Ok, so you might think meatloaf sounds boring, but this is some freakin’ good, super simple, 5-Ingredient Easy Meatloaf! This Easy Meatloaf recipe may be short on ingredients, but it is loaded with flavor. Because there are no breadcrumbs, you don’t have them soaking up the juices, so the meat stays really moist – and it’s gluten free too! I just love this yummy loaf of goodness 🙂
MAKE AHEAD OR EVEN FREEZE
The best part (aside from the amazing taste) is that this is only 5 simple ingredients and you can make it ahead and Freeze before cooking! I like to double up the recipe and then make one meatloaf to cook and eat and the other to freeze. For more fantastic ways to use your Freezer to prepare food ahead and make it last longer, check out this printable cheat sheet with 10 Freezer Hacks to make easy dinners!
PREP FOR YOUR EASY MEATLOAF!
The only prep ahead of time for this Easy Meatloaf (assuming you buy the parmesan already grated) is to dice the onion. I like a larger dice, but you can dice it finely to blend in more.
It really is just 5 simple ingredients (plus salt, pepper, oil). The ingredients are lean, grass-fed ground beef, onion, parmesan cheese, ketchup, and an egg. That’s it! I urge you to try making your own ketchup using honey. It’s delicious and so super easy! Check it how here homemade ketchup recipe, but feel free to use the store bought stuff!
HACK: Worried about crunchy onions in your loaf? Or, don’t have a fresh onion on hand? Dice several onions in advance and freeze them in in a storage bag! The onions will already be soft from being frozen and they cook beautifully. You also always have freshly frozen onion on hand!
Put all of the ingredients in a large bowl with salt and pepper (except the ketchup reserved for the top of the loaf) and mix it with a large fork or with your hands.
Form the ground meat mixture into a loaf and place into a loaf pan. I like to line the loaf pan with aluminum foil so that it is easy to remove in one piece when it is done, is you simply lift it out by the sides. Spread the remaining ketchup over the top evenly.
Can I make this meatloaf ahead?
At this point, you can store the uncooked meatloaf in the fridge for up to 3 days. Just be sure to wrap it really well to prevent air from getting in. Or freeze it for up to 5-6 months, again sealed as well as you can.
Can I use ground chicken or turkey?
You can definitely substitute ground chicken or ground turkey. The cooking time will be the same. However, for poultry, you should check the internal temperature to ensure it reaches 165 F.
Do I have to use grated Parmesan Cheese?
The reason grated Parmesan works so well is because it’s so fine that it really mixes thoroughly throughout the meat. However, you can use shredded if you don’t have grated. You may also use cheddar, manchego, or other hard cheese if you don’t have parmesan. Though I do recommend getting it as finely shredded or even grated as possible.
Can I add other ingredients?
Sure! I tried to keep this recipe as simple as possible, but there are lots of other ingredients that would be great additions! You can add a clove of minced garlic for added flavor. Chopped parsley (1/4 cup) is great for added brightness and color. A finely diced jalapeno would be delicious for a kick. Red or Green pepper would also be delicious. I created a delicious variation on this recipe you can check out – 5-Ingredient Mexican Meatloaf! PLEASE LET ME KNOW IN THE COMMENTS IF YOU HAVE ANY OTHER IDEAS AND I WILL UPDATE THIS!
COOKING THIS EASY MEATLOAF
Cook the meatloaf in the oven 350 degrees F for 60 minutes. Take out and let sit for 5 minutes.
Then remove from pan, slice, and serve! This Easy Meatloaf recipe is so moist and flavorful, you won’t believe it was so incredibly simple to make!!
What should I serve with this Meatloaf?
I love to serve something healthy, but flavorful with this Meatloaf. My favorite side for this is my Roasted Garlic Cauliflower Mash! My next favorite side is my Cheesy Cauliflower Rice! Of course, you can also go with more traditional mashed potatoes. And if you want really decadent, try this Cheesy Hashbrown Casserole! 🙂
ENJOY!
