This is the BEST Classic Meatloaf Recipe out there! Super moist, easy to make with basic pantry ingredients and everyone always gives it RAVE reviews!
We love to pair this delicious meatloaf with my Cheesy Scalloped Potatoes or Classic Mashed Potatoes for a true comfort dinner.
Nothing says comfort food better than a good old fashioned meatloaf recipe. This meatloaf is not a complicated dish. In fact, my recipe has the most basic, simple ingredients, yet still gets 5 stars all the way!
Meatloaf Recipe
The key to making the best meatloaf is to use a lean ground beef, plenty of binding ingredients (eggs and seasoned breadcrumbs) and keep it moist by using your favorite BBQ sauce.
We’re making this a “Free Form” meatloaf, meaning it’s baked on a baking sheet rather than in a pan. It will allow the meatloaf to cook faster and more efficiently and any excess fat can drain away from the meatloaf.
Ingredients For Meatloaf:
Here’s what you’ll need in order to make this moist and easy meatloaf recipe. As always, you can find the full list of ingredients in the printable recipe card below.
- Ground Beef – I like to use a lean ground beef, around 90 to 93% fat free.
- Breadcrumbs – Italian breadcrumbs add extra flavor to the meatloaf
- Eggs – to help bind the meatloaf together when baked
- Onion – finely diced
- BBQ Sauce – my secret ingredient to add tanginess and flavor to the meatloaf!
How To Make Meatloaf
Once all your ingredients are combined, use your clean hands to really get in there and mix it all together. This is one of my favorite parts!
We are doing what is called a “Free Form” meatloaf. You’ll shape your meatloaf on top of a foil lined baking sheet. Try to get it about 8 inches long and 4 inches wide.
Pop the meatloaf into the oven at 350°F and let it cook for about 45 minutes.
PRO TIP: try sautéing your onions in a little oil before adding them to the meatloaf to give it an incredible change of flavor!
How Long Do You Cook Meatloaf Per Pound?
This Best Classic Meatloaf Recipe calls for 2 pounds of ground beef, which is enough to feed around 6 to 8 people.
If you want to reduce the amount of beef to just 1 pound, you’ll want to bake for just 30 minutes, then add +15 minutes per pound after that.
A 3 pound meatloaf would be (30 minutes for the first pound + 15 minutes for the second pound + 15 minutes for the third pound) = one hour of cook time.
PRO TIP: You can easily adjust the amounts of ingredients needed in the recipe card by hovering over the serving amount and sliding it up or down to adjust to your needs.
What Temperature To Cook Meatloaf?
You’re looking for a final internal temperature of 160 degrees F. Notice how I say FINAL? This is because the last 10 to 15 minutes we’re going to bump up the heat to 400 degrees and add our topping. So the first round in the oven it won’t be to temp yet.
I love using my quick read digital thermometer to check the temperature of meats. I recommend every cook to have one!
If you decide to cook your meatloaf in a pan, rather than free form, you’ll want to increase cooking time a bit. Just check with an instant read thermometer for 160 degrees.
The Best Meatloaf Glaze
I love this super easy topping for my meatloaf because it’s just 3 simple ingredients and I always have them on hand. It’s tangy, sweet and coats the meatloaf perfectly.
- Ketchup
- Mustard
- Brown Sugar
Mix the ketchup, mustard and brown sugar together in a bowl. After the first round of baking, spread the sauce evenly over the top of the meatloaf, then increase the oven temperature and bake again until finished.
The sauce gives the meatloaf a nice kick of flavor on top!
Easy Meatloaf Recipe Tips & Variations
- If you’re not into seeing pieces of onion in your meatloaf, try grating the onion with a cheese grater, or sauté the onion until tender. You can also swap out the diced onion for 1 tsp onion powder.
- Want to sneak in more veggies? Try adding in shredded carrots, zucchini or diced bell peppers!
