This Old Fashioned Meatloaf recipe is quick, easy, and delicious, making it the ultimate Sunday night dinner. It stays super moist, has a delicious tangy glaze, and makes great sandwiches for lunch throughout the week.
If you're looking for even more classic ground beef recipes, you can also try our Beef Chili, Pasta E Fagioli Soup, Ground Beef Pasta Bake, or these Old Fashioned Sloppy Joes.
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The Best Old Fashioned Meatloaf Recipe
If you're looking for a recipe for traditional meatloaf, like the kind you grew up eating, we've got you covered. This recipe couldn’t be simpler to put together and uses very few ingredients. It's topped with a tangy glaze, made from tomato sauce and barbeque sauce, that is finger-licking good.
We’ll walk you through everything you need to know to make it perfect every time—never dry and always delicious. And don't forget to save some for later so that you can enjoy meatloaf sandwiches throughout the week!
Key Ingredients
- Ground beef - I like to use 15/85 % fat, but you can also use 10/90 % fat if you prefer ground beef with less saturated fat. Just add an extra egg yolk so your meatloaf isn’t dry.
- Italian bread crumbs - the bread crumbs (or cracker crumbs) soak up the juices and keep the meatloaf from being too moist. Any brand from the grocery store will do. You can also substitute an equal amount of Panko bread or even cracker crumbs.
- Eggs - any brand of large whole eggs will do. This is what helps hold the meatloaf together.
- Bell Peppers - I like to use a combination of yellow and red peppers, but green peppers or orange peppers would also work.
- Onions - yellow or white onions have a nice sweet flavor once cooked so that is my preference for meatloaf.
- Tomato sauce - to make the glaze, you can use either tomato sauce or ketchup.
- Barbeque sauce - use your favorite brand. This makes the glaze nice and tangy.
How to Make the Best Meatloaf
- Combine the hamburger mixture. In a large bowl, add the hamburger, bread crumbs, eggs, cream, garlic powder, salt and pepper. Set aside.
- Cook the onions and peppers. Heat a saute pan over medium high heat and add the olive oil, onion, and bell pepper. Cook until soft and translucent.
- Mix. Add the onions and peppers to the meat mixture. Use a spoon, or your hands, to gently mix the ingredients together until well combined.
- Assemble. Add the meat mixture to a loaf pan. Pat the meat into loaf shape. In a small bowl, combine the tomato sauce and barbeque sauce and spoon the mixture over the meatloaf.
- Bake. Bake uncovered in a 350 degree oven for about 55 minutes, or until the internal temperature reaches 160 degrees.
- Serve. Let the meatloaf rest for 8-10 minutes before serving (this will keep it from falling apart when you cut it). Enjoy!
Frequently Asked Questions
It's best to cook your meatloaf at 350 degrees. Higher temperatures reduce your cooking time but can leave the meat slightly drier, and lower temperatures take longer.
The cooking time for meatloaf depends largely on your oven as well as the size of your loaf pan and how much meat mixture is inside. A rough guide would be about 45 minutes for a 1 pound loaf, 55 minutes for a 2 pound loaf, or 1 hour and 20 minutes for a 3 pound loaf.
Remember that you should ALWAYS use a thermometer to ensure the internal temperature is at least 160 degrees.
Meatloaf will last in the fridge for 4-5 days. Be sure to store it in an airtight container.
If you want to make meatloaf without breadcrumbs, you can substitute crackers. Use a dry cracker-like a Ritz or Cheez-It. Or, if you are trying to make this gluten free, use your favorite Gluten Free crackers.
Cook your meatloaf until the internal temperature of the meatloaf reaches 160 degrees F, or the very middle of the meatloaf is just slightly pink.
Storing and Make-Ahead Instructions
- To Make-Ahead: assemble the meatloaf (except for the glaze), and then cover with plastic wrap. Store in the fridge for up to 48 hours before you're ready to cook it. Once you are ready, let it sit at room temperature for 20 minutes before spooning the glaze over the top and baking as directed.
- Refrigerator: store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: make sure it's cooled completely, remove from the baking pan, wrap it in aluminum foil, and place it in a freezer bag. Use within 2 months of freezing.
- To reheat: either reheat in a microwave or place (covered) in a preheated 350 degree oven for about 20-25 minutes.
Old Fashioned Meatloaf Recipe
Ingredients
- 2 pounds ground beef 15/85
- 1 cup Italian bread crumbs
- 2 large eggs
- ½ cup heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- ½ medium yellow onion diced
- 1 small bell pepper diced (about ⅔ cup)
Meatloaf Glaze
- ¼ cup tomato sauce (or ketchup)
- ¼ cup barbeque sauce
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, add the ground beef, bread crumbs, eggs, cream, garlic powder, salt, and pepper. Set aside.
- Heat a saute pan over medium heat and add the olive oil, onion, and bell pepper. Saute until the onions and peppers are soft and translucent.
- Let cool slightly, then add the onions and peppers to the meat mixture. Use a spoon, or your hands, to gently mix the ingredients together until well combined.
- Add the meat mixture to a loaf pan. Pat the meat into loaf shape. In a small bowl, combine the tomato sauce and barbeque sauce. Spoon the mixture over the meatloaf.
- Bake uncovered in a preheated oven for about 55 minutes, or until the internal temperature reaches 160 degrees.
- Remove from the oven and let the meatloaf rest for 8-10 minutes before serving. Enjoy!
Notes
- To Make-Ahead: assemble the meatloaf (except for the glaze), and then cover with plastic wrap. Store in the fridge for up to 48 hours before you're ready to cook it. Once you are ready, let it sit at room temperature for 20 minutes before spooning the glaze over the top and baking as directed.
- Storing leftovers: store in an airtight container in the fridge for up to 4 days.
- Freezer: remove from the baking pan, wrap in aluminum foil, and place it in a freezer bag. Use within 2 months of freezing.
- To reheat: reheat in a microwave, or cover and warm in a preheated 350 degree oven for about 20-25 minutes.
- For the ground beef, you can also use 10/90 but you'll want to add an extra egg so your meatloaf isn't dry.
- A great substitute for the Italian breadcrumbs is Panko Breadcrumbs or crackers
Nutrition
More Beef Recipes
- Easy 30 minute Lasagna Soup Recipe
- Shepards Pie
- Mississippi Pot Roast Recipe
- Easy Taco Soup Recipe
- Baked Penne Pasta with Italian Meatballs
- Crockpot Rump Roast
- More Beef Recipes
- More Main Dishes
This Old-Fashioned Meatloaf is quick, easy, delicious, and the only meatloaf recipe you will ever need. It makes the ultimate Sunday OR weeknight dinner that your family will love.
Susan
Delicious, hubby said make that again anytime!!!!
Kat
This recipe turned out so well. I didn't have cream. But this still turned out AMAZING! Thank you for sharing ?
Taryn
This was moist and flavorful. I will definitely make it again.
Jill Baird
So glad to hear you loved it as much as we do! Thanks for letting me know!
Nellie Tracy
Great meatloaf recipe! My family loves it!
Jill Baird
Hooray! Thanks for the comment!