Classic Beef Meatloaf that’s tender, juicy, easy to make, and the only recipe you’ll ever need for this classic comfort food favorite recipe!
Cooking with Ground Beef is so popular because it is economical, easy, and kid friendly. Just like Ultimate Sloppy Joes and Slow Cooker Beef Chili, this recipe is a classic dinner that is sure to be a hit!
Sabrina’s Classic Beef Meatloaf Recipe
Meatloaf is that perfect comfort food for when you want a hearty, familiar, and slightly nostalgic dinner. Just like a Perfect Simple Roast Chicken, this recipe is great for feeding a hungry family. Plus you’ll have plenty of leftovers for sandwiches (tips on that below).
Recipe Card
Ingredients
- 1 cups whole milk
- 1 cups bread crumbs
- 1 large eggs
- 1/2 yellow onion , minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon thyme
- 1/2 teaspoon coarse ground black pepper
- 1 1/2 pounds ground beef (85/15)
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl whisk the milk and breadcrumbs together until the milk is absorbed.
- Whisk in the eggs, onion, salt, thyme, and pepper.
- Add in the beef and mix with your hands until the ingredients are combined and add to a 9×5-inch loaf pan.
- In a small bowl mix the ketchup, Worcestershire sauce, and mustard and spread over the meatloaf.
- Bake, uncovered, for 60-65 minutes on a baking sheet (to prevent oil from spilling over into the oven).
Video
Nutrition
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Table of Contents
About This Recipe
While it doesn’t seem like there is anything exciting or outrageous about this meatloaf, it will be your ace in the hole for a favorite easy weeknight dinner. This simple, classic recipe is really comfort food at its best. Make it a nostalgic all-American diner meal with some with Mashed Potatoes and Roasted Vegetables, and maybe even a Wedge Salad to start.
Chef’s Note
One of the most common mistakes people make when making meatloaf (and hamburgers) is that they want to be sure the mixture is perfectly uniform so they will unintentionally over-mix the meat. This creates a denser meat which tastes firm and dry. For this recipe, you’ll mix all the ingredients together before adding to the beef, which helps to incorporate everything evenly without over-mixing.
Tips and Tricks
- When it comes to deciding on the type of meat to use in your meatloaf the classic option is to use beef. A standard 80/20 will work fine, but will leave a bit more fat than most prefer. Use 85/15 and you will find it is tender and juicy.
- If you go leaner than 85/15, you might find the flavors to be impacted by your choice of a leaner cut of meat. If you do want to use a leaner ground beef, just expect a slight difference in flavor and texture. A good trick with leaner beef is to grate the onions instead of mincing for extra moisture.
- If you would like to swap protein you can of course use ground chicken or ground turkey. Check out my recipe for Turkey Meatloaf for more tips on using poultry so it doesn’t dry out.
How to Store
- Store: Make sure not to leave the meatloaf out at room temperature for longer than 2 hours. Leftovers should be stored in an airtight container or storage bag in the refrigerator. It’ll last up to 3-4 days.
- Reheat: The best way to reheat meatloaf is to wrap it in foil and warm it in the oven at a low temperature, around 325 degrees, until it is heated through.
- Freeze: You can easily freeze leftovers by placing them in a freezer-safe storage bag or container. You can also wrap it in heavy-duty aluminum foil or freezer wrap. It’ll last up to 6 months.
Ideas to Serve
There are so many ways to make meatloaf and I have over 12 different versions (and counting!). From my Philly Cheesesteak twist to Individual Bacon Wrapped Loaves, to a Loaded Mashed Potato Casserole, if you’re craving meatloaf, I’ve got a recipe you need to try!
- Leftover Meatloaf Sandwich
- Leftovers must be fully chilled (preferably overnight).
- Slice into 1-inch thick slices, taking care not to tear the slices.
- Melt a ½ tablespoon of butter in a nonstick pan on medium-high heat.
- Sear each side of your meatloaf for 3-5 minutes, using half the butter on each side to form a deep crust.
- If using cheese, add your cheese to your meatloaf while searing the second side of the meat.
- Serve on a bun that’s been buttered then toasted.
Variations
- Breadcrumbs: This recipe uses classic dried breadcrumbs for ease and availability, but you can use panko breadcrumbs (increase to 2 ⅓ cup), ground saltine crackers (cut salt in recipe by half if you do this), homemade breadcrumbs, or even just stale bread.
