best made alone in the oven. We just made this for Thanksgiving with the stuffing in the oven at the same time and the meat was very pink still and not cooked through.
Thank you for the reminder Allie. You’re right, often when you add another dish to the oven, the baking time will increase.
You have the best recipes. I give them out to my family and friends. Yum!!
❤️
After 51 years of marriage I finally found the best recipe for meat loaf, one which my husband finally approved of.
I want to make this can I use chili powder and if so how much TY
You can add chili powder. I would suggest about 2 teaspoons.