This meatloaf recipe doesn’t take long to make at all, and it’s very good!
Get back to basics with this easy meatloaf recipe. It's quick, traditional, delicious, and it's sure to please everyone at your table.
How to Make Meatloaf
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Meatloaf Ingredients
These are the simple ingredients you'll need to make this homemade meatloaf recipe:
· For the loaf: ground beef, an egg, an onion, milk, bread crumbs, salt, and pepper· For the sauce: ketchup, brown sugar, mustard
Tip: You can use crushed crackers in place of bread crumbs if you prefer.
How to Make a Meatloaf at Home
Here's a brief overview of what you can expect when you make meatloaf from scratch:
1. Mix the loaf ingredients, then transfer to a loaf pan.2. Mix the sauce ingredients, then pour over the loaf.3. Bake in the preheated oven until the meatloaf is no longer pink in the center.
How Long to Cook Meatloaf
In an oven preheated to 350 degrees F, this classic meatloaf should be fully cooked in about one hour. You'll know it's done when the meat is no longer pink in the center.
What Temperature Is Meatloaf Done?
Use an instant read thermometer, inserted into the middle, to check the doneness of the meatloaf. It's completely cooked and safe to eat at 160 degrees F.
What Goes With Meatloaf?
In need of some serving ideas? We’ve got you covered! Explore our collection of 12 Best Side Dishes for Meatloaf for delicious inspiration. Here’s a preview of what you’ll find:
· The Best Mashed Potatoes· Italian Peas· Roasted Parmesan-Garlic Carrots
How to Store and Freeze Meatloaf
Tightly wrap the meatloaf in plastic wrap or aluminum foil (or place it in an airtight container). Store meatloaf in the refrigerator for three to four days.To freeze meatloaf, wrap it in at least one layer of storage wrap followed by at least one layer of foil. For extra protection, place the double-wrapped meatloaf in a zip-top freezer bag labeled with the date. Store meatloaf in the freezer for three to four months.
Cookdap Community Tips and Praise
"Super great base recipe," according to one Cookdap community member. "I added a lot more spices and tweaked the sauce a little. Tried to go for seconds, but was way too full. Will be making this again!"
"It was simple and quick," says Simpson. "I loved it. I added green peppers and used honey BBQ sauce instead of ketchup. It turned out great."
"Great recipe," raves another Cookdap community member. "Easy to prepare. The directions are easy to follow and produce a great meatloaf. Wonderful flavor and texture!"
Ingredients
- 1 ½ pounds ground beef
- 1 egg
- 1 onion, chopped
- 1 cup milk
- 1 cup dried bread crumbs
- salt and pepper to taste
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons prepared mustard
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
Step 2
Combine ground beef, onion, milk, bread crumbs and egg in a large bowl; season with salt and pepper. Transfer into prepared loaf pan.
Step 3
Mix ketchup, brown sugar, and mustard together in a small bowl until well combined; pour over meatloaf and spread it evenly over the top.
Step 4
Bake in the preheated oven until no longer pink in the center, about 1 hour.
Tips
Crushed crackers may be used in place of bread crumbs, if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 372 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat10g | 50% |
Cholesterol98mg | 33% |
Sodium335mg | 15% |
Total Carbohydrate19g | 7% |
Dietary Fiber1g | 4% |
Total Sugars9g | |
Protein18g | |
Vitamin C3mg | 13% |
Calcium81mg | 6% |
Iron2mg | 13% |
Potassium343mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Bizzymom23
- 23 years ago
Quick and easy!!! It was very moist and tasty. I didn’t have any brown sugar so I used about 1/4 cup of pancake syrup. My daughter hates onions, so I used onion soup mix instead and I also added a few dashes of worcestershire sauce. Hubby and I both loved it. Daughter not too crazy over it(she hates meat loaf anyway!)
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- by: SHCMEOW
- 23 years ago
My husband who doesn’t even like the thought of meatloaf actually liked this one. I reduced the brown sugar to 1/3 cup because we don’t like sweet food and it was still a little sweet for us but the glaze did do a wonderful job of keeping the meatloaf moist. I also increased the mustard and think that definitely added a little kick. Overall, a good recipe and made really great cold meatloaf sandwiches for lunch!
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- by: THEOTHERKELLY
- 22 years ago
I’ve never been a fan of meatloaf (could be the name!) but I make it occasionally for my family. They were WILD about this recipe. They loved the sauce, not too sweet, not too sour. It’s only been two days since I tried the recipe and they’ve already asked me to make it again.
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- by: Amy Jo Eberl
- 22 years ago
AHHHHHH! I wish I had read everyone else’s reviews first! The meatloaf itself was very tasty and moist but the glaze was WAY too much. It should read 1/2 cup brown sugar NOT 2 cups brown sugar. Once we scraped off some of the glaze the meatloaf was very good. WARNING- DO NOT USE TWO CUPS OF SUGAR! I even doubled the recipe to 2 1/2 pounds of hamburger and the glaze was still way too sweet!
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- by: Shandy
- 21 years ago
This recipe is just like my mom used to make, thought that it would be easy enough to log on here and see what I could find to make some thing different then the norm. We just like plain old ketchup on it though, and it ABSOLUTELY NEEDS ONIONS!! lol we had ran out of onions and I thought that i could get by without them, but they make the whole dish and gives it GREAT flavor!! :o)
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- by: Cookdap Member
- 21 years ago
This is the best meatloaf I ever tasted! So simple, yet so perfect. The only thing I changed, was that I browned the onions in butter before mixing them in. It gives them a slight sweetness, and takes away the crunch. I also used less mustard on top. Thanks for sharing!
