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 post may contain affiliate links. Please read our disclosure policy.
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
I made this meatloaf tonight for dinner… the second time in 3 weeks! I am not a meatloaf fan but I really enjoy this one, my husband did too! It’s even delicious the next day in a sandwich!
Thank you!
Ah Yay Rita! I agree, it’s so good the next day, I love a good cold meatloaf sandwich!
I made this tonight for dinner. By far the best ever meatloaf. Followed it completely and it was so easy. So juicy. So tasty. So much better then my own!! Thank you for my new go to recipe.
I am so glad you enjoyed this meatloaf recipe Diana!
I love this receipe but instead of chili for the Topping part are used a honey barbecue sauce mixed with the ketchup and brown sugar. A great flavor just changed it up. I use the chili inside the meat mixture. Love this recipe. I’m also going to try your mac & cheese in the crockpot I’ll let you know!
That sounds great Joann! My mouth is watering thinking about it :). Enjoy the mac and cheese!
I don’t even like meatloaf but this was awesome! I did add garlic but that was for personal preference. I also used dried parsley as it was all I had on hand. My kids ate it, my parents ate it, there was none left!! Clean plates everywhere! Will be making again for sure!
Happy to hear that you’re converted to a meatloaf lover Holly!
This has become my go to meatloaf. The only way to make it better is to smoke it on my smoker. People who don’t know what chili sauce is, it’s been around forever and right by the ketchup in the grocery. Fantastic.
That sure sounds delicious Jim! I’ve never smoked my meatloaf!
This recipe is similar to the one I make and grew up with. The only difference is I also use green bell pepper, salt, and a little onion powder. I’ve not tried it with Italian seasoning, so I added that this time. It was delicious! We always enjoyed it with mashed potatoes and peas as well! Also, chili sauce has always been my “secret ingredient” but I’ve only ever put it in the topping. Great idea to add some to the mix! Jalapeño ketchup works great if you like it spicier. Bon appetit!
I bet Jalapeno Ketchup adds just the right amount of heat!
This wasn’t great. Needs salt for sure, and this is coming from someone who routinely eliminates half the salt from most recipes.
For the topping I used something that was called chili sauce. (It was what I had in my fridge and it had a rooster on the label.) My topping was way too hot! I like hot food, but this wasn’t good at all. And it wasn’t gooey and sticky like I prefer either. Maybe you could specify a brand and type of chili sauce. I think I’ll stick with my ketchup and brown sugar and let it get sticky and gooey on top of the meatloaf like MY mom used to make.
For the positives, the texture was good and I always prefer to bake my meatloaf on a cookie sheet (with a rim) rather than a loaf pan and now I know why!
For the chili sauce, there is a description in the post and it has a link to the exact brand/bottle I use (in both the description above as well as in the recipe itself). If you click the word “chili sauce” on the recipe you can see what it looks like. Chili sauce is like a ketchup but a bit more zesty and not spicy at all. I makes for a lovely (sticky) topping.
If you used a chili sauce with a rooster on it, it may be sambal oelek or sriracha (if it has a green lid) both of which are extremely spicy and would not make a nice topping on this recipe. I hope that helps!
The best meatloaf recipe was delicious it was firm, and tasty I will be making recipes for years to come
So glad you loved it Alice!
Can you help make this gluten free?
I was so hopeful and even made my own chili sauce (which was the best part). Bland, bland , bland. Needs salt/pepper for sure. Maybe Sriracha?
Hi! Would you consider this spicy? My little ones tend to freak out when anything “burns their tongues”. Just wondering if I should omit the chili sauce and substitute ketchup?
I wouldn’t consider this spicy. Chili sauce tastes more like a zesty ketchup. It adds tons of great flavor to this recipe but you might like to give it a taste before you add it.
My son loves meatloaf, but I rarely make it since my Heinz 57 disaster. (Accidentally dumped the rest of the bottle into the meat mixture and left it. Terrible!) So now I have defrosted 1 lb. extra lean ground beef and 1 lb. ground pork. Can I proceed with the recipe as written or should I use only half the ground pork? I don’t have any chili sauce. Is just ketchup okay? I have tomato paste and cocktail sauce plus a jalapeño I could add. Suggestions?
Oh no on the Heinz 57 Kate! I have only made this as written although I do think the 2lbs should work out ok. The pork may have a little bit more fat (on the pan) but I bet it’ll taste delicious!
