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.

The Best Meatloaf Recipe sliced on a cutting board

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.

Ingredient Info for the Topping

Chili sauce is not spicy, it tastes like a very zesty ketchup with more tang and less sweetness. (Find chili sauce near the ketchup at the store). You can also make homemade chili sauce.

Mixed with ketchup, it creates a beautiful topping. (It’s also great mixed 50/50 with BBQ sauce for burgers and ribs).

If you don’t have chili sauce, use extra ketchup or even a bit of BBQ sauce if you’d like.

Mixing the eggs, breadcrumbs and milk to make meatloaf

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 GravySkip the meatloaf topping altogether and serve it with brown gravy instead (homemade, leftover, or packaged).

How To Make Meatloaf

  1. Soften the onion in a pan (per recipe below).
  2. Combine all ingredients in a bowl.
  3. Form into a loaf on a baking sheet and bake (cook times below based on the size of the loaf).
  4. 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.
2 slices of homemade meatloaf on a plate with mashed potatoes and broccoli

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.

Kitchen Tip Always let meatloaf rest for 10-15 minutes before you slice it. This helps it retain its juices and ensures it doesn’t fall apart when you slice it.

Meatloaf cooking times

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.

How to freeze meatlaof

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.

How to make meatloaf ahead of time

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.

How to store leftover meatloaf (cooked)

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 sliced on a cutting board
4.97 from 1996 votes↑ Click stars to rate now!
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The Best Meatloaf Recipe

This is the best meatloaf recipe ever. It is so easy to make and comes out perfectly juicy every time!
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings 8 servings

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

Chili Sauce: Chili sauce is not spicy, it tastes like a very zesty ketchup with more tang and less sweetness. (Find chili sauce near the ketchup at the store). If you don’t have chili sauce, use extra ketchup or even a bit of BBQ sauce if you’d like.
Optional Additions: 1 tablespoon of Dijon mustard or Worcestershire sauce can be added to the beef mixture. Onions can be added without cooking but may not soften as well and will have a stronger flavor.
Do Not Overmix: Mix the ingredients just until combined to avoid a dense meatloaf.
Use Lean Meat: Use 80/20 for great flavor without making it greasy.
Add flavors and moisture: Don’t skip the seasonings and soak the breadcrumbs in milk to keep the meatloaf flavorful and moist.
Skip the Loaf Pan: Use a baking pan instead of a loaf pan. This gives the meatloaf a nice crust. A loaf pan causes the meat to steam, and there’s nowhere for the drippings to go. 
Rest the Meatloaf: Let the meatloaf rest once it comes out of the oven to help redistribute the juices and make sure it won’t fall apart when sliced.
4.97 from 1996 votes

Nutrition Information

Calories: 262 | Carbohydrates: 17g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 640mg | Potassium: 599mg | Fiber: 1g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 5.8mg | Calcium: 73mg | Iron: 3.7mg

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
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The Best Meatloaf Recipe cooked on a plate with a title
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The Best Meatloaf Recipe on a cutting board and plated with writing

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Flavor was good but was absolutely not done after 1.5 hours in oven with the last 30 minutes at 400. Heated up individual pieces in microwave2 stars

    1. If you used 2lbs of meat and formed it into an 8×4 loaf on a sheet pan, it should definitely be cooked in the 55 minutes mentioned in the recipe and should have been well over by 90 minutes. I might suggest an oven thermometer to double check the oven temperature.

  2. Hi! Planning on making this for dinner tonight. Is there any substitute for the milk? My son isn’t able to tolerate milk and is allergic to nuts and sesame so cow milk alternatives are no go as well. Thank you!

    1. Hi ZO, oat milk might be a good substitute for you in this recipe. Other readers have also swapped the milk for beef broth with great results.

  3. Hi there! I’m hoping to make this tonight. It looks delicious! I’m just wondering about the Dijon mustard you add in the video – how much do you add, and is this essential to the recipe? I don’t see it on the list of ingredients. Thanks so much for your help :)

    1. Hi Hazel, dijon mustard is an optional addition! If you would like to add it, we recommend adding 1 tablespoon to the beef mixture. Enjoy!

  4. I did not really care for the dense texture of this recipe. Everything blended into a kinda mushy texture without any structure to the meatloaf. I guess I do like to add raw onions rather than sauteeing as I like the crisp texture of them as well as pronounced flavor. It is a good recipe, flavors are good, I just did not care for the texture. Again, I like a little more structure in my meatloaf. I do enjoy cooking a lot of recipes on this site, however.

  5. The meatloaf is super yummy! Thank you for sharing! My husband and son love it and always ask for seconds. I like to bake this recipe into 8 mini loaves for cute serving sizes. My daughter isn’t such a great fan though because she doesn’t like to see the onion. Is it possible to sub onion powder? Thank you!5 stars

    1. I shred my onions on a box shredder andthey basically dissolve into to loaf! Great way to add veggies in just about anything without the kiddos ever knowing!

  6. This is a very delicious meatloaf. Having sautéed the onions first before adding to the meat mixture, made a tasty dinner!5 stars

  7. This meatloaf is EPIC! Incredibly moist and flavorful. This recipe is a keeper. Thanks so much for publishing it. I did take a picture but was unable to keep from trying it before the photo. Oh, yum!!5 stars

  8. I have a question I have been making meatloaf for 49 years and it never slices like pictures show! It alway falls apart it tastes good but won’t slice.

    1. We find letting the meatloaf rest for ten minutes helps to redistribute the juices and avoid it falling apart. Also using a sharp knife helps to ensure it doesn’t fall apart as well.

  9. Best meatloaf ever, my husband said to make sure I didn’t lose the recipe! I agree with Mario that soaking the breadcrumbs and sautéing the onions does make a huge difference in flavor.5 stars

  10. The recipe sounds delicious! My meatloaf is in the oven right now :) Just a couple of notes/questions. You don’t mention combining the bread mixture with the meat before putting it in the oven, but that’s obviously common sense. Also, I’m not clear how I’m supposed to use the butter, so I just skipped it.5 stars

    1. Hi Agnes, the butter is used in step 2 to cook the onions and the ingredients in Step 4 are added to the bread mixture from step 3. I hope that helps clear things up!

    2. The butter was to cook the onions
      #2 In a small pan, cook onions in butter over medium low heat until tender. Let them cool completely.
      And you add the ground beef into the bowl you used for the mixture bread! #2 & 3 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.

  11. Was so excited to make this meatloaf recipe. Yet, not so good, very WET. The flavor was blah. But, If you enjoy meatloaf soup, this one’s for you! I’m guessing maybe someone accidentally doubled the milk on this recipe & didn’t double anything else. Odd & disappointing.2 stars

    1. The recipe amounts are right. Clearly you didn’t follow it considering there’s how many positive reviews?? Odd….5 stars

  12. The meatloaf came out so flavorful and moist! Thanks for the tips about soaking the breadcrumbs and pre-cooking the onions, it made a huge difference!5 stars

  13. This is my go to Meatloaf recipe. First time I made it, it didn’t last and I had to make another one the same week. Delicious, moist and flavorful.5 stars

  14. Has this recipe changed at all in the last year? I was going to make it but there are some tweaks that I don’t recall.

  15. I’ve been making this recipe every month and my husband loved it .Thank you for sharing your recipe.I tried other recipes online and this is the only one that’s work for me.5 stars