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How to make Meatloaf

Meggan Hill

4.99 from 86 votes

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This classic Meatloaf Recipe is just like Mom used to make: baked as a free-form loaf and brushed with a ketchup glaze. It’s delicious for dinner and just as good as leftovers the next day (meatloaf sandwich, anyone?).

Meatloaf slices on a wooden cutting board.


 

Best Meatloaf Recipe

This easy meatloaf recipe is a classic Midwestern dish and one that I love seeing on menus. It’s cozy and comforting and absolutely delicious.

There are a few rules about traditional meatloaf recipes: You need binders to hold the loaf together. Eggs are an obvious choice (I like 1 egg per pound of meat). Bread crumbs, rolled oats, or a panade help too. When it’s time to bake it, you can bake it in the pan or out of the pan. You can free-form the loaf or use the loaf pan as a guide (like I do in this recipe).

Your final decision is to sauce it or not. I like a sweet ketchup glaze brushed on top of the meatloaf towards the end. It’s also delicious served with turkey gravy (and probably mashed potatoes, too). And there you have it: Your very own Blue Plate Special.

Table of Contents

  1. Best Meatloaf Recipe
  2. Meatloaf Ingredients
  3. Meatloaf Ingredient Notes
  4. How to make Meatloaf
  5. Meatloaf Recipe Tips and Variations
  6. Best Meatloaf Recipe FAQs
  7. More From Culinary Hill
  8. Recipe for Meatloaf Recipe

Meatloaf Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Meatloaf Ingredient Notes

  • Ground beef: No need to seek out a special meatloaf mix with ground veal and ground pork; regular 80% lean, 20% fat ground beef tastes terrific.
  • Eggs: The yolks lend moisture and flavor, while the whites add structure and help the meatloaf maintain its shape.
  • Bread crumbs: To make your own breadcrumbs, just pulse bread in a food processor or blender. Panko breadcrumbs work fine here, and some recipes use oatmeal.

How to make Meatloaf

  1. Preheat oven to 350 degrees. Line a baking sheet with foil for easy cleanup. In a stand mixer fitted with the paddle attachment, or in a large mixing bowl by hand, combine beef, onion, eggs, breadcrumbs, ½ cup ketchup, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Mix on low until combined.
Meatloaf mixture in a silver bowl.
  1. Rinse a 9-inch by 5-inch loaf pan with water (to help the meatloaf release). Pour the meat mixture into the pan and pack it tightly.
Meatloaf mixture in a baking pan.
  1. Flip the pan over the prepared baking sheet and jiggle carefully until the meatloaf slides out.
Meatloaf on a baking sheet before being baked.
  1. Bake 60 minutes and remove from oven. Increase oven temp to 400 degrees. Brush remaining ¼ cup ketchup on all sides of the meatloaf.
Someone brushing sauce on a meatloaf.
  1. Return to oven and bake 10 minutes longer. The meatloaf should register an internal temperature of at least 165 degrees F when tested with a meat thermometer.
Meatloaf on a baking sheet after being baked.
  1. Remove from oven and cool 15 minutes before slicing. 
Sliced meatloaf on a cutting board.

Meatloaf Recipe Tips and Variations

  • Yield: This tender Meatloaf recipe makes six thick slices, ideal as an entree-sized portion. Double the batch to ensure plenty of leftovers for sandwiches!
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Make ahead: The meat mixture can be made and packed into a loaf pan a day in advance. Turn out onto a baking sheet right before baking.
  • Freezer: Wrap cooled meatloaf in aluminum foil or plastic wrap and stash in a freezer bag. Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator.
  • Customize your loaf: The best meatloaf recipe is the one you make yourself. Add brown sugar to your ketchup or season your beef with extra spices like garlic powder, onion powder, and fresh parsley.
  • Turkey Meatloaf: Swap the lean ground beef for ground turkey for a lighter homemade meatloaf recipe.
  • Cheesy Meatloaf: Your next meatloaf could have an ooey-gooey center filled with hot, melted cheese.
Three slices of meatloaf and mashed potatoes on a white plate.
Meatloaf with Mashed Potatoes.

Best Meatloaf Recipe FAQs

Why does the meatloaf need to rest for 15 minutes?

This allows the meat to rest, just like we do for Roast Turkey or Prime Rib, so the juices don’t all run out once you slice it. Don’t worry; the Meatloaf will stay plenty warm, it just won’t be mouth-burningly hot! You can cover it with foil if you’re concerned about heat loss.

Why do you brush on ketchup at the end?

I love the sweet and sticky glaze from ketchup on Meatloaf. But if you cook the sugary sauce for the entire bake time, it may burn. Brushing on the final coat for the last 10 minutes of cooking time ensures the topping is caramelized but not scorched.

More ways with ground beef

More From Culinary Hill

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Meatloaf slices on a wooden cutting board.

Recipe for Meatloaf

By Meggan Hill
This classic Meatloaf recipe is just like Mom used to make: baked as a free-form loaf and brushed with a ketchup glaze. It's delicious for dinner and just as good as leftovers the next day (meatloaf sandwich, anyone?).
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Course Main Course
Cuisine American
Calories 583
4.99 from 86 votes
ReviewPrint

Ingredients 

  • 2 pounds ground beef 80% lean (see note 1)
  • 1 small onion peeled and minced
  • 2 eggs (see note 2)
  • 3/4 cup bread crumbs (see note 3)
  • 3/4 cup ketchup divided
  • 2 tablespoons Worcestershire sauce
  • Salt and freshly ground black pepper

Instructions 

  • Preheat oven to 350 degrees. Line a baking sheet with foil for easy cleanup.
  • In a stand mixer fitted with the paddle attachment, or in a large bowl by hand, combine beef, onion, eggs, breadcrumbs, ½ cup ketchup, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Mix on low until combined.
  • Rinse a 9-inch by 5-inch loaf pan with water (to help the meatloaf release). Pack the meat mixture tightly in to the pan.
  • Flip the pan over the prepared baking sheet and jiggle carefully until the meatloaf slides out. Bake 60 minutes.
  • Remove from oven. Increase oven temperature to 400 degrees. Brush remaining ¼ cup ketchup on all sides of the meatloaf. Return to oven and bake 10 minutes longer. Remove from oven and cool 15 minutes before serving. 

Recipe Video

Notes

  1. Ground beef: No need to seek out a special meatloaf mix; regular 80% lean, 20% fat ground beef tastes terrific.
  2. Eggs: The yolks lend moisture and flavor, while the whites add structure and help the meatloaf maintain its shape.
  3. Bread crumbs: To make your own breadcrumbs, just pulse bread in a food processor or blender.
  4. Yield: This Meatloaf recipe makes six thick slices, ideal as an entree-sized portion. Double the batch to ensure plenty of leftovers for sandwiches!
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 sliceCalories: 583kcalCarbohydrates: 17gProtein: 37gFat: 40gSaturated Fat: 17gTrans Fat: 2gCholesterol: 187mgSodium: 665mgPotassium: 641mgFiber: 1gSugar: 8gVitamin A: 463IUVitamin C: 3mgCalcium: 226mgIron: 4mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
4.99 from 86 votes (58 ratings without comment)

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Comments

  2. Very easy and delicious. I have made meat loaf but never with ketchup IN the mixture. I admit I was skeptical, but it is a game changer. I finished eating it over 7 days. I did use a foil lined loaf pan and I only had 1 1/2 lbs of organic meat. It was moist and tasty. I prepared extra topping too.5 stars

    Reply

  3. Hi there! Can’t wait to try this! Sounds easy and delicious 😋 What if you don’t have a loaf pan? Is it ok to mold the mixture to a loaf shape on the baking sheet? Thank you for your time:)

    Reply

    1. Hi Lillian, you can absolutely form it by hand. Make sure the loaf is as even and compact as you can make it so it stays together and cooks evenly. I hope you love it! – Meggan

  5. Thank you for the 5☆ Rated, 7 ingredients recipe that as a result – I had all 7 on hand. More doesn’t always equal better, & most often results in substitutions by many trying recipes.
    When reading Reviews on recipe ideas, I like them to be on the recipe as written. Additions are interesting to read, yet the Review then often isn’t
    true to the Authors recipe as written.
    So thank you again for the low ingredient meatloaf recipe that gave a 5 Star taste.5 stars

    Reply

  6. Don’t know what went wrong, I followed the recipe but it fell apart when I sliced it. Crumbed like cooked ground beef. I waited 10 minutes or so before cutting. The only change I made was to use straight BBQ sauce on top . IDK.

