It’s made with lean ground beef, a handful of seasonings, onions, and a sprinkle of breadcrumbs. Then, it’s baked in the oven with a tasty zesty topping.
Below are my favorite tips for a homemade meatloaf that will have everyone asking for seconds.
This simple meatloaf recipe is a family favorite, and all four of my kids told me it was one of their favorite foods as kids. Pair it with mashed potatoes or mac and cheese for a hearty meal.
Meatloaf is a classic American comfort food that has been around for generations. This hearty seasoned meat dish is made with ground beef, eggs, bread crumbs, and various seasonings then baked into a loaf shape. It’s a budget-friendly meal that feeds a crowd and makes delicious sandwiches the next day. When making meatloaf, one of the most frequently asked questions is how many eggs to use per pound of ground beef. In this article, we’ll provide the ideal egg to beef ratio and explain why eggs are an essential binding ingredient.
Why Add Eggs to Meatloaf?
Eggs serve multiple purposes in meatloaf recipes. Here are the key benefits eggs provide:
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Binding agent – Eggs act as a natural “glue” to hold the meatloaf together so it doesn’t crumble apart while cooking The proteins in the eggs coagulate and bind the mixture
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Moisture – The fat and emulsifiers in egg yolks help keep the meatloaf moist and juicy. Without enough eggs, meatloaf can end up dry.
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Structure – Egg whites provide structure to help the meatloaf hold its shape without spreading.
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Flavor – Eggs add richness and depth of flavor. The fats complement the beef.
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Leavening – As eggs cook, they add lightness and lift to the texture.
How Many Eggs Per Pound of Beef?
The ideal ratio for most meatloaf recipes is
1 egg per 1 pound of ground beef
So if your recipe calls for 2 pounds of ground beef, you would add 2 eggs. The ratio provides enough binding and moisture without over-eggifying the meatloaf.
Some recipes may use slightly more or less eggs, but the 1:1 ratio is a safe standard that will guarantee a great consistency.
Here are some common meatloaf egg ratios:
- 1 egg per 1 pound ground beef
- 1 large egg per 1 pound ground beef
- 2 eggs per 2 pounds ground beef
- 2 large eggs per 2 pounds ground beef
The egg amount may vary slightly based on the additional ingredients. More breadcrumbs may require an extra egg. Just use your best judgment.
Why Not Use Too Many Eggs?
It’s important not to use too many eggs in your meatloaf. Here’s why:
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Density – Excess eggs make the meatloaf dense and rubbery.
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Texture – Too many eggs give meatloaf a custard-like texture instead of light and tender.
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Cooking difficulties – Over-eggified meatloaf has a higher tendency to stick to the pan.
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Lack of beef flavor – More eggs overpower the hearty beef taste.
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Shrinkage – Meatloaf with too many eggs shrinks dramatically when baked.
Tips for Adding Eggs to Meatloaf
Follow these tips for incorporating eggs into your meatloaf:
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Crack eggs into a separate bowl before adding to the meat mixture. This allows you to remove any shell fragments.
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Use one whole egg instead of splitting yolks and whites which can cause drying.
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If your eggs are small, you may need to use 3 eggs for 2 pounds of beef. Judge the volume, not just the number.
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Whisk the eggs before mixing into the beef to evenly distribute.
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Add the whisked eggs as one of the last ingredients before forming the loaf.
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Handle the meatloaf mixture gently after adding eggs to avoid over-mixing.
What About Egg Substitutes?
If you want to make meatloaf without eggs, or need an egg substitute for allergies, you have a couple options:
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Mayonnaise – Use 2-3 tablespoons mayo per egg substituted. The oil adds moisture.
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Ground flaxseeds – 1 tablespoon flaxseed plus 3 tablespoons water substitutes for 1 egg.
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Commercial egg replacer – Follow package instructions.
Sample Meatloaf Recipes Using 1 Egg Per Pound of Beef
To see the 1:1 egg ratio in action, here are some sample meatloaf recipes for different batch sizes:
2 Pounds Ground Beef Meatloaf
- 2 pounds ground beef
- 2 eggs
- 3/4 cup breadcrumbs
- 1/4 cup ketchup
- 1 small onion, diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
3 Pounds Ground Beef Meatloaf
- 3 pounds ground beef
- 3 eggs
- 1 cup breadcrumbs
- 1/2 cup ketchup
- 1 medium onion, diced
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
5 Pounds Ground Beef Meatloaf
- 5 pounds ground beef
- 5 eggs
- 1 3/4 cups breadcrumbs
- 3/4 cup ketchup
- 1 large onion, diced
- 1 tablespoon salt
- 1 1/2 teaspoons pepper
The Takeaway
One egg per pound of ground beef is the golden ratio for meatloaf recipes. This provides enough binding and moisture without overdoing it on the eggs. Try using the handy 1:1 ratio for your next meatloaf and you’ll get a perfect, juicy texture every time. Let us know how it turns out!
