This post may contain affiliate links. Please read our disclosure policy.
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 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!
The Best Meatloaf Recipe
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 a 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
Such a simple recipe but it comes out DELICIOUS. My husband complimented the meatloaf and ask if I put anything special in it! Super yummy. Definitely saving this recipe for future use.
Best meatloaf recipe ever,thank you. I pushed 3 large mushrooms into middle of meatloaf lengthwise before baking, when you slice see a mushroom in middle of slice.
I love to mix ketchup and brown sugar for my topping. and I make extra because everyone loves to dip their meatloaf in it. I never used the chili sauce, Ill definitely have to try that next time!! I buy the Heinz chili sauce and mix it with grape jelly, throw that in the crock pot with frozen meatballs and its a great pot luck meal or great for any party. Always a hit. SUPER EASY!
That’a great topping Heather! Thanks for sharing!
true to the 5 star rating
I made this with Beyond Beef, used less garlic, used fresh parsley, omitted the brown sugar and used panko crumbs. I baked it about 10 minutes less than the recipe called for. It was delicious.
Thanks for sharing the tip when using Beyond Beef!
made before and enjoyed. tonight I had a pound of chop meat and pork and made anyway. turned out very good. Definitely enjoyed and tomorrow on sandwich will probably be better
I made this meatloaf yesterday for the second time and it turned out just as good as it did the first time I made it. Thanks for sharing this recipe. I highly recommend it.
Can I use panko instead?
Emilie, yes you can use panko!
Panko is my go to, however Italian breadcrumbs are seasoned and will increase the flavor with this meatloaf…. I use panko for the outside of foods and Italian for the inside. Can’t go wrong with either.
This is my new goto recipe for meatloaf it’s juicy and flavorful. Thanks for sharing
This recipe is amazing!! I used ground venison and you cannot taste the game meat, also made it gluten and dairy free, no issues whatsoever, its so delicious! My hubs loves it!!!! Shared it with my Mom and she said my Dad loved it, reminded him of his own Mom’s meatloaf!
very yummy. everyone I’ve made this for loves it.
either I’m crazy, or it never says to add the milk, egg, bread crumb mixture after letting it soak
Hi Victoria, great questions! In step 4 you add the ground beef and other ingredients to the bowl with the breadcrumb mixture.
Change your wording when adding meat to onions …
What part are you having trouble with or needs changing Will?
Do I cover the meatloaf with aluminum foil while cooking? And do I leave the glaze on during the whole cooking time? Looking forward to making this tonight. Thanks!
This is baked uncovered and we add the glaze in Step 6 and bake for 15-30 minutes after the glaze is added.
My husbands favourite meal is meatloaf. His mama who’s now passed away used to make it for him when he was little. I made him this recipe lastnight and he said it was hands down the best meatloaf he’s ever had, and reminded him of his moms! (I did add a bit of garlic but everything else was to this exactly)
So thank you for this delicious homey recipe !!
This is the best meatloaf recipe! My kids, who are picky eaters, love it!! I use onion powder instead of onions and it is a hit! Thank you so much for this recipe!!
Made this exactly as written: turned out OK, but rather bland. It needs something more. Maybe next time I will double the Italian seasonings and add garlic.
Thanks for trying our recipe, Irene! I would love to hear how you spice it up next time.
when I sauteed my onions I added garlic to mine
This is my go-to, never fail to please, meatloaf recipe!! The topping is a perfect flavor to go with the yummy meat! The one thing I will never change about my meatloafs is I always use Ritz crackers as my binder. That’s what my mom used and that’s what I still use today!
I also would like to use Ritz, did you soak them in the milk?
Other readers have directly swapped Ritz crackers for the breadcrumbs in this recipe with good results. I would love to hear how it turns out for you!
I’ve made this and my family loves it. Thank you for sharing this awesome recipe..It is the best meatloaf recipe that I’ve ever made.
Gold Star!. Honestly the best meatloaf ever. Thank you.
This recipe is delicious!!! My new method going forward!!! Thanks for sharing!!!