This Quick Easy Meatloaf recipe is not the old-school oatmeal, egg, and ketchup variety!

This new recipe is sure to become a classic! It’s made with ground beef stuffed with breadcrumbs, mozzarella cheese, pasta sauce, and savory spices. Instead of a bread pan, it’s baked in a pie pan so each wedge comes out deliciously tender and juicy every time it’s made. Baked meatloaf just got a serious upgrade, and the whole family is sure to love it. So why not make a double portion, and freeze half for some make ahead meals or batch cooking?

slice of Quick Easy Meatloaf on a plate

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The Easiest Homemade Meatloaf!

ingredients to make Quick Easy Meatloaf

Ingredients and Variations

GROUND BEEF: 80/20 is the best blend of beef to fat that cooks up juicy without being too greasy. A blend of 80/20 and ground pork will also make for a juicy and flavorful meatloaf.

BINDERS: Eggs, breadcrumbs, and cheese help hold the mixture together and keep it juicy. Seasoned breadcrumbs will add a little more punch of flavor.

SEASONINGS: Savory spices give quick easy meatloaf an infusion of Italian flavor. Or, mix it up with a DIY blend like this Homemade Taco Seasoning or Jerk Seasoning. The tried-and-true packet of onion soup will also do in a pinch!

TOPPINGS: A little bit of pasta sauce adds a tomato flavor without the use of ketchup, which can be too sweet. A jar of premade pasta sauce can be upgraded to a thick glaze by adding a little bit of brown sugar to it before brushing it on the top of the meatloaf. A dash or two of chili sauce added to the pasta sauce will give meatloaf a spicy kick!

process of mixing ingredients to make Quick Easy Meatloaf

How to Make Easy Meatloaf

Homemade meatloaf with cheese baked in is super easy to make:

  1. Lightly beat the egg in a bowl and mix in bread crumbs, one-third of the pasta sauce, garlic, basil, salt, oregano, and pepper.
  2. Add the ground beef and ½ of the mozzarella cheese. Lightly press meatloaf into a prepared 9” pie pan.
  3. Drain the fat after baking for 20 minutes. Spread remaining sauce over the top and the rest of the cheese. Bake until the cheese is golden brown. Let rest before cutting.

cooked Quick Easy Meatloaf in the dish

Tips For the Best Meatloaf

  • Avoid overworking the meatloaf mix which will make it tough and dry.
  • Once it’s fully baked, let it rest before cutting so the juices stay intact.
  • PRO TIP: Make a quick gravy by using the meatloaf drippings to make a gravy similar to this Turkey Gravy From Drippings .

plated Quick Easy Meatloaf with salad

Got Leftovers?

Leftover quick easy meatloaf tastes better the next day whether it’s hot or cold! Refrigerate whole in a covered container or as slices to make a classic meatloaf sandwich. Leftovers will keep up to 5 days. Freeze portions in zippered bags with the date labeled on the outside for up to 8 weeks. Reheat portions in the microwave or on the stovetop.

close up of Quick Easy Meatloaf on a fork

Other Delicious Easy Casseroles!

slice of Quick Easy Meatloaf on a plate
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Quick Easy Meatloaf

This Quick and Easy Meatloaf recipe is so juicy & flavorful, perfect for a weekday dinner!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Author Candace

Equipment

Ingredients  

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

*Potato wedges can be baked at the same time as the meatloaf (on the rack below).
  • Do not over mix. It may make the 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 as individual slices for up to 5 days.
  • Freeze portions in sealed containers or bags for up to 8 weeks.
  • Reheat using the microwave or the stovetop.
5 from 11 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 169 | Carbohydrates: 4g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 455mg | Potassium: 301mg | Fiber: 1g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 2mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course
Cuisine American

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Quick Easy Meatloaf on a fork with a title

Quick Easy Meatloaf on a plate and fork with writing

plated Quick Easy Meatloaf with a title

“Meat ‘loaf’ in minutes.” Chatelaine, vol. 71, no. 5, May 1998, p. 138. Donna Clark

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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Comments

  1. 5 stars
    Hi, would it be possible to make this in a Pillsbury pie crust? If so, how should the recipe be altered?

    1. I’ve never tried that Rachel, so can’t say for sure. Let us know if you do try it. It sounds interesting!