Easy Meatloaf Recipe
Updated Feb 20, 2025
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If you’re looking for the best meatloaf, let’s make it! This easy meatloaf recipe uses juicy ground beef stuffed with feta cheese and topped with a sweet, tangy homemade tomato glaze. It’s as simple as mixing the meat, then shaping and baking! Serve with mashed potatoes for a cozy comfort food dinner any night of the week.
The Easiest Meat Loaf Recipe
This meatloaf recipe is my family’s favorite, and it’s so incredibly easy to make. Moist, tender, packed with flavor… and just like my crockpot meatloaf recipe, it’s cheesy and delicious.
Homemade meatloaf, when done right, is about as comforting as comfort food gets. There’s no in-between. As a child, I was decidedly NOT a fan. But with time, and with my introduction to cracker barrel meatloaf, I realized meatloaf can be so much more than ground beef topped with ketchup. And it doesn’t have to use fancy ingredients, just the right ones together. This easy meatloaf recipe is proof!
Why This Meatloaf Recipe is a Family Favorite
- All you do is mix the ingredients, shape the loaf, and bake.
- It’s quick to do, and you can even prep your loaf the day before.
- Flavor is key here; no bland, boring meatloaf! Simple herbs and spices, rich ground chuck roast, and extras like heavy cream and feta combine to make this the best, juiciest meatloaf you’ll ever taste.
- Homemade ketchup for the glaze takes the flavors over the top.
- Simple swaps, like using almond meal instead of breadcrumbs, make this meatloaf keto-friendly and gluten-free.
- It’s the definition of family-style comfort food, loved by kids and adults alike.
What You’ll Need & Why
The ingredients list may look long, but you simply mix everything in a bowl! Scroll down to the recipe card for specific amounts.
For the Meatloaf
- Ground Beef Chuck – I recommend this kind of beef because its higher fat content makes your meatloaf more tender, juicy, and flavorful. You could also borrow from my mini turkey meatloaves recipe and use ground turkey instead.
- Almond Meal – Don’t worry; it won’t taste like almond. I use this low-carb alternative instead of breadcrumbs, which makes this meatloaf recipe lighter and keto-friendly (I also have my original keto meatloaf recipe). But you can use panko crumbs or bread crumbs if you prefer.
- Onion and Garlic – I suggest using a sweet onion like Vidalia and grating it. Also, fresh garlic is best, but if in a pinch, you can use a teaspoon of garlic powder.
- Crumbled Feta Cheese – Adds a creamy, tangy bite. For a milder flavor, try mozzarella, shredded cheddar, or even goat cheese.
- Eggs – They help bind the meatloaf ingredients together.
- Heavy Cream – Keeps the meatloaf rich and tender. You can swap it for half & half for a lighter version.
- Tomato Paste – Adds deep tomato flavor with minimal carbs. If needed, replace with sugar-free ketchup or tomato purée.
- Soy Sauce – Swap for tamari or coconut aminos if avoiding soy.
- Seasonings – A mix of fresh parsley, dried thyme, and dried oregano gives it great flavor, but feel free to use Italian seasoning for convenience.
For the Tangy Glaze
- Tomato Paste – Creates a smooth, rich base. You can also use sugar-free ketchup for a slightly sweeter glaze.
- White Vinegar – Adds that essential tang. Apple cider vinegar or red wine vinegar work just as well.
- Seasonings – A blend of onion powder, garlic powder, mustard powder, and cayenne pepper for bold flavor. Swap cayenne for smoked paprika if you prefer less heat.
Tips for the Best Loaf
- Use the right ground beef. Ground chuck contains enough fat to add flavor and juiciness, and it’s always the best choice for meatloaves and hamburgers if you’re using ground beef.
- If you make this recipe with ground chicken or turkey, you may need to adjust the baking time slightly. Leaner meats often need less time to bake.
- Don’t overmix. You want to combine everything well, but don’t overdo it, or you’ll end up with a meatloaf that is tough instead of tender.
- Finely chop the onion and garlic. This way their flavor is added to every bite, and you don’t end up with large chunks of onion.
