Easy Meatloaf Recipe (Old-Fashioned Comfort Food)
Skip the loaf pan. That’s the first thing I’ll tell you about this meatloaf. Shaping it free-form on a sheet pan gives every slice a crusty browned edge, and the drippings have somewhere to go instead of steaming the meat.
This is the classic, old-fashioned meatloaf: seasoned ground beef, softened breadcrumbs, sauteed onions, and a sweet, tangy chili sauce glaze that caramelizes under the broiler. Everything comes from a regular grocery store, and prep takes about 10 minutes.
I’ve tested this one step by step so you don’t end up with the dense, dry meatloaf that gave the dish a bad name. Follow the key tips below so it comes out juicy every time. Make it for a hearty Sunday dinner with leftovers for the week ahead.
Prep: 10 minutes | Cook: 1 hour | Rest: 15 minutes | Serves: 8
Table of contents
Key Takeaways
► Sheet pan, not loaf pan. A free-form loaf browns on all sides and never steams in its own drippings.
► Soak the breadcrumbs. 5 to 10 minutes in milk and egg is what keeps the meatloaf tender.
► Don’t overmix. Stop as soon as everything is combined. Overworking makes it dense.
► Cook to temperature, not time. 160°F on a meat thermometer is your goal. The temp will continue to rise, about 5 degrees, while resting.
► Rest 10 minutes before slicing so the juices redistribute and every slice holds together.
Ingredients You Will Need For This Meatloaf Recipe
- 80/20 ground beef. The fat is what keeps meatloaf juicy, so don’t reach for extra-lean here. The fat gives the loaf its beefier taste. 2 pounds makes enough for 8 servings.
- Seasoned breadcrumbs, milk, and eggs. This simple mixutre is the core of this recipe. The breadcrumbs soak up the milk and hold that moisture inside the loaf while it bakes. Combined with the eggs, they help hold the loaf together.
- Onion and butter. Half a diced onion is softened in butter first. Sauteing sweetens the onion and makes sure you don’t bite into crunchy raw pieces in the finished loaf.
- Worcestershire sauce, ketchup, parsley, and Italian seasoning. The savory backbone. A tablespoon of Worcestershire adds depth you’ll notice but can’t name.
- The meatloaf sauce. Chili sauce, ketchup, and a little brown sugar if you like the glaze on the sweeter side. Chili sauce can be found near the ketchup at the grocery store and adds a tanginess plain ketchup can’t.
Key Steps To Make This Easy Meatloaf Recipe
Full measurements and step-by-step details are in the recipe card below. Here’s a few key steps to making the best meatloaf.
- Soften the onions and soak the breadcrumbs: Cook the diced onion in butter over medium-low heat for 5 to 7 minutes, until tender, then let it cool completely. While it cools, stir the breadcrumbs into the eggs and milk and let them stand 5 to 10 minutes. When the mixture looks like a soft paste, the breadcrumbs are ready.
- Combine and shape the loaf: Add the beef, cooled onions, and seasonings to the breadcrumb mixture and mix until just combined. Your hands are the best tool for this. The moment you don’t see dry streaks, stop. Shape it with your hands into an 8-by-4-inch loaf on a foil-lined sheet pan.
- Bake, glaze and rest: Bake at 350°F for 40 minutes. Spread the meatloaf sauce over the top, then bake for another 15 to 20 minutes, or until the center reads 160°F. Broil 1 to 2 minutes if you want the glaze caramelized and sticky. Rest 10 minutes before you slice.
Top Tips For Foolproof Meatloaf
- Cool the onions completely before they are mixed with the eggs. Hot onions start cooking the egg on contact.
- Wet your hands before shaping the loaf. The mixture won’t stick and you’ll handle it less.
- No chili sauce? Use an equal amount of ketchup, or BBQ sauce for a smokier glaze.
- Use the thermometer over the clock. Loaf shape and oven quirks change cooking times, so the internal temperature is the only reliable doneness test.
