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 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!
The Best Meatloaf Recipe
Equipment
Ingredients
- ½ medium onion diced
- 1 teaspoon butter
- 2 eggs
- ¾ cup milk
- ¾ cup Italian breadcrumbs or seasoned breadcrumbs
- 2 pounds lean ground beef 80/20
- 1 tablespoon ketchup or chili sauce
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley chopped, or 2 teaspoons dried parsley
- 1 teaspoon Kosher salt & ½ teaspoon black pepper more to taste
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, ketchup or chili sauce, Italian seasoning, parsley, and salt & pepper to the bowl. Mix until just combined.
- Form a 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). Spread mixture over the meatloaf and bake for an additional 10-15 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
Made this for Valentines Day for the family and there were no leftovers. Will definitely make again!
Husband says best meatloaf he ever ate! I’ve been looking for the right recipe for a long time- this is it!
wow!! This truly was amazing. In fact, my 8 year old son called it “beyond amazing.” I followed directions as given except that I substituted barbecue sauce for the chili sauce. I still used the ketchup (and brown sugar for the glaze). I also used onion powder instead of actual onions, And I took the suggestion of adding one tablespoon Worcestershire sauce to the meat mixture. It held together beautifully, even when cutting. As many have said, definitely our new go-to!
Hi Holly
I recently made a meat loaf with ‘Grass fed beef and it turned out too dense
I used a loaf pan. What is the problem” Thanks, Lee
Things that make meatloaf dense include overmixing the meat or using meat that is too lean. When mixing the ingredients, mix gently just until combined and form gently into a loaf without compacting the mixture too much. I recommend 80/20 beef which has enough fat to keep it moist but is lean enough that it doesn’t get greasy.
The breadcrumbs and liquid also add moisture and keep it soft and tender so substitutions can affect the texture. I hope that helps!
How do I amend the recipe for one person?
I have not tried cooking this recipe for one person so I can’t say for sure, but it does freeze very well Melissa!
Great meatloaf. Was easy to make . Will make it again, probably many times.
This recipe was great never really like meatloaf so this was perfect. I used almond milk and added minced garlic and onion soup mix so delicious.
I purchased loaf pans because I’m cooking for a large group. Am I going to have a problem using them with your recipe? The recipe looks great.
As mentioned in the write up for this recipe, it is not intended to be cooked in loaf pans so that could certainly change the cook time. The temperature should be taken in the center of the loaf (or the thickest part of the loaf) and should reach an internal temperature of 160°F before removing from the oven.
All your recipes are great
Thank you Kimi!
Can I substitute beef stock for milk? If so, how much? Same as the milk??
I hope someone can chime in with a suggestion Whitney. In theory, I believe it will work, but I have only made this as written.
yes, same amount as milk.
This recipe is a keeper! Easy, and by far the best meatloaf recipe I have ever tried.
I am basically a beginner cook and on the Notes you say to soak the bread crumbs in milk. I was wondering how much milk are you suppose to use for soaking?
Use the ¾ cup milk specified in the recipe. Enjoy!
Your recipes are so YUMMY!!!!! Thanks please keep them coming doll!!! ❤️
Please send recipes.
Hi Sally! To receive our newsletters to see more quick and easy recipes, you can sign up here or scroll down to the bottom of the post and you will see a signup box.
I am in UK. Keen to try this but not sure how to interpret ground beef 80/20? At first I thought it was ground beef (or mince as we call it) with 20% fat content, but later I saw lean ground beef which to me means 5%. Or have I got it all wrong?
Thanks
Anne
This is beef with 20% fat content (lean beef). We consider 5-10% extra lean.
The best and only meatloaf I will ever make!! The only thing I do different is add a couple of teaspoons of mustard to the glaze mixture, my mom always did this, it gives it an extra tang! Love it so much, thank you!
A great meatloaf. I have made a similar one for years and this one is top of the list. The only thing I do different is that I add diced celery that is sautéed with the onions. Adds a great taste and a little crunch.
My suggestion is to place the meatloaf on a rack above a baking sheet so all fat drips away. I’ve done this forever and am very pleased with it.
Thank you for this excellent recipe!
Thank you for the great tip Jane!
This meatloaf is the best tasting I have ever made. I followed all the hints given and I was ver impressed. Thank you.
Can you tell me why I only see a few seconds of a video and then it skips to the next recipe. So frustrating! Am I doing something wrong? Commercials are bad enough, but now I can’t even watch a whole video.
I’m sorry to hear you are having issues watching the video Donna. While watching the video on the bottom right there should be a button that says “Stay” that you can click to continue to watch the video.
this is the best recipe that I have ever tasted. I have been trying to find a good one for a long time, not looking anymore.
Hello,
what can i use instead of bread crumbs or crackers? im out of both
Crushed cornflakes or oats.