- Press the meat into the pan. As I mentioned above, make sure you pack the meat into the pan so that it holds its shape when you remove it.
- Let it rest. Be sure to let your meatloaf rest for at least 10-15 minutes when it is done cooking! This way, all the juices are reabsorbed into the loaf. The cooling time also helps the meatloaf hold its shape when you remove it from the pan.
What to Serve With Meatloaf
There are so many side dishes that go with meatloaf. I mean, where do you start? (All I know is, I’m finishing with a scoop of homemade apple crisp!)
- Meatloaf and mash: My buttermilk mashed potatoes, these delicious mashed sweet potatoes, or mashed cauliflower are classic choices.
- Roasted veggies: I love serving these garlic parmesan roasted carrots, maple roasted carrots, or air fryer broccoli with meatloaf. Oven-roasted potatoes are another old-fashioned pairing.
- More comfort food sides: Serve with creamed corn or Instant Pot mac and cheese for a cozy, family-friendly meal.
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Easy Meatloaf Recipe
Ingredients
For the Meatloaf
- 2 pounds ground beef chuck
- ½ cup almond meal
- 1 large sweet onion (like Vidalia), grated (use the large holes on a cheese grater to shred the onions)
- 4 cloves garlic, minced
- 1 cup crumbled feta cheese
- 2 large eggs, beaten
- ½ cup heavy cream
- 2 tablespoons tomato paste
- 2 teaspoons tamari soy sauce
- ¼ cup finely chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper, or to taste
For the Ketchup Glaze
- 4 tablespoons tomato paste
- ¼ cup water
- 2 tablespoons white vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground mustard
- ⅛ teaspoon cayenne pepper, or to taste
- salt and fresh ground black pepper, to taste
Instructions
- Get ready to bake. Preheat the oven to 375ºF. Line a rimmed baking sheet or a baking dish with aluminum foil. Set aside. Lightly grease a 9×5 loaf pan with cooking spray and set it aside, too.
- Make the meatloaf mixture. Place the ground meat in a large bowl. Add almond meal, grated onions, minced garlic, feta cheese, eggs, heavy cream, tomato paste, tamari (if using), parsley, thyme, oregano, salt, and pepper; mix it all together with your hands until everything is thoroughly combined.
- Shape the loaf. Transfer the ground meat mixture into the previously prepared loaf pan, pressing the meat down to form a loaf shape. Invert it onto the previously prepared baking sheet and set aside.
- Mix the glaze. In a small mixing bowl, combine tomato paste, water, vinegar, onion powder, garlic powder, mustard powder, cayenne pepper, salt, and black pepper; whisk to combine. If you want a thicker consistency, add more tomato paste. To thin it out, add more water, 1/2 tablespoon at a time.
- Glaze the meatloaf. Spread half of the prepared glaze over the top of the meatloaf; reserve the remaining ketchup for later.
- Bake. Bake the meatloaf for 55 minutes. Remove from the oven and spread the remaining glaze over the meatloaf. Bake for an additional 10 to 15 minutes, or until the middle of the meatloaf reaches 155F on a meat thermometer.
- Rest and serve. Remove the meatloaf from the oven and let it stand for 15 minutes. Cut and serve.
Notes
- Prepare the meatloaf (do not bake), invert it onto a baking sheet or baking dish, cover, and set in the fridge up to 1 day ahead.
- Let stand at room temperature for 20 minutes before baking.
- Stored in airtight containers, cooked meatloaf will last for 4 days in the refrigerator.
- To further extend the shelf life of cooked meatloaf, cut into slices and freeze it in covered airtight containers OR heavy-duty freezer bags.
- You can also wrap it tightly with heavy-duty aluminum foil.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Meatloaf
Just toss all the delicious ingredients into a big bowl, mix until combined, shape into a loaf, and let the oven do the rest. Easy, flavorful, and foolproof.
- Start with ground chuck in a big bowl. Break up the meat with your hands a bit.
- Add the other ingredients. Add eggs, feta cheese, shredded onions, garlic, tomato paste, a bit of heavy cream, seasonings, and almond meal (or breadcrumbs) to the ground beef.
