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
Delicious & easy to make! The chili sauce was a nice variation that I hadn’t used before. My grocery had a 2.5 lb meatloaf mix that I used instead of all ground beef. It was a hit with men and I’ll be making this again!
This is by far THE BEST meatloaf recipe ever, and I’ve tried them all in my 30-plus years of trying! Most came out dry or had no/bland flavor. Simple is def better. And def use ground chuck–not super lean ground beef. And def make the Heinz chili/ketchup sauce on top!!!! And I liked that you don’t use a loaf pan for this recipe. That def made a good difference! (OK, can I use ‘def’ one more time in this post?) :-)
This is a fantastic recipe!! Everyone loved it and wanted seconds.
Though the flavor was good, the recipe was too wet. The 2 eggs and 3/4 c of milk was too much, I even used more bread crumbs than were called for. Even after baking and letting it rest for 15 min. it was falling apart. I would suggest less liquid.
Best meatloaf I’ve ever had or made.
Absolutely can’t wait to try it, sounds delicious! Although, with 3 kids (and 2 of them under age 2), I find it hard to stand in the kitchen for an hour or more at a time to prep and cook dinner. Is there a way to mix the meat mixture and sauce ahead of time (say, around lunch), then come back to loaf it and bake it closer to dinnertime?
Absolutely, this can be prepared 1 day ahead of time. If the meat mixture is cold from the fridge, you may need to add extra cooking time.
Thanks for posting this recipe. It’s actually scary how similar it is to my own. I add the Worcestershire sauce and ground pork but also add 1/2 tsp of garlic powder and 1/2 pkg. of Lipton beefy onion soup mix. I make a glaze to put on top but I’ve always felt it was missing something. Thanks to your recipe I think I know what’s been missing…Heinz Chili Sauce!! Going to try it next time I make meatloaf for dinner :)
Thank You :)
easy way to enjoy a good meatloaf recipe thanks
Prepped early to bake later. It smells amazing so far. I appreciate this recipe and hope it tastes as good as it smells. I also sautéed 2 finely diced celery stalks and shredded carrots to the onion mix and added a little extra italian seasoning and used panko crumbs to my mix as I had 2.8 pounds of meat. Cannot wait to bake it today and will keep you posted
Can’t wait to hear how it turns out for you, Danielle!
supper small and the taste is great ☺️ thank you for the recipe I will be using it for a time ⏲️
I’m going to try it now looks good thanks John Lerno Belgium
I really did not like the texture of this meatloaf. It has way too much milk and breadcrumbs for me. The entire family was unhappy with it . Which is a shame because I doubled the batch to make one to freeze. I may deconstruct the extra one and put it in chili or with pasta.
Made this tonight and my family loved it! All of my kids (ages 2, 7 and 9) loved it and especially hubby, loved it! Thanks for sharing this delicious recipe. It was the first that popped up in Google when I searched for this recipe. Now I see why, it’s delicious.
I made this for company and everyone had seconds! I didn’t have breadcrumbs so I toasted sourdough bread. I didn’t have chili sauce so I used Thai Chili Sauce which added a touch of sweetness and spice. I subbed a TBS pure maple syrup for the brown sugar. I sautéed chopped peppers with the onion. Wonderful! As a side note, when it came time to mix it all together I put it in a large zip lock bag and zipped it up, kneading it that way so I didn’t have to use my hands directly in the mixture. Worked great! Thank you for such a keeper of a recipe!
I have always made a good meatloaf but this one is my favorite! I have always used a loaf pan, but never again. Doing on a baking sheet is so much better for the texture and I would never have done it if you hadn’t suggested it. Thank you for a more well-rounded meatloaf- it was perfect!!
5
this was the best meatloaf ever. I used 2# ground meat and 1# pork I followed the recipe, but added more Italian seasoning and salt. I will only use this recipe.
As a child meatloaf was on our menu rotation so much that I refuse to make it more than twice a year as an adult. Recently, my husband was craving it so I caved in and decided to make it. I luckily came across your recipe and made it only adding a bit of A1 sauce to the recipe. After tasting it, my husband said it was the best he’s ever had, and I couldn’t agree more. The savory of the meatloaf with the sweetness from the sauce was perfection. Thank you so much for sharing!
Hello Chivon. So glad that you enjoyed the recipe.
Meat loaf was delicious!
Well, it lives up to its name. My husband didn’t say anything yesterday, but we had leftovers today. He said it is the best meatloaf he’s ever had and to be sure to keep this recipe.
What are the ingredients for a 1 lb meatloaf instead of a 2 lb? for a
If you click print you can change the servings from 8 to 4 and it will give you the measurements for a 1lb loaf. The written portion of the recipe and the cooking time will not adjust so you will have to adjust anything beyond the ingredients manually.