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, 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). Spread mixture over the meatloaf and bake for an additional 10-15 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.
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More Comfort Food Favorites
- Spaghetti and Meatballs – Family favorite
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- 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 have made this meatloaf twice now and I will make this over and over. It is delicious. For the sauce I mix ketchup, mustard & worechester sauce…yum!!!
I have been making meatloaf for my husband for 34 years and we have enjoyed every one of them. HOWEVER, this, by far, was absolutely the BEST! So moist and flavorful! 5+++++++++ star rating!
This is a fantastic meatloaf! Easy and so flavorful. I’ve never had chili sauce before, and I decided to try your homemade recipe. WOW! It’s an amazing sauce! Your description is spot on, it’s a zesty ketchup. This meatloaf and the chili sauce make the perfect combo!! This is a family favorite now!
I’ve been making meatloaf for 45 years and this actually IS the best recipe and instructions for the tastiest meatloaf I have ever made or eaten anywhere. And what a wonderful idea to not use a “meatloaf pan”. wow it has changed my life. Well, not literally, but it makes me smile to say that :D
One thing is you do not say how much Italian bread crumbs to use you just say use bread crumbs? You mention to sue brown sugar again how much? You say use catch-up but how much? I have found when someone offers a recipe to use like yours you tend to leave out how to use in certain ingredients which I feel is very important. Could you add the missing information to complete this recipe. Thank you
Hi Robert, you can use the JUMP TO RECIPE button at the top of the post to view the full recipe and measurements. Enjoy!
I made this and added a cup of mixed veggies. I also baked in a meatloaf pan that allows the juices to separate from the meatloaf. I then take these juices and make a gravy out of them to put on mashed potatoes.
no need to skip the ketchup glaze when you make the gravy. it tastes so good together!
Meatloaf good tasting but what would make it fall apart not slice
Hi Patty, a couple things that can help it stay together. Make sure you add the egg to the meatloaf mixture, make sure you let it cool for 10-15 minutes before slicing, and make sure you don’t make it in a loaf pan as that will make it too juicy.
This was the most moist meatloaf I’ve ever had. I was simple and delishious and I don’t really care for meatloaf. But my family loves it so I make it a couple of times a year.
My boys loved this! Last time, I used meatloaf mix for the first time ever and they ate the entire loaf in one night. Making it again tonight with just beef. Wonder if they’ll notice a difference?!
whatever recipie you used for the meatloaf, definitely save it
probably the best meatloaf you’ve ever made, I really like it
I added some breakfast sausage and cooked bacon to the loaf and used bbq sauce. Came out amazing. Thank you!
Absolutely Delicious, just the way I expect a perfect meatloaf to taste …
OMG! this is the best meatloaf ever. I just made it for dinner and hubby was very impressed. He loved it! I used just 1 pound of beef so I cut the recipe in half. For the glaze, I used BBQ sauce instead of chili sauce and didn’t use any brown sugar. this is now pinned to my Favorites on my pinterest board, lol. this will be my go to recipe for meatloaf. thank you so much for sharing this. I didn’t think I would ever find a really great meatloaf recipe.
I’ve had my share of meatloaf at 59 but this is exceptional.
Sliced nicely. Very flavorful .
Totally agree! Have made meatloaf many many times. This is without a doubt the best meatloaf I have ever made … added a splash of worchestershire sauce. ..
Awesome recipe. I didn’t have Italian bread crumbs so I used Panko instead and added a little more Italian seasoning. Came out great. Thank you and kudos.
Can I omit the milk? Or use water instead of milk? My husband has a dairy allergy. I cannot use the milk. Please let me know. Thanks
Yes, you can use another liquid in place of the milk. Perhaps broth would work well.
This is a great recipe, I made one change by adding bacon.