- Mushrooms are a great addition to meatloaf. Add one cup of chopped mushrooms to the ground beef mixture when shaping the meatloaf.
Commonly Asked Questions
Yes! You’ll want to make sure you cook till internal temperature reaches 165 degrees F.
If your meatloaf is falling apart, chances are you don’t have enough binding ingredients or you didn’t press the loaf together tight enough.
An easy way to make this recipe gluten free is to crush up some Rice Chex or Corn Chex in place of the breadcrumbs!
My secret to moist meatloaf is using the proper amount of binding ingredients combined with a tangy and saucy BBQ sauce! It makes this meatloaf perfect!
Cooking the meatloaf uncovered allows it to cook more quickly. However, if you’re concerned about it getting too browned towards the end, you can lightly cover the meatloaf with foil. Just make sure the internal temperature of the meatloaf reaches 165 degrees F.
What To Serve With Meatloaf Dinner
Planning to make this delicious Easy Meatloaf Recipe for dinner? Here are some super simple side dishes that’ll make this a complete meal.
- Cheesy Scalloped Potatoes
- Fluffy Mashed Potatoes
- Any steamed veggie – green beans, broccoli, carrots, etc.
- Parmesan Roasted Cauliflower
More Easy Meatloaf Recipes
Meatloaf is one of our favorite comfort foods, so it’s no surprise we have plenty of variations on the site. Give these other tasty recipes a try too!
- Instant Pot Meatloaf and Mashed Potatoes
- Macaroni Cheese Stuffed Meatloaf
- Asian Inspired Meatloaf
- Meatloaf Stuffed Peppers in the Slow Cooker
Best Classic Meatloaf Recipe
Ingredients
- 2 lbs. lean ground beef
- 1 cup Italian breadcrumbs
- 2 eggs
- ½ cup onion, diced
- 2 tsp garlic powder
- 2 tsp chopped parsley
- 1 tsp salt
- 1 tsp pepper
- ½ cup bbq sauce
For the Topping:
- ⅓ cup ketchup
- 2 tbsp brown sugar
- 1 tsp yellow mustard
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with foil and coat with non-stick spray, then set aside.
- In a large bowl combine the meatloaf ingredients and mix with clean hands, until fully combined. Press the meatloaf mixture into an 8″ x 4″ loaf on the prepared baking sheet.
- Bake for 45 minutes, then remove from oven and increase oven temperature to 400 degrees.
- Whisk together the topping ingredients, spread over the meatloaf and continue cooking for 10 to 15 minutes, until internal temperature reaches 160 degrees in center.
- Let meatloaf rest for about 5 to 10 minutes before slicing. Enjoy!
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Ground Beef Tacos Recipe
Lawrence Barlow
Love this recipe; I did use Dijon mustard instead of yellow for the glaze (combination it’s what I had and I’m not a fan of yellow mustard) and got SO many compliments overall from the folks at church! I made ten pounds overall and got no negative feedback at all!
Kathy
This is the best meatloaf I have had in a long long time. I added a pound of ground pork. I made it for a family reunion and almost didn’t get a piece of it for myself. It’s definitely a keeper.
Tracy Behrends
Absolutely the best meatloaf ever! I had never made it on a baking sheet before and it turned out super juicy! THANK YOU!
Vicki Gardner
I made this for dinner yesterday and it was great! So tasty. I always do the recipe as is the first time because I feel you should! Although, my husband was really wanting me to add some green bell pepper since we had some. I added half of a medium bell pepper finely diced to satisfy him Lol! All was good! Love the glaze on the top as well! Will make this again for sure! Thanks Shawn!
Vicki
Shawn
I bet the added bell pepper was fantastic! I’m so glad you enjoyed the recipe. 🙂
Vicki Emery1@outlook.com
I made this for dinner last night and it was delicious! I usually use a recipe that is really more look and mixing, texture too! This was much better, probably the best meatloaf I’ve ever made, and my family asks for me to make them meatloaf often!! I can’t wait for them to taste this one!!! Will definitely be making this again!
