The short answer: A classic meatloaf recipe is ground beef mixed with milk-soaked breadcrumbs, eggs, onion and seasonings, shaped into a loaf and baked under a sweet tomato glaze.
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Prep time: 20 minCook time: 40 minTotal time: 1 hr 15 minServings: 6 to 8 servingsTotal includes 15 min of resting, chilling or rising.
Mix 2 pounds of ground beef with 1 cup of breadcrumbs soaked in ½ cup of milk, 2 eggs and a grated onion, shape it on a lined sheet pan, spread on a ketchup and brown sugar glaze and bake at 350°F for about 1 hour, until the center reads 160°F. Rest it 10 minutes and slice. Below are the amounts, steps, tips for a moist meatloaf, variations, sides and how to store leftovers.
I love cooking, and meatloaf is the dinner that turns one pack of ground beef into a family meal plus sandwiches the next day.
Meatloaf ingredients
| Ingredient | Amount |
|---|---|
| Ground beef, 80/20 or 85/15 | 2 pounds |
| Plain breadcrumbs (or 2 slices of bread, torn) | 1 cup |
| Milk | ½ cup |
| Large eggs | 2 |
| Onion, grated or finely chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Ketchup | ¼ cup |
| Worcestershire sauce | 1 tablespoon |
| Dried thyme or Italian seasoning | 1 teaspoon |
| Salt | 1½ teaspoons |
| Black pepper | ½ teaspoon |
Glaze: ½ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar.
Serves 6 to 8.
How to make meatloaf
- Heat the oven to 350°F and line a rimmed baking sheet with foil or parchment.
- Make the panade. Stir the breadcrumbs and milk in a large bowl and let them soak 5 minutes.
- Add the flavor. Mix in the eggs, onion, garlic, ketchup, Worcestershire, thyme, salt and pepper.
- Add the beef. Mix gently with your hands just until combined. Overmixing makes meatloaf dense.
- Shape. Form a loaf about 9 by 5 inches on the baking sheet.
- Glaze. Whisk the glaze ingredients and spread half over the top.
- Bake for 40 minutes, spread on the rest of the glaze, and bake 15 to 30 minutes more, until a thermometer in the center reads 160°F.
- Rest 10 minutes before slicing so it holds together.
Meatloaf time and temperature chart
| Meatloaf size | Oven | Approximate time | Done at |
|---|---|---|---|
| 1 pound | 350°F | 40 to 50 minutes | 160°F |
| 2 pounds | 350°F | 55 to 70 minutes | 160°F |
| Mini meatloaves (muffin tin) | 375°F | 20 to 25 minutes | 160°F |
| Turkey meatloaf, 2 pounds | 350°F | 60 to 75 minutes | 165°F |
Times vary with the shape and your oven, so go by temperature. USDA's ground beef guide says to cook meat loaf, meatballs and hamburgers to 160°F, and the FoodSafety.gov chart lists 165°F for ground turkey and chicken.
Tips for a moist meatloaf
- Don't go too lean. 80/20 or 85/15 beef keeps it juicy; 93/7 can turn dry.
- Use a panade. Bread soaked in milk holds moisture in the meat.
- Grate the onion. It melts into the loaf instead of leaving crunchy bits.
- Mix gently. Stop as soon as everything is combined.
- Bake free-form. A loaf on a sheet pan browns on all sides and the fat drains away.
- Rest before slicing. Ten minutes lets the juices settle.
Why this is an easy meatloaf recipe that works
Most of the best meatloaf recipes share the same base, and this one keeps it simple: beef that isn't too lean, breadcrumbs soaked in milk, eggs, grated onion and a ketchup and brown sugar glaze. Everything is mixed in one bowl, shaped by hand and baked on a sheet pan, so there is no loaf pan to scrub. A meat thermometer takes the guesswork out of doneness: pull it at 160°F in the center. Once you have the base down, the variations below turn it into several different meatloaf recipes without new techniques.
Meatloaf variations
- Half beef, half pork: a classic mix for more flavor.
- Bacon-wrapped meatloaf: lay strips over the top before baking and skip the first half of the glaze.
- Italian meatloaf: add Parmesan and Italian seasoning and glaze with marinara.
- BBQ meatloaf: swap the glaze for your favorite barbecue sauce.
- Stretch it: add 1 cup of finely grated carrot or zucchini to make 2 pounds feed more people.
More ways to use a pack of ground beef are in our ground beef dinner ideas, Swedish meatballs and chili recipe. For a cheesy one-pan bake, try tater tot hotdish. For a ground-beef dinner with the mashed potatoes baked on top, try our cottage pie.