Ingredients for a Classic Meatloaf
- In terms of ground beef, I suggest using 80/20 ground beef for the best taste and texture.
- Bread crumbs give the meatloaf the right texture and help it stay together. It tastes better with Italian or seasoned breadcrumbs, but Panko bread crumbs will also work.
- Eggs help hold the meatloaf together so it doesn’t fall apart when you cut it.
- Cutting up onions before cooking them makes sure the flavor isn’t too strong. They add more flavor to the meatloaf.
- Seasonings: Italian seasoning is savory and aromatic, and fresh parsley gives food a bright, fresh taste. You need salt and pepper in every recipe, of course. They bring out the flavors of the other ingredients.
My favorite meatloaf topping is a topping that gets sweet and sour as it bakes and caramelizes, making a glaze over the meatloaf.
Just like my mom always did, I mix chili sauce and ketchup in this meatloaf sauce along with a pinch of brown sugar.
Ingredient Info for the Topping
Chili sauce is not spicy, it tastes like a very zesty ketchup with more tang and less sweetness. (Find chili sauce near the ketchup at the store). You can also make homemade chili sauce.
Mixed with ketchup, it creates a beautiful topping. (It’s also great mixed 50/50 with BBQ sauce for burgers and ribs).
Don’t have chili sauce? You can use extra ketchup or even BBQ sauce if you want.
Even though this is a classic meatloaf recipe, I keep it simple. Feel free to add your favorite things.
- If you want to use lean ground pork instead of some of the beef, you can do that. You can also mix 1 pound of ground beef with 1 pound of ground turkey and cook it to 165°F if you add turkey.
- Spices: Add spices like 1 teaspoon of garlic powder, 1 tablespoon of Worcestershire sauce, or some chopped and cooked green bell pepper.
- For a brown sugar meatloaf glaze, mix equal parts brown sugar and ketchup with 2 teaspoons of cider vinegar. This can be used instead of the topping recipe below.
- Brown Gravy: Don’t put any topping on the meatloaf; serve it with brown gravy instead, whether it’s homemade, leftover, or store-bought.
How Long To Cook Meatloaf
The 2 lb meatloaf recipe below cooks at 350°F for about 55-65 minutes or at 375°F for 45-55 minutes. Use a meat thermometer to ensure it reaches an internal temperature of 160°F.
Kitchen Tip Always let meatloaf rest for 10-15 minutes before you slice it. This helps it retain its juices and ensures it doesn’t fall apart when you slice it.
You can use the following cook times at 350°F if you are making half of a recipe or more. A thermometer is the best way to ensure the meatloaf is cooked through yet perfectly tender. Bake a 1lb meatloaf for about 45 minutes total. Bake a 2lb meatloaf for about 55 minutes total. Bake a 3 lb meatloaf for about 1 hour & 20 minutes.
Before Cooking: Put meatloaf in a loaf pan lined with plastic wrap to freeze it before cooking. You can also shape the meatloaf into a loaf on the pan. Freeze completely, seal well. Defrost raw frozen meatloaf in the refrigerator 24 hours. Bake as directed. The meatloaf will likely need an extra 15 minutes of cooking time. After Cooking: Once cooked and cooled, freeze individual slices on a parchment-lined pan. Once the slices are frozen, transfer to a freezer bag. This makes it easy to reheat one or more slices. Just heat them up in the oven or microwave.
You can make the meatloaf as directed, wrap it in plastic wrap, and put it in the fridge a day before you bake it. Remove the meatloaf from the fridge 30 minutes before baking. If cold from the fridge, you may need to add a few minutes of cooking time.
You can freeze meatloaf for up to three months or keep it in the fridge for up to four days. Keep meatloaf in an airtight container in the fridge or wrap it in plastic wrap. If you want to freeze the meatloaf, cut it up first so it’s easier to thaw. Then, heat it up in the oven or microwave until it’s warm all the way through. Leftover meatloaf makes great patty melts too!.
The Perfect Meatloaf Recipe – 3 Secrets to the Best Meatloaf Ever
FAQ
How many eggs for 1 lb of ground beef?
What is the basic meatloaf formula?
How many eggs do you need to bind ground beef?
What does adding an extra egg to meatloaf do?