Make Ahead, Storing, and Reheating
You can mix and shape the loaf up to a day ahead. Cover it on the sheet pan and refrigerate, then bake straight from the refrigerator, adding a few extra minutes and baking until the temp is 160°F.
Leftovers keep 3 to 4 days in the refrigerator, or freeze individual slices with parchment between them for up to 3 months. Reheat slices covered in a 300°F oven. If reheating in the microwave add a splash of water so it stays moist. And don’t overlook making a cold meatloaf sandwich the next day.
Frequently Asked Questions
A free-form loaf on a sheet pan browns on all sides for a crusty edge, and the drippings run off instead of pooling around the meat and steaming it.
Usually one of 2 things: the mixture was overworked, or the breadcrumbs never soaked. Mix until just combined, and give the breadcrumbs 5 to 10 minutes in the milk and egg before the beef goes in.
When a meat thermometer inserted in the center reads 160°F. For a 2 pound loaf at 350°F, that’s about 55 to 60 minutes total.
Swap in an equal amount of ketchup for a classic glaze, or BBQ sauce for a smokier one. The texture and bake time stay the same.
Yes. Freeze baked slices with parchment between them for up to 3 months, or freeze the shaped, unbaked loaf and thaw overnight in the fridge before baking.
Easy Meatloaf Recipe
Ingredients
- Nonstick cooking spray
- 1 teaspoon butter
- ½ medium onion, diced (about 1/2 cup)
- 2 eggs
- ¾ cup milk
- ¾ cup seasoned bread crumbs
- 2 pounds 80/20 ground beef
- 1 tablespoon ketchup or chili sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Meatloaf Sauce:
- ½ cup chili sauce
- ½ cup ketchup
- 2 tablespoons brown sugar optional
Instructions
- Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil. Spray the bottom with the cooking spray.
- In a small skillet over medium-low heat, add the butter and onions. Cook, stirring often, 5 to 7 minutes or until the onions are tender. Remove from the heat and let cool completely.
- In a large bowl, combine the egg, milk and breadcrumbs.. Let the mixture stand for 5 to 10 minutes, until the breadcrumbs are softened.
- Add the ground beef, cooked onions, ketchup, Worcestershire sauce, parsley Italian seasoning, kosher salt and pepper to the egg mixture. Mix until just combined. Do not overwork the mixture.
- Using your hands, form the ground beef mixture into an 8 -by 4-inch loaf on the prepared baking sheet. Bake for 40 minutes.
Meatloaf sauce:
- Meanwhile in a small bowl, combine the chili sauce, ketchup and brown sugar, if using.
- When the meatloaf is done with the initial baking, spread the sauce mixture over the top of the loaf. Bake for an additional 15 to 20 minutes, or until the meatloaf reaches an internal temperature of 160° when tested with a meat thermometer. To caramelize the top, broil for 1 to 2 minutes, if desired.
- Let the meatloaf rest for 10 minutes. Slice and serve.
Cooks Tips
- Soaking the breadcrumbs: Allow time to make sure the breadcrumbs absorb the milk.
- Do Not Overmix: Mix the ingredients just until combined. Over mixing makes the meatloaf too dense.
- Sheet Pan vs Loaf Pan: I like to use a baking sheet instead of a loaf pan as it gives the meatloaf a nice crusty edge. With a loaf pan, the meat steams and there is nowhere for the drippings to go.
- Use a Meat Thermometer: The best way to check doneness is to use a meat thermometer. A number of factors can affect cooking times, so checking the internal temperature is the best way to know if your meatloaf is done.
- Rest the Meatloaf: Resting gives the meatloaf time to redistribute its juices and to make sure the meatloaf slices nicely. Chili Sauce: This adds a little more tanginess to the sauce. You can find it near the ketchup at traditional grocery stores. If you don’t want to use chili sauce, use an equal amount of ketchup. An equal amount of BBQ sauce works well too.
