Easy Meatloaf Recipe (with Video)

Oops! There was a mistake in the recipe submission, where it listed 2 tablespoons of brown sugar instead of the correct amount of 2 cups. We have updated the recipe with the right measurement. We apologize for any confusion this may have caused.

This meatloaf recipe exceeded all my expectations. I have never tasted a better meatloaf that I made myself. I used approximately 2.3 lbs. of ground beef, and with some guidance from others and my own twists, the result was perfection. Here's what I did: 1. I sautéed finely chopped onion, 3 cloves of minced garlic, and 2 stalks of celery in butter, which contributed to the loaf's tenderness, before adding it to the ground beef. 2. To the ground beef mixture, I added 2 teaspoons of Worcestershire sauce, used 2 eggs instead of 1, 1 1/4 cups of milk, and about 1 1/2 cups of dried Italian bread crumbs. 3. The initial sauce was too sweet for my liking, so I adjusted it by adding a little more ketchup and a few dashes of Worcestershire sauce. It turned out perfectly balanced. 4. Since many reviews mentioned a lack of sauce, I decided to layer it within the meatloaf: a thin layer at the bottom, half the meatloaf, sauce on top, the remaining meatloaf, and extra sauce on top. This method worked like a charm. 5. For cooking, I covered the meatloaf with aluminum foil, both lining the baking dish and covering the top, then baked it covered for 45 minutes. I drained excess liquid, uncovered it, and baked for an additional 30 minutes. The result was an incredibly moist and delicious meatloaf that I will definitely be making again!

I am interested in reading reviews of THIS recipe. Once you modify THIS recipe, you are essentially crafting a brand NEW recipe.

I tried this recipe and made a few changes based on previous feedback: 1) I included Worcestershire Sauce 2) Substituted fresh onion with minced 3) Added garlic powder 4) Mixed in ripped pieces of a slice of bread as the mixture seemed too wet 5) Opted for a glass baking dish 6) Doubled the topping 7) Used seasoned bread crumbs. A 1.30-pound meat cooked perfectly in an hour. The dish turned out fantastic, prompting us to go for seconds, even though my partner, who wasn't feeling well, said he didn't want food! Personally, I felt the topping was slightly too sweet, so next time, I would keep everything the same except reduce the amount of brown sugar. This recipe was simple to follow and a huge hit. I will definitely be making it again and again!

Do not let the lackluster list of ingredients deter you. I followed the recipe to the letter, adding a touch of Worcestershire sauce to my liking, though it would likely still be delicious without it. The raw onions provided a delightful crunch - I recommend not precooking them. The standout element was the incredible sauce, which my family couldn't get enough of. I am always on the hunt for excellent meatloaf recipes, and this one checked all the boxes for me. It serves as a fantastic base for further customization, but I hesitate to modify perfection. This recipe is a winner for all home cooks out there.

I have made this recipe twice now and it's a hit! It's like a classic meatloaf that slices beautifully for sandwiches when chilled. Last night, I had to improvise with Italian seasoned bread crumbs as that's all I had, and it turned out great. I also added about 2 tablespoons of Worcestershire sauce each time, which added a nice depth of flavor. For the topping, I used plain ketchup halfway through cooking. The proportions for the loaf are spot on - it's perfect for serving a family of 6, although there won't be any leftovers for sandwiches. My husband, who I've been married to for 40 years, has requested that I make this every week! This recipe ticks all my boxes - it's good, quick, cheap, and easy. Edit: Today, I used one pound of 85% lean hamburger meat and two sweet Italian sausages with the casings removed, totaling about half a pound. I combined half a cup of Italian seasoned dry bread crumbs and half a cup of plain dry bread crumbs. I divided the mixture into two small loaf pans - one for tonight's dinner and one to freeze for next week. As before, I added Worcestershire sauce for that extra flavor kick.

I have been using this recipe as a reference for many years, but I have made a few modifications to make it even better. Here are my tips for making "The Best Meatloaf In The World": 1. Cook the meatloaf in a cast iron pan to allow the fats to drain away. Shaping the meatloaf by hand helps it hold together well. 2. I like to use a combination of 1 pound of ground beef and 1/2 pound of JD HOT sausage for extra flavor. 3. Instead of just adding onions to the mix, I caramelize and season them in the cast iron pan. This adds a depth of flavor as the spices infuse into the meat mixture. Plus, the warm onions make it more comfortable to mix everything by hand. 4. Enhance the flavor by adding about 1/4 cup of Parmesan cheese to the dry mix and a tablespoon of Worcestershire sauce to the wet mix. 5. I personally prefer topping the meatloaf with Hunt's ketchup. These simple changes have transformed this recipe from a good meatloaf to "The Best Meatloaf In The World," according to the rave reviews I receive every time someone tries it (even those who claim not to be fans of meatloaf). Give it a try and see for yourself!

Super simple recipe! I enhanced the flavors by adding garlic and onion powder, a touch of cumin, a sprinkle of paprika, and around 1 teaspoon of brown gravy powder. I cooked the mixture in a muffin tin to create individual portions, and it only took about 25 minutes at 350 degrees. I combined spicy brown mustard with some extra gravy powder in the ketchup, omitting the sugar completely, and served it on the side.

I absolutely adore this meatloaf recipe! It's without a doubt the best one I've ever tried. The combination of ketchup, mustard, and brown sugar in the topping gives it a sweet and tangy flavor that I love. I followed the recipe with some tweaks that others have recommended as well - I sautéed the onions beforehand and added Worcestershire sauce to the meat mixture. I've made this recipe countless times and it always receives rave reviews.

I tested out this recipe with a few tweaks - I used 1 cup of stuffing mix and 1 cup of breadcrumbs (increasing breadcrumbs as necessary since I was cooking for a larger group than the recipe served), and added Worcestershire sauce. I sautéed the onions beforehand and the result was fantastic! This dish has earned a spot in my list of go-to recipes.

Absolutely loved it, but with a few modifications. I started by sautéing the onion along with a couple of garlic cloves. Instead of using milk, I opted for V8 juice infused with a mix of spices including pepper, paprika, a unique spice blend known as "mural of flavor," a tablespoon of Worcestershire sauce, and sea salt. I skipped adding mustard to the topping and reduced the brown sugar to just a teaspoon. The result was fantastic!

"I loved the Boca burgers, they were delicious and cooked perfectly!"

Tasty and flavorful - highly recommended!

Lacks flavor and texture is mushy.

This recipe is fantastic! It has amazing flavor and is super easy to prepare.

I absolutely loved this recipe! It wasn't dry at all. I decided to use a pound of ground beef and a pound of ground pork, while keeping the rest of the ingredients the same. The dish turned out wonderfully - it smelled amazing and my family couldn't get enough of it!

I will definitely make it again.

Simple and delicious. The only adjustment I would make is reducing the amount of milk to half a cup. An excellent meatloaf!

Great recipe! It was delicious! Can't wait to have a meatloaf sandwich for lunch tomorrow. 😊

I absolutely love this meatloaf recipe - it's my favorite!