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
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- Shepherd’s Pie Recipe
- Mushroom Salisbury Steak – Ground beef in a delicious mushroom gravy
- Mississippi Pot Roast
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Best Meatloaf ever!!! Thank you for sharing The family loves it. Be sure to read all tips
Holly can you freeze the meatloaf after mixing it and then when you’re ready to cook it right out of the freezer into the oven?
I haven’t tried cooking this from frozen so I can’t say for sure. You certainly can freeze the meat mixture and thaw it. If you do try cooking from frozen, Let us know how it goes!
Delicious
This was a 10! Highly recommend!
Excellent simple meatloaf! I used 93/7 beef and a poud of pork, I didn’t have chili sauce so I used ketchup, brown sugar, Worcestershire, and sweet and spicy sweet baby Ray’s. my kids loved it and my 8yo asked for leftovers the next night! I would point out that the 10 minute prep room is definitely wrong, to cut, cook, and cool the onions takes at least 15-20, if you do everything else while that’s happening it’s still a 20 minute prep time.
thanks!
Have you ever done this on a Traeger? We’re considering trying it tonight. If so, any tips?
I haven’t but that sounds amazing! Let us know how it goes!
Never had meatloaf with milk but this recipe is out of this world! Moist, delicious, and pretty easy to prepare. It is now our most favorite meatloaf!
I have never used milk in meatloaf. this was delicious. I think the tip to NOT use meatloaf pan and put on baking sheet really made a difference. I added some mustard seed to the mix.
I used a bit more beef but followed recipe pretty exact. the loaf pan is full of water and not cooked all the way through. I had to broil for an additional 15 minutes.
Hi Stephanie, as mentioned in the recipe we do not use a loaf pan for this recipe. We use a rimmed baking sheet because a loaf pan causes the meat to steam, and there’s nowhere for the drippings to go so it won’t cook propery and will end up filled with fat/moisture.
This needed much more time to cook (15-20 minutes to come to temp at 350), the bacon just comes out limp and soggy when it’s covered with the sauce. Still, it’s easy!
This recipe does not contain bacon. Cooking time can vary slightly based on the temperature of your meat or the pan used.
This is the closest recipe to my mom’s meatloaf from when I was a kid. It’s SO GOOD! The only difference was the topping! I mixed 3/4c honey to about 1/4c ketchup (maybe a little less). It’s enough to spread on top and have left over for dipping sauce. DIVINE
if I sub oats for the breadcrumbs would it be the same amount needed?
I haven’t tried this recipe with oats so I can’t say for sure.
I made this with lean ground turkey and it was delicious! I did add some garlic and Worcestershire. I prefer barbecue sauce and’s I sprinkled some cheese on top as well. The soaking definitely helped keep this moist because the ground turkey needed the extra moisture for sure.
This recipe was easy and good, even some of my pickiest eaters like it. It’s one of my go-to’s for making a meal for someone who just had a baby, etc since it’s so versatile. Easily made gluten free by subbing almond flour or oats, and adding a little extra Italian spice. Only thing I have to do different is cook for longer than the recipe states. Takes closer to 1.5 hr at 350 for mine to come to temp (160). Other than making sure you allocate enough time to cook, there’s nothing else I’d change!
I found I had to cook the meatloaf for another 15-20min before the temp reached 160 °F. I’d go like 50min and 15 min with the sauce if I made it again.
This was my 2nd time making this meatloaf,we love it !! Thank you for the recipe..
I’ve made a lot of meatloaf over the years but this is seriously the absolute best. I think precooking the onions is key plus letting the milk, bread crumb, egg mixture sit adds to the moistness. Will use as my only meatloaf recipe from this day forward! Thank you!
Meat was raw in the middle. I followed instructions step by step.
Ovens and cookware can vary slightly you may need to add a few minutes if your oven is off a little bit. Per the instructions:
…bake for an additional 10-15 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F.
I made it with equal parts ground beef and pork. This recipe is a copycat of Cheese Cake Factory meatloaf. Very tasty. Will make again!
This recipe was so delicious. I followed it to the T. However, I did double the sauce. I will definitely make this again!