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, 1 Tablespoon 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) to make Meatloaf Sauce. 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.
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
Thank you for another (I have made several) great recipe. It’s hard sometimes cooking for two, but this freezes well. Instead of a loaf, I made several BIG BALLS on the sheet pan, that also helped reduce some of the cooking time. Also, we too love the sauce – I added a splash of Frank’s Red HOT as we like a bit of spice. Great comfort food.
You weren’t exaggerating. This really is the best meatloaf I have ever had. It was so flavorful and moist with just a little sweet zing because of the chili sauce. Outstanding!!! I look forward to making it again. I never knew meatloaf could be so exciting!!
Delicious, but was not even close to done after 40 mins plus the 15 mins after putting the sauce on. Ended up having to bake it for double the amount of time. Not sure if I messed up or what, but either way it was tasty!! And so easy!
QUESTION?? How long do I cook it if I double it?
If doubling, I would suggest making two loaves. They can be placed on the same pan as long as there is space around them. The cooking time should remain close to the same, I would suggest a meat thermometer.
Made this tonight. It was delicious. I have been making meatloaf most of my adult life but not by a recipe, so it was always kind of hit or miss. I’ll use this recipe from now on. I especially love the sauce for the topping. Yummy.
this one I tried and it was the best i ever had thank you again John from Belgium super Meat Loaf love ❤️ it ❤️
Just be careful that the seasoning you select works well with the dish!
This recipe resulted in a moist and tender meatloaf. But Italian seasonings aren’t all the same.
The brand of Italian seasoning I had in the cupboard was really basil forward and 1 tsp of it made it very strong. It took me a few bites to figure out why I wasn’t enjoying the meal, which otherwise was very nice.
My whole family agreed that the flavour didn’t work in a meatloaf and the full tsp made it impossible to ignore. Next time I will integrate Ina Garten’s recipe and use thyme, but cut back to 1/2 tsp.
This IS the best meatloaf EVER!
Excellent!!! Will definitely make again!
Excellent! Will definitely make again!
First time making meatloaf and this recipe was delicious. I also made the chili sauce as well and my kids and I don’t like spicy food and it was just the right amount of spice. Everything came together so well. My youngest isn’t a fan of meat but even he was having 2nds and leftovers. Will DEFINITELY be making this again.
I am curious though, can the meatloaf be frozen and cooked another time? Or cooked and frozen without it being ruined when warmed up?
Meatloaf can definitely be frozen either raw or cooked. I’ve done both and it comes out excellent either way.
Absolutely love this recipe! So easy snd moist, turns out every time. I make a very small ridge on the top and use Chipotle bbq sauce and a sprinkle of red peppers with the ketchup & brown sugar…umm, umm, umm!! Thank you for sharing the recipe!
I first started using this recipe last year, and since then I haven’t used another one since. I love it!
Holly, I hope it’s not too soon but omg ily! Actually we all love you, lol. This has been our family fav for almost a year and I lost count how many times I’ve made it. Yet here I am today after I asked my husband what he wanted for his birthday dinner “ohhh, that meatloaf”
tysm for sharing
That is so sweet of you, Nicole! You’ll have to pass along a Happy Birthday from us.
I most certainly will, thank you! Do you happen to have an affiliate link to your measuring cup?
Absolutely, here is the measuring cup on Amazon, I love this one (I have a few of them).
Should I make 2 loaves if doubling recipe (4 pounds of ground beef) or make 1 bigger loaf?
I would suggest making two loaves.
Made this tonight, and my husband said the sauce that goes onto is by far the best sauce he has ever had onto of a meatloaf. He cleaned his plate, so that’s good!
delicious recipe!!
Very good! Always looking for a good meatloaf for my husband, not my favorite but I actually did enjoy this one.
loved this recipe
This meatloaf is so tasty. Even husband thought it was delicious. Will make again!!
Very good meatloaf, husband loved it too. Didn’t have chili sauce, just mixed little sriracha and bbq sauce in with ketchup for sauce.