Easy Meatloaf Recipe
It’s all about how to make a traditional quick and easy meatloaf recipe today. This meatloaf is a whole lot different than the one my mom used to make. I have been making this recipe for about 20 years now.
Someone mentioned we hadn’t had it in a while, so while making it I decided to update this post and put in some new pictures. I think they turned out great, as did the meatloaf.
I grew up with meatloaf that was baked in the oven for so many minutes. Then the last five minutes we would pull it out of the oven and smear some ketchup over the meatloaf and return it to the oven to finish baking. It was really good and was always served with baked potatoes and green beans.
After I got married and had kids and they had kids of their own this recipe magically found its way into my kitchen. Of course, I modified the original recipe as we all do. It’s too bad that ground beef is so expensive, but this recipe is a keeper and you’ll want to print it out and save it for sure.
You may be wondering why I’m sharing many of my recipes. Someday I may do a cookbook, but for now, I want to share with my readers all of my recipes for FREE. I thank you from the bottom of my heart for reading my posts, I do not take that lightly. I’m so grateful for every one of you.
Items You May Need In The Kitchen:
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Baking Loaf Pan (I used one that is 9-1/2 inches by 5-1/12 inches by 2-3/4 inches)
- Meat Thermometer
Easy Meatloaf Ingredients
- Italian or Plain breadcrumbs
- Milk
- Ground beef
- Eggs
- Onions
- Salt and Pepper
- Ground Sage
Meatloaf Topping
- Ketchup
- Brown sugar
- Dry mustard
Easy Meatloaf Recipe
Step One: Gather Ingredients
You can see that I’ve gathered all the ingredients on my counter so they’re ready to use. It’s always a good idea to take inventory BEFORE you get started to make sure everything is available and ready to go.
Step Two: Mix Milk & Bread Crumbs
Dump the bread crumbs in the bowl of milk and allow them to soak while you work on the rest of the recipe.
Step Three: Combine Ingredients
Combine the ground beef, eggs, onions, salt, ground sage, and pepper in a large bowl.
Step Four: Mix Completely
Mix all those ingredients in the bowl completely.
Step Five: Add Bread Crumbs
Next, add the breadcrumbs that have been soaking in the milk.
Step Six: Mix Again
Now I use my hands to thoroughly mix all the ingredients so they are evenly distributed throughout the mixture.
Step Seven: Put Mixture in Pan – Bake
Scoop the mixture into the greased baking pan. Bake UNCOVERED for 50-60 minutes at (350°F)=(176°C) or until the internal temperature reaches (155°F ) = (68°C).
Step Eight: Make Topping
To make the meatloaf topping, combine the ketchup, brown sugar, and dry mustard, then mix completely. I make the sweet and spicy ketchup topping and set it aside so it’s ready to be applied for the last ten minutes of cooking.
Finished Product
Remember to drain the grease off before slathering on the ketchup topping mix. Pull the meatloaf out of the oven prior to the last ten minutes of cooking, add the topping, and then return the pan to the oven to finish the cooking process.
- 2/3 cup Italian or Plain breadcrumbs
- 1 cup milk
- 1-1/2 to 2 pounds ground beef
- 2 eggs slightly beaten
- 3/4 cups chopped onion
- 1 teaspoon salt
- 3/4 teaspoon ground sage
- Pepper to taste
- 1 cup ketchup
- 1/2 cup brown sugar
- 2 teaspoons of dry mustard, this gives it a little kick
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Preheat the oven to (350°F)=(176°C) Grease a loaf pan or 9 by 9-inch pan. I used a loaf pan 9-1/2 inches by 5-1/12 inches by 2-3/4 inches today. Soak the bread crumbs in the milk. Combine the ground beef, eggs, onions, salt, ground sage, and pepper in a large bowl. Next, add the breadcrumbs that have been soaking. Now I use my hands to thoroughly mix it completely. Remember to drain the grease off before slathering on the ketchup mix. Bake UNCOVERED for 50-60 minutes. Pull the meatloaf out of the oven for the last ten minutes to add the topping and return it to the oven.
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Combine ketchup, brown sugar, and dry mustard, mix completely. I make the sweet and spicy ketchup topping and set it aside so it’s ready for the last ten minutes of cooking.
Baked Potatoes
Do you have to have baked potatoes with meatloaf? Well, these potatoes are some my granddaughters helped me dig from a garden pot in my backyard. Needless to say, potatoes, or any vegetables you grow yourself, taste better than store-bought!
