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.

The Best Meatloaf Recipe sliced on a cutting board

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.

Ingredient Info for the Topping

Chili sauce is not spicy, it tastes like a very zesty ketchup with more tang and less sweetness. (Find chili sauce near the ketchup at the store). You can also make homemade chili sauce.

Mixed with ketchup, it creates a beautiful topping. (It’s also great mixed 50/50 with BBQ sauce for burgers and ribs).

If you don’t have chili sauce, use extra ketchup or even a bit of BBQ sauce if you’d like.

Mixing the eggs, breadcrumbs and milk to make meatloaf

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 GravySkip the meatloaf topping altogether and serve it with brown gravy instead (homemade, leftover, or packaged).

How To Make Meatloaf

  1. Soften the onion in a pan (per recipe below).
  2. Combine all ingredients in a bowl.
  3. Form into a loaf on a baking sheet and bake (cook times below based on the size of the loaf).
  4. 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.
2 slices of homemade meatloaf on a plate with mashed potatoes and broccoli

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.

Kitchen Tip Always let meatloaf rest for 10-15 minutes before you slice it. This helps it retain its juices and ensures it doesn’t fall apart when you slice it.

Meatloaf cooking times

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.

How to freeze meatlaof

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.

How to make meatloaf ahead of time

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.

How to store leftover meatloaf (cooked)

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!

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The Best Meatloaf Recipe sliced on a cutting board
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The Best Meatloaf Recipe

This is the best meatloaf recipe ever. It is so easy to make and comes out perfectly juicy every time!
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
buy hollys book

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

Chili Sauce: Chili sauce is not spicy, it tastes like a very zesty ketchup with more tang and less sweetness. (Find chili sauce near the ketchup at the store). If you don’t have chili sauce, use extra ketchup or even a bit of BBQ sauce if you’d like.
Optional Additions: 1 tablespoon of Dijon mustard or Worcestershire sauce can be added to the beef mixture. Onions can be added without cooking but may not soften as well and will have a stronger flavor.
Do Not Overmix: Mix the ingredients just until combined to avoid a dense meatloaf.
Use Lean Meat: Use 80/20 for great flavor without making it greasy.
Add flavors and moisture: Don’t skip the seasonings and soak the breadcrumbs in milk to keep the meatloaf flavorful and moist.
Skip the Loaf Pan: Use a baking pan instead of a loaf pan. This gives the meatloaf a nice crust. A loaf pan causes the meat to steam, and there’s nowhere for the drippings to go. 
Rest the Meatloaf: Let the meatloaf rest once it comes out of the oven to help redistribute the juices and make sure it won’t fall apart when sliced.
4.97 from 2645 votes

Nutrition Information

Calories: 403 | Carbohydrates: 21g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 633mg | Potassium: 511mg | Fiber: 1g | Sugar: 11g | Vitamin A: 411IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 3mg

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
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The Best Meatloaf Recipe cooked on a plate with a title
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The Best Meatloaf Recipe on a cutting board and plated with writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. hi my name is pat i,love it but i cant realy understand the recipie i cant read the ingredients the way they are 0.8 what does it mean mam it,s good i just have problems reading the recipies 0.38 tabelspoon ketchup ? thank you

    1. When you change the number of servings on the print page, it will change them to decimals to give you the new amounts.

  2. The best meatloaf recipe. When i saw the picture i did not hesitate to try. The ingredients are simple and not too pricey but the taste is superb! However i just made the sauce a little spicy because i used shriracha chili sauce, but it still turned out good especially me and my husband loves spicy food. Thank you for this yummy recipe.5 stars

  3. Wow, this meatloaf recipe is fantastic! I tried it for dinner last night, and it was a hit with the whole family. The combination of seasonings and the glaze on top made it incredibly flavorful and juicy. I also love how easy the steps are to follow, and I appreciated the tips for making it ahead. Thank you for sharing such a delicious and approachable recipe!5 stars

  4. No need to alter one single ingredient in this fool proof recipe!
    Thank you for continuing to deliver great homemade meals!! ♥️♥️5 stars

  5. This is a very good recipe this made a hit & I enjoyed trying new ways to flavor meatloaf & crisp the edges! Thank you! Can’t wait to try more of your recipes!5 stars

  6. Meatloaf is in the oven, but when I was mixing it I realized I used leaner meat (93/7) ugh. I added an extra egg yolk and some butter. Hoping this helps with the fat content. Will post to let you know how it turns out! Fingers crossed!

  7. Fantastic! I always thought my mom’s was the best…sorry Mom! lol seriously the best meatloaf ever! I didn’t have chili sauce so used extra Ketchup. Did use a meat Thermometer and had to cook an extra 15 minutes. Broiled at the end for a few minutes. Absolutely delicious! This will be my go-to. Thank you for this deliciousness!!5 stars

  8. made this meatloaf today for dinner & followed the recipe exactly. it was a huge hit with my husband. so moist and full of flavour. Your recipes never disappoint! Another keeper for sure.5 stars

  9. great recipe thank you, I subbed 8 ounces sage pork sausage and used cilantro (my husband prefers over parsley). no chili sauce in the house ( which I LOVE but am out) so I used bbq sauce and decent splash of worcestershire and no sugar (my ketchup has sugar in it) with some dry mustard (maybe 2 tsp). excellent method and recipe

  10. Best ever. Didn’t have chili sauce so used a splash if Kinder’s BBQ sauce for glaze. Mashed potato’s from your recipes and peas. Made Better than Bouillon gravy and it was a perfect dinner. Family asked me 3 times if I saved it for future.5 stars

  11. I made this meatloaf last week with ground beef (and added Worcester sauce and steak sauce) and it turned out great. My son and my ex-husband loved it. Tonight I’m making it with half ground beef, half ground Italian style sausage, and I’m sure it will be just as good.

  12. Wow! This is simply the best meatloaf recipe I’ve ever made. It is moist, tasty and delicious. I’ve made it for my mom and my husband and they couldn’t stop raving about it.5 stars

  13. The timing was super off which was a huge bummer, but i’ll know for next time it needs at least an hour and a half in the oven.2 stars

    1. We have found the timing to be accurate (as have most readers). If you shaped the loaf as directed in the recipe and it wasn’t cooked through using a meat thermometer, I might suggest an oven thermometer to confirm it’s at the right temperature.

  14. I just tried the Meat Loaf recipe,I have to say it was the best recipe I ever tried,most,great flavors,I will definitely make again.5 stars