Easy Meatloaf Recipe
Add Preferred SourceThis Meatloaf recipe is a no-nonsense, delicious meal that packs a flavor punch with every bite. It’s perfect for throwing together a weeknight meal or a hearty dinner for guests without jumping through hoops. Get ready to impress your taste buds and maybe even a few dinner guests!
Why You Will Love Making This Classic Meatloaf
This is the meatloaf that changes weeknight dinners from bland to grand! Here’s why you’ll love it:
- It’s Forgiving: Whether you’re a bit heavy-handed with the Worcestershire sauce or your chopping skills aren’t Michelin-starred, this recipe turns out great.
- Quick Prep Time: Get everything mixed and in the oven in no time. Prep now, relax while it bakes.
- Adaptable: Swap out spices or veggies based on what’s in your fridge or pantry.
- Crowd-Pleaser: It’s got that classic, savory flavor that everyone from toddlers to grandparents enjoys.
- Great Leftovers: If you’re lucky enough to have leftovers, they make killer sandwiches the next day.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make The Best Meatloaf with Step-by-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making this meatloaf is as straightforward as it gets. Just follow these simple steps, and you’ll have a delicious, hearty meal ready to serve.
Mix the Ingredients
In a large bowl, combine the ground meat with chopped onions, celery, carrots, green onions, and minced garlic. Add in Worcestershire sauce, a beaten egg, and a third of your ketchup. Throw in the breadcrumbs, minced parsley, and a good pinch of salt and pepper. Mix it all together until just combined—overmixing can make the meatloaf tough.
Shape and Top the Meatloaf
Transfer your mixture to a 5-by-9-inch loaf pan, pressing it down to make it even. In a small bowl, mix the remaining ketchup with some more Worcestershire sauce, Dijon mustard, and a bit of light brown sugar. Spread this glaze over the top of the meatloaf before it goes into the oven.
Bake It
Pop your loaf into a preheated 350°F oven and let it bake for about 45 minutes. After the first 35 minutes, give it another good glaze with the remaining ketchup mixture and let it finish baking.
Let It Rest
Once done, let the meatloaf rest in the pan for about 5-10 minutes before slicing. This helps all the juices redistribute, so you get moist, tender slices every time.
Recipe Notes and Expert Tips
We have a few insider tips and tricks that can elevate your dish from good to great. Here’s what you need to know:
- Don’t Overmix: Mix your ingredients until they’re just combined. Overworking the meat can lead to a tough loaf.
- Check the Seasoning: Fry up a small patty of your meat mixture before baking the whole loaf. This lets you taste and adjust the seasoning perfectly.
- Let It Rest: Always let your meatloaf rest for about 10 minutes after baking. This resting period allows the juices to be redistributed so that each slice is moist and delicious.
- Variations: Feel free to tweak the recipe with different herbs and spices, or even swap the beef for ground turkey or ground chicken for a lighter version. Just keep an eye on it as it may cook faster.
- Add cheese: Adding a layer of cheese like shredded cheddar or provolone in the middle of the loaf adds a gooey surprise. Just make sure to seal it well with the meat mixture to prevent leaks.
- Crust: For a fantastic crust, increase the oven temperature for the last 10 minutes of cooking or broil briefly to get that appealing crispy top.
- Use a Meat Thermometer: To avoid under or overcooking, use a meat thermometer to check that your meatloaf has reached the safe internal temperature of 160°F.
- Gluten-Free: You can easily substitute gluten-free breadcrumbs 1:1 to make this recipe gluten-free.
How to Store Leftover Easy Meatloaf
Storing leftovers properly means you can enjoy them again later. Here’s how to keep it fresh and tasty:
- Cool and Airtight: Allow your meatloaf to cool completely, and store it in an airtight container or wrap it tightly in aluminum foil or plastic wrap.
- Refrigerate: Store it in the refrigerator and it will keep well for up to 3-4 days.
- Freeze: If you won’t be eating the leftovers within a few days, you can freeze them. Slice the meatloaf before freezing to make it easy to thaw only what you need. Store slices in a freezer bag and use within 3 months for best quality.
- Reheat: Reheat the meatloaf slices in the microwave or the oven until piping hot.
Our Top 3 Money-Saving Tips for This Recipe
Stretch your dollar further with these savvy tips tailored specifically for whipping up a budget-friendly, delicious meatloaf:
- Bulk Buy Your Meat: Look for sales on ground beef or turkey and buy in bulk. You can freeze what you don’t use for next time.
- Use Leftover Veggies: Got some veggies going soft in the fridge? Chop them up and throw them into your mix. They’ll add flavor and moisture.
- Make Your Own Breadcrumbs: Save your stale bread and pulse it in a food processor to make breadcrumbs.
