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Easy Beef Dinners

5-Ingredient Easy Meatloaf without breadcrumbs

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This 5-Ingredient Easy Meatloaf without Breadcrumbs recipe may be short on ingredients, but it is loaded with flavor. Perfect family dinner!

Close up picture of sliced meatloaf with ketchup on top. 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!

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!

Close up picture of sliced meatloaf with ketchup on top with mashed potatoes on plate. 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!

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!

Raw Ground Beef in bowl with parmesan cheese, onions and ketchup in measuring cups on counter and egg on counter. 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!

TIP: 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.

Raw ground Beef in bowl with onions, catchup, egg, and parmesan cheese on top. 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!

Raw Meatloaf mixed in bowl with spoon. 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!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.

Raw meatloaf with ketchup on top in aluminum lined loaf pan. 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!

COOKING THIS EASY MEATLOAF

Cook the meatloaf in the oven 400 degrees F for 45 minutes (or 350F for 60 minutes).  Take out and let sit for 5 minutes.

Close up picture of whole meatloaf with ketchup on top. 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!

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!!

RECIPE FAQS

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 or 1 teaspoon of worcestershire sauce along with this ketchup for added flavor.  Chopped parsley (¼ 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!

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!

Close up picture of sliced meatloaf with ketchup on top. 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!

Close up picture of sliced meatloaf with ketchup on top. 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!

5-Ingredient Easy Meatloaf without Breadcrumbs

Carrie Tyler
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!
4.89 from 36 votes
Print Recipe Save Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 342 kcal

Ingredients
  

Click for Shoppable Link for Ingredients

  • 16 oz 90% Lean Ground Beef
  • 1 cup Parmesan Cheese, grated
  • ½ cup Onion, diced
  • 1 Large Egg
  • ¼ cup Ketchup for mixing with beef see my recipe for Homemade Ketchup
  • ⅓ cup Ketchup for spreading on top of loaf see my recipe for Homemade Ketchup
  • ½ teaspoon Salt
  • ½ teaspoon Ground Pepper

Instructions
 

  • Preheat oven to 400 degrees F.  Line a loaf pan with aluminum foil for easy removal of the meatloaf after it is cooked.
  • Finely dice the Onion
  • Mix all ingredients (except the ⅓ 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. 
    Raw Meatloaf mixed in bowl with spoon. 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!
  • Form a loaf in the loaf pan.  Spread the remaining ⅓ cup Ketchup over the top of the meatloaf. Bake in the oven for 45 minutes.
    Raw meatloaf with ketchup on top in aluminum lined loaf pan. 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!
  • 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!
    Close up picture of sliced meatloaf with ketchup on top. 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!

Video

Notes

Keyword family dinner, gluten free, meatloaf, no breadcrumbs

More Gluten Free Recipes

About Carrie Tyler

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  1. Pam Seveska says

    Hi Carrie, Are you using the powder type parmesan or the hard chunk which you have to grate for the meatloaf?

    Pam

    Reply

    • Carrie Tyler says

      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

      Reply

      • Kelly Dykes says

        Can this recipe be cut in half? I cook for one person and really miss meatloaf, mainly my mom’s and it’s been 23 years since I’ve enjoyed it.

        Reply

        • Carrie Tyler says

          Hi Kelly! Yes, you can certainly cut the recipe in half, though it might be difficult to halve the egg. I would actually recommend that you make the full recipe, then hand form 2 loafs. Freeze one of the loaves raw and bake the other. Then you have a second loaf that you can enjoy another time! PLEASE NOTE, cooking time will be less with half the recipe. I would say it will only take 30 minutes. To cook the second one, simply thaw it in the fridge the day before and then cook according to the instructions. Let me know how it goes.
          Thanks so much!
          Carrie

          Reply

          • Nancy Beth Stiefel says

            4 stars
            Your recipe sounds wonderful. Trying to stay away from carbs. I will use mayo (as this works for me, though allergic to eggs).
            Would suggest to the one with meatloaf memories of 23 yrs, that they make the recipe in full, & after cooking, put half aside and freeze that. You can even slice it and freeze those separately or with wax paper in btwn. Be careful not to freeze anything raw that may have been frozen previously–a big no-no.

