This easy meatloaf recipe is about to become your new go-to favorite.
Pasta sauce (not ketchup!) is the secret ingredient in this tomato-y, cheddar cheesy, savory ground beef meatloaf recipe.
Our Favorite Meatloaf!
- Meatloaf recipes have been around for generations and come in all shapes and sizes, but few recipes deliver as much juicy flavor as this one does, with only 4 steps!
- Family supper calls for homestyle cheesy-topped meatloaf served with a generous helping of garlic mashed potatoes, some oven-roasted carrots, and a crispy green salad.
- Meal prep is a breeze with leftovers to fill a week of meatloaf sandwiches for hearty lunches and quick dinners.
- Make this juicy cheeseburger meatloaf recipe your “foundation recipe” and experiment with new meat blends, seasonings, and toppings.
Ingredients and Variations
Beef: An 80/20 blend will provide the best ratio of flavor to moisture. Half-ground chicken or turkey can be added to the ground beef for a lighter-calorie loaf. For extra juiciness and flavor, use half-ground beef and half-ground Italian sausage or ground pork.
Breadcrumbs: Breadcrumbs or panko work as a binder and can be plain or seasoned for extra flavor. For a low-carb breading, use crushed up pork rinds.
Eggs: A large, fresh egg is another binder that also locks in moisture.
Cheese: Sharp cheddar cheese or mozzarella makes the perfect cheesy topping for this quick meatloaf recipe. For the best melt, shred the cheese from a block since pre-shredded is packaged with anti-caking agents that make it harder to melt.
Seasonings: Adjust the seasonings to your preference, add a packet of tried-and-true onion soup mix, or zest it up with a DIY taco or chili blend.
Toppings: Pasta sauce is thinner than ketchup or tomato paste, and together with the added seasonings makes the meatloaf tender and flavorful. You can make the sauce more of a glaze by stirring in some brown sugar, balsamic vinegar, or Worcestershire sauce along with the pasta sauce. For a spicier version, use your favorite BBQ sauce, Frank’s Red Hot Sauce, or a splash of sriracha.
How to Make Easy Meatloaf
- Mix the ingredients in a bowl (full recipe below), avoiding overmixing.
- Place the meatloaf into a prepared pie pan and bake for 20 minutes.
- Drain the pan and spread the meat with remaining pasta sauce and cheese
- Bake until the cheese is golden brown and bubbly.
- Allow the meatloaf to rest about 10 minutes before cutting into wedges and serving.
Meatloaf Tips and Tricks
- The best meatloaf is tender, juicy, and full of flavor! Make sure to lightly mix the ingredients in Step 3, or else the loaf will bake up dry and tough.
- Spread and shape the mixture into the pan instead of pressing it in, as this will also make it dense. Use any drained fat drippings to make a tasty gravy.
- Always let a meatloaf rest before slicing into wedges. This allows the meat and juices to firm up and recirculate back into the dish.
- This recipe is so easy to double up so why not stock up when ground beef is on sale and bake two? Meatloaf freezes for up to 6 months and reheats beautifully!
Leftover Meatloaf?
Few recipes taste as good as leftover meatloaf! Keep leftovers in a covered container in the refrigerator for 3-4 days. Reheat portions in the microwave or enjoy them cold on a sandwich. They can also be added to a casserole or in soup. Freeze slices in zippered bags for up to 3 months.
Great Meatloaf Sides
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Quick And Easy Meatloaf Recipe
Equipment
Ingredients
- 1 egg
- ¼ cup bread crumbs dry
- ⅔ cup tomato pasta sauce divided
- 1 clove garlic minced
- 1 teaspoon dried basil
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- 1 pound ground beef crumbled
- 1 ½ cups cheddar cheese shredded, divided, or mozzarella
Instructions
- Preheat oven to 425˚F. Grease a 9 inch pie plate.
- In a bowl, lightly beat egg. Add bread crumbs, ⅓ cup pasta sauce, garlic, basil, salt, oregano, and pepper. Mix.
- Add crumbled beef and ½ cup cheese. Mix until just combined. Don't overmix as this can make meatloaf tough.
- Put the meatloaf mixture into the pie plate and press evenly.
- Bake for 20 minutes. Remove from oven, drain juice, spread with remaining ⅓ cup pasta sauce, and sprinkle with remaining 1 cup cheese.
- Bake 10-15 minutes or until cheese is golden brown.
- Serve with potato wedges* or roast potatoes and a crisp green salad.
Notes
- Do not overmix, as this can make meatloaf tough and dry.
- Allow meatloaf to rest so the juices stay intact.
- Gravy can be made from the meatloaf drippings.
- Refrigerate in a covered container or wrapped in individual slices for up to 4 days.
- Freeze portions in sealed containers or bags for up to 3 months.
- Reheat using the microwave or the stovetop.
- *Potato wedges can be baked at the same time as the meatloaf (on the rack below).
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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Hi, would it be possible to make this in a Pillsbury pie crust? If so, how should the recipe be altered?
I’ve never tried that Rachel, so can’t say for sure. Let us know if you do try it. It sounds interesting!