- Toppings: Personalize the toppings to your taste, especially if you prefer to lean more savory or sweet. Ketchup and brown sugar make a perfect sweet topping, or add in BBQ sauce, steak sauce, or even soy sauce for a more savory flavor.
- Three Meat Variation: Try mixing 1 pound ground beef, ¼ pounds ground veal, and ¼ pounds ground pork and then continue the rest of the recipe as directed using these ingredients in place of the 1 ½ pounds of ground beef. This classic three meat variation of meatloaf will add a depth of flavor that beef alone wouldn’t provide.
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No matter what I do, and as many times over the years I’ve made meatloaf it always falls apart when I try to slice it. What am I doing wrong?
Add in the beef and mix until just combined, handle the meat mixture as little as possible. Remember to bake uncovered.
Wow this is so flavorful and easy to make! Thanks!
Made this for dinner last night and loved how it turned out! So delicious and easy to make.
BEST MEATLOAF EVER!!! I’ve made this recipe many times and it’s just so easy to make and has so much flavor.
I liked this but next time would use half the milk (so moist it has hard time forming by end of cooking) and probably add some garlic salt. Also omitted ketchup from the glaze to go for more savory than sweet and it was a good bet. Sprinkling with creole seasoning just before serving was the perfect complement.
This is another recipe that is different from what’s in the book Dinner then Dessert. I frankly found the book recipe very disappointing, revolting even. Online there is a lot more info like about breadcrumbs. (I used fresh bread grated into breadcrumbs. No info in the book about using dried breadcrumbs) and there was more thyme and no ketchup and No mustard. I think the last two ingredients would have made the recipe MUCH better. I guess you cut them out to keep the ingredients to a total of 7 but if it makes the recipe inedible I wouldn’t have included it in that book!
Hi Sabrina,
I admit I’m a bit confused. The ingredients measurements in the recipe above are apparently for a 1&1/2 lb meatloaf (as that what the recipe calls for) but this is supposed to be a 3 lb meatloaf (which is what I’m making). Do I just double all the amounts on everything or has that been adjusted except you forgot to adjust the meat measurement in said recipe amounts above. Help!
Sorry about the confusion. I just adjusted the text to read correctly. If you’re wanting to make a 3 meat meatloaf, use 1 pound ground beef and 1/4 pound each of the other two. Thanks for letting me know that needed to be edited. Enjoy!
I have a question about the amount of beef…it’s says 3 pounds…I’m making it now and I used the 3 pounds it called for and it was more than the 9×5 pan could hold…has anyone else had that problem? Is it supposed to cook 2 meatloafs? The only thing i did different was I used oyster crackers instead of bread crumbs.
I think my pan was actually bigger, so sorry. I’ve rested and adjusted the recipe card to read correctly. Thank you for letting me know.
Hi Sabrina
I need to use Imperial weights for my cooking but otherwise I love your recipes. Meatloaf today yum yum
So glad you’re able to adapt. 🙂
Oh, my goodness! I haven’t had a meatloaf sandwich in years, and now I’m totally craving one. This meatloaf looks great!!!
Thanks, Jocelyn!
This recipe is so similar to our family’s favorite over the generations! I got a little tired of it growing up, so when we got married, I was sure I was going to find a better one. But, we were soon back to this as our all-time favorite … and we’ll be celebrating 35 years of marriage, 5 children, and 9 grandchildren this year! Praise God from Whom all blessings flow!
We substitute 1 c. quick oatmeal for the bread crumbs, to ramp up the nutrition a bit. And, we add one shredded carrot — it adds nutrition and flavor, it looks pretty, and carrots go so well with beef!
Our topping recipe is 1/2 c. ketchup, 1/4 c. mustard, and 3/8 c. brown sugar whisked together and then spread on top.
Sabrina, I love your site! It’s my go-to so many times a week!!
Thank you so much, Rachel! I’m so glad you’re enjoying the site.
There is nothing more valuable than an easy and delicious meatloaf recipe! Thank you! I can’t wait to try this.
It’s such a great classic.
Such a fantastic classic meatloaf! My family would love this!!
So delicious and easy – this is my family’s favorite! It came out perfect, not dry or tough like other meatloaf.
Yay!! So glad you enjoyed it, Courtney.
This is the ultimate comfort food! Thank you for a delicious recipe!
You’re welcome, Lauren.