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
This recipe is amazing. I make it all the time and even my picky eater kids love it. Thank you so much Holly.
I normally don’t leave reviews but this recipe worked great! Maybe it was the shape of my meatloaf but I did have to cook it a tad longer, which is okay if you have a meat thermometer! My only suggestion is adding a little Coca Cola when sautéeing the onions, as it adds to that Smokey sweetness! Thanks for the recipe 💕
Thank you for leaving a review Savannah! So glad you enjoyed the recipe.
Perfect!!
As a man, I was never taught how to cook when I was younger. Now I’m 68 and I’ve been doing all the cooking for over 30 years. In all that time, I’ve never made a meatloaf that was both tasty and moist. I can’t say that anymore now that I tried your recipe last night. Delicious, moist, flavorful, awesome aroma, the list could go on and on. Endless to say, I will be sharing this with friends and family.
Do you have a great recipe for making moist chuck roast?
I am so happy to hear you loved this recipe Randy! It’s been a family favorite for many many years and I’m thrilled that you enjoyed it as much as we do.
For chuck roast I highly recommend this pot roast recipe.
This is about the worst recipe for meatloaf that I’ve ever made. With all the bread crumbs, I call it depression meatloaf. My mom was right. DON’T PUT BREADCRUMBS in meatloaf!
I’m sorry to hear you didn’t love this recipe as much as we do Neil. I find the breadcrumbs to be a helpful binder and they help with the texture. Meatloaf without a binder of some sort tends to be more dense.
so yummy and easy to make !! Just might be a new family favorite 😍
Am I the only person with the issue of the loaf being too greasy for glaze to stick on?
I haven’t found that to be a problem, it could be that your beef has a bit more fat. I would suggest to dab it with a paper towel if it has a lot of fat on it.
Cooked this meatloaf for the first time. I followed the recipe, but I added frozen diced green bell pepper (what I had on hand) and I sautéd it with the fresh onion and a little salt and pepper. I also added 1 packet of McCormick meatloaf seasoning. Instead of cooking on a cooking sheet I used a disposable aluminum pan. Cooked at 350 for 40 minutes, added sauce and cooked another 15 minutes, and then boiled on high for about a minute or two. Came out perfect and my family loved it!!! I was sure to save this recipe to my favorites as I will be cooking it again.
made it last night and it taste sweet, my husband didn’t like it.😔
Oh no! I’m sorry to hear this recipe wasn’t a hit. If you find it sweet it would be coming from the topping so you can always reduce the topping if you prefer.
I like to prepare this great meatloaf early in the day (or even the day before) and chill it. I slice it thick when cold and brown it on the stovetop. Serve with BBQ sauce – heaven!
Excellent recipe but where’s the green pepper?! I added one green pepper but otherwise followed the recipe for the meat part. For the sauce, I did 1/2 cup ketchup and substituted 1/2 cup Baby Rays Hickory and Brown Sugar BBQ sauce instead of the chili sauce…yummy, yummy, yummy!!
Looks like you found the green pepper 🫣 Thanks for sharing your alterations, Ken! That sounds delicious.
This is the BEST! This is the recipe I always go to for all the meatloaf raves from my husband (and me).
i love this recipe!! it’s always my go-to.
It’s a recipe that my whole family loves. mashed potatoes on the side 🤤
We absolutely loved this recipe! I added some green peppers, but this was a very flavorful dish! I’ll be making this many more times!
Did not cook as described. had it in the oven for 45 minutes at 350 and then 400 for 35 more minutes before I just sliced it and pan fried the rest of the way.
Hi Bryce, this timing is about right. It baked for 40 minutes in step 5 and up to another 30 in step 6. It should have been done after that but there are factors that could make it cook slightly longer. Did you use a thermometer to check after 70 minutes?
was good but way too moist. Made 2, one with cooked onions, one without cooking first. Did not taste much difference in the two.
Followed directions exactly but cracked open lots of spots cause too wet.
This is a moist meatloaf (no dry meatloaf allowed over here!) but it should not have had problems cookings. Did you soak the breadcrumbs for 5-10 minutes?
Great meat loaf
If I cut the recipe in half , h I w long should it bake ?
If you are making half of a recipe you cook at 350°F. Bake a 1lb meatloaf for about 45 minutes total.
completely lacking in flavor. I knew trouble was on the horizon when recipe only called for ground beef. Meatloaf needs 3 proteins. Beef, pork and veal.I will not try again as spices were way tf off.
I am sorry this recipe wasn’t what you expected, Michael. It is usually a hit with readers.
Just made it. Followed exactly and it’s wonderful. Loved not using a loaf pan. I got out the tape measure and did everything you said it was fun and it is a meatloaf masterpiece! Thank you.
I’m so glad you loved it (I still use a ruler too ;) ).