Melissa Harding
We are meatloaf lovers and try different recipes all the time. My Husband said this was a top 5 go to for sure
Shawn
Wonderful to hear! I’m so glad you enjoyed the recipe!
Rosario Borriello
Dear Shawn, the meatloaf, in Italy, is called “Polpettone! because we use the same ingredients to make “Polpette” (Meat balls). We use stale bread crumbs soaked into water or milk. We don’t use BBQ sauce and neither kinds of topping. Sometimes as ingredients we add a handful of pine-seeds and soaked raisins. Some Chefs add also cubes of boiled ham. Anyway, in whatever way You do and whatever you use as ingredients, it is always very good, exquisite! In Italy, with the same ingredients of meatloaf we do we do portion of the same, in the shape of hamburgers, that we call medallion!
Many thanks for You savoury recipes,
Ross
Lynn
Shawn..trying to rey directly to u but can’t see how..I am wondering I want to add 1 shredded carrot to recipe will that still make it hold together? Do I need to saute carrot in a little butter or oil? I see your recipe slices up nice ans I ways have hard time with mine staying together..pls advise ty
Shawn
One of the reasons a meatloaf will fall apart is because it’s too wet. You could definitely add some shredded carrot, but make sure it’s freshly shredded and you can wrap it in some paper towels and squeeze it dry to remove any excess moisture. I think that should work just fine with the rest of the ingredients. Let us know how it goes!
Kristin
I have made this meatloaf for my family at least 6 times in the last month and a half. Everyone LOVES it! Kids, husband, myself.. everyone!! Thank you for this delicious recipe! (The only change I make is that I grate the onion on a cheese grater).
Shawn
I’m so glad you guys are enjoying the meatloaf! Thank you for your comment!
Larry Engel
Shawn,
I made this over the weekend. Still having leftovers today for lunch, so good! My wife and son loved it! Oh, and my wife took some to her work for lunch today and as she was warming it up, everyone in the break room couldn’t get over how good it smelled!
I will make this again! Only “change” I did, was adding cilantro instead of parsley and I used some medium bbq sauce and some hot!
At our house it isn’t I wash you dry, it’s I’ll cook you do dishes!
Thanks!
Susan
The BEST meatloaf I’ve ever had let alone cooked myself. The guys in my life loved it too. At least that’s what they told me.
Melissa Romero
Made this meatloaf tonight and it was delicious good recipe
Sandra
Hi do you use large eggs ? What size eggs is best ?
Merry Christmas
Shawn
Yes, large eggs for this meatloaf. Enjoy!
Aleeta Stockton
Hello Shawn;
I’ve been a follower of you for a very long time and have collected ALL of your recipes. When it came to your Meatloaf, I was undecided to follow your recipes… I usually change it n go back to my old ways… but last night I actually decided to give it a try with the BBQ sauce (but used oatmeal didn’t have any GF breadcrumbs on hand)… It was DELICIOUS, EASY N FAST… 5 STARS on my list… Thank you.
Kimberly Wesley
OMGOODNESS, This is the best recipe for meatloaf I’ve ever had!! I didn’t have bread crumbs so I substituted with Ritz crackers and it was delish! I was very proud to receive so many compliments. Thank you for sharing your recipes!!
Debra Jean
The oven temperature is too high it has a tendency to burn the meatloaf on the bottom of it
Adrienne
Best meatloaf recipe I have ever made. My picky eater says it was 100% perfect. Substituted Panko crumbs instead of breadcrumbs and added basil, oregano, tarragon. I also used regular ground beef as it was what I had. Just drained the fat before adding the topping. Thank you!
Nathaniel Bermudez
I love this recipe
Connie Wise
I’m being generous with a single star. The worst meatloaf I have ever made and tasted.
