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
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- 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
This recipe was incredible! Not putting it in a loaf pan was a game changer for me. It even earned 5 stars from my VERY selective 12 year old
This is by far our new favorite meatloaf! My son loves it, which is a compliment, because he can be picky sometimes. Thanks for sharing!
Yes but I added grinded up peppers to it but you gave me some great idea thank you
Delicious!! Dinner was a hit with my family. I followed the recipe exactly, and it turned out perfectly. Thanks
I would love to try this meatloaf recipe. We have never eaten meatloaf before…not our speciality, because we live in Zimbabwe Southern Africa and not in the United states of America.
Hi Hilary! We hope you love it.
Great recipe and tip. Been making meatloaf this way for decades so so good. I do have to have diced green bell pepper in it tho. That tip you gave about not putting it in a pan is such a huge improvement!! Proves you can teach an oldie new tricks! I’m 84 thank you!
Hands down the BEST meatloaf ever!! My 7 year old randomly requested meatloaf for dinner. I’m so glad I found this recipe because even my picky 7 year old had thirds!! I used 90% lean and it came out absolutely perfect. So moist and flavorful!! This will be added to our dinner rotation for sure!
Great meatloaf. My now go to recipe.
Delicious! Thank you for putting the cooking times for different weights. For example I did the 3 pound meatloaf because I have a large family and it was nice to know how much longer to cook it.
This was really good, love the seasoning but I did leave out the chilli seasoning and it was still really good. My husband loved it and that is a plus.will use this recipe again.
Absolutely the best!!! Seriously delicious!!!
It was perfectly delicious!
This was incredibly moist, delicious and a big hit at dinner tonight. Thank you for my new go to meatloaf recipe!
Holly, I made this meatloaf tonight for dinner. Absolutely the best meatloaf I have ever had. NOT greasy, very moist with wonderful flavors. And I am not joking. Everyone loved it!! Thank you for this easy recipe.
Thanks so much, Betty! So happy it was a hit for you.
Like the title says…
I don’t have milk. What can I substitute?
We have only made this recipe as listed, but other readers have had success with milk substitutes like almond milk or other plant-based milk. Hope that helps!
If you are going to use brown gravy for the topping do you still put it on after 40 minutes?
Hi Dorothy, I think I would. Let us know how it turns out for you!
Thank you for this delicious recipe! I just wanted to make a suggestion to place the meatloaf on a rack above the baking pan that has been covered in foil. That way the grease goes into the pan and the meatloaf does not cook in the grease. Also, cleanup is a breeze!
My husband and I loved this recipe – but I did the same with the rack… I love the idea of baking it without a loaf pan (why didn’t I think of that?) to get a crust all around (and nothing stuck in the pan!) I also like that doing it this way allows for more “real estate” for the sauce! Making the loaf longer/narrower gives more delicious glaze per bite!!
Best Meat Loaf recipe! Kids and hubby loved it and have already asked me to make it again. Definitely a keeper!
Looks great and i have a couple of questions, can it be made the day before as i can be short of time on the day, also what would you suggest to serve with it for dinner
Yes, this can be prepared ahead of time and reheated or prepared ahead of time and baked the next day. If preparing ahead of time and the meatloaf is chilled from the fridge it might need a little bit of extra cooking time.
We love to serve meatloaf with mashed or scalloped potatoes or mac and cheese and usually a steamed veggie like broccoli or cauliflower. Enjoy the recipe!
Nobody in my family liked this
No flavor was the consensus
May try adding additional sauces- and leave out the ketchup
I’m sorry to hear that, Judy. We would love to hear how it turns out for you and what other sauces you try!
Try adding an envelope of Dry Onion Soup Mix, or Beefy Onion Soup Mix per 2 lbs of Ground Chuck, along with 2 TB of Lea and Perrins Worcestershire sauce. YUMMERS! I hope this helps!