Classic Meatloaf Recipe

This classic meatloaf recipe is timeless and a family favorite. The perfect recipe made with ground beef (or beef/pork blend), breadcrumbs, eggs, seasonings and tomato sauce. Ingredients can be quickly mixed together, formed into a loaf and then baked to perfection.

The result is a hearty and satisfying meal that is perfect for any occasion. Whether you’re serving it for a weeknight dinner or a special occasion, a classic meatloaf recipe is always a crowd-pleaser.

If you love meatloaf as much as we do, then you’ll have to try our six easy meatloaf flavors including pizza meatloaf, Italian meatloaf, stove top stuffing meatloaf, brown gravy meatloaf and spicy taco meatloaf.

Slices of classic meatloaf on a white plate with a fork.

Moms Classic Meatloaf Recipe

FLAVORFUL – This recipe is simple and flavorful.
CHEAP – All of the ingredients here are easy to find at your local grocery store and are inexpensive. You can use lean ground beef or a ground beef/ground pork blend which is cheaper. Making homemade meatloaf is a great budget-friendly dinner option.
CONVENIENT – Meatloaf is a convenient weeknight dinner. There are a few simple tips that will give you the best meatloaf recipe which I’ve shared in the “meatloaf tips” section below.

Recipe Ingredients

Here’s an overview of the ingredients you’ll need. The full recipe details are in the recipe card at the bottom of this post:

GROUND BEEF – This recipe uses 1 1/2 lbs of lean ground beef or beef/pork blend. I recommend lean beef (not extra lean beef) because a bit of fat content helps to hold the meatloaf together.

BREAD CRUMBS – Bread crumbs are needed in meatloaf because they act as a binder and filler. They help to keep the fat from the meat in the loaf so that it won’t run out while cooking. You’ll need ¾ cup of Italian-style bread crumbs or panko crumbs.

CHOPPED ONION – 1 cup of finely chopped onion. A key tip to success is to dice the onion into small pieces. If you leave the chunks bigger, they will create larger spaces which can cause the meatloaf to fall apart.

EGGS – Two eggs are an important ingredient in meatloaf recipes. They add moisture and act like glue to hold the meat together.

SPICES – This brown gravy meatloaf recipe uses spices to add flavor. For it, you will need 1 Tbsp minced onion, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp dried parsley.

MILK – ⅓ cup of Milk is also important because the bread crumbs soak up the milk for needed moisture. This results in the perfect meatloaf texture. If you don’t want to use meatloaf you can swap with beef broth, a plant-based milk or even water.

KETCHUP – ¾ cup of ketchup makes a classic meatloaf sauce. You can also add 1 tsp of garlic powder, 1 tsp onion powder, 2 Tbsp of brown sugar, salt, and pepper for more flavor.

WHITE VINEGAR – 1 Tbsp of white vinegar is added to the ketchup for the right sauce consistency.

Helpful Tip: Consider saving money by using half ground beef along with 1 can of drained lentils. Lentils are healthy, cheap and a good source of protein. I do this all the time with my budget-friendly meatballs recipe!

Variations

Bread Crumb Substitutions – Bread crumbs absorb some of the fat from the meatloaf which helps to create the perfect moist texture. You do not need to use bread crumbs, just something that absorbs the fat. Swap with rolled oats, crushed Ritz crackers or soda crackers, crushed tortilla chips, gluten-free bread crumbs, or even cooked quinoa. If you want your meatloaf to be entirely without breadcrumbs, see my recipe here.
Milk Substitutions – You’ll need a liquid for the bread crumbs to absorb. It doesn’t have to be milk, you can also use beef broth, water, tomato sauce or ketchup.
Ground Beef Substitutions – Try a blend of beef and pork, or swap with ground turkey, ground pork or ground chicken. Also, you can even make a salmon loaf using canned salmon!
Add More Vegetables – Use up some frozen peas and corn and add 1 cup straight to the meatloaf mixture. Chopped mushrooms, bell peppers, carrots or sweet potatoes can be sauteed until they’re soft. Add 1 cup of the cooked vegetables straight to the ground beef mixture.

Four images showing recipe steps. First is ingredients dumped in a steel bowl. Second is meatloaf mixture in steel bowl and mixed together. Third is raw meatloaf shape on a baking sheet. Fourth is baked meatloaf covered in sauce.

How To Make Classic Meatloaf

Here’s the easiest way to make this meatloaf recipe, with full detailed instructions in the recipe card at the bottom.