Shawn
I’m sorry you didn’t enjoy the recipe. Can you give me some ideas on what you didn’t enjoy? Maybe something was missed in the making of the meatloaf?
Diane DeBolt
I use gluten free instant mashed potatoe flakes instead of bread crumbs. Works great for my little granddaughter that has celiac.
Nancy
I love this recipe……I always put ketchup in my meatloaf, but when I tried the bbq sauce, it was soooooooo much better! I don’t care for the chopped onions, so I use a packet of onion soup mix and it works great!
Thanks!
Wendy Logan
My husband has been wanting to make a meatloaf and yours was the one he picked. It was delicious! Flavorful meat, glaze topping & so moist. Real easy to make. We’re still having leftovers! So good!
Shawn
I’m so glad you have enjoyed it Wendy!
Donna COUGILL
Can you use ketchup in place of bbq sauce? Thank you
Shawn
I suppose you could, it would give it a very tomato-based flavor though.
Marie
Not the best im sorry to say . It was disappointing , im only glad I didn’t make it for company .
Eilene Bodnar
Sounds delicious….I always add a bit of milk for moistness,I also add brown sugar to meat mixture. DELICIOUS
Bonnie
Love this
Renee Terry
Let me tell….time.!
I used crushed up garlic cheese croutons in place of breadcrumbs, (same amount) i used 1/3 packet of onion soup mix in place of real onions and threw in about 1/4 cup French fried onions, and also i threw in the last of the panko breadcrumbs which was around 1/3 cup cause the mixture seemed too wet. Made two smaller loads in place on 1, since I LOVE the end peices & it’s done sooner.
For The sauce I made the brownsugar, Red wine vin.. and ketchup recipe. …. My kids live it
It was hands down the best meatloaf I’ve ever made…the kids loved it and it drove the dog crazy for the leftover bits…
Shawn
I love the modifications you made here. What a great boost of flavor you got from the fried onions and onion soup mix. Love it! Glad you all enjoyed it too!
Karla
Can you tell me what the cooking times would be for an Instant Pot/Slow Cooker recipe? TIA.
Shawn
Here is the recipe in Instant Pot version: https://iwashyoudry.com/instant-pot-meatloaf-mashed-potatoes/
Cheryl
Easy and delicious. This is a definitely a keeper. My new favorite meatloaf.
Shawn
Yay! So glad you enjoyed it Cherly!
Annette V Mason
love the meatloaf recipe my son isn’t a meatloaf eater but he loved this thank you
Shawn
That makes me so happy to hear Annette!
Wendy
6 libs lean ground beef???
Shawn
Hi Wendy! It sounds like you must have accidentally pressed the 3x button on the recipe scale. If you change that back to 1x it’ll be for your 2lb meatloaf. 🙂
Michelle
I made this and it’s the best meatloaf I’ve ever had. I really like that it’s a free form shape. It came out juicy and full of flavor. Putting it into regular rotation. Thumbs up from kids and adults.
Shawn
Fantastic! I’m so glad you and your family enjoyed it Michelle!
Renee Terry
I didn’t have breadcrumbs So I crushed up garlic cheese croutons, 1 cups worth, and it seems a little too moist. Is that how it normally is before baking?
Eunice
I have a question you said on the recipe to press the meat loaf into an 8×4 ” pan. But on your website you showed it not in a loaf pan but sitting on the sprayed tin foil.
Do use a loaf pan or not and could it be made in a small cake pan? It looks delicious and I want to make it. Thanks and I hope I will get a reply.
Shawn
Hey Eunice, this is a free-form meatloaf, so you’ll shape it into a 8″x4″ loaf and bake it. If you do want to bake it in a cake pan, you’ll just want to keep an eye on the internal temperature to make sure it cooks to the proper temperature. Hope that helps!
Eunice
Thanks for the reply and when I reread the instructions I see it did say shape into a lot 8’x4′ ( no pan listed.. I think I will do it the way you have shown with it on the baking sheet. I am planning on doing it soon.
