This Easy Meatloaf Recipe is a treasured family favorite. With the perfect blend of savory beef, onions, and breadcrumbs and a thick, tangy ketchup glaze, this is a dinner recipe every family needs in their collection!
The Best Easy Meatloaf Recipe
No website dedicated to ground beef recipes would be complete without a classic meatloaf recipe. This one comes from my mom, and though I might be a tad biased, I think it’s the best around.
Want to know the secret to a great meatloaf? Don’t use dried breadcrumbs! Fresh breadcrumbs soaked in milk are the key to a great tasting meatloaf that’s never dry.
Here’s why you’ll love this recipe:
- It’s super simple. This easy meatloaf recipe with few ingredients only takes ten minutes of prep work before tossing it into the oven.
- While it's baking, you have time to cook sides or desserts—or even kick back and read a book! Try it with Crock Pot Mashed Potatoes for a very easy dinner!
- This recipe is perfect for a family dinner, and also works well as a meal to take to new moms or grieving families.
- It makes the BEST leftovers! There's nothing better than repurposing the leftovers into a Cheesy Meatloaf Sandwich.
I can’t wait for you to try this family favorite!
Key Ingredients And Substitutions
- Ground Beef- I use 80/20 lean meat to keep it moist. You can substitute part of the ground beef with ground pork if you want to add a twist to this classic.
- Onion- Onion enhances the flavor of beef AND adds moisture, so don’t skip them!
- Breadcrumbs- The key is to use fresh breadcrumbs from soft white or Italian bread. To make the breadcrumbs, place sliced bread in a food processor and pulse until small crumbs form. We also love using Ritz crackers for the crumbs. Try it in our Ritz Cracker Meatloaf!
- Eggs- Eggs are one of the binder ingredients that gives the meatloaf structure. We use a ratio of 1:1 of eggs to ground beef, so this 2 lb. meatloaf uses 2 eggs.
- Milk- Milk soaks into the breadcrumbs, helps bind the meatloaf together, and keeps it nice and moist.
- Ketchup, Brown Sugar, and Mustard- This trio is for the glaze, and you won’t believe how tasty it is!
How To Make the Best Meatloaf Recipe
Step 1: Mix the meatloaf- Add the ground beef, salt, pepper, onions, and beaten eggs to a large bowl. Put the breadcrumbs on top and pour the milk over top to soak them. Use your hands to gently mix all the ingredients together.
Step 2: Shape and glaze the meatloaf. On a foil lined baking sheet or casserole dish, gently shape the beef mixture into loaf shape, about 9 inches long and 4 inches wide.
Step 3: Glaze. Whisk the ketchup, brown sugar, and mustard together. Spread it evenly over the meatloaf.
Step 4: Bake. Bake the meatloaf at 350 degrees for 60-70 minutes, or until the internal temperature of the meatloaf reaches 165 degrees. Let the meatloaf rest for 10 minutes before slicing and serving.
How to Shape Meatloaf
The size and shape of your meatloaf is up to you! You can pat it into a loaf pan or a 9 inch square pan, or use your hands to shape it free-form on a sheet pan or in casserole dish. I prefer my meatloaf a little thinner and wider, so I use a bigger casserole dish or a sheet pan.
Storage and Reheating Instructions
To store: Cool the meatloaf completely, then store in an airtight container in the refrigerator. It gets even better on the second day and will keep for up to 5 days!
To reheat: Individual slices of meatloaf can be reheated in a microwave, covered with a damp paper towel.
If you’d like to reheat a larger portion, place it on a baking sheet or leave it in the loaf pan, add a spoonful of beef broth to help it retain moisture, cover with foil, and reheat at 250 degrees for 20-25 minutes.
FAQs
This meatloaf can be prepared and refrigerated up to 24 hours in advance. Add the glaze right before baking.
You can freeze the unbaked, unglazed meatloaf double wrapped in plastic wrap then foil for up to 6 months. Thaw in the fridge overnight, then add the glaze and bake as usual.
I recommend baking meatloaf uncovered.
Meatloaf can be reheated in the oven or the microwave. If I am reheating 1-2 servings, I always use the microwave, but if I am heating a larger portion, I use the oven. Cover the meatloaf when reheating to avoid drying out the meat.
The best way to tell when meatloaf is done is to use a meat thermometer, like this one. The meatloaf can be pulled from the oven when the internal temperature reaches at least 160 degrees at the thickest point. Let it rest for 10 minutes, while the temperature continues to rise.
Note that the thicker your meatloaf is, the longer it will take to bake. Meatloaf made in a loaf pan will likely take over an hour. Thinner meatloaf may be ready in as little as 50 minutes.
Gluten Free Meatloaf Option
Almost a decade ago, my mom discovered she needed to maintain a gluten free diet to help with ongoing health issues. It was difficult for a woman who loves to cook to find variations on some of her favorite recipes, but over the years, she’s managed to do it!
To make this meatloaf gluten free, substitute the breadcrumbs with fresh breadcrumbs made from gluten free bread.
Side Dishes for Meatloaf
My ultimate meatloaf dinner includes these Creamy Mashed Potatoes and either this garlicky Green Beans Recipe or Sauteed Spinach and Onions. Sometimes I sub the potatoes for a slice of buttered Amish White Bread or Drop Biscuits.
Looking for something a little different? Try these Balsamic Grilled Vegetables, Corn Souffle, Cheesy Potatoes, or Air Fryer Potatoes!
More Easy Ground Beef Recipes
Now that you’re in love with this recipe, check out my Cheesy Mini Meatloaf. The kids love it because they’re small!
When you're looking for a quick meal for family dinner, try these other favorites:
- Big Mac Sloppy Joes
- Pasta Shells with Ground Beef
- Ground Beef Quesadillas
- Tortellini Bake
- 30 Minute Ground Beef and Broccoli
📖 Recipe
Best Easy Meatloaf
Ingredients
For the meatloaf:
- 2 lbs. ground beef
- 1 small yellow onion (finely diced)
- 2 cups fine bread crumbs (from about 4 slices white bread, NOT dried breadcrumbs)
- 2 large eggs (lightly beaten)
- ¾ cup milk (2% or whole)
- 2 teaspoons salt
- ½ teaspoon ground pepper
For the glaze:
- ¾ cup ketchup
- 3 Tablespoons brown sugar
- 2 teaspoons yellow mustard
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet or casserole dish with aluminum foil or parchment paper.
- Place the ground beef, onions, and breadcrumbs in a large mixing bowl. Pour the milk and eggs directly over the breadcrumbs, allowing them to soak in the moisture. Sprinkle with salt and pepper. Use your hands to gently combine and bring the mixture together.
- Form the mixture into a loaf shape on the prepared pan, about 9-10 inches long, and 4-5 inches wide.
- In another bowl, whisk together ketchup, brown sugar, and mustard. Slather the mixture all over the top of the meatloaf.
- Bake for 55-70 minutes or until the glaze is caramelized. (A wider, shallower loaf will take less time to bake, and a thicker loaf will take more time). The meatloaf is done when a meat thermometer inserted into the thickest part of the meatloaf reaches 160 degrees. Allow to rest for 10 minutes before slicing.
Notes
- To make fresh breadcrumbs, add fresh white bread slices to a food processor and pulse until small crumbs form. You can use Italian, sandwich bread, or even sourdough bread for this recipe.
- Don't skip the rest! Letting the meatloaf rest allows the juices to reabsorb into the meat, keeping it nice and moist, rather than losing all those juices to the cutting board.
- If you'd like, you can add 1 teaspoon garlic powder and ½ teaspoon onion powder to the meat mixture.
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