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
Excellent recipe. I used Heinz chili sauce and no ketchup because I didn’t have any. It was so delicious! I also used fresh parsley also. I think I might try adding fresh garlic next time.
I made this 12-28-2024. It was awesome ! The glaze was really great. Thank you for sharing this recipe.
My first time attempting meatloaf, I use this recipe and it was amazing. I made it for my wife who is a great cook and makes a great meatloaf and she said she’s never making her meatloaf again after eating “my meatloaf” (I’m totally taking credit for it). LOL
Oh, YUM. This was so good. I halved the recipe and deeply regretted it, because I wanted more leftovers. I did make my own breadcrumbs so it’s possible there was more seasoning in the loaf, but whatever the reason, the flavors were just to die for. I didn’t like meatloaf as a kid. Was it this good then too, and I was just crazy? *chef’s kiss*
This was my first time making meatloaf ever and it came out better than I imagined. I recently got married and so I’m only recently whetting my cooking skills and my husband completely loved it–the whole family did. I will definitely be making this again. It was perfect. Thank you for your wonderful recipe–it really came through for our Christmas meal. God bless~
Can oats be subbed for breadcrumbs without affecting the moisture of the meatloaf?
I haven’t tried this recipe with oats so I can’t say for sure.
This was great! My family loved it too. Substituted 1tsp dried tarragon for the parsely.
The first time I made this I had such a hard time getting the screen to stay still. However, it has been such a hit and I’ve had to repeat often. If anyone else has this problem, I took pictures of the recipe and then wrote it out! I’m 75 and slow in many ways on my phone, but this recipe is well worth it! I also tried it yesterday with Wahlbugers meatloaf mix and that came out great, too! Thanks and Merry Christmas! ☃️
I don’t even like meatloaf…. but I love this recipe and so does the rest of the family. no leftovers
I made this tonight & it was SO good! The seasoning is perfect and it comes out moist & flavorful. My spouse & I both said it was the best meatloaf we had ever tasted. I used a pound of ground beef & a pound of ground pork in it. Thank you for such a great recipe!
When do you sauce the meatloaf? It says to cook the meatloaf for 40 minutes, but under the sauce it says while the meatloaf is cooking, combine ketchup and chili sauce and then spread on the meatloaf and cook 10-15 more minutes. Just a little confused on when to add it and the total cook time.
Thank you!
Bake for 40 minutes, top with the sauce and then bake for an additional 10-15 minutes for a total of 50-55 minutes baking time.
We just made this last night and OMG it was phenomenal. We followed the recipe exactly. This is going in our regular rotation. Thank you for posting sich a great recipe!
It is excellent… a savory meatloaf. I made it exactly as the recipe is written except using the mix of ground beef, pork, veal that Wegman’s sells as “Meatloaf Mix”. I opted for seasoned breadcrumbs and ketchup in the meatloaf itself. I made the Italian seasoning exactly per the link. I did NOT opt for either of the options of adding mustard or Worcestershire. Only note is I would use only 1 tablespoon of brown sugar in the sauce next time. A keeper for sure!
I would like to only use 1 pound of ground beef so do I just half all ingredients and cook a little less. I don’t want to ruin the meatloaf and make it dried out so would it be better to make full recipe and freeze half after baking? Thanks.
Hi Nan, you can half all the ingredients. I cook a 1lb meatloaf for about 45 minutes total. Enjoy!
I’m not a meatloaf fan but this is a great meatloaf receipt. My husband loves it.
love this recipe
love the recipes
Best meatloaf recipe!!
Very succulent and tasteful.
Used one pound of pork and one pound of beef in this recipe. Didn’t have any parsley so it was left out. Absolutely the best meatloaf I’ve had in years! Saving this recipe.