5-Ingredient Easy Meatloaf
This 5-Ingredient Easy Meatloaf recipe may be short on ingredients, but it is loaded with flavor. The lack of breadcrumbs means you don't have them soaking up the juices, so the meat stays moist - and it's gluten free too! Parmesan cheese, onion, egg, ketchup, salt, and pepper are all that go into this yummy loaf of goodness!
Ingredients
- 16 oz 90% Lean Grass-Fed Ground Beef
- 1 cup Parmesan Cheese, grated
- 1/2 cup Onion, diced
- 1 Large Egg
- 1/4 cup Ketchup for mixing with beef see my recipe for homemade Ketchup!
- 1/3 cup Ketchup for spreading on top of loaf see my recipe for homemade Ketchup!
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
Instructions
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Preheat oven to 350 degrees F. Line a loaf pan with aluminum foil for easy removal of the meatloaf after it is cooked.
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Finely dice the Onion
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Mix all ingredients (except the 1/3 cup Ketchup reserved for the top) together in a large bowl with a fork or with hands: beef, parmesan cheese, onion, egg, ketchup, salt, pepper.
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Form a loaf in the loaf pan. Spread the remaining 1/3 cup Ketchup over the top of the meatloaf. Bake in the oven for 1 hour (60 minutes).
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Remove from the oven and let sit for 5 minutes. Remove from the pan, cut and serve with roast or mashed potatoes or salad. Enjoy!
Hi Carrie, Are you using the powder type parmesan or the hard chunk which you have to grate for the meatloaf?
Pam
Hi Pam! I like to use the real parmesan found in the cheese section pre-grated finely so it mixes thoroughly throughout the meat. You can also buy it in a block and finely grate it at home. Either way, the parm will melt into the meatloaf and be delicious, so I honestly don’t think you can go wrong here 🙂 Please let me know which way you go and how it turns out! Also, if you are on pinterest, please add pics to show off your creation!
Thanks
Carrie
Can you use the canned parmesan thats all i have and is it the same measurement
Hi Kat, thanks for sending me this question! Yep, as long as the parm is grated so that it completely mixes through the meat, you should be good to go. I hope you love it and if so, if you could drop back here to leave a rating, I would sooo appreciate it! Happy Cooking! 🙂 Carrie
Found this recipe tonight and have the meatloaf baking in the oven this very moment. For the cup of Parmesan I used a cup of Cotija, which is Mexican Parmesan cheese. It is larger grained than the kind that comes from the shake cannisters. You find it in the refrigerated section, in a resealable bag, and so it is nice and fresh. This recipe was fast and easy. The meatloaf smells great and so I think you just can’t go wrong with this version as an alternative to the classic-style.
Hi Lisa, Thank you so much for sharing this version! I’m sure it will be delicious!! I love hearing about new variations of recipes 🙂 Happy Cooking! Carrie
I will have to look for one of those grill pans, as I eat a lot of chicken. During the warm months I do use a gas grill outside, but have been using a Forman grill in winter. I have found that it will make nice grill marks, but to cook all the way through, wind up with burned grill marks. I never considered just a quick grilling to get the marks and finishing up in the oven. Thank you for the post. now I won’t have to use ketchup to give my chicken a little moisture when I eat it. 🙂
Hi, I notice grease forming on top of the meatloaf while it’s baking. Does that happen to you well? I also used ground turkey instead of beef.
Hi Jennifer, Thanks for the question. Yes, this is normal as the juices (including any meat fat) will not have anywhere to go in the loaf pan but up on top. These juices will soak back into the meat. If you are using ground turkey, the meat should be very lean, so this is moisture that you will want to retain to keep the meat from drying out. Let your meatloaf rest after cooking to allow the juices to soak back in and redistribute. I hope this helps! Thanks, Carrie
I was looking for a meatloaf recipe that did not use breadcrumbs or packets of soup that are usually filled with gross and harmful ingredients.