I covered a small cookie sheet with foil then sprayed the potatoes with olive oil and sprinkled them with Kosher salt. I bake my potatoes this way at 425 degrees for about an hour. They were so moist and fluffy inside and crispy on the outside. I love it! All About Potatoes-National Potato Council.
How do I store the baked meatloaf?
I store it in an airtight Tupperware-type container and put it in the fridge.
How long does meatloaf stay safe in the refrigerator?
If properly stored, the meatloaf is safe to keep for 3 – 4 days.
Can I freeze the uncooked meatloaf?
Absolutely, just wrap it tightly in plastic wrap and then place aluminum foil around it. It will keep for up to 6 months in the freezer.
Can I freeze the cooked meatloaf?
Yes, you can, but it tends to dry out after freezing it.
Can I cook a frozen meatloaf?
Yes, you can. Remove the plastic wrap and foil, and bake the meatloaf uncovered in your oven at (350°F) = (176°C) for 1 hour and 30 minutes, or until the internal temperature reaches (155°F ) = (68°C).
Can I make this recipe Gluten-Free?
Steff reminded me to use gluten-free oats instead of the expensive gluten-free breadcrumbs! You can blend the oats to make them a little more smooth for the recipe.
What can I serve with this recipe?
- Baked potatoes
- Mashed potatoes
- Green beans
- Brussel Sprouts
- Mac and Cheese
Final Word
I hope you love this quick and easy meatloaf recipe as much as I do! Although some families seem to shy away from meatloaf, our family relishes having it for dinner. We usually have all the ingredients in the pantry or fridge, so making it is really easy. Give it a try, you’ll like the ease of preparation and the delicious final results. Thanks again for being prepared for the unexpected. May God Bless this world. Linda
This sounds so yummy. I have several different meatloaf recipes. Chili Cheese meatloaf. And a sausage one. Plus my regular one. I’m not a fan of the topping on meatloaf though. I grew up eating meatloaf basically like yours. We love it. I like to serve mine with large Lima beans and unfried cabbage.
Hi Deborah, thank you for the 5 stars, my sweet friend. OH, lima beans and unfried cabbage, sounds yummy! Linda
We use this same recipe Linda! : ) My son and I always make an extra to freeze or give. And we serve it with oven roasted potatoes too!! A tip for our gluten free friends… Use oats instead of the bread crumbs. Depending on your texture preferences, you can toss them in the blender or not. We also add 1 tsp of Italian seasoning. Over the years, we tried GF bread crumbs and decided that oats are less expensive and better tasting in our meatloaf. And we do a dollop of worcesershire sauce in the topping for some pop.
Hi Steff, oh my gosh, what a great idea! I will add that GF tip to the post, thank you!! And Worcestershire sauce would be a great addition! Thank you, Linda
Thank you Linda for all these wonderful recipes that you do share “freely” with us. I do appreciate it so much. I try most of them. This is one that I have tried before and really liked it. The topping mix makes it for me. Today, I have all the ingredients so I will be making it later. Today, I am going to try making it in the square pan as it will make it easier to cut into serving pieces and freeze for later. (The 2 cup SouperCubes would probably work as well since you can bake in them. Love those things!) And the baked potatoes sound great the way you do them.
Always look forward every morning to see what your email contains. Recipe, prepping info, practical ways to use products in addition to their original purpose, or a reminder to develop and teach skills to others???
Hi Carol, thank you for the 5 stars, my friend! I love the 2-cup SouperCubes!! BUT, I did not realize you could bake in them, oh my gosh!! Up to 415 degrees, how did I miss that!!??!! Thank you! Thank you for your kind words, they mean so much to me. Linda
Linda, I will be trying this recipe soon!
I have to say that I miss you on FB. But until your return, Merry Christmas and Happy New Year!!! Stay safe and God bless you and everyone!!
Hi Christine, oh thank you! I would love to do Facebook again but it took up so much time. It’s interesting, I want to help my readers but I soon found the same people asking the same question in multiple groups. It was like they had way too much time on their hands. I want genuine questions from genuine people, so for now, I use my comments on the blog as a forum. Merry Christmas and Happy New Year! Linda
I made your meatloaf yesterday and it was wolfed down! This is the best meatloaf I’ve ever made. Adding it to my recipe box!
Hi Wendy, thank you for the 5 stars, my friend! I love hearing it’s the best meatloaf you’ve ever made! Life is so good! Linda
You really should put 10 stars on your recipe you know. You always have recipes that blow me away.
Hi Jackie, you always make me smile! Thank you for the 5 stars, my sweet friend! I really want to write a cookbook but I want to give them as a gift (no money exchanged) so I share my recipes on my blog! Life is good when we help one another. Linda