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
Even though this took a little more work than some other recipes, it was worth it!
my 2 & 4 year olds gobbled it up. Making it on sheet pan instead of in loaf pan made such a nice crisp! yum
Made exactly as suggested. It was way too herby for my liking…my daughter wasn’t a fan either. I am from the South so maybe I am just used to the Quaker oatmeal recipe.
Thanks for trying our recipe, Sheila!
Chili Sauce, Heinz is available on Amazon. I have searched for it in a local store and finally gave up.
This Is the Best Meat Loaf Ever!! Super easy recipe to follow and you use basic ingredients.
Plus, the chili sauce on top just takes this meat loaf to another level. Thanks for Sharing!
I never liked Meatloaf. I have been making this recipe for about a year and a half. My husband and I love it. I use the Meatloaf meat mixture instead. I don’t use Parsley. lol I am just too cheap. do try this recipe. it will end up being your favorite. follow the recipe closely.
Great recipe. Really enjoyed the chili sauce.
I rarely eat meat, but this was soooo good! I used sriracha mixed in with the ketchup. I put sliced mozzarella over the top under the broiler to finish.
This was amazing
Husband wasn’t happy as he hates meatloaf due to the gritty texture from the breadcrumbs. I told him this recipe had over 2k reviews and a near perfect 5.0 rating and that the breadcrumbs soak in liquid… I topped it with BBQ sauce not ketchup and it looked and smelled so good he decided to try it. He was a glad he did and even went back for seconds. Wow! This was absolutely delicious!! All 4 of us enjoyed it paired with homemade mashed potatoes and steamed broccoli. I will be making this regularly!
I havent tried recipe yet but plan to make it for dinner. Ill let u know how it works out.
Don’t keep us waiting Janet, how was it?
This recipe is delicious! I subbed ground turkey and turkey sausage. Will definitely use this recipe from now on.
Hi Holly,
Do you think I could double this and make an extra large loaf for a crowd? Or would you form two loaves? Thanks so much!
Hi Angela, to ensure it cooks fully through I would recommend making 2 loaves.
Can half and half be used in place of milk? I don’t have milk but can run to the store if it will make or break the meatloaf. Thanks!
Half and half will work just fine in this recipe!
About to make this but with V8 juice and crackers. Wish me luck.
How did it turn out with the V8 and crackers?
Best meatloaf I’ve ever had. I can’t tell my mum that its better… Had to use almond milk instead of milk as I didn’t have any on hand. And panko crumbs. Seasoned a bit different and put some maple bacon on the outside. So good!
Absolutely perfect! Made it for my husband’s birthday and it was a hit!
Can you use ground beef with less fat?
For best results we recommend 80/20 ground beef. Less fat can cause the meatloaf to be very dry.
Wondering if 90/10 ground beef would work with recipe? Made this several times as written but wanting to cut down on the fat.
Hi Tami, you need the fat to ensure the meatloaf doesn’t end up too dry. We recommend using 80/20 ground beef for the best results.
I made the meatloaf last night. I used half beef and half turkey. I made the Italian seasoning using your recipie. It was all very easy to make, and it turned out delicious! My husband had been asking me to make a meatloaf for the longest time, and I had been looking for a recipie that would catch my eye. This was it!. I’ll most certainly make it again.
Thank you!
can I double this and cook it in a 9 by 13 pan
If you double this recipe, I would still suggest forming two loaves, 8×4 inches. They should fit in a 9×13 pan with a little space between each of them.
It’s in the oven now looks amazing about half done, do you cook it uncovered? Easy recipe.
Yes it is cooked uncovered so it can get a nice crust. Enjoy!