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
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- 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
it’s perfect meatloaf. easy, economical and tasty. I used my home canned chili sauce.
My very best favorite meatloaf recipe ever. Making it again tonight, can’t wait.
I forgot to ask bake covered or uncovered?
This should be baked uncovered.
Mines probably going to be dense bc I kept forgetting to put things in….put cooked onions and green peppers in fridge…then had it all in the pan molded to shape then went to fridge it to cook later…and low and behold there is my mixture still in the fridge…lol
so repeat again…ugg
can you prepare loaf ahead of time? like 4 hours before cooking.
Yes, you can. If it’s cold from the fridge, you may need to add some extra cooking time.
Huge hit at my dinner party
What do you do the with the bread crumb, milk and egg mixture? You never specified what to do after you let it sit
In the next step you add the ground beef, cooked onions, 1 Tablespoon ketchup or chili sauce, Italian seasoning, parsley, and salt & pepper to the bowl.
This recipe was easy and delicious. Everything was in the pantry. This is our now my go to recipe for meatloaf! Thanks for posting.
I have searched for a long time for the best Meatloaf recipe. I do love a meatloaf sandwich with the leftovers. This recipe IS LITERALLY THE BEST. No need to look further. I made no changed but i did find it was too much milk so i had to add more beef, therefore more spices/herbs but it is delicious and brilliant not using a loaf pan! YUMMMMM
I made this recipe regularly! My husband loves it and he carries meatloaf sandwiches in his lunch!
Good, simple recipe that’s always a hit. Works well with ground turkey also. Definitely skip the loaf pan and bake on a sheet. I’ve found that adding a couple of cloves of minced garlic and upping the breadcrumb (I like to use sourdough bread) and milk measurements to one cup each adds to the flavor and moisture of the finished product. Thanks, Holly.
Hey, it’s in the oven just about ready to put on the sauce! Just a note, adding the breadcrumbs mixture is omitted in the recipe instructions. Easy enough to figure out but just a thought. it smells great, looking forward to tasting
The beef is added to the breadcrumb mixture so it’s all mixed in one bowl (less dishes to wash! ;) )
Can you prep the loaf the night before?
Yes you can. If it’s cold from the fridge, you will need to increase the cooking time.
I love making this recipe my kids love it!!! Simple easy quick!!!!
Can I use a 9×9 pan with 2lbs of meat
Hi Sherri, for this recipe we use a rimmed baking pan. I have never tried it in a 9×9 pan but would love to hear how it turns out for you!
Is it possible to make a one pound meatloaf? What would be the cook time? I love all your recipes
If you are making half of a recipe you cook at 350°F. Bake a 1lb meatloaf for about 45 minutes total.
This recipe is a 10/10. The first time I made this I used 1lb of chicken and1lb of beef. I forgot to factor in the difference in temperatures and time. This time I did just 2lb pounds of beef and it came out good. But the meat was 85% / 15%. So I had to cook it for an additional 20 minutes. Oh and I used the hickory barbecue sauce. Still tastes good.
I’ll give this 10 stars. Very delicious
I made this and substituted Italian seasoned gluten-free breadcrumbs, so I was a little worried that the texture would not be good. It came out perfectly! Truly, the best meatloaf I have ever made!! I did everything else the exact same as the recipe said, including cooking it for the full 55 minutes. I wouldn’t change a thing!
For the sauce, I did not have chili sauce, so I used ketchup with barbecue sauce and seasoned it. Then I had an idea and I fried out the other half of the red onion. I used to make the meatloaf. I mixed that and the butter with the ketchup topping and it is so delicious!!
first time making meatloaf and followed thus recipe and it came out delicious!!!! THANK YOU!!