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
i am going to try this soon .i was reading where someone was asking about freezing them.my husband wont eat meatloaf so i buy those small foil bread pans in walmart and make my meat loafs and freeze them. its enough for one or two people .i thaw and cook .always good . i like your idea of making the loaf and freezeing pieces .ill have to try that. there are times i would love a piece of meatloaf but dont want to cook a whole one
I hope you love this recipe Judith! Freezing it makes it so handy to have your meatloaf whenever the craving hits!
I hadn’t had meatloaf in a long time, mainly because when I was a kid, my mom’s meatloaf was a little dry and flavorless (sorry, mom!), but I decided it was time to revisit it. I only had half a pound of beef on hand, so I cut the recipe in half and made two mini loaves and baked them for 30 minutes. They turned out great!
I am glad you liked the meatloaf Laura!
I recommed When making a meatloaf, always use half and half, mince and sausage meat, plus all the spices, breadcrumbs etc etc. So much nicer flavour than just the mince. Give it a go, also I put half the mixture in the loaf tin and cover it with sliced hard boiled eggs, then more meat loaf.
Makes a delious flavour.
Hi Carmen,
Thanks for sharing the tips.Adding hard boiled eggs sounds intriguing and tasty!
I haven’t made it yet but out of curiosity….. If I wanted to make the recipe using 3lbs of beef how much would I increase the rest of the ingredients? I’m really bad at that lol
I would multiply the ingredients listed by 1.5 to accommodate an extra pound of beef Sam. I hope you enjoy the recipe!
Looking forward to making this meatloaf on Friday for guest
I hope they love it Patsy!
This was absolutely delicious !!! I used an Asian sweet chili sauce and fresh chives rather than parsley (because those were all I had) and it was phenomenal!!! Made this for my husband and sister for dinner and it’s pretty much gone. Thank you so much for the recipe!
Great substitutions Chelsea! Glad your family enjoyed it!
Oh Chili Sauce, where have you been all my life?? Made this tonight just as the recipe says and it was delicious! The sauce gave it that perfect sticky, tang and the mixture was moist and tender. Will definately be a regular dish on my table.
I agree, I could literally drink chili sauce, so good!! Glad you enjoyed the meatloaf!
I used ground pork because beef is way too expensive. Had to use ketchup and bbq sauce instead of chili sauce as it only comes in tiny bottles for a huge price here. I’ve only ever had meatloaf made with rolled oats instead of bread crumbs. I found it very moist but the taste was too much like soggy bread with the seasoned bread crumbs. Unfortunately I’m the only one who would try it so most of it got tossed. Also took way longer to cook despite making it more flat and spread out on the pan than indicated. I’m sure I must have done something wrong somewhere but that’s my take on how it turned out for me!
I’m sorry this didn’t work out for you Laura. Ground pork often has more fat than lean ground beef so that may have changed the texture of the meatloaf, I can’t say for sure as I haven’t tried it with pork.
Meat loaf is not really designed for all pork. Turkey, venison, yes or even a ham loaf, but all ground pork will be much too fat.
Making meatloaf today with chili sauce and green chilies.
Sounds delicious!
Great recipes they are easy to follow
Thank you very much Alma!
Going to try the meatloaf! Thanks for sharing!
I hope you love the meatloaf recipe Carol!
Meatloaf is not meatloaf if you don’t put in a bunch of bell pepper and about 3 times the onions you specified.
Great additions to add Phil! Enjoy!
I want this recipe, can you e-mail it to me. Thanks in advance.
Meatloaf was pretty awful. Followed the recipe precisely and it came out soggy, bland, and seemingly undercooked. Would not recommend to anyone who enjoys flavorful food.
Sorry to hear that James! We have, as well as other readers, had great success with this recipe.
I have used chili sauce with my meatloaf for years, but I’m going to try your tip about baking it on a sheet. For the last meatloaf I made, I used a mixture of ground beef and ground veal, and it was the tastiest one I have ever made! I recommend trying that!
Susan, that does sound incredibly good! Thank you for sharing!
Yummy
This was one of THE best meatloaf recipes I’ve ever had! My husband said it’s a keeper!
Thank you so much Vickie! I am glad your family enjoyed this recipe!
I am wanting to make, but only have 1 pond meat. I am assuming cut down from 2 eggs to 1. What should I reduce the breadcrumbs and milk to? Thank you in advance. (:
You can cut all ingredients in half, and bake for about 45 minutes. Enjoy Andrea!
I don’t have chilli sauce… what can I substitute?
You could try ketchup or a mild salsa. Enjoy Melissa!
this meat loaf is delicious. i tried half chili sauce half whole cranberry sauce, also delicious. ttks
I am so glad you enjoyed this recipe Marcia!
Ummm… SALT and PEPPER. The meatloaf is bland without it
Sorry to hear that you didn’t enjoy the meatloaf as much as we do Fred. With the chili sauce, onions and seasonings, we don’t find it necessary to add salt and pepper. Feel free to add salt and pepper to taste as noted in instruction 3.