Go Back

The Juiciest 5-Ingredient Meatloaf Recipe

Print Recipe
Say goodbye to dry, boring meatloaf! This simple 5-ingredient meatloaf recipe is a budget-friendly rescue that guarantees a juicy, flavorful result every single time.
Course Main Course
Cuisine American, French, Italian
Keyword healthymaindishes,, o 5-ingredient meatloaf recipe,, o easy meatloaf recipe, juicy meatloaf, simple meatloaf, quick meatloaf, o how to make meatloaf without breadcrumbs, what is a good glaze for meatloaf, internal temperature for meatloaf
Prep Time 10 minutes
Cook Time 1 hour 1 minute
Total Time 1 hour 10 minutes
Servings 6 people
Calories 176

Ingredients

2 lbs (900g) ground beef (80/20 or 85/15 is best)

1 large yellow onion, finely chopped

2 large eggs, lightly beaten

1 cup old-fashioned rolled oats

1/2 cup ketchup, divided

1 teaspoon salt

1/2 teaspoon black pepper

Instructions

Preheat Oven: First, preheat your oven to 350°F (175°C).

    Sauté Onion: In a small skillet, sauté the finely chopped onion for 5-7 minutes over medium heat until it's soft and translucent. Let it cool for a few minutes.

      Combine Ingredients: In a large bowl, add the ground beef, the cooked onion, the beaten eggs, the rolled oats, 1/4 cup of the ketchup, the salt, and the pepper.

      • A pair of hands gently mixing the ingredients for a 5-ingredient meatloaf in a glass bowl to keep it tender.

      Mix Gently (Important!): Use your hands to gently mix all the ingredients together until just combined. Do not over-mix, or your meatloaf will be tough.

        Form the Loaf: On a baking sheet lined with parchment paper, gently form the meat mixture into a loaf shape, about 9 inches long and 5 inches wide.

          Bake: Place the meatloaf in the oven and bake for 45 minutes.

          Add the Glaze: After 45 minutes, carefully remove the meatloaf from the oven. Spread the remaining 1/4 cup of ketchup evenly over the top and sides of the loaf.

            Finish Baking: Return the meatloaf to the oven and bake for an additional 15 minutes, or until a meat thermometer inserted into the center reads 160°F (71°C).

            Rest Before Slicing (Crucial Step!): Let the meatloaf rest on the baking sheet for at least 10 minutes before you slice and serve it. This is the secret to keeping it juicy.

              Notes

              Notes

              • Don't Overmix: This is the most important rule for a tender meatloaf. Mix only until the ingredients are evenly distributed.
              • The Best Ground Beef: An 80/20 or 85/15 ground beef blend is the key to a juicy meatloaf. Extra-lean ground beef will result in a drier texture.
              • Leftovers: Leftover meatloaf makes the absolute best sandwiches the next day!

              Kitchen Rescue Tips!

              • The Problem: "My meatloaf is dry!"
                • The Rescue: This usually means one of two things: you used meat that was too lean, or you overcooked it. The two most important rescues for next time are to use an 80/20 ground beef and to use a meat thermometer to pull it from the oven the moment it hits 160°F.
              • The Problem: "My meatloaf fell apart!"
                • The Rescue: It probably needed a little more binder, or it didn't rest long enough after baking. The 10-minute rest is a crucial step that allows the loaf to firm up and hold its shape when you slice it.
              • How to make meatloaf without breadcrumbs?
                • The Solution: This recipe shows you how! Old-fashioned rolled oats are the perfect substitute. They add moisture and structure, and you don't have to worry about having breadcrumbs on hand.