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 post may contain affiliate links. Please read our disclosure policy.
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
Made many times – m family loves it!!
Perfectly named! This meatloaf really might be the best recipe, and we’ve made quite a few! Really tasty – even my toddler ate it!
This is a family favorite now. We love it and my work buddies love it when I share leftovers! Have you ever tried making it with oatmeal instead of bread crumbs? I have one family member who has celiac and can have oatmeal so was thinking about trying it that way as well!!!
I haven’t tried it with oatmeal however some readers have successfully made it with oats. Let us know how it goes!
I always add oatmeal to replace some of the breadcrumbs. Always comes out great.
try minute rice
they make Gf breadcrumbs, bread, and crackers easily found in most grocery stores. If you can’t find any at your grocery store, you can order online. not sure if oats would have the same effect
I will definitely be making this again. I’ve tried a few times to make meatloaf in the past following different recipes and recommendations and they all turned out bland. This was a good recipe for a yummy basic meatloaf, and the texture was nice, not dry at all.
I followed the recipe almost perfectly, the only thing I didn’t do was I didn’t make the sauce at the end because we don’t prefer savory over sweet when it comes to meat – I just spread some chili sauce directly on top, no ketchup or sugar added. My husband who doesn’t particularly care for meatloaf said it was probably the best meatloaf he’d ever had. Served it with smashed redskin potatoes and garlic sautéed green beans. Perfect meal for a cold winter day.
This is by far the BEST meatloaf ever. I fixed it for my parents and my husband and I for Sunday dinner. We all loved it! it had great flavor and the texture was perfect. I followed the recipe exactly as shown. My parent even took some home for another meal and they never take anything home. But they loved this and I need to send the recipe to mom.
Haven’t made meatloaf in years. This is the BEST meatloaf I’ve tasted. It is so flavorful, moist and the addition of the Italian seasoning makes it perfect! Will never make another meatloaf recipe again
Absolutely perfect, best meatloaf recipe I have ever found! Thank you!
the video shows dijon mustard , and raw onion added to the egg breadcrumb mix,, no mention of this in the directions ??
Diced onion is the first ingredient, we’ve found cooking them first softens the flavor. Dijon is listed in the notes as an optional addition.
I made this recipe at our local American Legion for our Friday night dinner. I X8 the recipe to serve at least 60 people. We served 72, and the workers and bartenders had to eat chicken tenders we hurriedly pulled out of the freezer because we sold out! Everyone was raving and I saw a lot of empty plates! And hey, don’t forget the chili sauce on top! I made homemade of that also.
Hello and thank you for the Meatloaf Recipe! My wife was on the bench with the flu and indicated she wanted a home cooked meal! Of course she, like too many people I know, said to do a little of this and a little of that to make meatloaf. I stumbled upon your site and appreciating the reviewed went into action. I am a doctor who is a bit regimented so having a defined recipe to follow was nice. Dinner last nite was great and we are looking forward to leftovers even more. Hoping to experiment outside of the pan so that the it is perhaps more crispy and less greasy as I poured off some grease half when I layered on a second layer of the sauce. Anyways, thank you!
Thanks for the great recipe sweetheart! My wife loves it and she had to have it twice in one week lol!
A week later after making it twice, we tried something new and added diced mushrooms as we were preparing the onions and then did a bacon weave and it’s to die for!
Good recipe once done… had to cook it for almost 2 HOURS!! Either the temp needs to be changed or the time does. Otherwise really good.
I’m sorry to say this recipe didn’t do it or me or my husband. I used 1 lb ground beef and 1 lb ground turkey, so I’m not sure it that was the problem, but I’ve made meatloaf with ground turkey numerous times with great results. I have never soaked bread crumbs in milk before in making meatloaf and this recipe turned out really wet. The meatloaf was cooked, the thermometer read 176, but the meat was really mushy. The flavor was rather bland as well. Everyone’s palate is different, so I’m glad so many enjoyed this recipe. I have made several others of yours with good results. I’ll try something else next time.
l just made the meatloaf tonite. l followed your steps and came out great . l really enjoyed it. l will be making this again
Really enjoy making this for the family but I always have to go way over the 40 minutes with the 2lbs at 350, so it either not the correct temp or you don’t have the temp for all gas range ovens or the temp or time needs to be longer for a 2 pound
As listed the recipe cooks for 40 minutes PLUS an additional 15 to 30 minutes so yes, it wouldn’t be done at 40 minutes.
it came out just great,TY…
This said it was the best and I can’t argue. Definitely the best. No complaints. ☺️
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
This sounds great! Do we need to cover the loaf while it’s in the oven?!
The meatloaf should be cooked uncovered so it gets a nice crust. Let us know how it goes!
It’s so juicy and delicious! Thank you for the recipe! I used organic veal. Husband is super happy :)
I made this last night. Used half hamburger and half pork. By far the best meatloaf I’ve ever tasted. All I had was hot and spicy sweet chili sauce. Added just enough heat. Definitely will make again!