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
The only change I made was to mix the spices with the milk, egg, and bread crumbs.
Finally a good Meat loaf recipe that does Not include any sugar. I will make this again and again.
Turned out delicious!!!!!
I make this constantly how the recipe calls for other than I do bbq sauce and chili sauce for topping. It’s a rave hit every time and I usually make 3 at a time so I can freeze the other two. Everyone that has it says they love that it has the crust and not made in the pan. I will never make a different recipe because this one is simple, moist and delicious. I have made several recipes from this site and every one has been a winner. 5 stars, no notes.
My comments are about both this recipe and Holly’s recipes in general.
1. I have made this multiple times for my picky grandchildren and their even more picky parents. (only my kids; fortunately, they married wonderful partners). I paired this with mashed potatoes and vegetables. Other than some mashed, there was nothing left. This is a wonderful recipe for a crowd. (I doubled it for my troops.)
2. The recipes on Spend with Pennies are fantastic if you are cooking for a crowd. Our kids and grandchildren are here many weekends during the year. Since I do most of the dinners (it is one of my great pleasures in retirement), I have had to learn to cook for many with multiple dislikes and likes. This site has been a wonder to keep everyone happy. A+
when baking should the meatloaf be covered?
Jim, the meatloaf should be cooked uncovered so it gets a nice crust. Let us know how it goes!
this sounds so yummy. I will be making it tonight. can I use Ritz crackers instead of bread crumbs?
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!
Amazing recipe that has found its way into my family dinner rotation for several years now! Before this recipe I never knew meatloaf could be so yummy!
Great recipe
Can I prepare a couple hours early refrigerate and cook in evening
Yes, you can. If it’s cold from the fridge, you may need to add some extra cooking time.
Absolutely the best meatloaf I’ve ever made.
I packed away my cookbook that had my old meatloaf recipe and stumbled across this one! My husband loved it!
I was looking for easy and this one is simple enough. I haven’t gotten to try it yet. Smells great!
Tried your best meatloaf recipe. Delicious,!
Reduce the bread crumbs, it was too much.
Made this with 93% lean hamburger and a quarter pound less than the recipe called for, but it tasted great! I am looking forward to making sandwiches tomorrow. I really appreciate all of the commentary about substitutions and amount of time to mix in order to keep the meat loaf from being too dense. The touch of spiciness from the chili sauce was just perfect!
So glad you enjoyed this recipe, Deb!
I have made this recipe several times and it is delicious. I’m hoping to make it in advance of company arriving so I’m wondering if it can be frozen.
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. Enjoy, Marjorie!
Love all your recipes. Cant wait to try the meatloaf recipe. Will post an update once I make it. Thank you for all your great recipes and ideals.
I made this for my family tonight and they aren’t the biggest fans of meatloaf. Long story short, I’ve never thought to sauté the onions before adding to the mixture and I will do this every time now. I also made the sauce with some ketchup, bbq sauce, Worcestershire sauce, sugar, and grape jelly and it was a HIT. Next time I’ll have to try it with the chili sauce :)
Hello Holly, this recipe looks delicious. I’m going to be making it in the next couple of days. My favorite way to serve is with roasted potatoes and with the great coming from the meatloaf. Are you able to tell me at which point I should add the little golden potatoes that I will slice in half. Also can you tell me if you have added bell peppers and do you pre sauté them along with the onion. Thanks so much for the recipe. I am hoping to impress the family.
Hi Kristine, we don’t add sautéed bell peppers to this recipe but that sounds delicious, I would add them with the onions. The roasted potatoes will need about 40-60 mins to cook so you will want to add them in the beginning.
flavor good, but very wet even after baking extra time. let sit in refrigerator overnight. still somewhat wet texture. recommend no milk in recipe.
I am glad you were still able to enjoy the flavor of this recipe, J! I have never had that issue with my meatloaf, I would love to hear what changes you make!
I’m wondering if the wet meatloaf comment could be due to the % of fat in the ground beef used. More fat = more grease = “wet” meatloaf…? :) Just a thought
Hi Bess, that could be one reason.
Delicious! Will serve this again. My husband said that it was the best!