Delicious! I adapted it to meet my gluten and dairy free needs and it was still quite amazing. The true test is my family and they all loved it!
Happy to hear your family loved it Cindy!
My adult son is allergic to dairy. I am curious about what you substituted for milk in the recipe. Thanks!
Breadcrumbs and milk can be replaced with a mashed potato, a medium-sized one for one kg of meat, adjust to taste, the bigger the potato, the softer it gets, add too much and it falls apart, just experiment until you get the consistency you like
My wife followed this recipe and almost burned down our apartment. Apparently she used a “baking tray” like the recipe says, which to me is the wrong thing to use for this recipe. All the grease dropped over the side of the “baking tray” and caught fire in our oven. I think a casserole dish would be a much better way to go.
Hi James, a baking tray should have a lip on the ends to prevent spillage. A cookie sheet does not, which would cause the grease to spill into the oven. If you try it again, let me know how it turns out!
Hi James,
I always make my meatloaf on a rimmed baking tray, lined with parchment paper and this works very well. Another option is a roasting pan. My mother always made hers in a roasting pan. I’ve never made a meatloaf in a loaf pan. I’ve been making meat loaf for almost fifty years now. I think you would be pleased with the results. I plan to make this recipe for the first time for dinner today.
Jan
James, what I have found works best is a to put the meatloaf on a rack or tray that sits on top,of the pan. I have a pan meant for broiling with a metal tray with holes. All the fat & juices drip down so the meatloaf gets that great browning on top & on the sides & it isn’t sitting in liquid as it cooks.
I didnt see what to do with the brown sugar. Its not on the receipe butbits in the ingredients
This is added in step 5 if you are using it. Thank you, I’ve updated it. Enjoy Grace!
Omg!! This was so good!! I was looking for a different meatloaf recipe then what I normally use just for a change from the usual. I am so happy that I found your recipe!! My family and I loved it! I only made one change. I didn’t have any chilli sauce but I did have sweet chilli sauce. It tasted fantastic, not too spicy just enough to give it a little bite. I will definitely be making this again!!
Thank you!!
So glad your family loves this meatloaf recipe Rachael!
Three is the charm? Making this recipe for the THIRD time – it is THAT awesome!
First time I did the recipe as written – magnificent result.
Second time I used a local *spicy* bbq sauce in lieu of the chili sauce (1/4 C bbq sauce to 2/3C ketchup). WOW!!!
Tonight I will be using a meat mixture of ground beef, pork and veal. (My mixture for haloupke…stuffed cabbage). And garlic!
Holly, this recipe stands on its own merit. And it gives a great foundation for those who like to experiment. (Full disclosure: I have never been a meatloaf fan, and only make it b/c my darling bride loves it. Finding your recipe has changed my mind!)
(And great tips/reminders about mixing the ingredients and resting the meat!)
Happy New Year!
Wow, thank you Rick. What a compliment! Thank you for sharing your ideas, I’m definitely going to try a meat mixture. I love the flavor ground veal adds to dishes (although I rarely make it at home)!!
Late follow-up using the additional ground meats (veal & pork). It really enhanced the flavor profile. However it will need additional binding – another egg and another 1/8 – 1/4 C of breadcrumbs to help keep its shape. (My plating looked like Hamburger Helper gone wild-heheheheh)
I have made the original recipe (Ok, with garlic) twice since this latest experiment – still a GREAT go-to recipe. Cheers!
Thank you for letting us know Rick! Great tips for using other ground meats.
This meatloaf was awesome. I followed the recipe exactly. I did add salt. I think mixing the breadcrumbs separately makes a big difference. Will definitely make this again and again!
So glad you loved it Lori!
Marry Me :)
lol
So with making it on a cookie sheet pan, you just shape the meatloaf dough into a loaf shape and it will hold its shape or do I need to make a foil pan thing for it?? How does that work?
Yes, if you form it into a loaf shape, it will hold its shape. No need to make a foil pan for it. You can line your pan with foil for easy cleanup if you’d like. I would suggest spraying the pan with cooking spray so the meatloaf doesn’t stick. Enjoy!
I’m halving the recipe, so 1 pound of beef. How long do I bake at 350 and how long do I rest? Your recipe says 45 minutes total, but I don’t know if that includes rest time or not.
This does not include rest time. You’ll want to ensure your meatloaf reaches 160°F and then rests 10 minutes.