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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?).
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
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
- 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.
- 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.
- Flip the pan over the prepared baking sheet and jiggle carefully until the meatloaf slides out.
- Bake 60 minutes and remove from oven. Increase oven temp to 400 degrees. Brush remaining ¼ cup ketchup on all sides of the meatloaf.
- 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.
- Remove from oven and cool 15 minutes before slicing.
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.
Best Meatloaf Recipe FAQs
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.
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.
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Recipe for Meatloaf
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
- Ground beef: No need to seek out a special meatloaf mix; 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.
- Yield: This 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 covered in the refrigerator for up to 4 days.
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.
Thanks, Lupe! Sounds delicious! – Meggan
For the glaze: 3 Tbsp. brown sugar and 1 Tbsp. Yellow mustard with the catsup. Yummy!
Yum! Sounds delicious! 👌 Take care, Patricia! – Meggan
Just like my Grandma used to make…delucious!
So glad you loved them! Take care, Jennifer! – Meggan
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.
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
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.
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 !
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
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
You’re welcome, Brian! Enjoy! – Meggan
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 ty
You’re welcome, Mark! I’m glad you enjoyed it! – Meggan
Easy- Good
Thanks, Kathy! – Meggan
So delicious and easy!
Thanks 😊
You’re welcome, Maureen! Take care! – Meggan
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!
You’re so welcome, Jayson! I’m glad it was a great base for your meatloaf journey! – Meggan