This easy Meatloaf recipe is made with simple ingredients including ground beef, eggs, breadcrumbs and spices, with a delicious meatloaf sauce baked on top. It’s so flavorful and moist, you’ll never use another recipe!
What we love about this meatloaf recipe:
- Moist: You don’t have to worry about dry tasteless meatloaf in this recipe. We’ve added eggs, sauce, and spices that give it the perfect taste and texture.
- That meatloaf sauce: this meatloaf sauce is a true treasure from my childhood. My mother developed the recipe and it’s bound to be your new favorite sauce. A touch of nutmeg is the key. I also love to serve this sauce over mini meatloaf muffins which are similar to regular meatloaf but cook faster and are fun for kids.
How to Make Meatloaf:
1. Combine all ingredients: Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat).
2. Add to loaf pan: Add the meat mixture to a greased loaf pan and gently pat into an even layer.
3. Bake at 350ºF about 30 minutes. Meanwhile, make the meatloaf sauce by combining all ingredients in a bowl.
4. Top with meatloaf sauce: Remove meatloaf from oven (use a paper towel to soak up grease around the edges of the pan, if there’s a lot of it) and spread sauce on top.
5. Bake. Return to oven for 10-20 minutes or until cooked through (160 degrees F).
5. Serve: Allow to rest for 10 minutes before slicing and serving. Use your leftover meatloaf to make Meatloaf sandwiches!
Serve meatloaf with:
- Potatoes: mashed potatoes, Instant pot potatoes, potato salad, baked potato salad.
- Vegetables: roasted vegetables, French green beans.
- Bread: homemade rolls, breadsticks, no knead artisan bread.
- Salad: classic wedge, macaroni salad, tomato cucumber salad.
Make ahead and Freezing Instructions:
To make ahead: Make meatloaf and shape into loaf pan 1-2 days ahead of time. Cover and store in the refrigerator until ready to bake. Allow it to come to room temperature before baking. You can also make the meatloaf sauce several days ahead of time and store it in the refrigerator.
To freeze unbaked: cover unbaked meatloaf with a layer of plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw for about 24 hours in the refrigerator. Remove from the fridge and allow to come to room temperature before baking.
To freeze baked: Cut meatloaf into slices and allow to cool completely. Flash freeze slices on a baking sheet for one hour until semi frozen. Then place slices in a freezer safe bag in the freezer for up to 3 months. Thaw overnight in the fridge, then reheat in the microwave or oven.
Variations:
- Healthier meatloaf: substitute lean ground beef or half ground turkey/half ground beef.
- Meatloaf sandwich. One of our favorite ways to enjoy the leftovers!
- No loaf pan? No problem, simply form the meatloaf into the shape of a loaf and bake it on a baking sheet.
- Turkey meatloaf: substitute ground turkey in place of ground beef.
- Stuffed Meatloaf: Prepare meatloaf mixture and press half into the bottom of the pan. Add cheese slices (your favorite kind of cheese), then cover with remaining meat mixture. Bake as directed.
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Recipe
Meatloaf
Equipment
Ingredients
- 2 lbs ground beef
- 2 large eggs
- 4 Tablespoons ketchup
- 2 Tablespoons Worcestershire sauce
- 2 teaspoons dijon mustard
- 4 cloves garlic , minced (or 1 ½ teaspoons garlic powder)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried sage
- 1/2 cup sweet onion , diced
- 1/2 cup breadcrumbs , or oats
Meatloaf Sauce:
- 1/2 cup ketchup
- 6 Tablespoons light brown sugar
- 2 teaspoons dijon mustard
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees F. Lightly grease a standard size loaf pan with cooking spray.
- Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat). Add the meat mixture to a loaf pan and gently pat into an even layer.
- Bake for about 30 minutes. Meanwhile, make the meatloaf sauce by combining all ingredients in a bowl.
- Remove meatloaf from oven and spread sauce on top. Return to oven for 10-20 minutes or until cooked through (160 degrees F).
- Allow to rest for 10 minutes before slicing and serving.
Notes
- Unbaked meatloaf: cover unbaked meatloaf with a layer of plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw for about 24 hours in the refrigerator. Remove from the fridge and allow to come to room temperature before baking.
- Baked meatloaf: Cut meatloaf into slices and allow to cool completely. Flash freeze slices on a baking sheet for one hour until semi frozen. Then place slices in a freezer safe bag in the freezer for up to 3 months. Thaw overnight in the fridge, then reheat in the microwave or oven.
Macros Recipe Adaptation
NonePer Serving Amount
182.5 gramsMacros
319 kcal, Fat: 14g, Carbs: 24g, Protein: 27g (serves 8) | MFP: Meatloaf (TBFS Macros)Nutrition
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Who doesn’t love a good meatloaf? This is one of those nostalgia meals that I’m sure a lot of families served back in the 80’s and 90’s. This is the perfect meal to make a day in advance so all the spices can really get into the meat, and I’ve even made this and frozen it and it was just as good.
Made this for dinner tonight with no substitutions (just cut everything in half as I only had 1# of hamburger meat. Absolutely delicious! My husband raved and the topping was superb!
I made your Meatloaf recipe exactly as you said and it was EXCELLENT! I made it a second time and added the Nutmeg into the Meatloaf recipe rather than just the Sauce and guess what? It was so super delicious that my guests were in awe. true! Thank you!
Love the recipe but I prefer yellow mustard for the more distinct flavor. Dijon is too bland. Since I baked my meatloaf on a cookie sheet, I doubled the sauce to cover the sides and it was great. The yellow mustard helped cut the too sweet others complained about in the sauce.
It was pretty good, except for the sauce which was way, way too sweet.
Next time I will omit the sauce
This was delicious except for the sauce, which was way too sweet. Would cut the brown sugar in half.
Love, love this recipe! The sauce really is amazing. Thank you for sharing and I have loved every recipe I have used from your website. When I can afford it, I will buy your cookbook!😊