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
Great recipe, turned out amazing!!
So glad you loved it!
The meatloaf was delicious and simple to prepare. I plan to explore additional recipes.
That’s great to hear! Enjoy browsing the recipes, let us know what you make next!
This recipe is excellent. Since I didn’t have any chili sauce, I went with my tried and true, “Sweet Baby Rays,” along with the ketchup. This will be my go to meatloaf recipe for now on.
The meatloaf was very good. It took forever to reach 160 temperature. We thought are thermometer was broken! What am I doing wrong? We cooked at 350. It took way over an hour.
Hi Cynthia, did you bake it on a baking pan? We cook our meatloaf for a total of 55 minutes at the size directed in the recipe. But have found that different ovens, pans, or the temperature of the meat could require extra cooking time.
This is a great recipe! My husband wanted meatloaf and I was a little hesitant to make this dish but it turned out absolutely delicious. Meatloaf Mondays may be a new tradition.
If I half the recipe, and only use one pound of ground beef, should I then bake it for 20 minutes?
Hi Jodie, you will need to bake it for about 25-30 minutes. Add the sauce, then bake for 10-15 minutes more, checking to make sure the internal temperature of 160°F.
I don’t understand why the cook time at the top of the recipe says 50 minutes when the recipe itself says cook for 40 minutes, then spread the sauce and cook for an additional 15 -30 minutes. That’s 55 minutes at the least, or even 70 minutes.
Hi Roz, you are correct this recipe bakes for a min of 55 minutes or up to 70 minutes.
It looks good. I’m trying it today. So I hope it turns out great, I believe it will thanks.
YUM!! I halved the recipe (except the salt, oops, forgot) and did the suggestion to saute the onions first. I did the optional add ins of Dijon, worshteshire, and fresh parsley. I split into four little loafs on parchment and put some cheddar cheese in the middle! I didn’t have the chili sauce so I just did 50/50 ketchup and balsamic. Meatloaf was standout’
That sounds delicious, Hanine! Thanks for sharing.
This was definitely the best meatloaf my husband and I have ever eaten. The recipe was easy to follow. I did substitute beer for the milk and it turned out very moist and flavor full. My husband now request I make it at least once every week.
best meatloaf ever
Would covering the meatloaf in bacon be a good idea?
I think wrapping almost anything in bacon is a great idea! We do have this delicious bacon wrapped meatloaf recipe that would be perfect for that though.
This meatloaf got rave reviews from my mom and my aunt, both of whom are in their 70s and fabulous cooks. It was flavorful and moist. I used saltines soaked in the milk as I had no panko or other bread crumbs. Thank you for a great recipe!
We did not like this meatloaf at all!
The Parsley and Italian seasoning was not good and I even used less than it called for.
It was moist and held up well when sliced so the best I can give it is a 1 on a scale of 1 to 5.
I will never make this again
Sorry to hear that, Becca! Thank you for trying our recipe, sorry it didn’t turn out as expected for you.
I’m or a cook. I changed the milk to sweet whipping cream and the meat is always grass fed. I used healthy red sauce (no seed oils) and cinnamon honey instead of brown sugar. My husband said it was the best meatloaf he had ever tasted!
This was outstanding! I used Wahlburgers meatloaf blend. It turned out perfect!
I took this recipe and cut it in half since it is just me and my husband I also used 73/27 ground beef and omitted the milk. It turned out perfectly and very tasty. Especially with the chili sauce instead of barbecue sauce.
Love this recipe!
I like mine with brown sugar, ketchup, masterpiece bbq sauce, Italian bread crumbs, one egg, Worcestershire, and spices. Then drizzle top with ketchup and bbq sauce.
I made this meatloaf last week and OMG it is so good.
I added a sauted finely chopped red bell pepper & finely chopped mushrooms to my meatloaf. The meatloaf is moist & flavorful.
The sauce is to die for.
I am making it again this week.
Just fabulous!
I have made his recipe a couple of times. It always turns out delicious! Thank you for sharing. As my parents are aging, I need recipes like these to make for them. Appreciatively, MCC
This will be my third time making this recipe. My teen son decided meatloaf is actually good after trying this version.
This is a simple and delicious recipe for meatloaf. I made the topper sauce with ketchup, apple cider vinegar, brown sugar & and touch of honey. it was outstanding!! Thanks so much for sharing the recipe.