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slices of an easy meatloaf recipe served with broccoli

Easy Meatloaf Recipe

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Irresistible meatloaf recipe, so tender and juicy! This traditional meatloaf recipe is made with simple ingredients for that classic Italian flavor that we never seem to stop craving.
Course Main Course
Cuisine Italian
Keyword cheesy meatloaf, Italian meatloaf
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Servings 8 servings
Calories 203
Author Kim


  • 1 1/2 pounds ground beef (I like to use 90 to 93% lean ground beef)
  • 1 egg, whisked
  • 3/4 cup crushed saltine crackers (about 20 crackers)
  • 1/3 cup ketchup
  • 1 (8oz.) can tomato sauce
  • 2 tablespoons parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • ½ teaspoon sugar
  • Fresh parsley, chopped, optional for garnish


  • Preheat oven to 350ºF. and prepare a 9x5" loaf pan by lining it with foil and spraying the foil with nonstick cooking spray. Really love this meatloaf pan for easier removal and no grease on the bottom of my meatloaf. If you use the special meatloaf pan, don't worry about the foil, just spray with cooking spray.
  • In a large mixing bowl, combine all ingredients, except 1/2 of the tomato sauce. Use your hands to mix the ingredients together until fully incorporated.
  • Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
  • Bake for 1 hour. Take meatloaf out of the oven and pour the reserved 1/2 of tomato sauce over the top and spread it out evenly and bake another 15 minutes.
  • Allow meatloaf to cool for about 10 minutes and then cut loaf into 8 even slices.


Make ahead option. The meat mixture can be assembled and added to the loaf pan about 24 hours before you plan to cook it.
Leftover meatloaf, stored in an airtight container, is good in the fridge for up to 3 to 4 days.
Freezing before cooking. To freeze meatloaf before cooking, place in a lined loaf pan (or form a loaf on a pan). Freeze completely and then store in a freezer-safe bag or other container. Defrost raw frozen meatloaf in the refrigerator 24 hours. Bake as directed.
Freezing after cooking. Once cooked and cooled, freeze the individual slices on a parchment-lined pan and once frozen, transfer to a freezer bag. This makes it easy to grab one slice or several to reheat! Simply reheat in the microwave or in the oven.
Photos by Molly at Yes to Yolks.


Serving: 1serving | Calories: 203kcal | Carbohydrates: 8g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 532mg | Potassium: 323mg | Fiber: 1g | Sugar: 3g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg