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
Looks good
Can the meatloaf be cooked in an enamel baking pan with a cover?
This recipe is baked uncovered.
My husband said, “I’ve liked a lot of meatloafs in my life, but this was the best meatloaf I’ve ever had. This is going in your binder”. I think that speaks for how delicious this was! Ironically, before making this, I was telling him how I hadn’t found THE ONE meatloaf recipe yet. Well, this is it!! I’m done searching and trying. It’s moist but not “steam” moist… a juicy beefy moist. When cutting into it, you can see the perfect separation, instead of a tight tough slice. The sauce topping was so easy yet yummy. Served it with green beans and roasted baby potatoes. Thank you for sharing it with us!
I’m so glad you both loved it Sara!!
Wonderful moist meatloaf. Followed the recipe exactly including some of the tips (a must read). Will be my “go to” now!
I have never really liked meatloaf. I remember when I was growing up and I would ask my mom “what’s for dinner?” and she would reply “meatloaf.” I would think…UGH, meatloaf! Well, since being in lock down since early February, (yes, my family did it way before being asked by our government because I’m an ER nurse and I knew what was coming and how it was spread), I am over cooking the same recipes each week! So, one day I thought I wonder if there is a meatloaf recipe that I would like? Well, this is it! The taste and texture of this meatloaf is delicious and I will make it again, and again, and again. Thanks for changing my mind about meatloaf. P.S. I left out the onion because I don’t like onions.
So glad you enjoyed it Melissa!
I noticed in the video you add dijon but it’s not in the recipe. I want to be sure I make it right. Lol is it with or without? Thanks
We like to add about a tablespoon of dijon in step 3 but it is totally optional Shae!
Can this be made a day ahead to be cooked the next day?
Yes it can. If it is chilled from the fridge, you may need to increase cook time.
This IS the BEST meatloaf recipe ever! : )I LOVE, LOVE meatloaf! I’ve loved it since I was a kid. I love to cook & my mom was a fabulous cook. She had taught me a lot through the years & I’ve become a pretty good cook. However, I could not make a good meatloaf for nothin’! I tried tons of different recipes..here & there I’d make a good one but the next time not so great. THEN I found your recipe site! Soaking the bread crumbs made a huge difference in the texture & moistness. The ingredients are simple but delicious together. I LOVE the glaze. The only thing I add is salt/pepper & occasionally a clove of minced garlic. I figure if it’s not broken, don’t fix it. My husband LOVES it also & is so thankful he doesn’t have to eat anymore dry meatloaves. Now he wants meatloaf sandwiches the next day!! I love every recipe I’ve tried from your site! I’m so grateful to be able to overcome my inability to make meatloaf & enjoy it again!
So happy you found this recipe Jalene and that it works out for perfectly for you!
All the recipes I have gotten from Spend with pennies have been great. I now have a binder gull of great fast easy recipes at my hands. Never a dull dinner again
So glad you’ve enjoyed the recipes Aprill!
Hi! If I omit the brown sugar, will the topping still have a sweet flavor? My husband doesn’t like sweet recipes, so I’m wondering if I just omit the brown sugar if it will solve that problem.
Hi Ashley, that should reduce some of the sweetness, or you can leave it off if you both prefer. You will have to let us know what you think.
My husband loves this meatloaf. He’ll even eat it leftover and he hates leftovers. I love it, too.
I just wanted to let you know in the video it shows you adding Dijon but the recipe does not list Dijon. Can you update the recipe to include how much Dijon you put in please? Thank you!
Hi Allison, you can add dijon (optional) in step 3. I would recommend adding about 1 tablespoon.
Love this meatloaf recipe! It’s super easy and comes out delish every time. I highly recommend this recipe, even for first timers (like I was)! :)
So yummy!!! Best one I have made ever!!!
We actually smoked the meatloaf. Very good and easy, but needs salt.
Would it be possible to use ground chicken? If so, would cooking time be the same?
We haven’t tried this recipe with chicken Irene, but you could try out Parmesan Chicken Meatloaf, or this delicious Turkey Meatloaf if you preferred :)
This meatloaf was excellent! Since I’m only one, I sliced it and froze individual pieces. Can take a piece at a time for future dinners. When it’s nearly gone, I’ll make another! Goes great with my delicious mashed potatoes.
For those complaining about not being 160° when finished, maybe your oven is broken. Did the correct timing for everything and no problems.
Very good! But, I advise against cooking it on foil. Not healthy. Use parchment paper,
I totally agree!!! Okay to tent with foil when it comes out of the oven to let it rest though!
This truly is the BEST MEATLOAF! Sorry mom!! I made a few adjustments based on what I had. I used about 2 TBSP of dried minced onion in place of the fresh and minced garlic from a jar and did not use the parsley. I added 1 1/2 TBSP garlic Dijon mustard along with the Siracha (chili) sauce. I added about a teaspoon of Barbecue seasoning, Beau Monde seasoning and white pepper. Oh my gosh, the flavor was out of this world!!
Recipe does not tell you how much Dijon mustard to use
Totally optional to add but it would be about ½ tablespoon or your preference, Scott!