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This Classic Homemade Meatloaf recipe is easy to make, tender and juicy, and made without any sugar. It’s full of flavor and everyone’s comfort food makes for a perfect meal the whole family will enjoy. A great addition to add to your meal prep menu.
Also, try my ground turkey meatloaf served with these healthy mashed potatoes.
Feed my kids meatloaf every day with any sort of potato side like my boursin mashed potato and they will be very happy. This is a basic meatloaf recipe that’s bursting with flavors, made with lean ground beef with a sweet and tangy glaze topping. So easy to make, all you need to do is mix the ingredients together and pop in the oven, sit back and let the oven do most of the work for you.
My ground beef meatloaf is so tender and juicy it will be the best meatloaf recipe you will ever have. The ideal comfort food for any time of the year and perfect for a weeknight dinner or a potluck.
Meatloaf Summary
- Easy to put together: It just takes combining your ingredients, place into the pan, and then bake.
- Family friendly: A perfect meal to make for the entire family to enjoy.
- Meal prep friendly: If you like meal prepping, then this meatloaf recipe will come in handy.
Ingredients needed
Below is a list of ingredients you will need to make this meatloaf recipe. Full measurements are listed further down below in the recipe card.
Meatloaf Ingredients:
- Ground Beef: I use lean ground beef but you can use ground chicken or ground turkey.
- White or Yellow Onion
- Eggs
- Garlic: use fresh if possible
- Breadcrumbs
- Ketchup
- Milk: any milk will work
- Seasonings: Salt, pepper, Italian seasoning, paprika, parsley
Meatloaf Glaze ingredients
- Sugar-free ketchup
- White vinegar
- Dijon mustard
- Honey
- Seasonings: garlic powder, onion powder, freshly ground black pepper, and salt
How to make easy meatloaf at home
Preheat Oven: Preheat the oven to 375° F and line a 9×5-inch loaf pan with parchment paper, leaving about an inch of overhang on both sides. This will help to easily remove the meatloaf from the pan.
Mix meat ingredients: In a large mixing bowl, use clean hands to combine the ingredients for the meatloaf. Mix until well combined.
Place meat in the pan: Transfer the meat mixture to the prepared loaf pan, pressing to shape it to the inside of the pan making sure there are no air pockets left.
Bake: Then, bake the meatloaf in the preheated oven for 40-50 minutes.
Make Glaze: While the meatloaf is baking, prepare the glaze. In a small bowl, combine the ingredients for the glaze, and stir to combine. Pour the glaze over the top of the meatloaf, and spread to evenly distribute it.
Bake again: Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the glaze is caramelized but not burnt.
Cool Down: Rest for 10 minutes, then use the overhanging parchment paper to remove the meatloaf from the pan.
Serve: Slice the meatloaf, and garnish with freshly chopped parsley. Enjoy!
Notes and tips
- For the Gluten-free meatloaf option, use either gluten-free crumbs, or go for quick oats. Also, try diced veggies like cauliflower.
- You may substitute the beef with ground turkey or chicken
- Don’t forget to put parchment paper on the pan before adding the beef, which will make it easier to remove from the pan when cooked.
- You may soak the breadcrumbs with the milk separately and let it stand for a few minutes until it becomes mushy before adding with other ingredients.
- Egg substitutes for meatloaf: light mayo (3 tablespoons per egg), plain yogurt (3 tbsp per egg), 1/4 cup ricotta cheese per egg, or a bit more oats and breadcrumbs will do the trick to work as a binder.
Common Questions
Bake meatloaf at 375 Degrees F for 40-60 minutes or until the internal temperature of your meatloaf reaches 160 F in the center to make sure it is well done and not too pink on the inside. You will need a food thermometer to check this temperature. If you don’t have one, be sure to allow the meatloaf to bake for at least 50 minutes.
Meatloaf can be frozen raw or cooked for up to 3-4 months. Tightly seal and wrap meatloaf with plastic wrap before storing it in the freezer. Once ready, remove frozen meatloaf a day before and allow it to thaw in the fridge before baking or reheating in the oven. Meatloaf is a great make-ahead recipe that can be prepared ahead and cooked when ready to serve.
Expect to bake your meatloaf for at least 40-50 minutes. At 350 degrees F, a 2 lb meatloaf will take 50-60 minutes. so a 3 lb meatloaf will take 1 and a half hours. At a higher temperature of 375 F, it will take 10-15 minutes. The best way to check for doneness is to use a food thermometer and wait till the meatloaf reaches an internal temperature of 160F when tested in the center.
We prefer not to cover the meatloaf while baking and we did not do so for our homemade meatloaf recipe. Some may argue that it is best to cover the meatloaf to cook faster and retain moisture. Covering the meatloaf does help it retain moisture. So if you prefer, you may cover the meatloaf lightly with aluminum foil for the first 30-40 minutes and leave it uncovered until it is cooked through.
What to serve with meatloaf
Here are some side options to serve with meatloaf
- Vegan Mashed potatoes or cauliflower mash
- Sweet potatoes: you can try it with my twice-baked sweet potatoes, mashed sweet potatoes, or roasted sweet potatoes.
- Baked sweet potato fries
- Roasted or sauteed veggies like Garlic roasted Mushrooms or Garlic Brussels sprouts
- Salads: like this Mediterranean Chickpea salad.
