Make this old-fashioned meatloaf for two or a crowd—a simple classic meatloaf recipe we have used for almost 50 years. Moist and tender with excellent taste, homemade meatloaf like grandma would make will also also become a classic at your home.
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Introduction
We all need everyday recipes for great comfort food and leftovers at times. It is not complicated and uses only eight common ingredients you already have at home. Just follow these easy step-by-step photos for the best meatloaf ever.
We have enjoyed this at least monthly for 40+ years. This is my wife's recipe, and the only variation is that I actually measured things to publish this. Please enjoy one of our standard recipes that have had decades of development.
What is Meatloaf?
Meatloaf is a dish of ground meat mixed with other fillers. During the Great Depression, it was a way for families to stretch their budget by using inexpensive ground meat and leftover ingredients like bread or cereal. It is then formed into the shape of a loaf and then baked.
When a starch like bread or grains is combined with an added liquid that forms a "panade," added to ground meat and keeps the results moist.
👨🍳How to make this recipe
- Preheat the oven to 350° and choose a baking pan that will allow the size of the meatloaf you are making to be about 1 to 1 ½ inches thick and a bit of space around the loaf to allow for drainage space and an opening for lifting out the meatloaf.
- Mix all ingredients except for the ketchup for the topping. Keep it a little dry but mix thoroughly. Use one egg per pound of meat.
- The meatloaf is done when the final internal temperature reaches 160° for beef meatloaf. But if any poultry is used, the final internal temperature must reach 165° to be safe. You must use an instant-read or meat thermometer.
Ingredients
The Meat
Ground beef is the most commonly used ground meat for meatloaf. I generally use ground chuck, but other versions will work fine.
Most ground beef is about 20% fat. Lean ground beef may be just a little dryer, but lower-fat beef is preferred if you are using a pan like a loaf pan or making cupcake meatloaves where it is hard to drain.
You can mix in some ground pork or other ground meat to make it your own. Or you can also use ground chicken or ground turkey, but the flavor will vary.
The Vegetables
For aromatics, some chopped onion is used. Also, some garlic can be added but is in most seasoning salt.
Other vegetables commonly added are celery, green bell pepper, or carrot. Whatever you add, they should be chopped small to cook thoroughly.
The Seasoning
This recipe is so easy because the seasoning salt, black pepper, and ketchup provide the spicing and taste. So the quality of those ingredients becomes essential.
For the ketchup, I only recommend Hunts or Heinz. Please do not use generic, or your taste buds will pay the price. While I claim some expertise in ketchup, the seasoning salt is up to you, but Lowery's is my choice.
The Glaze
I'm super simple here—just a nice coat of ketchup. Many recipes fancy this up with brown sugar, mustard, or even top with bacon or barbecue sauce. I like it simple.
⏰How Long to Cook Meatloaf
For a 2-pound meatloaf in a 350° oven, the baking time will be about 1 hour.
Ground beef is safe at 160°, and the egg does not change that. If you use ground poultry in the meatloaf, it must be 165° to be safe.
- 1-pound meatloaf will take about 30-40 minutes at 350°.
- 2-pound meatloaf will take about 1 to 1 ¼ hours at 350°.
- 3-pound meatloaf will take about 1 ¼ to 1 ½ hours at 350°.
- Mini or cupcake meatloaf will take about 20 to 30 minutes at 350°.
Approximate cooking times assuming 350° oven and 1 to 1 ½ thick meatloaf. Thicker meatloaf takes longer and thinner cook faster. But always cook to the final internal temperature, never by time alone, since there are variables.
Meatloaf for Two
Options for making meatloaf for two.
- It is easy to make this a one-pound recipe that is 4 servings of ¼ pound each.
- In the recipe card, change the number of serving from 8 to 4. This will do the math in the ingredient area.
- Mix as directed but use the amount of ingredient from the adjusted ingredient list, not in the instruction section.
- Form into a 1 to 1 ½ thick oval loaf in a baking pan that will not touch the sides.
- Bake for about 30-40 minutes until an internal temperature of 160°.