    Reply

    1. Hi Joe, I’m so sorry it fell apart! Is it possible you may have left out one of the binders (egg or bread crumbs) or may have not mixed the meat mixture enough? I’m so sorry again. I hope it tasted delicious. – Meggan

  7. This was delicious, even my kids loved it. As someone who never made meatloaf before, this easy and simple to make. I did make some additions, like garlic, herbs, paprika and a little cumin. Also, when coating before the final 10 mins, I mixed in some honey BBQ sauce with the ketchup. Thank you!5 stars

    Reply

  9. I’ve tried a bazillion Meat Loaf recipes in the last 50 years. So, when I saw this one (from a chef, no less!), it was just the latest in a long line, lol. But, wonder of wonders !! It is the best !! I can finally place a meatloaf on the table that pleases everyone every time !! It’s just one of Meggan’s recipes I’ve kept as part of my constantly evolving kitchen adventures. Everyone asks why it tastes so different, when meatloaf is usually a ho-hum weeknight offering. I tell them it’s the Worcestershire Sauce——-Thank you, Meggan, from a Central Wisconsinite !!!5 stars

    Reply

  11. I made your meatloft and it was sooooo good!! Really, I have made meatloft a lot before but this is easy, the taste is really good. This is for sure a keeper. How you filled the loaf pan and flipped on a cookie sheet and it stayed together and it was picture perfect. Thanks for the recipe and instruction on how to bake it.

    Reply

    1. You’re so welcome, Nancy! Thank you for trusting my recipe, I’m glad you enjoyed it! – Meggan

  14. I really like your recipe I make it exactly like yours except I use saltine crackers instead of the bread crumbs I enjoy following your recipes and new twists to add5 stars

    Reply

  15. This was super easy & delicious! My husband really, really liked it also, which is always a plus, lol The only thing I changed was I used cracker crumbs instead-of bread crumbs & that’s just a preference I have. I’ve never cooked meatloaf on a cookie sheet before, but from now on I will be & also will be using this recipe from now on.
    Thank you for sharing!5 stars

    Reply

  16. This is exactly how I make mine but I add a can of mixed vegetables (can do frozen mixed veggies too) and I do add garlic powder.

    Reply

  19. I have gone over and over on this recipe and cannot find the AMOUNT I need to use to make this meatloaf. Am VERY disappointed.

    Reply

    1. Hi Linda, sorry you’re having trouble locating the recipe within this post. I double checked it to make sure it is there. Perhaps you didn’t scroll down enough? The recipe card is above the field where you were able to leave a comment. You can also reach it using the “Jump to Recipe” button at the top of the page, the link in the Table of Contents, or by scrolling down the page. Sorry again for the confusion. – Meggan

    2. You just need to spend some more time on Pinterest and you’ll realize the recipe ingredient detail isn’t normally at the beginning.Theres often just an brief introduction of what’s in recipe in the beginning.I think the response from this site was extremely nice and professional.IMO,least you could’ve done is say thanks to her for pointing out what you didn’t do.5 stars

  20. hi my name is tim can you tell me what are good veggies to put in meat loaf and can you tell me what eles i can put on the top of the meat loaf instead of ketup or bbq sauce am new at cooking meat loaf ! thank’s for your time !

    Reply

    1. Hi Tim, thanks for writing! Some finely chopped vegetables such as mushroom, zucchini, and carrot come to mind. It’s really up to you! In terms of sauce, I love meatloaf served with gravy, but I don’t see why you couldn’t use another sauce such as sweet chili sauce, or a nice tomato sauce. I hope you love this meatloaf. Happy cooking and please write again if you have anymore questions. – Meggan

  21. Meggan,
    This was super easy to make and it was delicious. Being able to share the cooking load with my wife makes her and myself happy! Thank you

    Reply

  22. I never liked meatloaf, until I did. Only made it one other time, it was good. However I made this recipe very delicious. I added a number a veggies to it bc I love my onions, carrots, bell peppers, celery! Just so wonderful. I’m happy I found your recipe ty5 stars

    Reply

  25. I love this! Perfect base recipe of core components. I made a highly modified version of a meatloaf using this recipe as a guideline for consistency and texture. The dish came out better than expected. Thank you very much!5 stars

    Reply

    1. You’re so welcome, Jayson! I’m glad it was a great base for your meatloaf journey! – Meggan

  26. Simple and fantastic!
    I wound up (aka forgot) to take it out of the bread pan, but still turned out great! I also added like 6 quartered cherry tomatoes to the mix, and used mostly tomato paste with a tablespoon-ish of ketchup. I also didn’t have Worcestershire sauce so replaced with A1 sauce. Thank you!5 stars

    Reply

    1. You’re welcome! And it’s not a problem, I prefer it out of the pan, but it’s perfect in it as well! – Meggan

  27. Made mine with worchestersire sauce and Italian breadcrumbs. It was delicious. And makes nice sandwiches afterwards both cold or hot with gravy! Yum 😋

    Reply

    2. I stopped using breadcrumbs, I find a slice of bread in milk let it sit than squeeze out milk and crumble into meat is better

  28. We like this recipe so much more than most. It’s simple but full of flavor. We do a dash more worcestire because we love it but it’s a hit!4 stars

    Reply

  29. I made this “free-form” in a casserole dish and put the glaze on top and all 4 sides. Then I covered the pan with foil and baked for 45 minutes, and removed the foil to finish the baking.5 stars

    Reply

  30. I just ran into this meatloaf recipe and am amazed – I do it just like this. I thought I made mine up since I had not made one in almost 30 years, but I guess I remembered just enough from watching mom the first 18 years of my life. My husband adores it and feels like he’s a a restaurant when I make it…which will be tomorrow. Got the fixin’s today at the grocery. I do add a few things such as chopped up broccoli, a few sliced fresh mushrooms, a couple dill and/or sweet chopped up pickles. It all adds something to it. Even our daughter loved it. Thanks for posting this…felt good to know I was doing it right!5 stars

    Reply

  32. This is the recipe for meatloaf that I have been looking to find for years. Brings back fond memories, and it is so very delicious! You’ve made an old man very happy! Thanks!

    Reply

  35. Super simple meatloaf recipe that tastes like childhood. It’s also an added bonus that it’s from another double g Meggan!

    Reply

  36. Perfect. Easy. Just the way I like it. Mom always made meatloaf for my birthday, it was what I wanted. This recipe fits that criteria. Thanks.5 stars

    Reply

    1. I’m so happy to hear that, Robin. Isn’t it lovely to associate food with memories 🙂 – Meggan

  37. This is the best meatloaf recipe ever and it’s so easy! I lessened the cooking time since I was cooking with convection. It’s perfect!5 stars

    Reply

    1. Hi Ginny! I haven’t tested the recipe with just one pound. You want the meat to hit 165 degrees by the end, so I’d probably start testing the temperature after 40 or 45 minutes and see where you’re at. You could get to to 155 in the pan before sliding it out and then let it finish cooking after brushing on the ketchup. If you decide to try it, I hope it works out for you. Thanks! -Meggan

    1. Hi Kate, I’m so happy your family loved the meatloaf recipe! It’s a huge hit in my family. Thank you for your comment! – Meggan

  41. This was honestly THE BEST recipe for meatloaf. So loved that it was easy, quick and used readily available ingredients that live on my kitchen. I made this dish for my dad and now it is the most requested Sunday dish!!!5 stars

    Reply

  44. I’m a little confused about the meatloaf recipe The list of ingredients has breadcrumbs but the instructions lists oats instead Also there is a mention of a sweet ketchup glaze but the instructions don’t list one only plain ketchup

    Reply

    1. Hi Barbara, so sorry about that! I’ve corrected it. The recipe card now itself calls for bread crumbs, but you can substitute oats (or even crushed saltine crackers!) for the bread crumbs. The ketchup, which is already sweet, becomes sweeter as it caramelizes on top of the meatloaf. Hope you love this, Barbara! Thanks again! – Meggan

    1. Hi Maria, thanks for noticing that! I’ve fixed it. Breadcrumbs and oats are interchangeable, even crackers if you desire. The recipe card above now lists bread crumbs, but you can use whatever you prefer! Hope you love this meatloaf! – Meggan