PREP – Preheat the oven to 350°F and then line a baking sheet with aluminum foil.
MIX – Add the lean ground beef, finely chopped onion, bread crumbs, milk, eggs, garlic powder, onion powder and tomato paste to a large bowl. Mix it together really well.
PRESS – Create a loaf shape by forming with your hands or by packing the beef mixture into a greased loaf pan and then flipping it over onto the baking sheet. Remove the loaf pan and it will create the perfect loaf shape.
BAKE – Bake the meatloaf uncovered and without the sauce topping for 40 minutes.
SAUCE – While the meatloaf is cooking, mix together the ketchup and white vinegar. Remove the meatloaf from the oven and spread the ketchup mixture along the top and sides. Bake uncovered for another 10 minutes or until fully cooked inside.
SERVE – Once cooked, Let the meatloaf sit for 10 minutes to allow the juices inside the meatloaf to distribute evenly. Slice into pieces and serve.

Helpful Tip: Make two meatloaves at the same time on one baking sheet. Prep two, bake once and save the second one for a future meal.

Storing Leftovers

Leftover meatloaf stores easily in the fridge or freezer. Here’s how to store the recipe:

REFRIGERATE – Allow the classic baked meatloaf to cool fully and then place it in an airtight container in the fridge for up to 3-4 days.
MICROWAVE – Reheat in the microwave for 1-2 minutes until warmed through.
FREEZE – Meatloaf freezes beautifully! First, let the baked meatloaf cool completely, then wrap it in clean aluminum foil and followed by plastic wrap or inside a large freezer bag. Remove as much air as possible to prevent freezer burn. Frozen meatloaf can be stored for up to 6 months for the best freshness.
REHEAT FROM FROZEN – You can cook straight from frozen. Just add the meatloaf wrapped in foil to a baking sheet. Bake at 350°F for 30-40 minutes, or until it’s heated through. Some of the sauce will stick to the foil, so you can make a fresh batch and spread it on in the last 10 minutes.

Important Tip: If you’re planning on freezing meatloaf for a future meal, do not add the topping ingredients. Instead, add the sauce, cheese, and extra crushed Doritos in the last 10 minutes of re-heating meatloaf in the oven, just before you’re ready to serve.

Classic meatloaf sliced and on a white plate with a fork.

Recipe Tips

Use a baking sheet – Cook on a baking sheet to get delicious crispy sides. If you bake in a loaf pan, the meatloaf will steam which creates soggier results.
Dice Onion Small – Large chunks will prevent it from sticking together properly. Be sure to dice the onion very small for best results.
Use lean ground beef – Lean ground beef has enough fat, which is needed to produce a moist tender meatloaf. I don’t recommend using extra lean ground beef.
Mix Evenly – Mix together thoroughly so that the ground beef is evenly coated with egg, breadcrumbs and milk. This will help it to stick together properly.
Use a meat thermometer – A meat thermometer poked into the center is the easiest way to tell when the meatloaf is done. The internal temperature should reach 160°F.
Add sauce in the last 10 minutes – Prevent over-cooked sauce by spreading it over the top and sides in the last 10 minutes.
Let cooked meatloaf rest – Before you slice the meatloaf, let it rest for 10 minutes to allow the juices to distribute evenly.

Frequently Asked Questions

Can I use another meat instead of ground beef?

Yes, you can use ground turkey, ground chicken, ground pork or a blend of these. However, keep in mind that the flavor and texture of the meatloaf will change.

How long should I bake the meatloaf?

The baking time for meatloaf varies depending on the size and shape of the meatloaf. Generally, a 2-pound meatloaf can be baked for about 1 hour and 15 minutes at 350°F. To ensure that the meatloaf is fully cooked, use a meat thermometer to check that the internal temperature has reached 160°F.

Can I make meatloaf ahead of time?

Yes, you can make meatloaf ahead of time and refrigerate it for up to 2 days before baking. You can also freeze the uncooked meatloaf for up to 3 months before baking. To cook a frozen raw meatloaf, thaw it in the refrigerator overnight and then bake it according to the recipe instructions.

What ingredients keep meatloaf from falling apart?

It is important to use bread crumbs (or bread crumb alternatives), eggs and milk (or another liquid). These will help meatloaf to stick together properly.

Is it better to cook meatloaf covered or uncovered?

I recommend baking uncovered if you are cooking a raw meatloaf. This will give the perfect crispy outsides. If you are reheating a cooked meatloaf from frozen, I recommend baking it wrapped in aluminum foil. This will steam the meatloaf without overcooking it and drying it out.

Slices of meatloaf on a white plate with a fork.

Meatloaf is a classic comfort food that is easy to make and always satisfying. It is a versatile dish that can be customized to your liking with different meats, seasonings, and toppings. Whether you prefer a traditional meatloaf recipe or something more adventurous like our pizza, stove top stuffing, Italian or taco meatloaf flavors, there is a recipe here for everyone.

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