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
Meatloaf was very good! It was not dry but also not too moist! I do have a question about the nutrition facts. I know the recipe says that it is 8 servings, but what exactly is a serving in ounces/grams? Thanks so much!
Hi Addi, our nutritional information is an estimate. For more accurate information like ounces/grams per serving you will want to use a nutritional calculator like MyFitnessPal or something similar and weigh your meatlaof.
Be careful with cook time – was not even close for me. Had to double the time. Flavor was good.
Made this for dinner tonight, and it was well received with “no suggestions for improvement” from the hubs. That almost never happens. I used spicy barbecue sauce in place of the chili sauce and only had half and half in the fridge so used that instead of milk. Will definitely make again – it was moist but still held together. Thanks for such an easy recipe!
Baking time for convection? Also would left over frozen dinner rolls work for bread crumbs or not?
I have never tried this recipe in a convection oven but the rule of thumb is to reduce the cooking time but 25°F. You will want to ensure the center of the loaf reaches 160°F. Dinner rolls would work if you want to turn them into breadcrumbs. Hope that helps!
I seem to remember my mom used Oatmeal in it and it was very good. Could that be substitute for the bread crumbs?
I made this, but cut down the recipe for one-pound of beef. Followed everything exactly. I even made the homemade chili sauce. The dish came out fantastic!
I am GF, and all I had was GF panko, but it did not change the flavor or the consistency. Thanks for such an easy and excellent recipe – definitely a keeper!
So happy to hear this recipe worked well for you, Juliana! Thank you for sharing your alterations.
Delicious, turned out great. It was moist and the topping was delicious! Made great left over meatloaf sandwiches! Will definitely be making again.
Meatloaf was very good. I didn’t have the chili sauce so I used spicy bbq sauce. My husband requested I leave the sauce off next time or just put it on half. I also added a little Worcestershire sauce to the meatloaf and sauce. I also should’ve cooked a little bit longer. It was a little pink in some parts.
I am so glad you enjoyed it, Beth! Thank you for sharing your alterations.
Looking to double this for a crowd of people….How do you think it will do doubling the recipe into one large loaf? Or do you think it is best to do two loaves? Thank you!
LOVE all your recipes!!
I think you would have best results splitting it into two loaves. I would love to hear how it turns out for you, Lauren!
Hi Holly! Lauren again lol.
Thank you for your response about doubling and making 2 loaves!
I’m making this today and just realized I only have skim milk and heavy cream… can I use half of each for the milk part? TIA!
Sure you can! Either or would work just fine too. Let us know how it goes!
Hi Holly! I am going to make this for about 10 people so I need to double the recipe… Do you think I can just double and make one really large meatloaf or would it be better to do two regular sized loaves? Thank you so much!! LOVE all your recipes!!
Thank you so much Lauren! I would suggest two meatloaves, they can be on the same pan as long as there is plenty of space between. You may need to add a few minutes extra, I would suggest using a thermometer if you have one.
Site is easy to use and a lot of customization options!
Thank you Ann :)
Excellent recipe!! Followed recipe exactly except I use pork, veal and beef for meatloaf. I also added one tablespoon of worcestershire sauce. I loved the idea of the chili sauce instead of just ketchup. The first time I made it, I made my own chili sauce because I didn’t have any on hand. I have since made it a staple in my pantry, so when I made this recipe the other day for the second time, it was ready to go. This meatloaf is so moist and delicious and my husband’s favorite! Love the rec of skipping the loaf pan. I think that improves the outcome! This recipe will be my go-to every time.
Wonderful! Thank you for sharing!
Pauline, your comment is so incredibly rude & unnecessary. Not everyone likes the same thing and this recipe is provided for free. Why be so cruel and nasty?
I just have a question because I’m dumb when it comes to recipes. I would like to use the brown sugar, ketchup, and vinegar topping, but I want to be sure of how much to use. Could you tell me the actual measurements of these I need to use?
Of course! The actual measurements can be found in the recipe towards the bottom of the post. Or you can find the recipe by using the “jump to recipe” button at the top of the post! I hope that helps, Tiffany!
Overrated, didn’t need your life history, too long to get to the recipe !!
Hey Pauline, there is no life story included in the tips, suggestions, and recipe information above however; you can also use the “JUMP TO RECIPE” button provided at the top of each post if you’d like. Enjoy the recipe.
Get 100% over yourself, Pauline. If you claim no one wants to ready her life story (which there isn’t one on here), then imagine how much people must hate reading your ignorant comment.
PS—this is the only meatloaf recipe I’ll make!
I will try this, though I do buy extra-lean Hamburger. I will have to put in corn, as I cannot use
Any Vegetable, high in Vitamin K. (I am on Warfarin daily). I Must Use Mrs. Dash. (NO Salt), with some pepper.
Kay.
Let us know how it turns out for you, Kay!
Hi lady. I made this tonight, it was perfect. But I had run out of bread crumbs, and used oats, which I normally use anyway. My loaf cracked in the middle about 30 minutes in. Covered it in sauce. Not the prettiest presentation, but my family isn’t picky and the taste was what mattered. I’d never had a meatloaf crack, but I’d never added milk with my oatmeal (gluten free) either. Hum…..I’ll make it again, and make sure to get breadcrumbs. Your site is my go to for so many recipes, thank you for sharing!
Love it thanks
Great recipe! I made it for my hubby and stepson who is visiting us on his spring break. It’s so delicious and moist. Very simple to prepare as well. Will definitely make this one again. Thanks!
I made meatloaf tonight using your recipe! This is the Best meatloaf and the zesty sauce was superb! It was tender yet solid! This recipe gets a Blue Ribbon! Thank You!