Make Homemade Meatloaf for a cozy yet classic dinner. It’s juicy, saucy, perfectly sliceable, and topped with a sticky-sweet glaze, all made simple enough for any weeknight.
Classic Meatloaf, Easy Method
- Flavor: Savory and tender ground beef with a zesty glazed top made with chili sauce, ketchup, or BBQ sauce.
- Skill Level: This beginner-friendly sheet pan meatloaf does not need any special steps. Just mix gently so your meatloaf stays tender and not tough.
- Budget: Ground beef meatloaf, made with pantry staples, ground beef, and flexible glaze options, is perfect for budget conscience families.
- Serving: This meatloaf is perfect served with mashed potatoes, roasted green beans, carrots, or a crisp salad. Plus it can easily be scaled up to serve larger groups.
Ingredients You’ll Need
- Ground Beef: Choose a 80/20 ground beef blend for a juicy meatloaf, or a 90/10 blend for a leaner meatloaf. Avoid extra-lean blends unless you plan on adding more milk or extra sauce.
- Breadcrumbs: Dry breadcrumbs store well and are super easy to use. Fresh breadcrumbs might take an extra step, but create a deliciously soft texture.
- Milk: Helps soften the breadcrumbs for a moist binder. Use regular or dairy-free milk.
- Eggs: The flavorful binder that holds the loaf together for moist, clean slices.
- Topping: The classic flavor calls for ketchup, for a more tangy flavor use chili sauce, or a smoky-sweet taste use BBQ sauce.
How to Make Homemade Meatloaf
- In a large bowl, combine milk with breadcrumbs, eggs, onion, and spices.
- Add the ground beef, mix gently, shape into a loaf and bake.
- Mix the glaze (full recipe below), brush on towards the end of baking.
- Allow to rest, then serve.
Tips for the Perfect Meatloaf
- Gently mix and stop as soon as it holds together. Do not overmix because it can make the meatloaf dense.
- Grate the onion for the best moisture and flavor throughout.
- Bake meatloaf on a rack placed on a sheet pan. The fat will drain away from the meat while it’s cooking and create a meatloaf that is nicely browned all over.
- If the top sauce is browning too fast, tent loosely with foil for the last few minutes.
- For clean slices, rest 10 minutes so juices redistribute and the loaf firms up.
- For an easy meatloaf make-ahead win, mix, shape, cover, and refrigerate overnight. Bake as directed, but bake a few minutes longer if cooked straight from the refrigerator.
Storing Leftovers
Cool completely, then store in an airtight container in the refrigerator for up to four days.
To freeze, wrap slices individually in plastic wrap and store up to three months for quick lunches and easy dinners.
Reheat covered in a 325°F oven with a spoon of sauce or gravy, or microwave in short bursts. Use leftovers for meatloaf sandwiches, pasta sauce, or breakfast hash.
Comfort Food Dinners to Cook on Repeat
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Homemade Meatloaf
Equipment
Ingredients
- 2-3 pounds ground beef
- 2 slices fresh bread broken into small crumbs, or ¼ cup dry breadcrumbs
- ½ cup milk
- 2 eggs
- ¼ cup onion grated/minced
- 2 Tablespoons chili sauce or ketchup or BBQ sauce
- 1 Tablespoon Italian dressing mix or 1 teaspoon Italian seasoning and ½ teaspoon garlic powder and ½ teaspoon salt
- ½ teaspoons pepper
Sauce for Top of Meatloaf:
- ½ cup chili sauce or ketchup or BBQ sauce
- 1 Tablespoon brown sugar optional
Instructions
- Preheat oven to 350˚F. Line a baking tray with foil and brush with oil or spray with cooking spray.
- In a medium bowl, mix together bread crumbs, milk, eggs, onion, 2 Tablespoons chili sauce, Italian dressing mix, and pepper. Allow to rest for 10 minutes.
- Gently break up ground beef as you add it to the bowl with the bread crumb mixture. Gently mix until well combined and will hold its shape, about 2 minutes.
- On the foil lined baking tray, shape beef mixture into a loaf, approximately 9” x 5”.
- Bake for 45 minutes.
- Combine chili sauce with brown sugar if using. After 45 minutes, spread chili sauce on the meatloaf and bake for 10-15 minutes, until cooked through. The internal temperature should be at least 160°F.
- Allow to rest for 10 minutes before serving.
Notes
- Let the meatloaf cool completely, then place it in an airtight container and refrigerate for up to four days.
- For longer storage, wrap individual slices and freeze for up to three months to maintain the best texture.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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