This easy and budget-friendly meatloaf recipe is packed with flavor, simple to make, and perfect for a stress-free weeknight dinner!
Classic Meatloaf Recipe
This meatloaf recipe is as easy as it gets—and seriously tasty! It’s made with simple, budget-friendly ingredients like ground beef (or a beef/pork mix if you want to save a little cash), breadcrumbs, eggs, and a few seasonings. Nothing fancy, just good, solid comfort food.
It’s also a weeknight win because it comes together fast. Just mix everything up, shape it into a loaf, and let the oven do the work. The result? A juicy, flavorful meatloaf that the whole family will devour. Oh, and don’t forget to check out my meatloaf tips below for the best results!
If you love meatloaf as much as I do, try these recipes next:
Recipe Ingredients
- 1 ½ lbs lean ground beef or use a ground beef/pork blend
- 1 cup diced onion - chopped small
- ¾ cup bread crumbs or panko crumbs
- ⅓ cup milk, broth or water
- 2 eggs
- 1 teaspoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup ketchup
- 1 Tablespoon white vinegar
Save Money 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
- Breadcrumb Substitutes – Bread crumbs help soak up fat for a moist meatloaf, but you can swap them with rolled oats, crushed crackers (Ritz or soda), tortilla chips, gluten-free bread crumbs, or even cooked quinoa. Want a completely breadcrumb-free version? Check out my no-breadcrumb meatloaf recipe!
- Milk Substitutes – You just need a liquid for absorption. Swap milk with beef broth, water, tomato sauce, or ketchup.
- Ground Beef Swaps – Use a beef/pork mix, or go with ground turkey, pork, or chicken. You can even make a salmon loaf using canned salmon!
- Add More Veggies – Toss in 1 cup of frozen peas and corn straight into the mix, or sauté mushrooms, bell peppers, carrots, or sweet potatoes until soft and mix in 1 cup for extra flavor and nutrition.
How To Make Classic Meatloaf
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat Oven
Preheat the oven to 350°F and line a baking sheet with aluminum foil. Dice the onion into very small pieces. The smaller the better - this will allow the meatloaf to stick together easier.
STEP 2: Mix Ingredients
In a large bowl, mix together 1 ½ lbs lean ground beef (or beef/pork blend), 1 cup diced onion (chopped small), ¾ cup bread crumbs (or panko), ⅓ cup milk (or broth/water), 2 eggs, 1 teaspoon tomato paste, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Combine everything really well.
STEP 3: Shape The Meatloaf
Shape the mixture into a loaf with your hands or pack it into a greased loaf pan, then flip it onto the baking sheet. Remove the loaf pan, leaving the perfectly shaped meatloaf.
STEP 3: Bake + Mix Sauce
Bake uncovered for 40 minutes. While it's cooking, mix together ¾ cup ketchup and 1 tablespoon white vinegar for the sauce.
STEP 4: Spread The Sauce
Remove the meatloaf from the oven and spread the sauce mixture over the top and sides. Bake for another 10 minutes, or until fully cooked inside.
STEP 5: Let Rest
Let the meatloaf rest for 10 minutes before slicing to allow the juices to distribute evenly. Serve and enjoy!
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.
Recipe Tips
- Bake on a sheet – A baking sheet gives you crispy edges, while a loaf pan traps steam and makes it soggy.
- Dice onions small – Big chunks won’t mix in well and can make the meatloaf fall apart.
- Stick with lean ground beef – It has just the right amount of fat to keep things moist. Extra lean can turn out too dry.
- Mix everything evenly – Make sure the beef is fully coated with the eggs, breadcrumbs, and milk so it holds together.
- Use a meat thermometer – The easiest way to know it’s done! It should hit 160°F in the center.
- Sauce goes on last – Spread it on 10 minutes before the meatloaf is done to keep it from overcooking.
- Let it rest – Give it 10 minutes before slicing so the juices stay inside, not on your plate!
Storing Leftovers
- Refrigerate – Let the meatloaf cool completely, then store it in an airtight container in the fridge for 3-4 days.
- Microwave – Reheat slices for 1-2 minutes until warmed through.
- Freeze – Wrap the cooled meatloaf in foil, then plastic wrap or a freezer bag. Store for up to 6 months.
- Reheat from Frozen – Bake at 350°F for 30-40 minutes with foil on. Refresh the sauce in the last 10 minutes if needed.
Frequently Asked Questions
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.
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.
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.
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.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
Never Miss A New Recipe:
- Plus, get my weekly meal ideas & exclusive recipes straight to your inbox! Sign up here.
- Get My Free Recipe Guides! Sign up for my free member’s library to access 20+ printable guides, with more added regularly.
- Grab my popular Easy Healthy Meals Success Kit at 70% off!
Classic Meatloaf Recipe
Ingredients
- 1 ½ lbs lean ground beef - or beef/pork blend
- 1 cup diced onion - chopped small
- ¾ cup bread crumbs - or panko crumbs
- ⅓ cup milk - broth or water
- 2 eggs
- 1 teaspoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup ketchup
- 1 tablespoon white vinegar
Instructions
- Preheat the oven to 350°F and then line a baking sheet with aluminum foil.
- Add the lean ground beef, finely chopped onion, bread crumbs, milk, eggs, garlic powder, onion powder, salt, pepper and tomato paste to a large bowl. Mix it together really well.
- 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 the meatloaf uncovered and without the sauce topping for 40 minutes. 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.
- Once cooked, Let the meatloaf sit for 10 minutes to allow the juices inside the meatloaf to distribute evenly. Slice into pieces and serve.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Amy says
What happens when you misread the recipe and incorporated the ketchup and vinegar to the meatloaf? 😳
Andi says
Nothing bad will happen, your meatloaf will still taste great! Just use more ketchup and vinegar for the topping. 🙂
Ashlee says
What is the percent of "lean" ground beef?
Andi says
Hi, lean ground beef is 83%
Jen Bold says
Loved this meatloaf recipe! Easy to make and everyone loved it! ??
Bree says
It was pretty good. It definitely needed a little salt and pepper though.
Connie says
Do you have to use tomato paste or is there a substitute for that?
Andi says
Hi Connie. It adds flavor but should be ok to make without it.