        • J Jo says

          Hi, Kelly, I’m in a single-person household now, too. Do you have a cupcake or muffin pan? Make the entire recipe, and divide it into the size you want in each cup. When finished, allow to cool, then place one or two meatloaf balls in baggies to grab whenever the ‘meatloaf monster’ knocks on your door. OR…make…cool…place in a larger freezer baggie or container for future enjoyment. : )

          Reply

          • J Jo says

            5 stars
            Or, my favorite way to think ahead… Make the recipe and form into ”hamburger shape before cooking, then freeze after cooked and cooled. The meatloaf-burger can be used directly on the plate, or in a roll!

    • Kat says

      Can you use the canned parmesan thats all i have and is it the same measurement

      Reply

      • Carrie Tyler says

        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

        Reply

        • Lisa Chavez says

          5 stars
          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.

          Reply

          • Carrie Tyler says

            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

          • Ashley Doss says

            5 stars
            Hello instead of egg could I use mayo cause that’s what I have on hand ?

  2. Alisha Ross says

    5 stars
    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. 🙂

    Reply

  3. Jennifer says

    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.

    Reply

    • Carrie Tyler says

      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

      Reply

  4. Jennifer says

    5 stars
    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

    Reply

    • Carrie Tyler says

      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

      Reply

  5. Matthew says

    5 stars
    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!

    Reply

  6. Harrison says

    Tonight is my 3rd time making this in a little over a week. My family loves this simple recipe.

    Reply

    • Carrie Tyler says

      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

      Reply

  7. Harrison says

    5 stars
    Left off the rating. 5 stars.

    Reply

  8. Karma says

    5 stars
    I love this meatloaf. Thank you for the recipe!!

    Reply

    • Carrie Tyler says

      I’m so happy you loved it! Thanks so much 🙂
      Carrie

      Reply

  9. auggie says

    Can I use onion powder instead of really onion? I don’t have any at home and I need to make dinner..

    Reply

    • Carrie Tyler says

      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

      Reply

  10. Cassandra Perez says

    5 stars
    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!

    Reply

    • Carrie Tyler says

      Thanks you so much, Cassandra!! That makes me so happy to hear 🙂
      Have a great weekend!
      Carrie

      Reply

      • Cassandra Perez says

        Hi Carrie! Can I substitute turkey for ground beef? If so, do I need to change/add any ingredients?

        Reply

        • Carrie Tyler says

          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

          Reply

        • Carrie Tyler says

          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

          Reply

  11. Andrea says

    Very very good. It is nice to have an easy recipe that is delicious. My son could not believe it!

    Reply

    • Carrie Tyler says

      Thanks, Andrea! So happy you and your family enjoyed it! I’m all about EASY recipes 🙂
      Take Care,
      Carrie

      Reply

  12. Geraldine says

    5 stars
    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!

    Reply

    • Carrie Tyler says

      Thanks so much for this really kind comment!! I’m so happy you enjoyed this recipe! 🙂
      Happy Cooking!
      Carrie

      Reply

  13. Chelsea Gomez says

    I don’t have parmesan cheese can I use the mild cheddar cheese instead?

    Reply

    • Carrie Tyler says

      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

      Reply

  14. Cassandra Perez says

    Hi Carrie! Can I substitute turkey for ground beef? If so, do I need to change/add any ingredients?

    Reply

  15. Sabrina says

    5 stars
    I made this tonight; it was full of flavor and we thoroughly enjoyed it. This is definitely a keeper!☺️

    Reply

    • Carrie Tyler says

      Thanks so much, Sabrina! That makes me so happy to hear 🙂
      Best Wishes,
      Carrie

      Reply

  16. Courtney Smith says

    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

    Reply

  17. Courtney Smith says

    5 stars
    It was great!! I served it with mixed greens and white rice I will be using this recipe again

    Reply

    • Carrie Tyler says

      Hi Courtney, I’m so glad to hear that!
      Thanks so much 🙂
      Carrie

      Reply

  18. Debbie says

    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

    Reply

  19. Lindsey says

    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?

    Reply

    • Carrie Tyler says

      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

      Reply

  20. Lindsey says

    Thank you! I’m looking forward to trying it!!

    Reply

  21. Lindsey says

    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!

    Reply

    • Carrie Tyler says

      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!!!

