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
so many good recipes on this site.
Thank you Steven!
Love the meatloaf. The only thing is the meat needs salt. Maybe just a 1 1/2 teaspoon And I will increase the amount of sauce… it was very tasty. It was still a hit.
Glad you enjoyed it Cathy!
Hi there. I’m looking for an Instant Pot meatloaf recipe. Your recipe, backed by the comments you have received, sounds wonderful.Do you think it would work in an Instant Pot? I realize I would have to adjust the time to an instant pot recipe.
I have only tried this recipe as written, but if you adapt it for the Instant Pot, I would love to hear how it turns out!
Hi Holly, I want to try your recipe with 1lb of ground meat will the amount of ingredients for 2lbs work for 1lb I don’t want to over power the recipe with too much ingredients. Thank you forbsharing cant wait to try it…
Hi Diana, I have only tried the recipe as written. If you are using ½ of the beef, I suggest halving the whole recipe. Let me know how it turns out!
I am 15 and have made this recipe for my family twice now. It always turns out amazing! My whole family (including a picky eater) loves it! Thank you so much for sharing!!
Oh Cait, I’m so happy to hear that you love making this meatloaf for your family! Thank you for sharing. I hope you find some other recipes you’ll love just as much!
Want the meatloaf recipe
You can scroll up and find the recipe for meatloaf.
I was outta chili sauce so I used couple table spoons wolf brand chili mixed w ketchup. But i wanted it lil sweeter n i was outta brown sugar and grape jelly so i mixed 2 big tablespoons of strawberry jelly and it was Awesome.. my Grandbabies came back for 3rds.. everyone raved over it… thank You
Great idea Treba, so glad your Grandbabies loved it!
Made this tonight… so good…. def make again..
Glad you loved it Jan!
The best meatloaf always has sausage in it.
But hers is great as well!
I watched making the meatloaf first and then read the directions but didn’t see the Dijon mustard mentioned in the recipe… does it matter if we put in the Dijon or not?
I often add a tablespoon or so of dijon for flavor!
do we need to add salt for flavor?
Merry Christmas Holly!!
I just finished cooking your best Meatloaf. I followed the recipe to the letter. It was done @160 degrees right at 55 mins. I removed it from the oven let it rest for 10 min. And promptly made myself a meatloaf sandwich.it was delicious !!!! That was the first time I made a meatloaf on a cookie sheet I’ll never do it any other way. My wife is vegetarian so I got it all to myself!!! What a Christmas present , thanks again holly.
Leonard
I am so glad you loved it! It definitely tastes amazing made on a baking sheet. Enjoy Leonard!
Hi Holly,Merry Christmas,or as we say in Hawaii,Mele Kalikimaka.I am trying your meatloaf recipie today,for dinner,it’s smelling awfully good.I am just tasting a piece,and it’s fantastic.I have a lot of your recipes,and appreciate your quick,economical take on food.Keep them coming,and I’ll keep trying them.Have a Safe one. Aloha Ann Insillio
I am glad you loved it Ann! Mele Kalikimaka!
I am glad you loved it Ann!
Well I made a few of the mistakes other commenters did (Used a brownie pan – needed extra cooking time and some draining , pinches of italian bread instead of bread crumbs – should have reduced the milk a bit to account for that) Substituted 1 Lb of chorizo & 1 Lb of burger instead of 2 Lb burger.
In the end though… my wife said it was better than Golden Corral meatloaf! To me that’s high praise :)
So glad she loved it Timothy! I bet the chorizo added amazing flavor!
Do you think it’s possible that I use ground flax instead of Breadcrumbs? If so, do you think I would have to adjust milk amounts?
I’ve only made the recipe as written. Maybe other readers may have experience using flax instead of breadcrumbs.
I was very disappointed with “The Best Meatloaf” recipe. I doubled the recipe and used two standard 9″ bread baking loaf pans. I baked the meatloaf for 40 minutes at 350 degrees Fahrenheit and then added the catshup-chilli sauce-brown sugar topping. While I did check the loaf’s temperature at the end of 40 minutes, my thermometer indicated that the meatloaf was done at a temperature of 172 degrees. By the way, the thermometer is calibrated. The problem with the meatloaf in addition to being excessively bland was that the upper portion of the meatloaf was not done; it was raw, and the onions were still crunchy. Apparently, I checked the temperature below the uncooked portion. So, dinner was a disaster. I microwaved the meatloaf to finish cooking it. In the end, I have to say that this meatloaf recipe was a miss. After dinner, I baked the meatloaf another hour at 350 degrees to finish cooking the meatloaf (I scraped off the topping, which my wife hated). While your pictures were illustrative, I believe that you should double check your cooking times.
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.
I hope that helps.
But that was your fault. Not the op’s! If made as written it would have been cooked.
So you don’t follow the recipe and then you slam it. Not really fair!
I make this all the time. I only use chili sauce on top, no sugar or ketchup. You can also use yellow mustard.
Thank you for sharing Lori. Enjoy!
Thank you for the great recipe, This recipe is the best of all
So glad you loved it!
I’m sorry I didn’t notice the brown sugar is optional
The brown sugar is not mentioned when mixing the sauce
I accidentally put the sauce on the meatloaf before it baked for 40 minutes, is that going To ruin it..? Thanks so much!
(I always do stuff before reading a recipe all the way through! )
No worries, it won’t ruin the recipe. :) It might brown a bit more than you want and if it does you can scrape a bit off but I’m pretty sure it’ll be just fine!