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
Tried this recipe in combination with another I found and it turned out great. I used bread because I didn’t have bread crumbs and added Worcestershire sauce, fresh garlic and ginger to the mixture and glaze and it was amazing.
My first encounter with meatloaf was nothing to write home about so I hated it until I made this for the first time yesterday. Thanks for sharing your recipe
So happy we could change your opinion on meatloaf Sandra! Thanks for sharing.
I have a dairy allergy, has anyone made this by subbing broth for the milk?
I hope someone can chime in with a suggestion Kelly.
In theory, I believe it will work, but I have only made this as written.
What about almond milk?
I’m sure broth is good as well!! Try it and see for yourself!! Enjoy!!
I use Unsweetened Almond milk in mine due to a dairy allergy and it turns out great.
This is a easy and quick recipe. My family loves it. But one observation I noticed was in the video Dijon mustard is added in but in the ingredients it’s not listed. How much are you supposed to use?
Hi Edna, We often add a tablespoon or so of dijon just for flavor.
I doubled the recipe. How long do I leave loaf in the oven?
Hi Leslie, you are going to want to cook it until it reaches an internal temperature of 160°F on a meat thermometer.
This is my favorite recipe for meatloaf! My husband says it’s the best! Thank you for sharing! I just wanted to point out that in the recipe is says to use 2lbs of ground beef, and then bake for 40 minutes in the oven at 350°. Above the recipe it says to bake a 2lb meat loaf for 55 minutes at 375°. I do the latter.
Hi Sasha, in the recipe we bake the 2lb meatloaf for 40 minutes, cover it in meatloaf sauce and then bake for an additional 15 minutes or until cooked through. Enjoy!
Its in the oven as we speak. Very excited to try.
Yay! So excited for you to try it Tracey!
Can I make it in a cast iron and place In the oven or will it be steam moist.
I haven’t tried this in a cast iron pan.
I lost my favorite meatloaf recipe years ago, and haven’t found one we love since. We don’t care for any kind of sauce on top. Do you think this would be too dry if I omit the sauce? It sounds wonderful.
Hi Claire, we have only made this recipe with the sauce but it should turn out moist without the sauce as well. Let us know how it goes!
I love seeing recipes and cooking them. Thank you
So happy to share Leisa!
Do the onions come out soft (no crunch). Hubby can’t stand raw onion texture so I usually safirst, but it would be nice to not have to do that.
They do soften a bit but if you’d like to ensure they’re completely soft I would suggest either cooking and cooling them first or you could grate some onion (a couple tablespoons should be plenty) on a cheese grater. Enjoy!
I always grate my onions on a cheese grater .
Loved this recipe! I halved the amounts and it came out perfectly for two with some leftovers for the week. It went great with the Crock Pot Mac & Cheese recipe: https://www.spendwithpennies.com/ultra-cream-mac-n-cheese-in-the-slow-cooker/
That’s great King! Mac’n’Cheese is definitely one of our other favorites too!
I was wondering about cutting the recipe in half as well. Is the cooking time the same?
You can cut all ingredients in half, and bake for about 45 minutes. Enjoy Regina!
Did you use a meatloaf pan or a regular pan and just shape it?
I prefer shaping it so it gets a nice crisp on the outside.
Out of the blue just got a hankering for meatloaf and thought, I bet Holly has a recipe for that. Made this last night and it is the absolute best meatloaf I have ever tried! Also, the chili sauce is a great discovery. Thanks again Holly, you saved the day.
Yay!! Thank you so much Karen, I’m glad you loved the meatloaf!
I want all these recipes please
Thanks Nancy!
Hi Holly,
I really look forward to giving this recipe a go. My mother always made it and it was always enjoyed by the whole family. From memory, she used 50/50 beef mince and sausage meat, but I’m not really sure why?
Is the chilli sauce a sweet one or not, as the Heinz one you linked to is not available here in Australia? I can find lots of other sweet chilli brands, and non-sweet chilli, I just don’t want it hot or spicy?
Also, Italian breadcrumbs seem to be a bit elusive here in Oz at least at the local supermarkets, what’s another type of breadcrumb I could use?
Cheers,
John
Chili sauce is not sweet or spicy. The chili sauce I use is Heinz brand and it’s like a very zesty ketchup. There are links to the chili sauce within the post.
If you don’t have Italian breadcrumbs, you can use regular bread crumbs with a pinch of salt and Italian seasoning.
I buy (brand name) Homemade Chili Sauce. It’s delish
Holly I never use Breadcrumbs, I use saltine Crackers and I like yo us 1/2lb of Jimmy Dean sausage to 1lb of ground beef. Have never used milk. what is the purpose of the milk
Hi Larry, adding milk helps the meatloaf to retain moisture.
I love to cook and I’m interested in all of these recipes th meatloaf sounds great
We are glad you found us Mary! We love to cook too!
Can I use Panko breadcrumbs if I don’t have Italian breadcrumbs?
That should be fine Ash. I hope you enjoy!
I’m making this meatloaf if you don’t have chili sauce what can you use instead
I have used a variety of toppings for meatloaf. Ketchup or BBQ sauce could work. I hope this helps Rose.
Just made this and I’m nervous bc I’m just seeing the recipe doesn’t call for salt and pepper. Is that going to make it bland?
There are plenty of delicious flavors and spices in this meatloaf recipe and I don’t find it bland at all. Feel free to add salt and pepper to your taste as noted in instruction number 3 Jessica!
Can we discuss how fantastic this recipe is??! Thank you so much for posting. I omitted the milk, made 3 smaller loaves and cooked for less time. The chili sauce is fantastic. I’m so happy to have found a new recipe to add to my circulation!!! So great!
We definitely can discuss that! We love this recipe, meatloaf is such a delicious meal to have in circulation! We are glad you love it!
Easy peasy and
Easy peasy…and delicious! Enjoy Steve!
I love trying all different meatloafts. Followed this to a T. It was really good. Turned out really moist where I like mine to be a bit more firm. None the less it was delish. I did add salt, pep and garlic salt……and more salt and pep. I wouldnt change anything else except for maybe cooking at a bit higher temp for like 20 more mins. Thanks for the recipe!
I am glad you liked the recipe Stephanie! Thanks for sharing your input on cooking time!
I’m going to make this tonight for my family, you said to use a pan instead of a loaf pan? Can I use a baking sheet lined with foil?
Thanks- J
That should work fine Jennifer, just be carefuly the juice may leak off the pan when you pull it out of the oven! Enjoy.