- Mix that up and shape it into a loaf. I like to use my loaf pan for this part. I place the entire meat mixture in there, pack it tightly, and then invert it onto a rimmed baking sheet.
- Mix the tomato glaze. Meanwhile, whisk together all of the glaze ingredients in a bowl.
- Add some of the glaze and bake. Before baking, slather the loaf with some of the homemade ketchup. Bake the meatloaf at 375ºF for about 55 minutes.
- Add remaining glaze and finish baking. Top the meatloaf with the rest of the glaze and bake for another 15 minutes, or until the internal temperature reaches 155ºF.
- Remove from the oven and rest for 10 to 15 minutes. Important! You want the meatloaf to come up to 160ºF while it sits on the warm baking sheet. Resting also lets the juices redistribute throughout the meatloaf before you cut and serve.
How Do I Tell When Meatloaf is Done Cooking?
The best way to tell is using an instant-read thermometer. Meatloaf is done cooking when it reaches an internal temperature of 155-160ºF. I usually pull it from the oven at 155ºF and let it reach its final temperature while it rests on the baking sheet afterward.
If you test your meatloaf and the center has not yet reached that temperature, bake it for another 15 minutes and test again. If the top is drying out, you can loosely cover the meatloaf with a sheet of aluminum foil while it finishes baking.
Make It Ahead
Prepare the meatloaf, invert it onto a baking sheet or baking dish, cover, and set it in the fridge up to 1 day ahead. When you are ready to bake it, let the meatloaf stand at room temperature for 20 minutes before baking.
How to Store Leftovers
- Refrigerate. Meatloaf makes great leftovers; I like to use keto cloud bread to make low-carb sandwiches. Stored in airtight containers, cooked meatloaf will last for 4 days in the refrigerator.
- Freeze. To further extend the shelf life of cooked meatloaf, cut into slices and freeze it in covered airtight containers or heavy-duty freezer bags. You can also wrap it tightly with aluminum foil. When ready to use, thaw it in the fridge overnight, then let it sit 20 minutes on your countertop before baking. I find the best results when you freeze meatloaf uncooked, and then fully thaw it before baking.
due to time constraints- I made the meatloaf as is but with no topping. Put it in a loose foil wrap on a baking sheet, poured liquid off when cooked & awesome taste – Yummm -lots of double portions too. Making again today but forming two 1 lb loafs & freezing one
This was amazing. My husband was not to sure. He was worried because I didn’t put oatmeal in it. When he ate it he said it was a must have again
Thank you for making it easy
Added a little bit of stevia sweetener to the glaze a little to bitter for my taste but it’s in the oven now will be trying it very soon thanks for the recipe!
I made the meatloaf portion of it according to the instructions, but I didn’t like the taste of the topping sauce after making it and tasting it. So I added Heinz sugar-free ketchup until it had the taste I wanted and walaah! It was excellent! Still Keto friendly with the ketchup.
I just tried this recipe last night. Our also did not get done in one hour. Closer to 90 min – even after turning the oven up to 375 and it was so dry. Not sure what I did wrong but my husband asked me to not make again.
I had the same thing, it needed to be cooked about 75 minutes. I’m thinking not all ovens are the same and the temperature that is shown is not actually the temp it is. Any recipe I find on the net I always have to cook at least 10 minutes longer, sometimes even up to 30 minutes.
I also used low sugar ketchup
Great recipe. I took instant oats and ground them a little finer and used them in place of almond flour. I also used mozzarella cheese and baked at 400 degrees because one commenter said meat did not get done in 1 hr on 350. It turned out very good will make again.
I don’t have feta cheese on hand… I have cheddar, gorgonzola, asiago, parm… can I use one of those? Or just omit?
think crumbled pork rinds would be a good substitute for the almond flour to keep the carbs down a little more? i would think it would add a bit more fat/moisture so would you take out the heavy cream or leave the rest of the recipe as is?
Can i substitute whole wheat flour for the almond meal? I don’t use almond meal and don’t usually have it on hand.
Hi!
Yep, you can definitely use that or you can use some panko breadcrumbs.