The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. This easy meatloaf is so filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This easy meatloaf recipe is the traditional homemade meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!
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“Made exactly per recipe. Was juicy and delish. My husband said this was the best meatloaf i have done, yet. Thank you!”
Madeline
There is no comfort food like my famous meatloaf recipe. With almost 200 5-star reviews, it’s one of my favorite recipes on Budget Bytes. It’s a winner every time, and tested (and tested and tested) to make sure it’s completely fool-proof.
Ingredients for Meatloaf
This homemade meatloaf recipe is super simple, yet incredibly good. Here are the ingredients you’ll need:
- Ground Beef: Ground beef is the base for this recipe and I suggest using 80/20 (20% fat) ground beef. The fat gives flavor and keeps everything moist.
- Onion: Onions add a wonderfully subtle savory flavor.
- Breadcrumbs: Breadcrumbs soak up moisture from the ground beef, milk, and eggs as it bakes, keeping the loaf super tender and moist.
- Milk: Milk adds moisture and flavor to the meatloaf.
- Egg: Egg acts as a binder so it doesn’t fall apart when sliced, plus it adds flavor, moisture, and richness.
- Seasoning: I season this easy meatloaf simply with Italian seasoning, garlic powder, salt, and pepper. It’s just enough seasoning to add flavor without overpowering the natural beef flavor.
- Worcestershire Sauce: Worcestershire sauce is used in both the meatloaf and the glaze or meatloaf sauce. It offers a deliciously savory umami flavor with just a hint of sweetness.
- Ketchup: Ketchup is the base for the sweet and tangy glaze that goes on top of the loaf.
- Brown Sugar: I add a little brown sugar to help balance the ketchup’s acidity and give the meatloaf sauce its beautifully glossy finish.
- Yellow Mustard: Mustard adds depth and savory flavor to the glaze.
The Secret to Good Meatloaf
Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder, which keeps the loaf super moist and tender.
During the testing phase for this recipe, I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.
Loaf Pan or Baking Sheet?
There are two camps when it comes to meatloaf: baking in a loaf pan or on a baking sheet. I’m team baking sheet, but I think ultimately it’s going to boil down to personal preference. I find that loaf pans don’t allow for quite enough evaporation so the bottom can get a little soupy. Baking sheets allow for a little more evaporation, leaving the meatloaf perfectly juicy and flavorful.
But if shaping is difficult for you or you want those perfect square edges, you might prefer a loaf pan.
“I have been making meatloaf for years but decided to try yours yesterday. Omg! I’m never looking back!!! It was moist, juicy and I got so many compliments at a friend’s giving for my son. I added the milk so not sure if that did the trick but best meatloaf I made by far!”
Heba A.
How to Keep It from Falling Apart
There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few of my tried and tested tips:
- Use a recipe that has the right amount of binders (egg and breadcrumbs). This is essentially the glue that holds the meat together.
- Use ground beef with a finer grind, or that has been double ground. Really coarse ground beef won’t mix as thoroughly with the binders and may crumble when sliced.
- Mince the onion as finely as possible. I find that large chunks of onion prevent the loaf from holding together as well.
What to Serve with Meatloaf
My favorite pairings for meatloaf are what I have pictured here, Mashed Potatoes and Steamed Green Beans. But I don’t limit myself to just these sides! I sometimes swap out the green beans with another vegetable, like Roasted Broccoli, Roasted Brussels Sprouts, or Honey Balsamic Glazed Carrots. And I’d never say no to a filling, starchy side dish like Macaroni and Cheese, Potato Salad, or Garlic Bread in place of my usual mashed potatoes. I’m not picky. ;)
Classic Meatloaf
Servings 7 slicesIngredients
Meatloaf
- 1 large egg ($0.33)
- 1/3 cup milk ($0.06)
- 1 tsp Worcestershire sauce ($0.02)
- 1/2 cup plain breadcrumbs ($0.32)
- 1 tsp Italian seasoning ($0.17)
- 1/2 tsp garlic powder ($0.02)
- 1 tsp salt ($0.01)
- 1/4 tsp freshly cracked black pepper ($0.05)
- 1/2 cup minced onion ($0.22)
- 1.5 lbs. ground beef (80/20) ($5.91)
Glaze
- 1/2 cup ketchup ($0.24)
- 1 Tbsp brown sugar ($0.03)
- 1 Tbsp Worcestershire sauce ($0.05)
- 1 tsp yellow mustard ($0.01)
Instructions
- Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
- Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
- Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
- In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
- Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.
