Go Back
+ servings
slices of an easy meatloaf recipe served with broccoli
Print
5 from 2 votes
Nutrition Facts
Easy Meatloaf Recipe
Amount Per Serving (1 serving)
Calories 203 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 77mg26%
Sodium 532mg23%
Potassium 323mg9%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 19g38%
Vitamin A 91IU2%
Vitamin C 1mg1%
Calcium 36mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:8 servings
Easy Meatloaf Recipe
Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 30 mins
 

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.

Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

  3. Add the meat mixture to a loaf pan. Pat the meat down into an even layer.

  4. 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.
  5. Allow meatloaf to cool for about 10 minutes and then cut loaf into 8 even slices.
Recipe Notes

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.

Author: Kim
Course: Main Course
Cuisine: Italian
Keyword: cheesy meatloaf, Italian meatloaf

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!