Classic Meatloaf Recipe

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 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!

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.

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.

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!