See how we calculate recipe costs here.
Equipment
- Meat Thermometer
- Small Roasting Pan
- Measuring Cups Spoons
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Meatloaf – Step by Step Photos
Gather all of your ingredients.
Preheat the oven to 350ºF. Start by pre-mixing some of the ingredients so there will be less mixing required for the meat (overmixing the meat can make it tough). In a small bowl, whisk together ⅓ cup milk, one large egg, and 1 teaspoon Worcestershire sauce. In a separate bowl, stir together ½ cup breadcrumbs, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ tsp freshly cracked pepper, and 1 teaspoon salt.
Mince about a ½ cup onion. Make sure to chop or mince the onion as finely as possible. Chunky onion can make the meatloaf fall apart more easily.
Add the milk mixture, breadcrumb mixture, and minced onion to 1.5 lbs. ground beef (80/20). Mix with your hands until everything is evenly combined. Avoid overmixing.
Place the meat mixture on a rimmed baking sheet or baking dish and shape it into a loaf that is approximately 8″ long, 4″ wide, and 2″ tall.
Next, combine the ingredients for the glaze or meatloaf sauce. Stir together ½ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.
Spread the glaze over the top and sides of the meatloaf.
Bake the loaf in the preheated 350ºF oven for 50-55 minutes, or until the internal temperature reaches 165ºF. Let the it rest for about 10 minutes before slicing and serving.
More Ground Beef Recipes
Our famous Meatloaf recipe was originally published 9/27/21. We have updated it to be the best it can be and republished 2/6/25.
Classic Meatloaf 100 Great
Great recipe! Never made a meatloaf or hamburger steaks before and ran across this recipe. Was going to do a loaf but decided to make them into little hamburger steaks. Followed recipe for the meatloaf prep exactly and added a good bit of Cajun Seasonings for this Louisiana girl. However, I shaped the meat into little steaks then browned them in a cast iron, removed them, browned some onions and bell peppers, then put them back in the cast iron with a 1 1/2 cups of beef broth and gravy powder. They came out sooooo good with a perfect little gravy. I paired that with smothered potatoes and sausage and dinner was a hit! Thanks for posting!
How many grams (serving size) is a slice of meatloaf?
I don’t have that exact measurement for you! The exact weight would be highly variable depending on different brands used, size of your egg, moisture in your beef, etc.
Best meatloaf I ever made the recipe exquisite the only thing I did different was I add little more Italian seasoning than the recipe said and it was delicious.
Really, really good! Only thing I add to the beef mixture is some grated Parmesan and sometimes some shredded cheddar. We make this at least once/week and it gets demolished!
I doubled the recipe so I could toss the other meatloaf in the deep freezer – but mine came out raw in the middle. A more seasoned (lol) cook I know recommended tenting the pan with foil first.
I wouldn’t trust anyone who thinks ketchup is acidic. a third of every ketchup bottle is all sugar. Yikes.
Love this recipe! It’s part of our rotation
Really great recipe. The only thing I did differently was use a mixing bowl with the breadcrumbs, milk, Worcestershire sauce, eggs, Italian seasoning, salt and pepper and 1 tablespoon of ketchup. After mixing it thoroughly, I added it to the ground beef. That way I didn’t have to mix it as much as I would with individual ingredients.
Can I use a loaf pan instead of a rimmed baking pan?
My go to meatloaf recipe. It’s so delicious
Whole family loves this recipe, even the picky eaters, and it’s so simple to prepare! My favorite is when the glaze and loaf are moist, but the bottom has browned and crisped up adding a nice flavor and texture contrast.
One of the most savory and juicy meatloaf dishes I have had! I substituted the milk for chicken stock as I couldn’t get to the store and it came out amazing!
I added some green pepper finely chopped.
Could you use the lipton onion soup packets instead of chopping onion?
I love the flavor of onion but not the texture lol
I think that would work fine! Just be mindful that those packets can be salty so you might want to avoid salt.