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.
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!
The Best Meatloaf Recipe
Equipment
Ingredients
- ½ medium onion diced
- 1 teaspoon butter
- 2 eggs
- ¾ cup milk
- ¾ cup Italian breadcrumbs or seasoned breadcrumbs
- 2 pounds lean ground beef 80/20
- 1 tablespoon ketchup or chili sauce
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley chopped, or 2 teaspoons dried parsley
- 1 teaspoon Kosher salt & ½ teaspoon black pepper more to taste
Meatloaf Sauce
- ½ cup chili sauce *see note
- ½ cup ketchup
- 2 tablespoons brown sugar optional
Instructions
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Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil and spray with cooking spray.
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In a small pan, cook onions in butter over medium low heat until tender. Let them cool completely.
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In a medium bowl, combine eggs, milk, and breadcrumbs. Let the mixture sit for 5-10 minutes.
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Add the ground beef, cooked onions, ketchup or chili sauce, Italian seasoning, parsley, and salt & pepper to the bowl. Mix until just combined.
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Form a 8"x4" loaf on the prepared baking pan and bake for 40 minutes.
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While the meatloaf is cooking, combine the chili sauce and ketchup (and brown sugar if using). Spread mixture over the meatloaf and bake for an additional 10-15 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F. Broil for 1-2 minutes if desired.
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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
Can you give the measurements for a 1 lb meatloaf instead of 2 lb?
Hi Patti, when you go to print the recipe you can reduce the serving size to half and it will adjust the ingredients for you as well. I hope that helps.
Tried this recipe and it turned out very good. My kids loved it as well. . I only added minced garlic and diced green pepper. I also made mine like 10”x7” so it was not too thick. Thanks!!!
I would like to prepare the recipe as written but only cook 1lb. Can the other half go in the freezer?
This meatloaf freezes really well, but you may need to adjust the cooking time if only cooking 1lb. Use a meat thermometer to make sure the meatloaf reaches an internal temperature of 160°F.
Thank you for a great recipe… again!
I’m not a meatloaf fan, but my husband really likes it. He enjoyed this recipe very much and I thought it was good too. I did make a small change and sautéed some mushrooms and peppers with the onion. Neither of us care for the glaze so I didn’t add it. Served with steamed fresh green beans and mashed potatoes.
I’m looking forward to receiving your cookbook next month.
I’m not a big fan of meatloaf but my husband is. This recipe is by far the best I’ve ever tasted.
Delicious!! Will be on my dinner rotation! I followed recipe to a ‘T’ except I added garlic powder and smoked paprika to my seasonings.
What if I only have 1lb of beef? Can I half the ingredients? What would you recommend for cook time?
Yes, you can half the remaining ingredients. I cook a 1lb meatloaf for about 45 minutes total.
Not a fan of this one. Did not like the texture of soaking the breadcrumbs and the chili sauce was too sweet.
Thanks for trying our recipe, Hanley. Sorry it wasn’t quite what you expected.
Seems too simple, and that’s why it’s perfect.
Great recipe! I cooked the onions in a bit of balsamic vinegar and butter. As well as adding a bit of smoked paprika and hot sauce to the sauce.
I made this a little while back but followed the crock pot version for the timing. I’m definitely doing again because I just had dental work and need “soft” food.
This is by far the best meatloaf, I’ve ever had, and I usually don’t care one way or another for meatloaf. I think the trick is to let all the juices sit and the Crock-Pot version does just that. So technically, I guess I kind of swapped them, but I loved it. Now I guess I do love meatloaf!
Hey!
I was wanting to make two or three batches. One for today to eat but then the others go in the freezer for a meal in two weeks. Could you provide the freezing instructions/cooking instructions for frozen and also how long it would be good for? I plan on freezing it in a loaf pan.
Thanks!!
Hi Brandi, As mentioned in the writing, 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!
Turned out great. This meatloaf is by far the best one yet. Will be bookmarking this and adding it to my portion eating on empicslim.com thank you!
Maybe our tastes have changed over the years. I thought we had a recipe that we would like for years, but instead we have been looking for years for a great meatloaf recipe….and this is it. I’m not looking any further. Thank you! We love this recipe and the sandwiches the next day were incredible!
Works great
My husband and son and I REALLY liked this recipe. I don’t like to cook, (I’m not very good at it), and this was easy and soooo good! We’ve been looking for THIS recipe for years!!! We’ve tried many that will not see the light of day in this household, again. I will be making this again. Loved it and can’t wait to make a meatloaf sandwich tomorrow!! Thank you.
AWESOME!!!!!!!!!!!!!!!!!
IT’SS SO GOOOOOOOOD.
I detest meatloaf. Or I did until my guy said he loved meatloaf so I searched until I found this recipe. And it’s just about as perfect as a meatloaf could ever be. The only thing that I did differently was combine 1 lb 80/20 ground beef and 1 lb sweet Italian sausage.
Pretty good, but how did you calculate the nutrition? Because 4 ounces of 80/20 ground beef by itself is 280 calories while the recipe says 270 for 1/8 of a 2 pound loaf.
The nutrition information shows 403 calories for 1/8 of the recipe (not 270). While the information provided is an estimate and will vary based on brands, we use an API database (Spoonacular API) to calculate nutritional information. I did double check this one and it appears to be correct. I hope that helps.