Betty Crocker Meatloaf Recipe: If you grew up in an American household, chances are you’ve had meatloaf at least once—or maybe even weekly. And when it comes to classic comfort food, no one does it quite like Betty Crocker. For decades, Betty Crocker has been the trusted kitchen companion for families looking to put delicious, wholesome meals on the table. Her meatloaf recipe is the very definition of timeless: easy to follow, incredibly flavorful, and guaranteed to please even picky eaters.
Meatloaf may seem simple, but getting it just right takes more than just tossing meat and breadcrumbs into a pan. The balance of seasoning, texture, and moisture is key. What makes the Betty Crocker meatloaf recipe so iconic is how it nails that balance every single time. Whether you’re a beginner in the kitchen or a seasoned cook, this step-by-step guide will walk you through everything from ingredients to baking tips, ensuring your meatloaf turns out perfect.
Ready to make the ultimate comfort dish that feels like a warm hug on a plate? Let’s jump in.
List of Ingredients You’ll Need
Before you start mixing and baking, make sure your kitchen is stocked with everything you’ll need. This recipe keeps it simple, using classic ingredients that are easy to find and likely already in your pantry.
Main Ingredients:
- 1 1/2 lbs Ground Beef (80/20 preferred) – The fat adds moisture and flavor.
- 1 cup Breadcrumbs – Regular or Italian-style work great.
- 3/4 cup Milk – Helps bind and moisten the mixture.
- 1 Egg – Holds everything together.
- 1 small Onion, finely chopped – Adds flavor and texture.
- 1/2 teaspoon Salt – Essential for flavor.
- 1/4 teaspoon Pepper – For a subtle kick.
- 1/4 cup Ketchup – Inside and on top.
- 1 tablespoon Worcestershire Sauce – Adds depth of flavor.
Optional Add-ins:
- 1/2 teaspoon Garlic Powder
- 1/2 cup Shredded Cheese
- Fresh herbs like parsley or thyme
- A dash of hot sauce for spice lovers
Ingredient Tips:
- Breadcrumbs: Use fresh for softer texture or panko for added crunch.
- Milk: Whole milk gives the richest texture, but low-fat or plant-based can work in a pinch.
- Ground Beef: Leaner beef (90/10) is healthier but might be drier—mix in some ground pork or veal to balance it out.
Having your ingredients ready and prepped before you begin will make the process smooth and enjoyable. Let’s gather our tools next!
Kitchen Tools You’ll Need
You don’t need a professional kitchen to make Betty Crocker’s meatloaf—just a few basic tools you likely already own:
- Large Mixing Bowl – To combine your ingredients.
- Loaf Pan (9×5 inch) – Classic shape, but a baking sheet can work too.
- Measuring Cups and Spoons – Accuracy matters here.
- Cutting Board & Sharp Knife – For chopping onions and herbs.
- Rubber Spatula or Wooden Spoon – For mixing.
- Meat Thermometer – To ensure it’s cooked perfectly.
- Oven Mitts – Safety first!
Pro Tip: Lay out your tools ahead of time so you can focus on the fun part—cooking!
Step-by-Step Guide to Making Betty Crocker Meatloaf
Let’s break this down into easy-to-follow steps so your meatloaf turns out perfectly juicy and flavorful every single time.
Step 1: Preheat Your Oven
Preheat your oven to 180°C (350°F). Proper oven temperature ensures even cooking from edge to center. Allow at least 10–15 minutes for full preheating, and avoid opening the door frequently, which can cause heat loss.
Step 2: Prepare the Ingredients
Finely chop the onions so they soften fully while baking and blend smoothly into the meat. Measure liquids (milk, ketchup) and dry ingredients (breadcrumbs, seasoning) accurately—balanced measurements keep the meatloaf moist and flavorful.
Step 3: Mix All Ingredients Together
In a large bowl, combine ground beef, chopped onions, breadcrumbs, egg, milk, salt, pepper, and seasoning. Mix gently using clean hands or a spoon until just combined. Avoid overmixing, as this can make the meatloaf dense and tough.
Step 4: Form the Meatloaf
Shape the mixture into a compact loaf, keeping it even in thickness for consistent cooking. Don’t pack it too tightly—loose shaping allows better heat circulation.
Step 5: Place in Loaf Pan or Baking Sheet
You can bake the meatloaf in a greased loaf pan for a classic shape or freeform it on a lined baking sheet for crispier edges. Use parchment paper or lightly grease the surface to prevent sticking.
Step 6: Add the Ketchup Glaze
Spread ketchup evenly over the top for the signature Betty Crocker finish. For variation, mix ketchup with a little brown sugar or mustard for added sweetness or tang.
Step 7: Bake the Meatloaf
Bake at 180°C (350°F) for 50–60 minutes. Avoid baking too hot, which can dry out the meat, or too low, which may leave it undercooked.
Step 8: Check for Doneness
Use a meat thermometer—internal temperature should reach 71°C (160°F). Visually, the meatloaf should be firm, juicy, and lightly browned.
Step 9: Let It Rest
Rest the meatloaf for 10 minutes before slicing. This allows juices to redistribute, making every slice moist and flavorful.
Tips for the Best Meatloaf Ever
Want your meatloaf to turn out perfect every time? Here are some pro tips:
- Don’t overmix. Mix until just combined to keep it tender.
- Use a mix of meats. Try beef and pork together for richer flavor.
- Soak the breadcrumbs. Let them sit in milk before mixing to keep things moist.
- Add moisture. Onions, milk, eggs, and ketchup all help with this.
- Let it rest. Don’t skip the rest time—it makes a huge difference.
