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! 

Meatloaf with meatloaf sauce on top, cut into slices.

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.

Meatloaf mixture in a mixing bowl, then pressed into a loaf pan, ready to bake.
Eggs and breadcrumbs are the secret to keeping meatloaf moist.

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).

Meatloaf sauce ingredients in a bowl next to another photo of meatloaf sauce spread on top of meatloaf.
This meatloaf sauce, made with a hint of nutmeg, is really what sets this recipe apart from the rest.

5. Serve: Allow to rest for 10 minutes before slicing and serving. Use your leftover meatloaf to make Meatloaf sandwiches!

Serve meatloaf with:

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 with meatloaf sauce on top, cut into slices.
Prep 10 minutes
Cook 40 minutes
Total 50 minutes
Save Recipe

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:

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

Make Ahead Instructions: 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.
Freezing Instructions:
  • 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.
Instant Pot Meatloaf
Mini Meatloaf
Healthier meatloaf: substitute lean ground beef or half ground turkey/half ground beef.
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.

Macros Recipe Adaptation

None

Per Serving Amount

182.5 grams

Macros

319 kcal, Fat: 14g, Carbs: 24g, Protein: 27g (serves 8) | MFP: Meatloaf (TBFS Macros)

Nutrition

Calories: 319kcalCarbohydrates: 24gProtein: 27gFat: 14gSaturated Fat: 5gTrans Fat: 1gCholesterol: 120mgSodium: 710mgPotassium: 535mgFiber: 1gSugar: 15gVitamin A: 190IUVitamin C: 2mgCalcium: 56mgIron: 4mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    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!

  2. 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!

  3. 5 stars
    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.

  4. 5 stars
    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!😊

  5. 5 stars
    I used the Primal Kitchen brand, spicy ketchup on top. Yum! Also, bake on proper rack suited for your oven *see manual. Had to cook our an extra 30 minutes of cooking, due to higher elevation cooking. Turned out very well.

  6. This was very tasty but I had two issues with the recipe. The first being all of the grease! When I took it out of the oven, it was sitting in pools of grease. The corners of the pan had puddles of grease. The second issue was the doneness. I cooked it ten minutes longer than recommended and used a thermometer to check the temperature. The two end pieces I cut for dinner were fine. When I cut more pieces to make the Meatloaf Sandwiches, there were pink spots so I had to put them in the oven and bake them again. Do you have any suggestions to remedy these 2 issues?
    Like I said, the taste was very good. And the sandwiches were good too.

  7. This meatloaf recipe was/is the best. My husband, who loves meatloaf more than anything said this is a keeper.
    Thanks for a great site

  8. 5 stars
    Made this for dinner and it was so amazing! My entire family loved it. Only thing I changed is I used a 10 inch cast iron since I don’t have a loaf pan and I used the broiler for a few minutes before adding the sauce to crisp it up some. I will definitely be making it again!!

  9. You should never ever let any meat sit on your counter and go to room temperature. It takes it out of the safe zone and risks severe microganism growth that can make you sick. I have a safety food certification occasion and I have worked in this business for almost 40 years.

  10. Hi lauren..I just made 2 of your meat loaf receipe..it is delicious! I’ll be making it often! Tk you also for hints how to freeze it..
    Thank you! Rose

  11. 5 stars
    My whole family loves this meatloaf! I substitute crushed Ritz crackers for the breadcrumbs and cut the brown sugar a bit to keep it from becoming too sweet, and use 85/15 ground beef. As someone else mentioned, I do find it needs a bit longer in the oven before adding the sauce.

  12. 5 stars
    Since my mom passed at the end of 2020, I’ve been adjusting to cooking for one again. This recipe is incredible – so tasty and easy. And it converts so nicely to halving the recipe. It has become one of my absolute favorites! Thank you!

  13. 5 stars
    Absolutely in love with this recipe! But I definitely don’t feel like it cooks as quickly as it lists – I feel like we usually have to cook it almost an hour before putting the sauce on and then let the sauce cook on for the full 20 mins. Obviously every oven differs but it seems like a big difference. The sauce is out of this world delicious and this one is always a family favorite.

  14. 3 stars
    I was unprepared for how much grease came out of the meatloaf as it baked, which is maybe just how meatloaf is? The nutmeg in this recipe is really the star of the show – gives this dish a holiday feel that I love! The sauce was too sweet for my taste though so I’m going to try halving the brown sugar next time.

    1. Try 85% or 90% lean next time.. if you go 90 you’ll need to add a little fat or water to the bottom of the pan so it doesn’t burn. 🙂

  15. Really liked this recipe.
    Two changes…I used Bison instead of beef to make it leaner but still flavorful and I used only two tablespoons of light brown sugar I the sauce. As ketchup is so sweet anyway, I did not feel comfortable with that much more sugar. The sauce still came out tangy and sweet and fabulous.

  16. 5 stars
    I’m done looking for the perfect meatloaf recipe (sorry Mom!). I’ve made this twice now and it’s incredible. I love the sauce the meatloaf itself is juicy and full of flavor!

  17. 5 stars
    Wow is this meatloaf the best! Meatloaf is usually kind of blah, but this was full of flavor between the add-ins and the sauce. I added about two tablespoons of prepared horse radish to the sauce for some extra kick and added mozzarella to the center. I’ll never use another recipe for meatloaf. Thanks for sharing! Next time I’ll make extra sauce to serve on the side.

  18. 5 stars
    This is the best meatloaf I’ve had. I have a family who on the whole dislikes meatloaf but loved this one. The sauce is very good, the nutmeg makes it.

  19. 5 stars
    I followed this recipe putting the potatoes in the base of my Instapot and it all turned out SO delicious! The meatloaf cooked thoroughly at 25 minutes and the potatoes mashed perfectly. Is there a secret to making sure the potatoes don’t stick to the bottom of the Instapot?