I combine ground beef with a handful of basic pantry staples to make this easy meatloaf recipe with few ingredients! My family loves it so much that it’s a true regular in my house — it’s that tasty!
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My Super Easy Meatloaf Recipe
Some simple, traditional meals are on constant rotation in my house, and meatloaf is definitely one of them! I think it’s safe to say that we all grew up with some version of it — my mom made it, her mom made it, and I’m assuming that her mom before her made it too! And me? We’ll my kids are being raised with this very easy meatloaf recipe with few ingredients.
My husband Ben’s family never used to put a topping on theirs, which I honestly couldn’t believe the first time he told me. “So no ketchup on top, then?!” I asked in disbelief. He looked at me like I had about a thousand heads. “What’s ketchup doing on top of your meatloaf?!” he replied.
At that moment, I knew that if I wanted to get my point across, I had to show him rather than tell him. So I marched straight to the kitchen and got to work on my family’s super easy meatloaf recipe with few ingredients!
Fast-forward a little over an hour, and I plopped a slice in front of him. He took a few bites, and I could see a smile forming. He looked at me from the corner of his eye and said, “Alright, I get it. Can I have another piece?” It was a major win for team ketchup on meatloaf.
If you’re interested in even more beef recipes, don’t miss my London broil, steak fajitas, Instant Pot beef stroganoff, air fryer meatloaf, beef flank slow cooker, and meatballs with grape jelly and BBQ sauce.
Meatloaf Recipe Ingredients
- Ground beef – I use 80/20 blend for the most tender meatloaf
- Meatloaf seasoning – I used McCormick
- Eggs and milk – these act as binder ingredients to keep the meatloaf together
- Seasoned breadcrumbs – adds flavor, texture, and works as another binding ingredient
- Worcestershire Sauce – for extra flavor
- Ketchup – helps act like a moisture barrier when cooking the meatloaf
- Brown Sugar – to add some sweetness to the topping
How to Make Meatloaf
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and combine the beef, seasonings, eggs, breadcrumbs, milk, Worcestershire sauce, and ketchup in a large bowl.
STEP TWO: Grease a baking sheet with nonstick cooking spray or line it with foil. Mold the meat mixture into a loaf shape and add it to the sheet.
STEP THREE: Combine the ketchup, brown sugar, and Worcestershire sauce to make the quick glaze. Spread it on top of the meatloaf, then bake for 50 minutes.
STEP FOUR: Rest for up to 10 minutes before slicing and serving. Enjoy!
Tips for the Best Easy Meatloaf Recipe with Few Ingredients
- I like to use my hands to mix the meat mixture — I find I can combine everything really well without overworking the ground beef. If I don’t want to get my hands dirty, I use a spoon. The big key here is to not over mix or else the meatloaf will come out dense!
- Cooking the meatloaf on a baking sheet instead of in a loaf pan allows a nice crust to form. I don’t recommend actually cooking it in a loaf pan as it will steam instead of crisp up. Plus, there will be nowhere for all of those yummy drippings to go.
- Adding a wire rack on top of the pan will allow any excess grease to drip off during baking. It will also make the loaf a bit leaner and give it a firmer texture.
- Check the internal temperature with a meat thermometer. Ground beef must reach a temp of 165 degrees F to make it safe to eat. I always double-check before pulling the loaf out of the oven.
- Letting the meatloaf rest for a few minutes before serving helps retain moisture and keep it juicy! I usually leave it for about 5-10 minutes.
Easy Meatloaf Variations and Substitutions
- Any type of ground meat would work here! Turkey, chicken, pork, and lamb are all great alternatives.
- Use oats instead of breadcrumbs for a heartier texture. Certified gluten-free oats would also make this GF! Quinoa and brown rice are a few other, more wholesome options.
- Bulk things up with a variety of vegetables. I love onion, mushrooms, bell peppers, carrots, or even squash in the colder months. However, I usually skip the milk as the veggies release a lot of liquid.
- My husband is a BBQ sauce fiend, so sometimes I’ll add a few dashes of his favorite recipe to the topping.
- Chili sauce is another welcome addition to the topping, especially for spicy food lovers!
