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Meatloaf is an all-American dinner. It’s a classic comfort food that never goes out of style and one that can be made all year long.
This is mom’s FAMOUS recipe that we have loved all our lives. We can’t remember a time we didn’t have this easy meatloaf because it has always been a Sunday staple, especially with a side of Mashed Potatoes.
We know there are so many variations for this recipe, which can be changed based on the spices you like most or if you prefer regular bread crumbs, but this is our classic version that we love – especially because it’s simple.
Our easy meatloaf consists of combining everything in a bowl, baking it up, and topping it with the glaze – just 15 minutes of prep! It’s so simple that even your kids can enjoy the cooking fun.
It’s one of our favorite ways to use ground beef along with other favorites like Homemade Meatballs and Goulash.
Why we think you’ll love it:
- A favorite for generations. When mom would cook up meatloaf, we could smell its tasty aroma throughout the house! This recipe has a soft spot in our hearts.
- And we mean EASY! This easy dinner takes about 15 minutes of prep. Simply mix, shape, then bake!
- The glaze. That tangy sweet and savory topping may be our favorite part! Feel free to double it to make it extra saucy.
Meatloaf Ingredients and Substitutions
- 1 cup ketchup
- ⅔ cup packed brown sugar – light or dark brown sugar
- 2 tablespoons lemon juice, divided – 1 freshly squeezed lemon, or store-bought juice
- 2 teaspoons dry mustard – or 4 to 5 teaspoons yellow mustard (liquid)
- 4 bread slices – Any type of bread works, or soak 1 cup store-bought breadcrumbs in ¾ cup milk before mixing into the meat.
- 2 pounds lean ground beef 80% lean/20% fat – You can use leaner meat but the 80/20 provided the best flavor. You can use 1 pound ground beef and 1 pound ground pork.
- ¼ cup diced onion – or 1 to 2 teaspoons of onion powder
- 1 large egg beaten
- 1 beef bouillon cube crushed
- optional garnish – fresh parsley
How to Make Meatloaf
- PREP. Preheat the oven to 350°F.
- SAUCE. In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice, and dry mustard and mix until smooth. Set aside.
- LOAF. Crumble 4 bread slices in a food processor until crumbled and uniform in size.
- In a large mixing bowl, combine ground beef, freshly made breadcrumbs, diced onion, egg, beef bouillon cube, and the remaining lemon juice. Add half the ketchup mixture (about ¾ cup) and mix until well combined.
- Form meat into a loaf and place in a lightly greased casserole dish.
- BAKE. Bake for 1 hour. Carefully tilt the pan to one side and pour the excess grease into a heat-safe container like an empty tin can. Cool and throw in the trash.
- Top with the remaining ketchup mixture, and bake for an additional 10 minutes.
- Rest for a few minutes before serving.
Kristyn’s Recipe Tips
- Do not over-mix. It can cause the meatloaf to turn out tough and dense.
- Use 80/20 ground beef for the best balance of moisture and flavor.
- When shaping don’t over-pack the meat, just gently form it into the loaf shape.
- Double the glaze ingredients for an extra saucy meatloaf (still only add about ¾ cup to the meat mixture and slather the rest on top).
Easy Meatloaf
Ingredients
- 1 cup ketchup
- ⅔ cup packed light brown sugar
- 2 tablespoons lemon juice, divided
- 2 teaspoons dry mustard
- 4 bread slices
- 2 pounds lean ground beef, 80% lean/20% fat
- ¼ cup diced onion
- 1 egg, beaten
- 1 beef bouillon cube, crushed
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice, and the dry mustard and mix until smooth. Set aside.
- Pulse bread slices in a food processor until crumbled and uniform in size.
- In a large bowl, combine ground beef, breadcrumbs, onion, egg, bouillon cube and remaining 1 tablespoon lemon juice. Add half the ketchup mixture and mix until well combined. Form meat into a loaf and place in a lightly greased casserole dish.
- Bake for 1 hour. Drain fat from the dish, then top with remaining ketchup mixture and bake for an additional 10 minutes.
Video
Notes
- Over-mixing can cause the meatloaf to turn out tough and dense.
- Use 80/20 ground beef for the best balance of moisture and flavor.
- When shaping don’t over-pack the meat, just gently form it into the loaf shape.
- Double the glaze ingredients for an extra saucy meatloaf (still only add about ¾ cup to the meat mixture and slather the rest on top).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Form the meatloaf and place it in a baking dish. Cover with plastic wrap or foil and refrigerate overnight. The sauce can be stored in a separate container in the fridge.
Make the meat mixture as directed, form the loaf, and wrap it with plastic wrap. Place the glaze in a Ziploc bag. Place both together in a freezer bag for up to 3 months. Thaw in the fridge before baking according to the recipe directions.
Store in an airtight container(s) in the fridge for about 3 days or freeze meatloaf for up to 3 months. Leftovers also make great meatloaf sandwiches!
Complete The Meal
Sides
Best Mashed Potatoes
35 mins
Best Homemade Mac and Cheese
40 mins
Sauteed Green Beans
12 mins
Dinner Rolls Recipe
2 hrs 40 mins
Desserts
Apple Pie Recipe
3 hrs 45 mins
Homemade Brownie Recipe
45 mins
Easy Peach Cobbler
45 mins
Homemade Vanilla Ice Cream
4 hrs 45 mins
Beef Dinners
Lipton Onion Soup Meatloaf
1 hr 5 mins
Crock Pot Brisket
8 hrs 5 mins
Instant Pot Pot Roast
1 hr 55 mins
Easy Prime Rib Recipe
3 hrs 35 mins
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This recipe was originally published August 2019.
Can I use bread crumbs instead of regular bread
My husband said this is the best meatloaf he’s ever had! And he has never been much of a meatloaf person. Thank you!
Super simple and SO easy! Just the way I like family dinner! Great recipe for meatloaf. Goes PERFECT with mashed potatoes and roasted broccoli!
This is such a tasty recipe! Comfort food at its best.
This meatloaf is to die for. So juicy and delish!
This had the best taste of any recipe I’ve tried. I did use a little more carrot, celery and garlic than called for and it didn’t hold together well. I probably should have added an extra egg, too. But sooo delicious!
This was my first time making meatloaf. This was the best meatloaf I’ve ever had!!! Thank you so much! We’re adding this to our rotation!
Yay! I’m so glad to hear it was a success and you enjoyed the recipe. Meatloaf can get a bad rep but when made right, it’s pretty darn tasty! 😉
**Had to repost – forgot to rate the recipe.
My friend gave me this recipe a few years back and my kids LOVE it. I use breadcrumbs instead of bread and I omit the onions, but it is a family favorite and the kid’s friends that have joined us for dinner were huge fans as well.
I love to hear that! Thank you so much for letting me know. I omit the onions, too 🙂