I made this tonight for dinner, and it was WONDERFUL!!!
Thank you for posting this recipe <3
Hi Jennifer! Thank you for trying this recipe and for posting this 🙂 I’m so happy you enjoyed it!!
Take Care and Best Wishes, Carrie
my mum always follow the recipe but she used bread loaf tin to cook the meatloaf that way the tin holds the sauce and is so yummy!
Tonight is my 3rd time making this in a little over a week. My family loves this simple recipe.
Hi Harrison, Thank you so much!! I’m so happy to hear you and your family loves this recipe! My family loves this recipe too 🙂 Take care, Carrie
Left off the rating. 5 stars.
I love this meatloaf. Thank you for the recipe!!
I’m so happy you loved it! Thanks so much 🙂
Carrie
Can I use onion powder instead of really onion? I don’t have any at home and I need to make dinner..
Hi Auggie, Thanks for asking! Yes, you can use onion powder instead. I would add 2 tsp of Onion Powder. Please let me know how it turns out!
Best,
Carrie
I am in love with this recipe! I was in search of a simple meatloaf recipe that didn’t require breadcrumbs, and this fit the bill. I had all of the ingredients on hand, which is great and means the ingredients are simple, and it was super easy to make. The best part: it was truly delicious and super packed with flavor! I can’t even believe how tasty it was. Thank you!
Thanks you so much, Cassandra!! That makes me so happy to hear 🙂
Have a great weekend!
Carrie
Hi Carrie! Can I substitute turkey for ground beef? If so, do I need to change/add any ingredients?
Hi Cassandra, Yes, you can definitely substitute ground turkey! All other ingredients would be the same.
Thanks so much for checking in and let me know how it goes!
Happy Cooking,
Carrie
Hi Cassandra, Yes, you can definitely substitute ground turkey! All other ingredients would be the same.
Thanks so much for checking in and let me know how it goes!
Happy Cooking,
Carrie
Very very good. It is nice to have an easy recipe that is delicious. My son could not believe it!
Thanks, Andrea! So happy you and your family enjoyed it! I’m all about EASY recipes 🙂
Take Care,
Carrie
I have made this meatloaf and was floored at the wonderful taste. I am making it again today and I honestly think it is the best meatloaf recipe I ever had. This is a real keeper!
Thanks so much for this really kind comment!! I’m so happy you enjoyed this recipe! 🙂
Happy Cooking!
Carrie
I don’t have parmesan cheese can I use the mild cheddar cheese instead?
Hi Chelsea, Great question! Yes, you can use cheddar. What I love about the grated parmesan is that is mixes so nicely and evenly, so if you are able to grate the cheddar yourself or put it in a food processor, just use the finest setting.
Please let me know how it goes!
Happy Cooking 🙂
Carrie
Hi Carrie! Can I substitute turkey for ground beef? If so, do I need to change/add any ingredients?
I made this tonight; it was full of flavor and we thoroughly enjoyed it. This is definitely a keeper!☺️
Thanks so much, Sabrina! That makes me so happy to hear 🙂
Best Wishes,
Carrie
Found this recipe will be trying it tonight I have one question I’m using ground turkey do I still follow the recipe for the cook time and oven setting
It was great!! I served it with mixed greens and white rice I will be using this recipe again
Hi Courtney, I’m so glad to hear that!
Thanks so much 🙂
Carrie
Hi,
I was wondering if I could add ground pork to the recipe? If so, do I need to change any of the ingredients?
Thanks so much,
Debbie
Hi Carrie! This looks delicious, and I plan on making it tonight. So happy to find a recipe that’s gluten free, and doesn’t call for gluten free bread crumbs. I tried that once and it didn’t taste the greatest. I noticed the recipe video says bake at 400 degrees for 30 minutes, and the written recipe shows 350 degrees for 1 hour. Can you please tell me which one works best?