What to Serve with Easy Meatloaf
What you serve with your meatloaf can turn it into a memorable meal. Here are a few side options that complement its rich flavors perfectly.
Classic Mashed Potatoes
You can’t go wrong with creamy mashed potatoes. They’re the ultimate comfort food and a perfect sponge for soaking up meatloaf juices. For a healthier twist, mix in some cauliflower or swap some of the potatoes for sweet potatoes.
Bright, Tangy Coleslaw
Add a crunchy, refreshing element to your meal with a side of coleslaw. The tangy crispness of the slaw balances the hearty, savory flavors of the meatloaf, making each bite perfectly balanced.
Air Fryer Broccoli
For a quick and easy side, whip up some air fryer broccoli. It adds a crispy, charred edge to the florets, enhancing their natural flavors. It’s ready in just 15 minutes!
More Beef Recipes You Will Love
- Ground Beef Tacos Recipe
- Slow Cooker Nacho Meatballs
- Spaghetti Bolognese Recipe
- Honey Chipotle Steak and Potatoes Recipe
- Juicy Smash Burger Recipe
Ingredients
- 1 ½ pounds ground beef 50% beef/50% pork
- ½ cup onion finely chopped
- 1 rib celery finely chopped
- ½ cup carrot finely chopped
- ¼ cup green onion finely chopped
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1 large egg slightly beaten
- ⅔ cup ketchup divided
- ½ cup fresh bread crumbs
- 3 tablespoons fresh parsley minced
- Salt and pepper
For the sauce:
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons light-brown sugar
Instructions
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, combine the ground beef, onion, celery, carrot, green onions, garlic, Worcestershire sauce, egg,⅓ cup of the ketchup, breadcrumbs, parsley, salt, and black pepper.1 ½ pounds ground beef, ½ cup onion, 1 rib celery, ½ cup carrot, ¼ cup green onion, 3 cloves garlic, 2 teaspoons Worcestershire sauce, 1 large egg, ⅔ cup ketchup, ½ cup fresh bread crumbs, 3 tablespoons fresh parsley, Salt and pepper
- Using your hands or a sturdy spoon, mix the ingredients together until well combined.
- Transfer the meat mixture into a 5-by-9-inch loaf pan and press it down evenly.
- In a small bowl, mix the remaining ketchup (about 2-3 tablespoons), Worcestershire sauce, mustard, and sugar until well combined. Brush or spread the ketchup mixture over the top of the meatloaf.1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 tablespoons light-brown sugar
- Bake the meatloaf in the preheated oven for 45 minutes.
- After 35 minutes of baking, remove the meatloaf from the oven and brush or spread any remaining ketchup mixture over the top. Return the meatloaf to the oven and bake for the remaining 10 minutes.
- Remove the meatloaf from the oven and let it cool slightly for 5-10 minutes before slicing and serving.
Notes
- Don’t Overmix: Mix your ingredients until they’re just combined. Overworking the meat can lead to a tough loaf.
- Check the Seasoning: Fry up a small patty of your meat mixture before baking the whole loaf. This lets you taste and adjust the seasoning perfectly.
- Let It Rest: Always let your meatloaf rest for about 10 minutes after baking. This resting period allows the juices to be redistributed so that each slice is moist and delicious.
- Variations: Feel free to tweak the recipe with different herbs and spices, or even swap the beef for ground turkey or ground chicken for a lighter version. Just keep an eye on it as it may cook faster.
- Add cheese: Adding a layer of cheese like shredded cheddar or provolone in the middle of the loaf adds a gooey surprise. Just make sure to seal it well with the meat mixture to prevent leaks.
- Crust: For a fantastic crust, increase the oven temperature for the last 10 minutes of cooking or broil briefly to get that appealing crispy top.
- Use a Meat Thermometer: To avoid under or overcooking, use a meat thermometer to check that your meatloaf has reached the safe internal temperature of 160°F.
- Gluten-Free: You can easily substitute gluten-free breadcrumbs 1:1 to make this recipe gluten-free.
Storage and Reheating Instructions
- Cool and Airtight: Allow your meatloaf to cool completely, and store it in an airtight container or wrap it tightly in aluminum foil or plastic wrap.
- Refrigerate: Store it in the refrigerator and it will keep well for up to 3-4 days.
- Freeze: If you won’t be eating the leftovers within a few days, you can freeze them. Slice the meatloaf before freezing to make it easy to thaw only what you need. Store slices in a freezer bag and use within 3 months for best quality.
- Reheat: Reheat the meatloaf slices in the microwave or the oven until piping hot.
Was very good. The only thing I’ll do different is sauté carrots and celery before I add to meat mixture.
Great idea Meg! It would add an extra layer of flavor. Thanks!
I personally dont eat pork so left it to all hamburger. It was yummy!
Using only hamburger is a perfect substitution. I’m so glad you enjoyed it.