You may also like
- Green Bean Casserole
- Healthy Broccoli Casserole
- Whole Roasted Cauliflower
- Baked Hasselback Potatoes
- Eggplant Zucchini Gratin
- Cheesy Creamed Corn
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Easy Homemade Meatloaf
Ingredients
For the Meatloaf
- 2 pounds 90-92% Lean Ground Beef, use the leanest ground beef you can find
- 1 Medium White or Yellow Onion, finely chopped
- 2 Large Eggs
- 2 Garlic Cloves, minced
- 3 tablespoons Sugar-free ketchup
- 3 tablespoons Chopped Fresh Parsley
- ¾ Cup Panko Breadcrumbs
- ⅓ Cup Milk
- 1½ teaspoon Kosher Salt, or to taste
- 1½ teaspoon Italian Seasoning or Dried Oregano
- ¼ teaspoon Fresh Ground Black Pepper
- ½ teaspoon Smoked Paprika
For the glaze:
- ¾ Cup Sugar-free ketchup
- 1 tablespoon Dijon Mustard
- 1 tablespoon Raw Honey
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon White Wine Vinegar
- ¼ teaspoon Fresh Ground Black Pepper
- ¼ teaspoon Salt
To Garnish
- 1 tablespoon Freshly Chopped Parsley
Instructions
- Preheat the oven to 375° F and line a 9×5-inch loaf pan with parchment paper, leaving about an inch of overhang on both sides. This will help to easily remove the meatloaf from the pan.
- In a large mixing bowl, use clean hands to combine the ingredients for the meatloaf. (these are 2 pounds 90-92% Lean Ground Beef, 1 Medium White or Yellow Onion– chopped, 2 Large Eggs, 2 Garlic Cloves, 3 tablespoons Sugar-free ketchup, 3 tablespoons Chopped Fresh Parsley, ¾ Cup Panko Breadcrumbs, ⅓ Cup Milk , 1½ teaspoon Kosher Salt, 1½ teaspoon Italian Seasoning or Dried Oregano, ¼ teaspoon Fresh Ground Black Pepper, and ½ teaspoon Smoked Paprika). Mix until well combined.
- Transfer the meat mixture to the prepared loaf pan, pressing to shape it to the inside of the pan making sure there are any air pockets left.
- Bake the meatloaf in the preheated oven for 40-50 minutes.
- While the meatloaf is baking, prepare the glaze. In a small bowl, combine the ingredients for the glaze (¾ Cup Sugar-free ketchup, 1 tablespoon Dijon Mustard, 1 tablespoon Raw Honey, 1 teaspoon Garlic Powder, ½ teaspoon Onion Powder, 1 teaspoon White Wine Vinegar, ¼ teaspoon Fresh Ground Black Pepper , and ¼ teaspoon Salt , and stir to combine. Pour the glaze over the top of the meatloaf and spread to evenly distribute it.
- Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the glaze is caramelized but not burnt. Rest for 10 minutes, then use the overhanging parchment paper to remove the meatloaf from the pan.
- Slice the meatloaf, and garnish with 1 tablespoon Freshly Chopped Parsley. Enjoy!
Notes
- Beef: You may use ground turkey or chicken in place of the beef.
- Breadcrumbs: Use quick oats or wheat crackers instead of breadcrumbs.
- Serving size: one slice of meatloaf
- Storing: Store leftovers in the fridge for up to 5 days. You may freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing! Best meatloaf recipe! I omitted ketchup in both the meatloaf and glaze due to allergies. The glaze was still very good..we did not miss the ketchup! Served bowl style with cauliflower mash zucchini and corn! Topped with a few crispy onions. My hubby had leftovers for a meatloaf sandwich. This will be in our rotation going forward. Thanks!
perfect! Thanks for the feedback
First time making meatloaf, but millionth time eating it, and this is the best Iโve ever had! I used a glass 9×5 dish which caused a lot of steaming/bubbling, so I just drained some of the juices into a bowl throughout the cook time and then poured those juices over each slice when served! It was so juicy and flavorful! I love the glaze, but itโs honestly great without it too. I canโt wait to make this again!
Making it again two weeks later ๐
This is our families new favorite meatloaf recipe. I used a 90/10 ground beef and ground turkey breast. Great combination. Using the parchment paper to pull the loaf out of the pan was brilliant and left the majority of the liquid in the bottom of the loaf pan. I added chopped green pepper I had in the refrigerator and it just added a little more flavor. The only thing I think I might do differently next time is cut back on the amount of glaze. Otherwise, honestly, this is a perfect meatloaf recipe! Thank you for sharing!!
this was a HIT!!! turned out AMAZING. I used buttermilk instead of regular whole milk and iโm not sure if it made much of a difference but still turned out great. I made it with a side of rice and green beans. Will be making again!!
Great. So happy everyone loved it
The flavor is good but mine ended up with A LOT of grease. I followed the directions and when I went to serve, found that the center was still raw.
Hi Cheryl. This meatloaf had no grease other than what comes out of the beef you used. Was it lean? I always use 90-92% lean.
Oven temps vary as well. It will come down to checking the temperature until it reaches 160 degrees. Regardless I am sorry this didn’t turn out the way you expected.
What is the serving size used for the nutrition information?
I want to know the answer to this too!
Uhh, this looks gorgeous, Rena!
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
I made it all ahead of time but forgot the milk. Will it make a big difference or should I remix it again
Sorry for the late reply. It should be fine
I made this… it came out super greasy not sure why. I just poured it off before I put the glaze on and put it back in the oven. How much Panko are you supposed to use? It just says 3/4 Panko. I ended up using 3/4cup. Weโll see how it turns out. Easy to make though.
Hey! it should be 3/4 cups. I hope it worked out fine for you