Avoid these common mistakes:
- Using super lean meat (it’ll be dry)
- Overbaking
- Skipping the glaze
Master these basics, and your meatloaf game will be unmatched.
Serving Suggestions
You’ve got a golden, flavorful meatloaf—now let’s build the perfect plate.
Classic sides:
- Creamy mashed potatoes
- Steamed green beans
- Buttered corn
- Dinner rolls or garlic bread
Modern twists:
- Serve over creamy polenta
- Add a side of roasted Brussels sprouts
- Use a mushroom gravy instead of ketchup glaze
Plating tip: Slice the meatloaf cleanly and serve with a drizzle of pan juices or leftover glaze. Garnish with chopped parsley for a pop of color.
This dish pairs well with just about anything and works for casual weeknights or weekend dinners.
Leftover Meatloaf Ideas
One of the best things about meatloaf? The leftovers. This dish is just as good—if not better—the next day. Whether you’re packing lunch, making breakfast, or reinventing dinner, here are some tasty ways to reuse Betty Crocker meatloaf leftovers:
1. Classic Meatloaf Sandwich
Slice the cold meatloaf and place it between two slices of toasted bread with a little mayo, mustard, or leftover glaze. Add a slice of cheese and maybe some lettuce or pickles for extra crunch. Heat it up if you like it warm or enjoy it cold—both ways are delicious.
2. Meatloaf Hash
Chop the leftover meatloaf into cubes and fry it with diced potatoes, onions, and bell peppers. Top with a fried egg for a hearty breakfast or brunch. It’s like corned beef hash but with a meatloaf twist.
3. Meatloaf Tacos
Yes, really. Crumble the leftover meatloaf, warm it in a skillet with a bit of taco seasoning, and serve it in tortillas with your favorite toppings—cheese, lettuce, salsa, and sour cream. A fun and flavorful way to spice things up.
4. Meatloaf Pasta Bake
Crumble leftover meatloaf and mix it into a casserole dish with cooked pasta, marinara sauce, and cheese. Bake until bubbly for a quick meat sauce pasta bake.
5. Meatloaf Stuffed Peppers
Scoop out halved bell peppers and stuff them with a mix of crumbled meatloaf, rice, and cheese. Bake until the peppers are tender and the tops are golden.
Leftovers never looked so good. And the best part? You’re reducing waste and saving time. Win-win!
Nutritional Information
Curious about what’s in a slice of this meatloaf? Here’s a general nutritional breakdown for one serving (based on 6 servings from the standard recipe):
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 320–370 kcal |
| Protein | 20–24 grams |
| Carbohydrates | 15–18 grams |
| Fat | 18–22 grams |
| Saturated Fat | 6–8 grams |
| Fiber | 1–2 grams |
| Sodium | 500–650 mg |
| Sugar | 4–6 grams (from ketchup glaze) |
Healthier Swaps:
- Use lean ground turkey or chicken instead of beef.
- Replace breadcrumbs with oats or almond flour for a low-carb option.
- Swap milk with unsweetened almond or oat milk.
- Reduce salt by using low-sodium sauces and seasonings.
You can easily adapt the recipe to meet your dietary goals without sacrificing flavor.
Why You’ll Love This Meatloaf
Let’s be real—there are hundreds of meatloaf recipes out there. But there’s a reason the Betty Crocker meatloaf recipe stands the test of time.
Here’s what makes it unbeatable:
- It’s easy. Anyone can follow this recipe, no fancy skills needed.
- It’s comforting. Feels like a warm hug on a plate.
- It’s customizable. You can make it spicy, cheesy, or veggie-packed.
- It’s affordable. Uses simple ingredients you already have at home.
- It’s crowd-pleasing. Kids, grandparents, picky eaters—everyone loves it.
Whether you’re cooking for your family, friends, or just for yourself, this meatloaf brings a sense of home to every meal. It’s more than a recipe—it’s a tradition. And now, you’ve got the know-how to make it perfectly every time.
FAQs about Betty Crocker Meatloaf Recipe
1. Can I freeze Betty Crocker meatloaf?
Yes! You can freeze it either before or after baking. For unbaked meatloaf, shape it and wrap it tightly in plastic and foil. Thaw in the fridge overnight before baking. For cooked leftovers, slice and wrap individually for quick meals later.
2. What can I use instead of breadcrumbs?
Try crushed crackers, rolled oats, panko, or even leftover stuffing mix. These all work as great binders and can change the texture slightly for variety.
3. How do I keep my meatloaf from falling apart?
The key is the right ratio of meat to binder (breadcrumbs and egg). Also, let it rest after baking to help it firm up before slicing.
4. Can I make this recipe gluten-free?
Absolutely. Use gluten-free breadcrumbs or crushed rice crackers, and make sure your Worcestershire sauce is gluten-free too.
5. What’s the best ground meat mix for meatloaf?
A mix of 80/20 ground beef and ground pork or veal gives the best balance of flavor and moisture. You can also use ground turkey for a leaner version.
Conclusion
There you have it—a full, step-by-step guide to making the classic Betty Crocker meatloaf. It’s more than just a dish. It’s a reminder of home-cooked meals, Sunday dinners, and good times around the dinner table. From selecting the best ingredients to forming, baking, and serving, you now know exactly how to make meatloaf that’s flavorful, moist, and satisfying.
Try it once, and it might just become your go-to dinner favorite. Don’t forget to personalize it with your own twist—maybe a spicy glaze, a cheesy center, or a new side dish combo. That’s the beauty of cooking: you start with a classic and make it your own.