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- by: Cookdap Member
- 21 years ago
this was the first time I’ve ever made meatloaf and it turned out sooooo good. I did change it a little though. I took 1/3 cup of spicy BBQ sauce and 3 kinds of bell peppers and added it to the meat mixture. and itstead of the ketchup topping I used spicy BBQ sauce. Now my dad is said to be the Chef in our family and he thought it was excellent and so did every one else. Thank You.
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- by: Cookdap Member
- 21 years ago
Great base recipe, I added a bit of worchestershire sauce in and some Adobo seasoning. My breadcrumbs were seasoned too. The mixture for the top is WONDERFUL!!! Nest time going to make some extra and really smother it!! THANK YOU, I finally got meatloaf right with my hubby.
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- by: Cookdap Member
- 21 years ago
This recipe is wonderful! The glaze is terriffic as well; it adds a bit of zip to it. I didn’t have an onion, so I used Onion powder which worked rather well. I also added “One Step Seasoning for Beef” to give it another little bit of zest. My 18 month old son loves this meatloaf! Thanks again:-)
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- by: PETRIE27
- 21 years ago
This was absolutely delicious! It’s so moist and the topping really makes it! Thanks! OK, this last review was 9/11/03 and it’s now 5/5/05. I must review again because I’ve been making this for over a year now and I have to say This is the best meatloaf recipe, really! My husband flips over this. He says, ” I love the way you make your meatloaf, I’ve never had better!” This is the best compliment, considering the fact that his Mom is an excellent cook, ( in my opinion as well as his.). That means, my meatloaf is better than Mom’s, Thanks to you! Don’t change a thing – the recipe is perfect as is!
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- by: Cookdap Member
- 20 years ago
We really loved this meatloaf! From now on this will be the recipe I will use. Maybe it was just my oven, but I had to cook it an extra 10-15 minutes. Also, I did saute the onions in butter as others had suggested, and it worked perfectly. Finally, I used a glass 9×13 dish instead of a loaf pan, which made glazing the meatloaf, cutting it, and cleaning up easier, in my opinion. Thank you!
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- by: Monica
- 20 years ago
Easy and very good. I used onion powder (unfortunetly no onions eaten by this family) also kicked it up a knotch with a little powdered ginger, seasoned bread crumbs, celery salt and a little balsamic vinegar in sauce. What is everyone in the reviews talking about ” too sweet”?—“Two cups BS”,the recipe reads 2T BS!
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- by: Cookdap Member
- 20 years ago
Delicious! I did customize it a little. For moinstness, I added one torn piece of white bread. Also, minced a garlic clove into the recipe and sprinkled a little parsley into the mix. I also addedthe topping in the final half hour or so of cooking, that way I can better monitor the doneness of the meatloaf. My family loves it!
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- by: Cookdap Member
- 20 years ago
A pretty good, basic meatloaf. I had to cook mine *twice* as long as the recipe said, though, and there was an awful lot of liquid in the pan; I don’t know if this is typical of all meatloaves, or if it’s the recipe, or if I’m just a lousy cook (a completely plausible explanation). Once it finally cooked, and I drained it, though, it was quite yummy!
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- by: Cookdap Member
- 20 years ago
Excellent recipe. I used garlic and herb flavored bread crumbs. I also waited a little closer to the final cook time before I added the glaze. I like many other cooked the onions in butter prior to putting mixture. This gave great flavor and also kind of helped hide them from the kids. 2 year old and 4 year old ate it up. Saved this one to my recipe box. thanks submitter
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- by: Carol
- 20 years ago
This is the meatloaf recipe I have been looking for. Very leasy to make, moist, and not too chunky with peppers and onions and such. The sauce on top gives it just the right extra flavor. This should be a very kid friendly dish. I say “should” because unfortunately I couldn’t get my one or two year old to even try one bite. They are exceptionally picky though so it’s not a refletion on this recipe…I thought it was very good! Carol
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- by: TANYA93
- 20 years ago
This was my first meatloaf and it was easy like the title said. Some people complained of it being too greasy. I used 93-percent lean ground beef and there was no grease at all after baking. I followed others’ advice and added worchshire sauce, parsely and a sprinkle of ginger, and garlic powder and Lowrey’s seasoned salt. I also added some carrot and green pepper. I would think this recipe would be pretty bland without some adjustments. But overall, it’s a great base for creating a meatloaf to your liking. Like others, I liked the sauce, too.
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- by: Cookdap Member
- 20 years ago
My husband BEGS for this at dish every week! It’s a sure fire winner at your dinner table, I highly reccomend it! The meatloaf always comes out very moist and flavorful, although I use about double the glaze, and bake it for maybe 20 minutes longer than the recipe says. Serve this with mashed potatoes, biscuits, and a vegetable for the best comfort meal ever.
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- by: Mandi
- 20 years ago
This is the best meatloaf ever! When I make it, I double the recipe for the brown sugar topping. I also have to cook it for about 20 minutes longer than the recipe states, or I up the temperature to 400 degrees and cook for an hour. I make this meatloaf atleast once a month! Everyone loves it.
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- by: REBECCA10
- 20 years ago
Very good and easy recipe. You can’t mess it up! My only two complaints were that the meatloaf was a little bland and the sauce was a little too sweet for my taste. Next time I’ll add a little worsteshire sauce to the loaf and cut the brown sugar in the sauce.
Thanks for the recipe!
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