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
It came out very flavorful, moist and delicious
Best meatloaf recipe that I have ever made. My husband loves it and so do I. It diffinly rates a five star in my book.
I’ve made this meatloaf recipe and me and my husband loves it. We love the taste, best meatloaf recipe that I have ever tried. Love it❤
It IS the best meatloaf recipe ever!!
Followed instructions as written and it turned out great. Will be making it again.
I used BBQ instead of chili sauce bc we had it on hand, and sauteed onion, garlic, orange pepper, and celery, all diced very small and sauteed. I also used your slow cooker recipe time but had 3 lb 80/20. I used the extra liquid mixed w some glaze, in the crock pot to make a pan sauce to go over the accompanying veggies. It was very moist, which is why I don’t usually care for meatloaf as much as hubby, who requested, so I searched for a new twist on an old recipe I can no longer find. This combo did not disappoint!
Most of my life I have used McCormicks prepackaged seasoning for meatloaf. For the last several years I would go online and try recipes. Used some as a guide to perfect my own, or in this case they get pinned and become my go-to! This recipe is fantastic! I love the sheet pan method as the grease does not coagulate on the loaf like in a loaf pan. The flavors are fantastic! Never used chili sauce before. Now it’s a staple in my pantry. I do like to add a teaspoon of garlic powder or fresh minced and a teaspoon of Worcestershire sauce. My husband always liked meatloaf…he RAVES about my meatloaf now!!!!
So glad you both loved it. I have to agree, chili sauce is a game changer!! (I also mix it 50/50 with bbq sauce for ribs, so good!).
I make this meatloaf for my family about once a month, it’s often requested, and everyone takes seconds or thirds! My husband says it’s the best meatloaf he’s ever had every time I make it, and I always use this exact recipe. Sometimes I add Worcestershire and a little mustard, but otherwise I follow the recipe exactly! Today I split the meat into smaller loaves, and everyone raved. Thanks for a perfect recipe!
I’m not a fan of meatloaf, my daughter asked me to make it and this changes my mind! This is now a request at gatherings
If you’re a fan of meatloaf tasting like Italian seasoning this is your recipe. This was my second time trying this recipe and with all the positive reviews I was trying to love it. Next time I’ll just leave the Italian seasoning and just a pinch of basil.
I have made so many of your recipes in the past week and today I made the meatloaf -I have it made just not baked yet-I am excited to see how it turns out!
I can’t wait to get your cookbook in September-I have enjoyed every recipe I have made so far and look forward to more!! I don’t usually make comments-but I just had to say what I did!
Thank you so much for your support and for ordering my book Donna, it truly means the world to me—as do your comments! I hope you love the meatloaf as much as we do, it’s a family favorite!
I cooked both of the top rated meatloafs this one won hands down in my house.
I’ve made this about 5 times now and always turns out amazing. One of my families favorite meals.
I’ve made this once before and it was delicious!
Can it be made in a slow cooker?
I haven’t tried this recipe in the slow cooker, I worry it may have too much moisture to cook in a slow cooker. I would suggest this slow cooker meatloaf recipe.
Wonderfully delicious!!
I only has 1/2 cup of milk left so I added that plus 1/4 cup of beef broth to make up for it. I thought the meatloaf had good flavor, however it was a little too soft for my liking. I think next time I would omit 1/4 cup of milk (or beef broth) to make it less moist.
Thanks for trying our recipe, I am glad you enjoyed it.
This was amazing meatloaf! I have made many before, but this was very smooth and gourmet like! Saving this one as a favorite!
I followed the directions exactly. This meatloaf was flavorful and juicy. However, even after resting for ten minutes, the meatloaf fell apart when sliced. I’ve never had meatloaf fall apart. I’ll have to figure out what to do different next time.
Meatloaf
Best meatloaf ever! The glaze makes it very tasty, and baking it on a cookie sheet gives the sides a crispy crust. This is now my go- to meatloaf recipe now.