- You can make meatloaf cupcakes and make the amount you want. Make the amount of meatloaf you want and divide into capcakes a between 1 to 1 ½ thick. The number will vary be the amount you make and the size of your cupcake pan. Cooking time will be about 20-30 minutes until 160°.
- You can make a half-pound meatloaf with 2 servings. Adjust the serving as described for the one-pound version but use a full egg. Cooking time will decrease to about 20-30 minutes until 160°.
I have set the recipe for 8 servings becauce that is what two of us usually make. The first meal, then perhaps one heat-up, and later some meatloaf sandwiches.
FAQs
We always make a two-pound meatloaf for leftovers for the two of us. Make a one-pounder if you want fewer leftovers. A pound of meat will make four larger servings.
Make up a loaf 1 to 1 ½ inches thick. Cooking time will vary by thickness and weight.
You can use a cupcake pan for smaller servings, and it should take 20-30 minutes, depending on the tray material, size, and how full you make it.
Of course, you are cooking to a final temperature, not by time estimates.
No, it is not needed. Meatloaf should be cooked uncovered. The meatloaf will still be moist.
When a starch like bread or grains is combined with a liquid, it forms a panade, which is then added to ground meat and keeps the results moist.
For meatloaf, the panade is made of bread, breadcrumbs, oatmeal, or crackers soaked in milk and is usually about ¼ to ⅓ of the volume of the meatloaf. You can use other things like oats for the starch, and, of course, you can substitute for the dairy with beef broth.
🍽️Serving and Storage
What to serve with meatloaf?
We usually place a couple of baking potatoes in the oven with the meatloaf. Add in a simple vegetable like green beans or corn.
Reheat a slice in a microwave or make a meatloaf sandwich for leftovers.
How to store meatloaf
Seal in an airtight container in the refrigerator for 3-4 days.
If you are freezing the meatloaf, I suggest cutting it into serving-size slices and wrapping well. Good in the freezer for 3-4 days.
📖Meatloaf Recipes
Paula Deen Inspired Basic Meatloaf
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
All images and instructions are for a two-pound meatloaf—our usual amount. You can adjust the ingredient amounts in the recipe card with the serving setting—but it will not change the text instructions.
Preheat oven to 350°. Spray a shallow baking dish with PAM.
Chop a medium onion.
Add all ingredients minus ¼ cup of ketchup for topping in a large bowl. Mix well, being sure not to leave any chunks of burger not mixed. I use clean hands for this. Officially, use a wooden spoon.
Move the meat mixture into the baking pan, shape it, and cover the top with ¼ cup of ketchup.
Place in the preheated oven and cook to an internal temperature of 160° — about 1 to 1 ¼ hours. Remove from the pan for serving.
📖 Recipe
Old Fashioned Meatloaf
Ingredients
- 2 lbs ground beef
- 2 egg
- 1 onion - medium - minced
- ¾ cup bread crumbs
- ½ cup ketchup
- ½ cup milk
- 1 tablespoon Lawry's Seasoning salt
- ½ teaspoon black pepper
Glaze
- ¼ cup ketchup
Instructions
- Preheat oven to 350°. Spray a shallow baking dish with PAM. Note: instructions and images are for 2 pounds. You can adjust the ingredients in the setting above—does not adjust the text of instructions.
- Chop a medium onion for a 2-pound meatloaf.
- Add all ingredients except topping in a large bowl. Mix well, being sure not to leave any chunks of burger not mixed. I use clean hands for this. Officially, use a wooden spoon.
- Move the meat mixture into the baking pan, shape, and cover the top with ¼ cup ketchup.
- Place in the preheated oven and cook to an internal temperature of 160° — about 1 to 1 ¼ hour for a two-pound meatloaf. Remove from the pan for serving after a 10 minute rest.
Your Own Private Notes
Recipe Notes
Pro Tips:
- Cheap ketchup would probably spoil this, so I always use Hunt's or Heinz.
- This is a very easy recipe to adjust. You need one egg per pound of meat. You can adjust the size of the recipe with the serving setting.
- This can be cut down to a 1 pound meatloaf and should take 35-45 minutes to bake. Or you can also use cupcake pan for smaller servings and it should take 20-30 minutes depending on the tray material, size, and how full you make it. Of course, you are cooking to a final temperature, not by time estimates.