- I like McCormick meatloaf seasoning, but that’s not the only way to go! Any brand would work, or a combination of additional spices and herbs can also be used.
What to Serve with the Best Meatloaf Recipe Ever
This meatloaf is the ultimate homestyle comfort dish. I love pairing it with my cornbread stuffing, tender Instant Pot carrots, creamy mac and cheese with a hint of cream cheese, and mashed potatoes (without milk!).
Easy Meatloaf Recipe with Few Ingredients FAQs
What is the secret to keeping meatloaf moist?
The key to a moist meatloaf is not overmixing the ingredients! Overworking the ground beef will lead to tough and dense results. The added milk, eggs, and breadcrumbs also help keep everything juicy, and the topping injects some extra moisture too! Remember to let it rest before slicing.
How long to cook meatloaf
I bake my meatloaf for about 50 minutes at 350 degrees F. The internal temperature must reach at least 165 degrees F in the center to make it safe to eat, so be sure to check it before pulling it out of the oven.
How should I store and freeze leftover meatloaf?
Store completely cooled meatloaf wrapped tightly in several layers of plastic wrap or foil and refrigerate for up to 3-4 days. To freeze, slice the loaf and wrap each piece individually, then place it in a freezer bag. It can be frozen for up to 3 months.
Can I make this easy meatloaf ahead of time?
Yes! I often prep this the morning of (or the night before) serving to save time. I simply mix the ingredients, shape into a loaf, and keep it in the fridge until I’m ready to bake. It will keep like this for about 24 hours — don’t forget to add the topping just before cooking.
Is it better to cook this meatloaf recipe covered or uncovered?
I always cook this dish uncovered. It allows the topping to caramelize and a slightly crisp crust to form on the loaf! If it starts to brown too quickly, I loosely cover it with foil for the last 15-20 minutes of baking to keep it from burning.
More Easy Dinner Recipes
- Chicken spaghetti recipe with rotel
- Crockpot ranch pork chops
- Baked tilapia
- Split chicken breast
- Air fryer hamburgers
Easy Meatloaf with Few Ingredients
Equipment
Ingredients
Meatloaf
- 2 pounds ground beef 80/20
- 1 package meatloaf seasoning 1.5 ounce
- 2 large eggs
- 3/4 cup seasoned bread crumbs
- 1/3 cup milk
- 1 tablespoon Worcestershire sauce
- 1/4 cup ketchup
Topping
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl combine the beef, seasonings, eggs, bread crumbs, milk, Worcestershire sauce and ketchup. Using your hands, work the ingredients until they are well combined.
- Spray a baking sheet with nonstick cooking spray or line it with aluminum foil. Either mold the meatloaf with your hands or spray a loaf pan with nonstick cooking spray and mold the meatloaf in there. Then flip it over onto the baking sheet.
- In a small bowl combine the topping ingredients of ketchup, brown sugar and worcestershire sauce. Use a brush or the back of a spoon to spread it on top of the meatloaf.
- Bake the meatloaf for 50 minutes, until a meat thermometer reads 165 degrees F.
- Once it is cooked allow it to sit for 5-10 minutes before cutting into it to keep the juices in.
Notes
- Be careful not to overmix the meatloaf or it can become tough and dense.
- Cooking this on a baking sheet instead of in a loaf pan allows a nice crust to form. Using a loaf pan will steam the meatloaf instead of crisp it up.
- Adding a wire rack on top of the pan will allow any excess grease to drip off during baking. It will also make the loaf a bit leaner and give it a firmer texture.
- Letting the meatloaf rest for a few minutes before serving helps retain moisture and keep it juicy! I usually leave it for about 5-10 minutes.
- Store completely cooled meatloaf wrapped tightly in several layers of plastic wrap or foil and refrigerate for up to 3-4 days. To freeze, slice the loaf and wrap each piece individually, then place in a freezer bag. It can be frozen for up to 3 months.
- This recipe can be prepped the night before or morning of serving to save time. Simply mix the ingredients, shape into a loaf, and keep it in the fridge until you’re ready to bake it. It will keep like this for about 24 hours — don’t forget to add the topping just before cooking.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
