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
I should have read the comments before beginning. 350° for 40+15 minutes wasn’t nearly enough to cook it through – and I only used 1.5lb of ground meat. The sauce, however, was a big hit. I don’t really know what “chili sauce” means for you, but in my fridge, it was a sriracha-based sauce that had garlic in it … it’s all I had! So overall, great recipe, great flavors and textures – just waaaaaaay off on cooking time. (For me, 1.5lb = 60-70m pre-sauce, and another 20m with sauce.)
This was delicious! Followed the recipe as written with the exception of using dried minced onion, mixing in with the wet ingredients. This was the best meatloaf recipe I’ve ever had. The chili/ketchup sauce for the topping, hands down a winner! This from a firm believer in just using ketchup. I’ll not be doing that any more.
Excited about making this recipe but just realized that my 2 lbs of hamburger is 90/10. Should I increase any of the other ingredients to ensure it stays moist and holds together?
That should be fine Rob! Enjoy!
This is the BEST Meatloaf recipe I have ever tried! I have always had issues with my meatloaf cracking and not staying together when it’s cut… this recipe never cracks and cuts great.. it is magic every time. The chili sauce in the meatloaf gives a great flavor but for the kids we omit it from the ketchup topping and do a basic ketchup brown sugar. Everyone LOVES it!
This was delicious the only thing was trying to form the meatloaf on a cookie sheet was fine except after 40 minutes of baking I pulled it out and the middle was kind of caved in. I put the sauce on it so luckily it covered the look. Anyway the taste was outstanding, which was what counts. The look of it left something to be desired! Lol
Made my first meat loaf with this recipe and it was yummy!! I love the chili sauce flavor that was added. I’ll be making this again for sure!! Also..husband was satisfied.
I do not like meatloaf but it is one of my husbands favorite meals. We have been together 20 years and I had refused to make it until last night. The only change I made was instead of chile sauce I used a bit of Saricha. It did take a bit longer than the recipie said but I wasn’t bothered by that. He said it was the best meatloaf he had ever eaten, even better than both our mothers, sorry moms. AND…. I ate it and LOVED IT!!! My husband is thrilled to say the least that after 20 years he will finally be able to have meatloaf at home instead of having to eat it out somewhere.
That is wonderful Cassie. So happy you both loved this recipe!
This was one of the best meatloafs I have tasted. I have always been able to make a flavorful meatloaf, but I could not get it to be tender. This recipe is “The Best” Nice and tender and beautiful texture. I did add garlic and bell pepper for our liking. Thank you.
I have not tried this recipe though it looks delicious. My German grandma used a combo of ground beef and ground pork, and it was super delicious.
Hands down, this was the best meatloaf I have ever eaten!!!!! The only thing that I would do different the next time, is add more chili sauce to the mix. Absolutely delicious. My 6 year old ate it and she is like most that age, super picky!! Definitely making it again! :)
I love meatloaf sandwiches.
I made this for lunch today along with horseradish mashed potatoes and asparagus. The meatloaf was great, but personally wish I’d added a bit of salt & pepper to the meat, as it was a little bland for my preference.
The sauce, however, was perfect! I had to use Whataburger Spicy ketchup in place of the chili sauce because I didn’t have any, but it was a great substitute and added a wonderful zing.
I’ll definitely make this again! Thanks for the recipe. :)
Amazing! My favorite meatloaf recipe by far!
Best meatloaf I have made! Thank you for the recipe.
I’m sorry it didn’t work out for you. If there’s anything I can help you troubleshoot, please let me know!
Finally, a recipe for people who are allergic to salt! Thank you for thinking of the salt-free community.
So enjoyed the meatloaf, thank you, however recipe was missing salt. Would rate a 4-1/2
This is definitely the best meatloaf I’ve ever had. Thank you for sharing!!
I used 1 lb of ground turkey bcuz I only had 1 lb of ground beef. Put it on a silpat liner in my Oster toaster oven for the recommended times at 350. It was perfect, rested to a little over 160. I used Vietnamese Chili Garlic sauce bcuz I didn’t have regular chili sauce so it gave it a nice zip. Moist and flavorful.
This really does have amazing flavor but had to bake this for almost 2.5 hours to get it cooked all the way through.
Thank you Holly! I absolutely love all your recipes. I have tried a few now and I have to say they all come out to perfection. Your site is my go to for a recipe that I want to try. The latest being Your best Meatloaf Recipe. I loved your tip regarding baking the meatloaf on a sheet try as apposed to a loaf pan. Now I know why my other meat loaves came out so soggy. I did add the dijon mustard for added flavour, I cut back on the ketchup only because I did not have no sugar added ketchup. I baked at 375 degrees and my thermometer reached 160, it does not get any better than that. Thank you for all you do, so much appreciated!
Barb
Thank you for your kind words Barb!! So glad you enjoyed it!