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 2104 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


  • 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


  • 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. 



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 2104 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
The Best Meatloaf Recipe sliced with a title
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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Recipe Rating


  1. Had one question, do you combine the milk with the breadcrumbs before adding to ground beef? Looking forward to trying this.

    1. Yes, it says in step 3: In a medium bowl, combine eggs, milk, and breadcrumbs. Let the mixture sit for 5-10 minutes. Let us know what you think, John!

  2. I just made this recipe (1/2 beef & pork) and divided in 1/2, made one meatloaf and the other half stuffed mozzarella meatballs! I also used the same for stuffed turkey meatballs!! Excellent, now a staple! Thank you,
    Dawn5 stars

  3. My first time ever making meatloaf and this recipe was a hit! Everyone had second helpings. I’ll definitely add this to my rotation of recipes.5 stars

  4. OMG! Best recipe I’ve found so far. I have made this for my family 3 times now. They absolutely love it! I added minced garlic and green bell peppers one of those times, because I love them. My grandson thinks I make the best meatloaf in the world now!5 stars

    1. Yes, you sure can! This recipe calls for 3/4 cup of seasoned breadcrumbs, I would start with 2-3 slices of toast and go from there. Pulse with 1/2 teaspoon of Italian seasoning until you’ve reached the same consistency as breadcrumbs. I hope that helps!

  5. I made the meat loaf. Very good recipe. I added some Jalapeños to the onions and some red and green bell peppers. And to the sauce I added some red hot peppers sauce, Franks to be exact. Also some soya sauce and Worcestershire sauce. Turned out really good. My wife said I could make this any time and more often, lol. Thanks for the recipe.

  6. I made 2 changes. By necessity I used 1.5#’s 80/20 hamburger and 1/2#of ground pork. The other change is that, prior to mixing, I removed 1/3 cup of the bread crumbs/egg/milk mixture as I just knew it was too much. I also used the 2 tblsp chile sauce in the meat instead of ketchup I rested the meatloaf for 10 minutes after cooking for about an hour. I took it out when it reached 162°. The meatloaf held together well and was the perfect amount of moist. my only complaint is that the flavor profile seemed a trifle bland. I’ll probably use this recipe again and just keep tweeking it.

  7. The recipe says 40 minutes, I am at an hour and still have raw hamburger in middle at 350 degree oven. I am currently frying slices on top of stove to feed my husband.

    1. Hi Kim, in step 6, the recipe says … bake for an additional 10-15 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F. Hope that helps for next time.

  8. This is truly the best meat loaf I’ve ever had! Some folks said it takes longer to cook than the recipe states, however I cooked mine on the lower middle rack and it was 170 degrees after 55 minutes. I mean, so very moist and flavorful! if you’ve been looking for the best meatloaf recipe, the search ends here.5 stars

  9. I tried many meatloaf recipes and this is by far the best. Love the brown sugar chili glaze. I added about a teaspoonful and a half of dried tarragon. Also used the chili in the meatloaf instead of ketchup. This was moist and flavorful.5 stars

  10. I was glad to find this recipe. I always throw my meatloafs together from memory but needed a written one for my housekeeper (I’m disabled). This is closest to measurements to mine except I put in a good blob of prepared mustard, the Worcestershire sauce and a shake of garlic powder. YES, it is supposed to be moist. Who wants dried out meatloaf at the price we pay for groceries now?5 stars

  11. This was delicious! Easy, fast & so moist. I didn’t quite have 2# of ground beef, so added 1/3# mild breakfast sausage; otherwise, followed the recipe as stated. Thanks!5 stars

    1. The quantities are listed in the recipe above the comments. You can also use the JUMP TO RECIPE button at the top of any page.

  12. I made this recipe with a supermarket traditional blend of beef, pork and veal and it was amazing! I had some garlic chili sauce and added paprika and garlic powder to the ingredients for the sauce. Next time, I will make extra sauce to put over the meatloaf and the mashed potatoes I made to go with it. I had cut green beans to round out one of my favorite comfort meals. This truly hit the spot tonight!5 stars

  13. Loved this meatloaf. I used 85/15 organic beef and substituted for the topping ketchup, Worcester and a teaspoon of Florida crystals sugar. It came out so moist and tasty. This is the first meat loaf I ever made, and I’m thrilled I chose this recipe.5 stars

  14. Did follow this just as it was written, baked at 350, for the required time, let it set for 10min + when I went to slice it did fall apart.
    One thing I did notice was used paco bread crumbs with 2 eggs and 3/4 milk. When I went to mix it was like paste, and sure if this was how it was supposed to be.
    The taste was excellent, just fell apart!5 stars

    1. It is definitely a moist meatloaf. I am glad you enjoyed it. It does turn into a little bit of a paste when you let it sit for 5-10 minutes in step 3. I hope that helps.

  15. This was by far the worst Meatloaf Recipe I have ever eaten. Moist and Meatloaf do not go together. Meatloaf is suppose to be dry and arid so you add your own ketchup to taste. If you make this recipe you will need whiskey to chase it down! Do not try!!! And my daughter agrees!

    1. Oh yes, if you’re looking for a dry and arid meatloaf, this definitely isn’t the recipe you want as this one is moist and flavorful. Sorry, I don’t have a dry meatloaf recipe on this site.

    2. This is the funniest thing I’ve seen. who wants to swallow down something described as dry and arid? Not most people!