      Reply

  22. Samantha says

    5 stars
    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.

    Reply

    • Carrie Tyler says

      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

      Reply

  23. Luna Regina says

    5 stars
    Thanks for sharing, Carrie. Can’t believe it’s only 5 ingredients!

    Reply

  24. Rita says

    5 stars
    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!!

    Reply

    • Carrie Tyler says

      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

      Reply

  25. Aari says

    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!

    Reply

    • Carrie Tyler says

      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

      Reply

  26. Zee says

    5 stars
    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.

    Reply

  27. Sherry Smith Cook says

    5 stars
    I have been adding parm to my meatloaves for years but I also used bread crumbs. No more! We are a Keto house now and this was very good. I did add Italian seasoning and used tomato sauce instead of ketchup. The word just gives me the shivers. Anyhow, excellent for a low carb meal. Thanks!

    Reply

  28. Leslie Pack says

    5 stars
    I followed your recipe exactly and let me tell you it was delicious. My crew loved it. I wouldn’t give up the ingredient list until everyone had ate and they couldn’t believe it was so simple to make!!! Thanks for posting this one… It is now my go to meatloaf recipe!!

    Reply

    • Carrie Tyler says

      Hi Leslie, Thank you so much for sending this! I’m so happy that you and your crew loved it 🙂
      Happy Cooking!
      Carrie

      Reply

  29. Bridgette says

    4 stars
    I sneak in finely diced green zucchini in my meatloaf. It adds moisture and nutrients and no one has objected thus far. Garlic def add garlic

    Reply

    • Carrie Tyler says

      Such a great idea! I do that in my Zucchini & Beef Meatballs, so this makes total sense to me 🙂 Zucchini & Beef Meatballs

      Reply

  30. Nancy Beth Stiefel says

    4 stars
    Your recipe sounds wonderful. Love keeping it simple and trying to stay away from carbs. I will use mayo (as this works for me, though allergic to eggs). Would suggest to the one with meatloaf memories of 23 yrs, that they make the recipe in full, & after cooking, put half aside and freeze that. You can even slice it and freeze those separately or with wax paper in btwn. Be careful not to freeze anything raw that may have been frozen previously–a big no-no.

    Reply

    • Carrie Tyler says

      Thanks, Nancy! Please let me know how it turns out with the mayo and how much you used. Also, I really appreciate your recommendations for freezing 🙂

      Reply

  31. Phyllis says

    5 stars
    Love this simple meatloaf, making a double batch so I can freeze portions for future quick meals, thank you!

    Reply

  32. Marianne says

    5 stars
    That was the best meatloaf I have ever eaten. My husband said it tasted like his mother’s. That’s the best compliment I can get in my house. Thank you so much for the recipe. I made it with your cheesy hash browns that were an excellent side dish. I still can’t believe how few ingredients (which I always have on hand) but so amazingly delish !!!! Thanks again.

    Reply

    • Carrie Tyler says

      Hi Marianne! Thank you so much for letting me know how well it turned out! I’m so happy to hear this and that you also made the cheesy hash browns.:)
      Thanks and I hope you try more recipes!!
      Carrie

      Reply

  33. Spencer says

    If I double the recipe, how long do I cook?

    Reply

    • Carrie Tyler says

      Hi Spencer, If you double the recipe, I would still create 2 separate loaves. If you do not have to loaf pans, you can form the loaves by hand on a sheet pan. Simply place one loaf on one half of the pan and the other on the other half. This way, your cooking time will be the same as the instructions. Hope that helps.
      thanks!
      Carrie

      Reply

  34. Nanci says

    Hi, how would you suggest modifying this recipe if I’m using ground bison instead of grass fed beef? Thank you!