Rina Reilly
This is my go-to recipe for meatloaf! My husband and I LOVE it 🙂
Francine Collins
It’s a winner!! This is my first meatloaf ever! And my family absolutely loved it! Thank you Shawn.
Shawn
Woohoo! So glad you enjoyed it!
Kimberly
Making this now. I missed the part about the topping and I just mixed it in the loaf.
Shawn
I’m sure it will still taste amazing! Hope you enjoyed it!
Debra Jean
Hi Sean the oven temperature is too high because it burns on the bottom
Em
What is considered 1 serving
Catherine Billings
Can I make this recipe in a loaf pan?
Shawn
Hi Catherine, you could make it in a loaf pan, but you’ll most likely need it to cook longer. The fat that’s rendered from the meatloaf will also not have anywhere to go, so it’ll be a little more soggy where the fat collects.
Amanda
Hi! Do you think I could use this and do it as meatloaf muffins? It sounds delicious!
Shawn
Absolutely! I think that’s a great idea. You’ll want to reduce the cook time a bit, until the inside reaches 160 degrees F.
Erin
Excellent! My husband is a meatloaf critic and he loved this recipe with a glaze.
Shawn
Awesome! So glad you enjoyed the recipe Erin!
Daryl Nazario
Making this recipe today for my wife cant wait to try it, it will be my first time making meatloaf.
Shawn
Hope you enjoy the meatloaf Daryl!
Melissa Lajaunie
Making this for Sunday game day lunch. This is the fourth time I’ve made it for the family and it’s a favorite. Perfect! Thank you for sharing.
Shawn
That’s awesome! I’m so glad you’re enjoying it Melissa!
Crystal
Wow this was delicious. I made it tonight verbatim and came out well it’s gone now and I feel sad…lol so yeah it’s was yummy and was my first time making meatloaf so and really expected to not do so good…anyway thanks made my day!
Shawn
I’m so glad you enjoyed the recipe Crystal! Thanks for your comment!
Kelli
I can’t wait to try this tonight! If I just make 1 lb of beef, would I keep the same amount of cook time? Thanks!
Shawn
Hi Kelli, You would need to reduce the amount of your first bake to 25 – 30 min. The second bake at 400 degrees would remain the same. To be on the safe side be sure to check your internal temp and make sure it cooks to 160 degrees F inside. Hope this helps!
Kelli
Helps a ton! Thanks so much! Making it tonight!
Kevin
I ❤️ Meatloaf! I’ve been making a lot of different variations lately (for example, Italian Meatloaf). I googled “best classic meatloaf” and this was my first hit. This meatloaf delivered! The absolute best I’ve ever had! The BBQ sauce and zippy topping put it over the top! Thanks for sharing! This meatloaf will be in my regular recipe rotation!
Shawn
Hi Kevin, Thanks for letting me know how it turned out. I so glad you enjoyed it.
Marti
Always looking for good recipes to try Can not wait to try this. Thank you for sharing.
Shawn
I’m sure you will enjoy it!
Andrew
Wow!! Thank you so much for sharing! It will be totally delicious! Gonna make it tomorrow. Thank you again!!
Shawn
I hope you enjoy it!
Mollie
I love me some Meatloaf, & this is a Fantastic Meatloaf!
Shawn
I’m glad you enjoyed it.
CTY
Sounds tasty indeed. DH is a huge meatloaf fan (me not so much)so I think I will make this for him and squirrel some away to the freezer for another day and I will have one of my favorites (but DH not so much favorite) of breakfast for dinner. THank you for the Win?Win
Anita Wasko
Thank you, thank you, thank you! My husband is the primary cook in the family. However, I made this today for us. It was super easy and I was able to clean up as I went. It was so delicious and moist. The flavors together were so yummy. Ready to enjoy the leftovers!
Shawn
I’m so thrilled you enjoyed it Anita!