For many of us, meatloaf seems to taste like home. It’s been a staple in American kitchens for generations—and for good reason. It’s wholesome, it’s hearty, and in just a few steps, you’ve got plenty to go around. With over 400 reviews, this meatloaf is the perfect go-to comfort food recipe.
Using everyday ingredients, we’ve streamlined our recipe so you can create a crowd-pleasing meal that’s easy to make and easy to love.
It’s also easy to make your own, as our meatloaf recipe is very versatile. You can change the herbs, switching out the Italian seasoning for sage and thyme. Don’t like ketchup? Give BBQ sauce a try. There are so many ways to add flavor with very little effort.
It’s hard to believe that so much goodness can come from just a handful of ingredients.
Ground Beef: While some meatloaves contain ground pork or even veal, along with the beef, we think using just beef gives our meatloaf a heartier flavor.
Onion: Chopped onion not only adds to the flavor, but also the texture.
Italian Seasoning: We like the subtle flavor Italian seasoning brings to our meatloaf, but you could substitute sage and thyme for the seasoning blend.
Ketchup: It’s a pantry-friendly ingredient almost everybody loves, which is why we include it in this recipe. We’ve also tested it with BBQ sauce and have found it works well.
Bread Crumbs, Eggs and Milk: These three ingredients, in this classic meatloaf recipe, work together as binders to hold the meatloaf together. They also give it a slightly softer, moister, more tender texture.
Our meatloaf recipe is so easy to pull together, you only need a few pieces of cookware, and maybe your own two hands.
Bowl: You’ll need a large bowl to combine the meatloaf ingredients. You can use a wooden spoon to do the mixing, but we’ve found that clean hands work just as well, if not better.
Loaf Pan: An 8x4-inch loaf pan is the perfect size for this recipe and gives the meatloaf its iconic shape.
Meat Thermometer: Using a meat thermometer provides confidence that your meatloaf is cooked to the correct temperature of 160°F.
Time to dive right into this easy meatloaf recipe. The full steps are below, but first, an overview.
Luckily, there’s not a lot of advanced work to do. Just lightly beat the eggs and finely chop the onion.
Combine the beef, breadcrumbs, Italian seasoning, ketchup and milk together in a bowl. Combine well to ensure the seasoning is evenly distributed.
Use an ungreased loaf pan and firmly pack the meatloaf mixture inside. We found that firmly packing the meatloaf helps it retain its shape after baking.
After an initial 40 minutes of baking, top the meatloaf with ketchup and continue baking until the flavors have melded and meatloaf reaches 160°F.
We like to let the meatloaf rest for a few minutes, to firm up slightly, before using a spatula to remove from the pan, slice and serve.
With a quick change or two to the meatloaf ingredients, you can give a new twist to this iconic comfort food classic.
Mix Up the Sauce: A combination of equal parts ketchup and BBQ sauce plus a tablespoon of brown sugar is one of the most common variations. Or maybe add a little curry powder to your ketchup or a splash of savory Worcestershire sauce.
Substitute the Seasonings: Dried sage and thyme are two herbs that work well in place of the Italian seasoning. Just substitute 1 1/2 teaspoons of either the sage or thyme, or a combination of the two in this meatloaf recipe. TRinMS liked the results when they “skipped the plain bread crumbs and Italian seasoning and just used Panko Italian bread crumbs”.
For more inspiration, check out our other meatloaf recipes like our popular slow-cooker version.
Our meatloaf recipe is always the star of any plate, but it needs a dish or two on the side to round out the meal. Here are a few of our favorites.
Meat and potatoes are classic partners, so pairing our meatloaf with creamy scalloped potatoes is the perfect match. To make sure you get in your veggies, try our green bean casserole.
Leftover meatloaf is like finding gold in your refrigerator. It’s so good to eat either cold, in a sandwich, or warm for a meal or just a quick snack.
Slice the meatloaf and store in the fridge, in an airtight container, for up to 3 days.
We don’t recommend freezing leftover meatloaf.
• Oven: Place meatloaf slices in a baking pan and cover with foil. Heat in a 350°F oven for about 10 minutes or until hot.
• Microwave: Place on a microwave-safe plate and reheat in the microwave on high, in 30 second increments, until hot.
So many reviewers have told us they think this is the best meatloaf recipe they’ve ever made, and we agree!
Whether it’s how quick and simple it is to make, or how easy it is for users to make their own with the addition of ingredients like Worcestershire sauce, BBQ sauce, sautéed onions, and a variety of seasonings, this beloved comfort food has certainly become a go-to meal for many.
Nostalgia is a popular theme in many of the reviews. Users tell us how much this dish brings back fond memories and reminds them of their childhood family meals. DeborahLynne says, “This was absolutely delicious and tasted like my mom’s. It was a wonderful home-cooked meal”.
Others tell us what a hit this meatloaf recipe is with their own families, making it a staple in their meal rotation.
Heat oven to 350°F.
In large bowl, using a spoon or your clean hands, mix the beef, onion, eggs, bread crumbs, Italian seasoning, 1/2 cup ketchup and milk until well combined.
Press the beef mixture in ungreased 8x4-inch loaf pan. Bake 40 minutes.
Remove from oven. Spread 1/4 cup ketchup evenly over top. Bake an additional 15 to 20 minutes or until meat thermometer inserted in center of loaf reads 160°F.
Let the meatloaf stand 10 minutes.
Loosen the edges with a knife or spatula, and carefully invert the pan over a serving plate, tapping the bottom of the pan to release the meatloaf; if necessary, use two spatulas to lift it out of the pan. Gently slice with a serrated knife and place it onto your serving plate.
Letting the meatloaf rest, after baking, allows the juices to settle inside the loaf, resulting in a moister slice. It also allows the loaf to become slightly firmer, making it easier to remove from the pan.
If you don’t have a loaf pan, you can form the meatloaf mixture into an 8x4-inch loaf on a foil-covered, rimmed baking pan. Just keep in mind, you may have to slightly adjust the cooking time.
Be careful not to overmix the meatloaf mixture, as you could create a tougher texture.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 12g | 18% |
| Saturated Fat | 4&½g | 22% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 4&½g | % Value Not Available |
| Polyunsaturated Fat | ½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 110mg | 37% |
| Sodium | 470mg | 20% |
| Total Carbohydrate | 23g | 8% |
| Dietary Fiber | 1g | 4% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 9g | % Value Not Available |
| Protein | 19g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 8% |
| Iron | Value Not Available | 15% |
| Potassium | 290mg | 8% |
| Vitamin A | Value Not Available | 6% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 4% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 15% |
| Vitamin B6 | Value Not Available | 15% |
| Folic Acid | Value Not Available | 4% |
| Vitamin B12 | Value Not Available | 25% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 15% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 25% |
| Manganese | Value Not Available | 2% |
| Selenium | Value Not Available | 25% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