    Reply

    • Carrie Tyler says

      Hi Nanci, Thanks so much for the question. You can simply swap in 1 pound of ground bison for the beef. The only thing to watch is the cooking time. Since Bison is leaner than beef, it may cook faster. Check the internal temperature of the meatloaf starting at 35-40 minutes to see if it has reached 160 F internal temp. It should be fine leaving it in for the full 45 minutes as the parmesan and onions will keep it nice and moist! Let me know how it goes.
      thanks!
      Carrie

      Reply

  35. Florence Gage says

    5 stars
    I love this recipe! It’s my first time to make a meatloaf and I specifically wanted that I don’t have to put breadcrumbs on it.
    It came out soooo good! What a success for the first try. I used meatloaf mix of meat though not just ground beef. So I dunno how
    Much of a difference did that make.
    Anyway thank you for sharing this recipe! ♥️

    Reply

  36. Rosalee says

    I am sensitive to eggs and dairy
    Can you suggest any subs for this recipe as I REALLY want to make it
    Thanks so much
    Rosalee

    Reply

    • Carrie Tyler says

      Hi Rosalee, Thank you for this question! Here are some subs:
      * You can substitute 1 tablespoon of Olive Oil in for the egg. If the mix is dry, you can add 1 more tablespoon.
      * 1/4 cup of yogurt will work as well.
      * You can also use a non-dairy mayonnaise if you have any. If the mix is dry, you can add 1 more tablespoon.
      * Blended Avocado (1/4 of an avocado)
      * I have heard of trying this, but honestly have not tried it myself…1 packet gelatin and 2 tbsp warm water = 1 egg

      I hope this helps!!
      Please let me know which one you try and how it turns out!
      🙂 Carrie

      Reply

      • Rosalee says

        Thank you for taking the time to assist me
        I am so very thankful for not dealing with Celiac
        but I AM sensitive to wheat, eggs, dairy
        which are high on my list (0-4 they rate at 3)
        So grateful that vegetables, fruit and meat, fish,
        poultry are not any problem
        I am making some inroads but it has been difficult
        I found Pamela’s 1:1 flour which I hope to use
        to make flatbread and muffins
        (the prepared gluten free breads are horrid
        and some contain eggs)
        I found Hellman’s and Best Foods
        egg free mayo
        I use oat milk (Chobani and a local Oatsome
        Baristas really do it) for lattes and have come to
        really love the taste better than milk in my coffee
        I have made recipes with oatmilk and works
        very well (actually made corn bread before
        I had the food panel)
        Sorry to ramble on but thought if others are
        struggling same

        Reply

        • Carrie Tyler says

          Thank for sharing this, Rosalee! You are not alone in this struggle. This will definitely help others.
          Best:)
          Carrie

          Reply

  37. Nellie says

    5 stars
    Made this today my family loved it. It was so good and moist. Wasn’t dry like other meatloaf. Thank you for the recipe will be a family staple.

    Reply

  38. Tricia says

    5 stars
    I LOVE this recipe. The taste is amazing. I make the homemade ketchup too!!

    I have a question – can I make the meatloaf ahead and keep it in the refrigerator in the aluminum filled pan til I am ready to cook it?

    And, can I cook three of these in one oven at the same time using the same temp and cooking time?

    Reply

    • Carrie Tyler says

      Hi Tricia! Thanks for the comment and questions. Yes, you can make the meatloaf ahead and keep it in the fridge tightly covered for up to 5 days. Try to ‘seal’ the top of the meatloaf with the ketchup so that it prevents air from getting to the raw beef. In terms of cooking three at a time, yes, the same time should work, assuming that you do not open the oven at all to let out any of the heat. I would probably add another 5 minutes to the cooking time just to give the oven enough time to get back to temp after you add the 3 meatloafs. Please let me know how it turns out!
      Thanks
      Carrie

      Reply

  39. Amelia says

    5 stars
    I’ve been making this recipe for my husband every since I found it 3 years ago, and will continue to make it in the future because he loves it so much! Thank you!!

    Reply

    • Carrie Tyler says

      Thank you so much, Amelia!! I really appreciate you sharing that with me and so happy your husband loves it 🙂

      Reply

  40. Aubury says

    Am I able to make this into meatloaf minis?

    Reply

    • Carrie Tyler says

      Yes, absolutely! Do you have mini loaf pans? If not, you can freeform them on a large sheet pan. If you are splitting the recipe into 2 loaves, the cooking time is going to be around 35-40 minutes. If you are splitting the recipe into 4 smaller loaves, then 30 minutes is likely to be enough time.
      Please let me know how it goes!

      Reply

  41. SHERRI E ARMBRISTER says

    If I need to triple this recipe, are there any adjustments to the cooking times?? Should I do three leoaves or one great big one??

