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 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 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) 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.
© 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
Can I half this recipe or make two smaller loaves? I don’t think we’ll eat 8 servings. If so, how would you bake it?
Sure you can! Bake a 1lb meatloaf for about 45 minutes total.
Best family recipe all around!! Excellent sauce and tasty meatloaf mixture!!❤️
This is my “go-to” recipe for meatloaf and the whole family loves it!
awesome meatloaf!! you should try it for sure!!
Can this be prepped ahead a frozen? If so how do you recommend freezing and baking?
As mentioned in the writing, 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. OR 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.
The recipe turned out great, it was very moist and delicious. I used the brown sugar meatloaf glaze instead of the chili sauce. I will definitely make this again.
Excellent meatloaf recipe!
My only negative comment has to do with the website, and this has happened numerous times with a number of recipes. As I’m reading the recipe, I keep being dumped back up to the top over and over again, as well as while trying to read the comments. Quite frustrating. Does anyone else run into this problem, or am I the only one?
Hi Sue, I am sorry that was happening for you. I don’t have that problem with this recipe so I can’t say for sure why it’s happening but I will look into it! I am so glad you enjoyed this recipe though.
That happened to me too, at least 10 times! Very annoying! But great recipe.
Oh no!! This is so frustrating and I’m sorry it is happening. We have a tech team trying to figure it out and fix it (I haven’t been able to recreate the problem). If you are able to share any of the following information it would be so helpful.
What device are you on (phone, computer, tablet).
What browser are you using (safari/chrome etc)?
Thank you so much and again, I’m sorry. I hope we can fix it really soon!
I’ve been making meatloaf for over 50 years. My Mom’s recipe was perfect but over the years I’ve changed it so many times it’s unrecognizable from hers. This one! OHMIGOD! Perfect! I added some diced green peppers to onions in the sauté. I was also hesitant to use that much milk but that is the key to its moistness. Thank you so much. I love all your recipes.
Fantastic recipe! Made 1.5 x recipe with 3# burger, came out exceptional! Will keep this recipe for future dinners!
Yep. Have to agree with the great reviews. Tried this last night and everyone loved it. Moist on the inside, crunchy edges, goes great with fried potatoes. Would definitely recommend. Added a little extra brown sugar and some garlic to the sauce and used all ketchup instead of chili sauce. Great recipe!
I have made this meatloaf a couple of times and it’s wonderful! I varied it a little by using about a half pound of ground pork loin along with a pound and a half of ground beef. The chili sauce is amazing and gives it a little extra rather than just ketchup or barbecue.
I made this tonight for supper, including the chili sauce recipe for the topping. It was a hit! I’ll definitely be making this again. I’m not really a fan of meatloaf, but this was delicious and I am looking forward to leftovers for tomorrow (if my husband leaves any… lol).
the best used regular dish for meatloaf. Family loved it.
I’ve made, as written, 4 times in the last 3 months – we love this meatloaf!!
Soaking the breadcrumbs made a world of difference, chili sauce was a great hack to making the sauce tangy, thanks for the great tips!
recipe for meatloaf looks good, am going to try it today. i tried to print it , it did not print .
It seems to be working for me, but I will certainly ask my tech team to check it. May I ask what device you are using Anne? Enjoy the recipe.
My husband loved this meat loaf, my son and I ate corned beef and cabbage yesterday, I made this for my husband he ate all but 2 pieces ❣️
Never have I made a meatloaf that I have enjoyed this much.
No love hand, the use of chili sauce, and don’t overmix are the best suggestions.
This is the only recipe that I will use in future.
DELICIOUS! I used Costco’s ground Turkey and because their ground Turkey is a bit more Turkey mush texture it wouldn’t shape and looked like melted meatloaf going in. I was not expecting it to be good and pretty disappointed but when it came out (a bit flatter than normal) it tasted divine!! We loved it! Easy to make dairy free and sub what suits your dietary restrictions and still delicious. I did half ketchup, half bbq and a bit of chili flake for the top sauce and recommend opting to add it
really tasty meatloaf recipe. placed the recipe in a 2 small loaf tins and then turned them out onto a baking sheet. Did one for my daughter as well and we are both saving the recipe. Thank you for putting it up.