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.
This post may contain affiliate links. Please read our disclosure policy.
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’ve made a lot of meat loaves, this is my absolute favorite. I stick exactly to the recipe, except for adding a couple of teaspoons of A1 Steak sauce. Just because I like it, and I had to substitute Seafood Cocktail sauce in place of chili sauce this time.
So happy you enjoyed it, Connie!
Absolutely delicious! Definitely will be making this again. I didn’t have chili sauce so I added some chili powder for the topping. Worked well. Very tasty!
This meatloaf was really good and very easy to make! I did make a few adjustments based on ingredients I had already but they aren’t worth mentioning. I think you can use the recipe exactly as is or make a few tweaks to it and you will love it! I was using 3 lbs of ground beef because I was feeding my in-laws also. As I pulled out enough to make a loaf for them, I thought why not just make it all into smaller loaves so it cooks more quickly. I ended up making 4 loaves and just sat them all on the cookie sized baking sheet. This actually worked great and really cut down the baking time! I served it with mashed potatoes, baked beans, and steamed broccoli. Just pinned this recipe so I have it the next time!
Made this for the first time and my boyfriend and I were very pleased. I usually call my mom to ask for recipes but I wanted to try something different. I also can say I didn’t realize until after that I have used recipes from this site before and loved them. One of my personal favs is the chicken salad go check that one out too!
5 stars all the way! Picky hubby LOVED it!!! Thank you so much!
Hi! First I want to say that my family absolutely loves all your recipes!
Do you think ritz cracker crumbs could be subbed for the breadcrumbs?
Thanks in advance for your time!
Aww thanks, Amy! We are so happy your family is enjoying them. The crackers should work well in place of breadcrumbs. We would love to hear how it turns out for you!
It’s a good recipe, no doubt, but I leave out the ketchup (except for the glaze) and the milk, and substitute two 8 oz. cans of tomato sauce (from Kroger w/no salt added – it contains onions and bell peppers) and I add three tablespoons of Kentucky Bourbon (e.g., Jim Bean – you don’t want anything above 80 proof). It gives it a little twang! And BTW, I use venison, which is a very lean meat. Taste as good or better than ground beef.
Sounds delicious, Gary! Thanks for sharing your substitutions.
Holly, your right on the money. It is by far the best meatloaf EVER
It was good!! However, maybe next time I’ll add a little less bread crumbs, so it tastes more meaty rather than loafs. Possibly just a personal preference. My eggs were jumbo so I don’t know if that made a difference.
350° for 40 minutes is not enough time for 2 lbs of meat. It was still raw when I pulled it out of the oven and ended up having to bake for another 20 minutes, resting 10 minutes. Huge damper on supper considering everything else was ready to go except the meatloaf.
The recipe says to cook 40 minutes and then an additional 15 minutes or until it reaches 165°F after adding the sauce. You can see this information in step 6.
I also add a grated potato and/or shredded carrots to help keep the meatloaf moist. Plus it’s working in some vegetables in with your meal.
For the topping, my family always enjoys this topping. I use about a cup of ketchup and add 1-2 tablespoons of ground mustard (ground dry mustard from the spice section of the grocery store). You would think it would be very odd, but it gives a great sweet and tangy flavor and very easy to make.
My vote was overridden. I think it’s a little too spicy by the BF and Daughter said it was perfect.
My daughter said she wants this for Christmas. So, there ya’ go. Family really lived it. TY for the recipe. I added a little extra salt and dry mustard.
Exactly how much salt would be needed for this 2 lb recipe. Last time I made a meatloaf, it was too salty :(
Hi Laila, depending on the Italian Seasoning you are using I would add about a ¼-½ teaspoon of salt to the mixture.
The best recipe ever!
Ill never use a loaf pan again
I meant to leave 5 stars not 4.
I also added bit ground pork!
Best meatloaf recipe I have ever used.
Soaking the breadcrumbs in milk is a great idea.
Have served it to company several times.
Every one loves it!
The sauce went over well also!
Thank You for sharing.
Absolutely delicious. Super tender, not dry in the slightest. Big fan! I will be cooking this again. Great job.
Hands Down!! This is a GREAT MEATLOAF!!
I tried this recipe last night. It was a definite hit for the entire family! I came back to write the recipe down for next time. I realized today that I forgot to add ketchup in the meatloaf, but I thought it was great without it. Mine stayed together very well and didnt dry out. Next time we are stuffing it with cheese =) Thanks for the recipe!
How long do you soak the breadcrumbs in the milk?
Hi Barb, in step 3 we let the breadcrumb mixture sit for about 5-10 minutes.
could i sub pork rinds for breakdctumbs for a keto version…or would it likely fall apart?
Ooh, that sounds delicious Leanne. I have not tried this recipe with pork rinds but I would love to hear how it turns out for you!
Meatloaf was so delicious. Thank you..my only question is that mine didn’t seem to hold together well while slicing. I used the recommended eggs and breadcrumbs. Wondering if I need to increase egg?
Hi Anthony, we find the mixture in the recipe to work well. Make sure you are letting the meatloaf rest before slicing to ensure it doesn’t fall apart.