    Reply

    • Carrie Tyler says

      Hi Sherri! If you have 3 loaf pans, I would make it that way so that every slice is the same size with the same crunchy outside. The cooking time should be the same. If you don’t have 3 pans, you can make it in a casserole pan. At 400 F degrees, would let it cook 10 minutes longer to make sure that the center is fully cooked. Hope that helps!

      Reply

  42. Steph says

    5 stars
    This was THE BEST meatloaf I’ve ever made. Hubby said to add it to my list. Thank you! I added some Siracha to the top with ketchup for a kick.

    Reply

    • Carrie Tyler says

      Thanks, Steph! ooooooooh, I LOVE the idea of adding Sriracha to the ketchup topping. I’m definitely going to try that.
      🙂 Carrie

      Reply

  43. Samantha says

    5 stars
    I stumbled upon this recipe when looking for alternatives to making meatloaf without breadcrumbs(I was out and had already started my prep, so there was no turning back) I had Parmesan on hand, and something about it with meatloaf sounded delicious! Long story short, I’m completely obsessed and haven’t made meatloaf without Parmesan since! About 2 years to be exact. My family and I LOVE this recipe, although I do tweak it a bit, but the original is just as good. Add diced jalapeños for a kick, or adding bbq sauce to the top with the glaze is another.

    I highly recommend!!

    Reply

    • Carrie Tyler says

      Hi Samantha! Thanks so much for sharing and I’m so happy that you love this recipe as much as I do!
      Happy Cooking 🙂
      Carrie

      Reply

  44. Beth says

    This looks so yummy! I cannot eat dairy (although I can do eggs). Can I omit the parmesan and still get a tasty result with a similar/intended texture? Thank you so much!

    Reply

    • Carrie Tyler says

      Hi Beth, I’m so sorry for the late reply! You can definitely eliminate the parmesan, but if you don’t replace it with another binding ingredient, the meatloaf will likely be very loose, giving you more of a ground meat texture vs. a meatloaf texture. This recipe replaced the breadcrumbs with parmesan, but you can try gluten free breadcrumbs too!
      Please let me know how it turned out:)
      Carrie

      Reply

      • Rosalee Adams says

        Use oats for texture. My sister regularly uses them, crushed, for a delightful turkey meatloaf recipe
        I am wheat (NO gluten difficulty)/dairy/egg intolerant
        Did you know, once you clear your system, for several weeks, you can
        introduce them again sparingly? I am not speaking of
        daily but I eat eggs, bread once a week and same for
        cheese
        My naturopath who ordered the food panel told me that and so did the testing company

        Reply

      • Beth says

        5 stars
        Miss Carrie Tyler!!!!

        Thank you so much for getting back with me! I didn’t receive the notification(no complaints!) and I saw you were active in your replies and decided to check and see if you commented to me 🙂

        Turns out, eating sugar (which I’ve completely eliminated) was causing my dairy issues altogether (crazy)! I have made the recipe as called for, and I absolutely love it! Tasty and basic! Minimalism at its best! Exactly what I have been looking for since we have eliminated what you could call EVERYTHING from our kitchen.

        No joke, we eat steak almost every night and THIS DELICIOUS GODSEND OF A MEATLOAF is literally our dessert (no, seriously lol).
        In our house, we call it meatcake for this reason!
        Cannot express how impressed and thrilled I am that this doesn’t contain any extra unnecessary ingredients <3 <3

        I am definitely coming back to look at more of your recipes. Take care and keep up the awesome work!

        Reply

        • Carrie Tyler says

          Awww, this made my day! Thank you for send it and I’m so happy you enjoy this yummy meatloaf. I’ve had it for breakfast, but not yet for dessert, lol!

          Reply

  45. Kanan says

    5 stars
    I never leave reviews for recipes, but omg I have to for this one. This is the perfect easy dinner for people learning to cook (like myself), you really can’t go wrong! Plus I was able to share with my mom and cousin who are both GF, so wins all around. Perfectly moist and full of flavor but still held its shape, I cannot wait to try it again with venison. I’ll definitely be using this recipe again and again!

    Reply

    • Carrie Tyler says

      Thanks, Kanan! Please let me know how it goes with your future variations to the recipe!