- Ground beef is safe at 160° and the egg does not change that. If you use ground poultry in the meatloaf, it needs to be 165° to be safe.
- I like to use a 7-8 inch spatula to remove the meatloaf from the pan.
- Reheats well in a microwave when cut into slices but is also good cold for sandwiches.
- You can cut this recipe down, but we usually do about 2 pounds since the leftovers are great.
- Lots of handwashing, please. We have raw ground meat and eggs, so the risk of contamination is relatively high.
- We usually put a couple of baking potatoes in the oven with this. Cooking time is a good match.
- Good refrigerated for 3-4 days. Good frozen for 3-4 months. You can also make it ahead and hold it in the refrigerator for a day before cooking.
- Store cooked meatloaf in the refrigerator for 3-4 days or freezer for 3-4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally published on February 17, 2010. Updated with refreshed photos and a total rewrite of everything except the actual recipe.
Judy
Have you ever made this a freezer meal by putting the ingredients together and shaping into loaves and freezing?
Dan Mikesell AKA DrDan
Hi Judy,
Yes, it should freeze well either cooked or raw. While some suggest cooking frozen meatloaf without thawing, I suspect it is hard to get right without over cooking the surface and getting the center to a safe 165°—a must do with the ground meat and the egg. So thaw first overnight in the refrigerator. Be sure to seal extra well when freezing.
Dan
Janet
Hello, wanting to make this tonight.. how can I add bell pepper and celery to this mix? I'd like to not have to reduce the amount of onion, but I'm not sure if I'd end up with too much bulk. Thanks! Love your site!
Dan Mikesell AKA DrDan
Hi Janet,
Sorry, I missed your comment earlier today. Just put some in. Be careful with the bell pepper, although we don't think of it as having much taste, it can take over a meatloaf. Both can release some fluid during cooking, so mix a little dry.
Dan
marcy youker
love your recipes, easy to change to two, simple ,plain, just like I like ,Thanks a lot.
EFT3
Super quick and easy and great recipe. If, however, you have destroyed a meatloaf trying to get the meatloaf out of the pan, as I have, a recommendation. Make two sheets of foil or parchment, one as wide as the pan is long and one as wide as the pan is wide. When placed in the pan each should be higher than the loaf pan by about 1”. After the meatloaf is done let it sit for 10 minutes to set. Then you can easily lift the meatloaf from the pan.
Debra
Lol on the proof read! I do love your recipes and your pups!! In fact your pulled pork recipe is the Best!!
Mary Kissell
Hi Dr. Dan, Thank you for sharing, I look forward to your posts as I get tired of trying to figure out what to cook for my husband and myself. Your recipes are always keepers.
Dan Mikesell AKA DrDan
Hi Mary,
Welcome to the blog.
Glad you are enjoying the recipes.
Thanks for the note.
Dan
Debra
Dr. Dan
Whip not wipe❣️
Dan Mikesell AKA DrDan
Thanks for the proof read. That exact sentence has been in this post since February 2010.
Fixed and thanks again.
Dan
Catherine Yoss
Great Recipe. I grew up making this and remember fondly my mother and grandmother making this. Thank you for reminding me. Your recipes have been really helpful because most of them make small amounts. Very important if you are cooking for one. I look forward to each new entry.
Catherine Yoss
Dan Mikesell AKA DrDan
Hi Catherine,
Welcome to the blog.
This can be cut down to a 1 pound meatloaf and should take 35-45 minutes to bake. Or you can also do cupcake pan for smaller servings and it should take 20-30 minutes depending on the tray material, size and how full you make it. Of course, you are cooking to a final temperature. And it will freeze well.
I do have some recipes that will "feed an army" but I try to keep it small.
Thanks for the note.
Dan
Sonia Kuczynski
to make the meatloaf moist use a shredded zucchini peeled of course and squeeze out the water and shredded carrots , will also give you a great taste too and shredded onion or even brown the diced onions in a skillet and add to the meatloaf , I use a brush to baste the meatloaf with ketchup but not too much as it burns a lillte on the top and I drain off all the fat juice too and let the Meatloaf to Rest for about 15 minutes before I slice it. Delicious try it
Larry Emmons
What size baking pan do you use for the 2 pounds of ground beef old fashioned meatloaf recipe?