Hi Lindsey, Thank you so much for question! For the best results, I would follow the recipe that calls for 350 for 1 hour. You could also do 375F for 50 minutes. Please let me know how you like it! I just made it again for my family last night and it always makes me so happy :).
Best Wishes!
Carrie
Thank you! I’m looking forward to trying it!!
I just wanted to say this turned out delicious! And the best part is I forgot the egg, whoops! I was so bummed when I realized, but I was working on gluten free rolls and twice baked potato casserole at the same time. I guess I was bound to miss something somewhere lol! Even without the egg it was amazing and juicy, my husband, daughter and son loved it! Thank you!
Hi Lindsey, Thanks for letting me know! I’m so happy to hear you all love it! And may I say – that twice baked potato casserole sounds amazing!!!
Hi Carrie, I’m Sammy and absolutely love this recipe. Instead of parm I used cheddar cheese. Its still amazing. My boyfriend doesn’t like the parm.
Hi Sammy! Thank you so much for the message! I’m so happy you and your boyfriend loved this and the cheddar swap sounds delicious!
Carrie
Thanks for sharing, Carrie. Can’t believe it’s only 5 ingredients!
Hi, Carrie. Thanks so much for your simply delicious meatloaf recipe. I’ve made it several times, sometimes with a twist of what I may have on hand and needs cooking. Finely diced carrots or some leftover diced tomatoes, for instance. Sometimes with diced jalapeños. And it’s always delicious! I sometimes drizzle a little Worcestershire sauce on top of the ketchup topping and swirl together. I love cooking and being creative with recipes, sometimes, just to see what the results will be. 😉 However, this meatloaf is delicious exactly as it is!!
Rita,
Thank you so much for the sweet comment to start my new year! I’m so happy that you love this recipe as much as I do and have tried some variations – I will need to try the Worcestershire sauce!
Best Wishes to you and your family!
Happy Cooking 🙂
Carrie
can I measure out amounts in baggies to freeze of meatloaf mixture then just cook day of? I am trying to find meal prep for week that I don’t have to reheat an can just cook up. New to cooking altogether, thanks for any help offered!
Hi Aari,
Thanks so much for the question, I am more than happy to help with any and all questions!! Yes, you can absolutely portion it out. In fact, I would double the recipe then so that you can get even more portions out of it! The single meatloaf recipe serves 4, so you can either divide it into 4 sections or into 2 sections and freeze separately. It you freeze it raw, put it in the fridge the night before the day you cook to thaw. Then you can free-form it into a small loaf shape and bake on the pan. If divided into 4, each will likely take 30 minutes to cook. If divided into half, then probably will take 40-45 minutes to cook.
Let me know if there is anything else that I can help with!
Thanks!
Carrie
I am a retired professional chef. Sometimes us chefs also just have basic non-gourmet food, and I didn’t think this would come out as well as it would. Pretty amazing meatloaf. Just of personal preference, I added a small amount of bell pepper (about 1/2 cup finely chopped) and pre-cooked the onions and peppers. I dislike undercooked onions in meatloaf, and have always found that the only way to get them done is to way, way overcook the loaf. Not really ideal, and precooking them is a much better fix. Other than that, made it exactly as printed. I’ve been on a little meatloaf kick lately, and it feels like I’m discovering that the biggest secrets to good meatloaf are just not to over-compress it, nor overcook. Everything else seems not to have as much impact as you’d think. Lots of veggies, no veggies, cheese vs breadcrumbs… none of them seem that much different. Breadcrumbs might be a tiny bit better than cheese, but not so much so as to add the carbs. So I feel like everyone should invest in a thermometer with a wired probe that beeps when it hits the temperature you set it for. Then there’s no need to cook your meatloaf for a second longer than necessary. As soon as it’s 165F, it’s done, and you can pull it out before it loses juiciness. Maybe you could put this into the recipe, because mine was done at about 50 minutes. It could be a great thing to link for affiliate stuff, too, if you ever go into that. (I don’t see any right now.) Many thanks for the recipe.