      Reply

  46. Dennis N says

    5 stars
    I added some herbs like sage and thyme. That you for posting ideas without bread!

    Reply

  47. Tim says

    5 stars
    Well, it didn’t exactly turn out like the picture (does it ever?). It was kind of dense but still good. I would recommend to those non-cooks like me, don’t turn on the oven until you’re done with the sauce and maybe half-way through the meatloaf recipe. It’s step one of the whole process, but my oven was fully heated for about 30 min by the time I was done with the sauce. (I failed to notice the requirement to let it simmer for 20 min!) 🙂

    Reply

  48. Tracy says

    5 stars
    Hello, my name’s Tracy. I haven’t had a successful meatloaf turn out for years. It always comes out dry, no flavor, and overcooked. My Mom has diabetes 2 and needs to watch her carbohydrates, fat, and sugars. We both adopted a diabetic friendly diet together. White bread isn’t always a good option for diabetics and we cannot use 100% wheat bread due to a wheat allergy.

    Tonight, for dinner, I decided to try your meatloaf recipe and followed the steps. I added garlic powder, A1 steak sauce, and Worcestershire Sauce to the meat mixture. It came out great! It stayed together except for the end piece where I fell apart. But, that’s probably because I used less Parm. My Mom enjoyed it too! She was impressed.

    This will be a recipe I’ll be coming back to from now on.

    Reply

    • Tim says

      How much garlic powder, A1, and Wors…sauce did you use?

      Reply

    • Rosalee Adams says

      been there done that Tracy, save for my recipe for turkey meatloaf which is to die for, BUT not traditional meatloaf

      Reply

  49. Tim says

    4 stars
    I changed my star rating from 5 to 4. While it was “good,” the tomato paste sauce was useless. Might as well just use ketchup. It took too long to make the paste sauce and it wasn’t anything spectacular in the end. I thought it was going to offer some pizzazz! Meh. Also, like I said in my original review, mine came out very dense. Not like the picture at all. I followed the recipe to the letter, didn’t add anything different. I will try some additions as I see in other comments, and maybe that will make it “fluffy” and less dense. Oh well.

    Reply

  50. Tricia says

    5 stars
    This is my favorite meatloaf. So glad I tried this recipe. Does this recipe work as meatballs too?

    Thank you!!

    Reply

  51. Diane says

    5 stars
    I always change up recipes…used chopped green onion, 1 cup light Trader Joe’s Mexican cheese blend, 1 tsp garlic powder and about 1 tsp smoked paprika. Hubby loved it and today I am going to make it with lean ground turkey. Thank you!

    Reply

    • Rosalee Adams says

      Just be careful to add sufficient fat, e.g. olive oil
      because meatloaf with ground turkey can be dry
      Adding the oil really adds flavor and moistness
      I use 1T
      I also make it with ground chicken and actually
      believe it makes a more tasty meatloaf

      Reply

  52. Palmira Cuti says

    Good work sir

    Reply

  53. carole says

    Hi Carrie, I’m new to your site and this meatloaf looks amazing but could i make it with half beef and half pork and would everything else stay the same?
    Already saving recipes on the site 😋

    Reply

    • Carrie Tyler says

      Hi Carole! Thank you so much for following along! Yes, you can absolutely make half beef and half pork. In fact, if you have a pound of each, you should make 2 meatloaves and freeze one for later!
      Please let me know how it turns out 🙂
      Happy cooking!
      Carrie

      Reply

  54. Jenny says

    5 stars
    This recipe is so simple and packed with so much flavor. Thank you for creating this gluten free version for gluten free gals like myself. It’s so delicious! 🧡

    Reply

    • Carrie Tyler says

      Hi Jenny! Thanks for your comment, I’m so happy to hear you enjoyed it!
      Happy Cooking,
      Carrie

      Reply

Trackbacks

  1. […] The thought of making my own ketchup used to be completely fleeting…sure it sounded great, but seriously, I’m a busy woman and have no time to make condiments that I can buy at the store.  I also didn’t believe that I could make something that tasted like my childhood friend, Heinz.  However, I am a homemade ketchup converter!  Not only does it take literally MINUTES to make, but it tastes even better than the stuff from the store-bought bottle!!  It is also is so delicious in my 5-Ingredient Meatloaf recipe! […]

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