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
Yum, but as always, with modifications. Thank you.
very good recipe. I changed a few things like some extra breadcrumbs added bbq sauce instead of ketchup, added carrots and celery. and a heaping tablespoon of minced garlic. ( I love garlic) and cooked an extra 10 minutes. sooooo good!
very good recipe. I changed a few things like some extra breadcrumbs added bbq sauce instead of ketchup, added carrots and celery. and a heaping tablespoon of minced garlic. ( I love garlic)
made this twice the other week. totally awesome. two thumbs up.
I finally found a meatloaf recipe that my entire family enjoys! Love love love it!!!
I made this meatloaf last night. 10 out of 10. This was the best meatloaf I have ever had. I did make it gluten free and everyone in my family loved it. Will definitely add it to my rotation. thank you!
I’ve been making meatloaf the same way for years. The same recipes my mother and grandmother used. But, I wanted to try something new. I will never make meatloaf the same old way again. This recipe has more flavor and better texture. I just kept saying yummy after every bite. I followed the recipe exactly opting for the sweet chili sauce.
If you were only using 1 1/2 pounds of ground beef/ how many eggs would you use.. Thanks
1 egg should work just fine Gail. If you try it I would love to hear how it turns out!
Making meat loaf for the forst time ever. The instructions aren’t very clear. It doesn’t say when to add the bread crumb mixture and when to spread the sauce on top the meat loaf.
You add the beef to the bread crumbs in step 4.
4. 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.
The sauce is added in step 6.
6. 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
this one’s a keeper! I’ve had some problems written cooking time so I made 2 smaller loaves and worked better for me
Love this recipe. I love a good quick and easy recipe with ingredients I have on hand.
It was delicious! I had to substitute the chili sauce and I added Worcestershire to the beef! Thank you so much for the recipe!
very delicious meat loaf! the only changes I made were adding a little chiffonade spinach since I had it and wanted to use it up, and bbq sauce with ketchup bc again that’s what I had. very easy balance of flavors and so simple to come together.
Can I prep this in the morning and just leave it in the fridge until I am ready to bake?
Yes you can, you may need a little extra cooking time if the loaf is cold in the center.
I have made a ton of meat lofts but this is absolutely fantastic!
I am always amazed when a chef uses such chemistry to develop a recipe. Soaking the egg, breadcrumbs and milk for 10 minutes does change the density of this meatloaf. Sauteing the onion cooling it also a idea. The flavors are delicious and I wouldn’t change a thing!
I’m so glad you loved it as much as we do Allie!
Family loves this. We have it at least 2-3 times a month, so as I’m about to start my postpartum for the fourth time I am meal prepping as my kitchen time will be limited. How would you recommend I freeze this? Bake first then freeze or freeze before bake? Thanks in advance for your advice.
Hi Chelsea, this is mentioned in the post:
How to freeze meatlaof
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.
Congratulations and enjoy!
If your only using 1lb of hamburger, how would I change the amounts in your recipe.
It sounds amazing.
Thank you.
Hi Patricia,
For 5 times the recipe, bring up the print page and adjust the total number of servings there to 4. This will adjust the amounts for the full ingredients list. Enjoy!
wow, this was really good. I got 80/20 beef, which isnt the cheapest. I do think it made a difference. Soaking the breadcrumbs was a neat trick too. Instead of chili sauce, I used Bbq sauce I had on. hand. Growing up we ate meatloaf all the time, so I rarely eat it these days. This recipe may have changed my mind.
Easy to make and delicious
How long to bake if making half recipe? Anyone know. I fixed this before and it’s super delicious. But we had so much leftovers. Only 2 of us
If you are making half of a recipe you cook at 350°F. Bake a 1lb meatloaf for about 45 minutes total.
Best meatloaf ever this is a must try
I’ve tried several recipes for meatloaf and this one is the best! I’ve also made sauce using several recipes and this sauce is my favorite! I used high quality chili sauce and I think it made all the difference. Never used chili before in meatloaf sauce, this is brilliant! My only issue is I lost some of my sauce..it kept sliding off once my meatloaf was resting. Any tips to fix that? Should I simmer/reduce the sauce while meatloaf is cooking? Thank you.
Hmm, what ground beef did you use? If you used a higher fat ground beef that could contribute to the sauce “sliding” off.
Thank you for your reply! 93/7. The fat was oozing out when I removed the meat thermometer which was inserted on top during baking time. There wasn’t enough space to place it on the side. I wonder if that’s the issue. Maybe I should flatten my loaf? It might have been too rounded.
Inserting the meat thermometer on the top might have been part of the problem. Did you prepare the meatloaf on a baking sheet?