Leftovers, freezing and food safety
Wash your hands for 20 seconds after handling raw ground beef and wash any platter or utensils that touched the raw meat before using them for the cooked loaf, as USDA advises. Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat slices to 165°F, or eat them cold in a sandwich. Cooked meatloaf freezes well in slices for about 4 months; you can also freeze a shaped, unbaked loaf, but USDA warns never to partly cook meat to finish later. Our freezer meals guide has more make-ahead dinners.
What to serve with meatloaf
Mashed potatoes and green beans are the classic plate. Roasted carrots, corn, mac and cheese, a green salad or dinner rolls round it out. Planning a full week? See our easy dinner ideas and slow cooker recipes. For another comfort-food supper, try lamb shepherd's pie when you want a mashed-potato topping instead of a loaf.
Plan meatloaf night
Meatloaf is a budget dinner when you plan the leftovers: Monday dinner, Tuesday sandwiches and a few slices in the freezer. Stretch another pound of beef into a one-pot hamburger soup.
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See everything in the Home shop or our guide to meal planning on a budget.
Frequently asked questions
How do you make an easy meatloaf recipe? For an easy meatloaf recipe, mix 2 pounds of ground beef with 1 cup of breadcrumbs soaked in ½ cup of milk, 2 eggs, a grated onion, garlic, Worcestershire, ketchup, salt and pepper. Shape it into a loaf on a lined sheet pan, top it with a ketchup and brown sugar glaze, and bake at 350°F for about 1 hour, until it reaches 160°F inside.
What temperature do you cook meatloaf at? Bake meatloaf at 350°F. USDA says ground beef mixtures such as meat loaf should reach 160°F as measured with a food thermometer in the center of the loaf.
How long does a 2 pound meatloaf take to cook? A 2-pound meatloaf usually takes about 55 to 70 minutes at 350°F. Start checking with a thermometer at 50 minutes and take it out at 160°F.
How do you keep meatloaf moist? Use 80/20 or 85/15 ground beef, add a panade of breadcrumbs soaked in milk, grate the onion so it melts in, mix with your hands just until combined, and don't overbake. Rest it 10 minutes before slicing.
Why does my meatloaf fall apart? Meatloaf falls apart when it has too little binder, too much liquid or gets sliced while it's hot. Use 2 eggs and about 1 cup of breadcrumbs per 2 pounds of meat and let it rest 10 minutes before cutting.
What is the best meatloaf glaze? The classic meatloaf glaze is ½ cup ketchup, 2 tablespoons brown sugar and 1 tablespoon vinegar. Spread half on before baking and the rest in the last 15 minutes.
Should you bake meatloaf in a loaf pan or on a sheet pan? A free-form loaf on a lined sheet pan browns on all sides and lets the fat drain away. A loaf pan keeps the shape tidy and slices neatly but can sit in grease, so pour it off before slicing.
Can you make meatloaf ahead of time? Yes, you can make meatloaf ahead of time. Shape the raw meatloaf, cover it and refrigerate up to 1 day, then add about 10 minutes to the bake time. Don't partly cook it ahead, which USDA warns against.
How long does leftover meatloaf last? Leftover meatloaf keeps 3 to 4 days in the fridge if you refrigerate it within 2 hours. Reheat slices to 165°F, which USDA advises for reheated ground beef dishes.
Can you freeze meatloaf? Yes, you can freeze meatloaf. Freeze cooked meatloaf in slices for easy lunches; USDA says cooked ground beef keeps its quality for about 4 months in the freezer. Thaw in the fridge overnight.
What sides go with meatloaf? Mashed potatoes, roasted green beans, buttered corn, mac and cheese, roasted carrots and dinner rolls are the classic meatloaf sides.
Can you use ground turkey in a meatloaf recipe? Yes, you can use ground turkey in a meatloaf recipe. Ground turkey makes a leaner meatloaf; add an extra tablespoon of milk and a little olive oil to keep it moist, and bake until it reaches 165°F, the safe temperature for poultry.
What is the best meatloaf recipe? The best meatloaf recipe uses 80/20 or 85/15 ground beef, breadcrumbs soaked in milk, eggs and grated onion, baked at 350°F until the center reaches 160°F, with a sweet tomato glaze on top. That combination stays moist, holds together and slices cleanly.
What is the secret to a good meatloaf? The secret to a good meatloaf is the panade, breadcrumbs or bread soaked in milk, which holds moisture in the meat as it cooks. Mixing gently, baking free-form and resting the loaf 10 minutes before slicing matter almost as much.
Sources
- USDA FSIS: Ground beef and food safety fsis.usda.gov
- FoodSafety.gov: Safe minimum internal temperature chart foodsafety.gov