Easy Meatloaf with Few Ingredients

Completed and sliced meatloaf garnished with asparagus on both sides.

5 from 4 votes

My easy meatloaf recipe with few ingredients comes together with simple pantry staples and lean ground beef in just over 1 hour! It’s flavorful, moist, and juicy.

Prep Time10

Cook Time55

Total Time1 5

Course: Dinner Recipes

Cuisine: American

Servings:

Calories: 381kcal

Author: Samantha Erb

Equipment

Instant Read Thermometer

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