Dan Mikesell AKA DrDan
Hi Larry,
Welcome to the blog.
For 2 pounds, it fits in a 6 by 9 well. If you are making bigger, it won't fit. Also, "too big" is fine since it holds its shape well.
Dan
Lou Ann
Thank you...just like mom's 🙌😀
Debra
I like this recipe for my husband and I I also threw in a quarter cup of diced jalapenos. Always looking for recipes for two
Philip Dally
This is really good! Imixed everything together, placed it in the casserole dish and let it sit for a couple hours to let all the ingredients get to know one another before tossing it on my pellet grill set at 375 for an hour.
I would feel comfortable using a large loaf pan for this. The particular pan I used caused a darker edge that I think would be eliminated with a smaller pan and let the meatloaf be a little thicker.
Don't forget to grease the pan.
YUM!!
KJill
Sometimes the classics are the best! Very good basic recipe, I do like to add a little Worcestershire sauce as my mother does. I try to use very lean beef but I also just form meatloaf in a sort of long mound (or mounds) on a rimmed baking sheet so it isn't sitting in any fat that cooks out. The bread and ketchup topping help keep it moist and I have never had a problem with dry meatloaf.
DrDan
Agreed, classics are best for things like this. I use lower fat frequently and just be sure not to short the bread crumbs.
Dan
Janie
Hi Dr. Dan, what size pan do you use to make this? Your Goulash recipe was excellent! I will be making it again soon. Thank you
DrDan
Hi Janie,
Sorry for the delayed reply.
The baking dish san be almost any size. The meatloaf if formed up and holds it shape. You should try to keep the thickness under 2 inches since it will be difficult to get the center to 165.
Having said the above, for a two pounder something in the 10X6 range works well. I usually use corning ware an that is about 10X7
Dan
Donna
Can not wait to have meatloaf sandwiches tomorrow night! I ran out of ketchup and didn’t have enough for the topping. We did use store-bought BBQ sauce as a dipping sauce. Didn’t have fresh onions, so used dried minced onion. Used Panko bread crumbs. I also only had a pound of hamburger, but still used a whole organic egg (local chicken raiser). Amazing meatloaf! Will definitely be making this again, but using 2 pounds of hamburger! And will have the baked red potatoes as a side dish.
Linda Miller
Have you tried a tablespoon of Worcester sauce? It really kicks the flavor up a notch. I have made this many times and Worcester is the only addition I have used.
Nancy L
I have been making your meatloaf for a couple years now! I have it saved on pinterest and continue to return to it because it's easy and I actually liked the old post as it made me laugh whenever I read it! Thanks for keeping this recipe up and updating it. Will be making again this weekend. Thank your wife also for such a simple and tasty recipe. Everyone loves this stuff!
Dale
Great meatloaf. I used a cup of crushed butter garlic croutons in place of the bread crumbs. Worked perfect. Going to try a thinner dish next time for more of that crispy edge.
DrDan
Hi Dale,
Thanks for the note. I do love simple everyday comfort food like this. Really this is a base recipe so change around whatever you want and it will probably work great.
Dan
Karen
Getting ready to make this again. I've made it over and over; the only meatloaf recipe I use!
DrDan
Thanks Karen,
It is one of our go-to meals. Great comfort food once or twice a month. I do admit to cheating and using premade bread crumb frequently.
Dan
Judy Uhl
This is our favorite meatloaf!! Very good!
DrDan
Mine too. I have a Paula Deen recipe that is more popular but this is much better and simpler.
Thanks for the comment.
Dan
Ernestine Banycky
Yum a keeper will make this many times 😌
Dan Mikesell
That is 80/20 ground beef. I usually do not buy the meat labeled "hamburger". Ground beef just has the fat in that piece of meat. Hamburger can have any beef fat trimmed elsewhere added.
I frequently buy a better (read lower fat) meat which works great here since the bread/milk keeps the whole think moist.
Heather Watson
Do you use 80/20 hamburger?