Quick Meat Loaf Recipe (2024)

This is "outstanding" because it is easy to prepare on a weeknight, healthy meal and the family enjoys it! I use 93% lean ground meat usually and often chives from my herb garden instead of green onions. I like to bake it on foil lined pan for easy clean up!

The kids didn't like this one. Even though I only used half of the crushed red pepper called for, they still complained of it being spicy. Personally I liked the heat. I'm not a huge fan of meat loaf in general, but it was not bad. I had it on french bread the next day with ketchup and it was pretty good.

This is delicious! I added more breadcrumbs as many people suggested. I didn't follow the broiler instructions. Just cooked on 400 for 20 mins, added the ketchup and cooked for 10 minutes more. The only beef I have w cooking light (no pun intended) w/ Cooking Light is that this recipe is not really light. If it was, I'd give it five stars.

Fantastic Meat Loaf! Will do it again for sure.

I love this recipe and use it all the time I top it off with 1/2 cup of Ketchup 1 teaspoon of spicy mustered and 4 teaspoons of brown sugar mixed together and applied after the first 20 minutes. My only problem with the initial recipe is that it takes much longer than 27 minutes it is more like 45 minutes at 400 degrees.

AMAZING!! Best meatloaf I've had in a long time.

I really love recipes that I can make with pantry staples and this recipe definitely qualifies. Typically the only thing I need to buy is a pound of ground beef. The meatloaf is very flavorful and makes great leftovers. This is a fantastic meal that you can put on the table quickly on a weeknight.

This was an excellent meatloaf. I used sage stuffing, instead of breadcrumbs. I also added a shallot and some celery.

I thought this was great and will make it again. My husband ate 3/4 quarters of it and was still hungry, so next time I will double it. I served broccoli with cheese sauce.

Quick & easy. Made to recipe using 1 1/2“ lbs sirloin and increased all other ingredients proportionally -- so ours had slightly greater volume than the recipe's. Used a 9" loaf pan to form the beef (spray with oil, lightly pat down the mixture evenly in the loaf pan, invert onto roasting pan). Even though I had more beef, this gave me a meatloaf that was shorter than the recommended 4" and it cooked thoroughly at 30min. For the final topping, used 2 parts ketchup and 1 part bbq sauce, just for a bit of zip. Let the loaf rest for 10+ minutes. Served with CL's smashed cheddar potatoes and garlicky lima beans. Pretty good.

When I put in a thermometer at the 27 minute mark, the meat had only reached 105 degrees in the center, which is very undercooked. This may have something to do with my location - Denver, CO and the altitude. I turned up the oven to 425, and it took another 25 minutes to reach 155 degrees. When I tried to slice into it, it fell apart. While it didn't look amazing, it tasted good and definitely was easy (but not quick) to make.

I have always been a meat loaf snob because my mother and grandmother make such delicious meat loaf, but this was really great! I put in more chives and crushed red pepper than the recipe called for and more bread crumbs as another reviewer suggested and it turned out perfectly. Very flavorful and easy! I am excited to make it for my anti-meat loaf boyfriend and make a convert out of him.

Simply delicious! It did fall apart a bit, but that's okay. The red pepper adds a wonderful and unexpected zip. I had to cook it about 8 minutes longer than the suggested time. I don't usually like meatloaf, but I LOVED this! We will definitely add this to our repertoire!

I love this recipe! I have made it twice now. The first time I followed the directions exactly. My family and I really liked it, but we all felt it didn't have the meatloaf texture we were looking for. The second time I doubled the breadcrumbs (used 6 T instead of 3 T). We loved it this way. From now on I will use 6 T of breadcrumbs. Also, I had chives instead of green onions so I used them the 2nd time with great results. I served this with mashed potatoes and steamed broccoli - good combination.

Fantastic! Finally--a meatloaf I can serve to my family that we all enjoy! I made the entire menu, including potatoes and broccoli, and all were a hit. Plus I love that it cooks in under a half an hour (great for a weeknight). The only thing I would change would be either to broil two on the broiler pan or to make a thicker one and cook it for longer (we are big eaters). Kids loved the ketchup on top too!

My family thought it was delicious! We only baked it for the prescribed 20 minutes, but then it sat in the in oven, with the oven turned off, while the potatoes finished cooking. It was fine, when we ate it. We will definitely make it again. We also made the broccoli, too.

This was really easy, quick and good. I'm not usually a big fan of meat loaf (other than Mom's!), but we all liked this. Made with suggested sides (mashed potatoes and broccoli). Mine cooked a few minutes extra, but not 15 minutes like some needed - maybe theirs was thicker? Mine came out to be about 1.5 inches high. Also cooked on broiler pan that allowed air to circulate underneath. I would definitely make this again. Great weeknight meal.

I'm usually disappointed with meat loaf recipes but was happy with this one. It was moist, flavorful and easy to make. I had to cook it for an extra 15 minutes as well. Next time I'll break out the meat thermometer.

This recipe was easy to make and the meat loaf was full of flavor. I used spicy brown mustard instead of the dry mustard. My husband does not care for meat loaf usually but he thought it was delicious.

This is a good, solid recipe that I have made twice. Once I used a good ground beef, and the second time I used angus sirloin - both were flavorful. Also, I was away from my kitchen the first time, thus I used hot sauce instead of the crushed red pepper & a good grain mustard instead of dry mustard powder - both were equally good.

Not the best meat loaf recipe that I've made, but not bad. I used ground round because the store was out of ground sirloin. It also took a lot longer to bake. I used a meat thermometer and it took about 15 minutes extra to get it up to 165.