Looking for a foolproof classic meatloaf recipe that actually tastes amazing? You're in the right place. 👇👇
Easiest Meatloaf You'll Ever Make
This meatloaf keeps things simple-no fancy steps, no weird ingredients. Just ground beef (or a beef/pork mix if you're feeling thrifty), breadcrumbs, eggs, and a few pantry seasonings. Classic comfort food done right.
Next up: Recipe Ingredients👇👇
Recipe Ingredients
Here's everything you'll need to make this recipe:
- 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
For The Topping:
- ¾ cup ketchup
- 1 Tablespoon white vinegar or apple cider vinegar
Step-By-Step Instructions:
STEP 1: Preheat Oven
Preheat the oven to 350°F and line a baking sheet with aluminum foil. Dice 1 cup of 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 tsp tomato paste, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and ¼ tsp ground black pepper. Combine everything really well.
👉 Do not use ketchup or vinegar in this step (it's for the topping added later)
STEP 3: Shape The Meatloaf
Option 1: Shape the meatloaf into a loaf with your hands and place it directly on the lined baking sheet.
Option 2 (my favorite hack): Pack the mixture into a greased loaf pan, then flip it upside down onto the baking sheet and lift off the pan.
👉 Why do it this way? It gives you a perfect loaf shape and crispier edges-no soggy bottom like traditional pan-baked meatloaf.
STEP 3: Bake + Mix Sauce
Bake uncovered for 40 minutes. While it's cooking, mix together the sauce topping: ¾ cup ketchup and 1 Tbsp white vinegar.
STEP 4: Spread The Sauce
Remove the meatloaf from the oven and spread the sauce mixture over the top and sides. Place back in the oven to 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:
Double your dinner with zero extra effort-shape two meatloaves on the same baking sheet. Bake once, enjoy one now, and freeze the other for an easy meal later.
Recipe Tips
- Bake on a sheet: This gives you crispy edges. A loaf pan traps steam and makes meatloaf soggy.
- Dice onions small: Big chunks don't mix well and can make the loaf fall apart.
- Use lean ground beef: It keeps things juicy without being greasy. Extra lean can turn out too dry.
- Mix thoroughly: Make sure the eggs, breadcrumbs, and milk are evenly mixed into the beef so it holds together.
- Check with a meat thermometer: Meatloaf is ready when the center reaches 160°F.
- Add the sauce near the end: Spread it on during the last 10 minutes so it doesn't overcook.
- Let it rest before slicing: Give it 10 minutes to lock in the juices.
Variations
Breadcrumb Swaps:
- No breadcrumbs? No problem! Use rolled oats, crushed crackers (like Ritz or soda), tortilla chips, gluten-free crumbs, or even cooked quinoa.
- Want to skip them entirely? Try my no-breadcrumb meatloaf recipe.
Milk Substitutes:
- You just need a liquid-swap milk with beef broth, water, tomato sauce, or ketchup.
Ground Meat Options:
- Use a beef/pork mix, or substitute with ground turkey, chicken, or pork. You can even make a salmon loaf using canned salmon.
Add Veggies:
- Mix in 1 cup of frozen peas and corn or sauté mushrooms, bell peppers, carrots, or sweet potatoes and add for extra flavor and nutrition.
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.
If you love meatloaf as much as I do, try these recipes next: Six Easy Meatloaf Flavors, Italian Meatloaf, Stove Top Stuffing Meatloaf, Brown Gravy Meatloaf, and Spicy Taco Meatloaf-they're all simple, satisfying, and packed with flavor.
Save Money Tip
Want to stretch your grocery budget? Try swapping half the ground beef with canned drained lentils. They're cheap, protein-packed, and surprisingly delicious-I do this all the time in my budget-friendly meatballs!
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.
Classic Meatloaf Recipe
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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 tsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp ground black pepper
For The Topping:
- ¾ cup ketchup
- 1 Tbsp 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
Nutrition info is auto-calculated and meant to be an approximation only.
JMC says
I forgot to mention, my teens who hate meatloaf, eat this one!
JMC says
We love this recipe. We have made it with bread crumbs and almond flour, turned out great both times. Usually buy ground beef/pork mix at Kroger. Roasted veggies on the side tonight. Easy peasy!
Sabrina Krusinsky says
First meatloaf I ever made and by far my favorite! Even my super picky son likes it 😁
Shelly says
I made this for my kids and they all ate it up, even my picky eaters. I didn't have any onion or vinegar and only 1 lb of meat but it still turned out great. I used a silicone meatloaf pan for easy cleanup.
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. 🙂
Heather says
SAME! I just did it too🤣🤣
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.