Basic Meatloaf


  • 1 lb (454 grams) ground beef
  • 1 egg, beaten
  • 1/4 cup (59 ml) onion, chopped
  • 1/4 cup (59 ml) bell pepper, chopped
  • 1 tablespoon (15 ml) tomato paste
  • 1 teaspoon (5 ml) garlic, minced
  • salt to taste
  • pepper to taste


Oven: Preheat oven to 400 F/ 200C/ Gas Mark 6. Combine all ingredients, and mix well. Place in a nonstick loaf pan, preferably a two piece meatloaf pan. Place on a rimmed cookie sheet. Bake 30 minutes, until meatloaf is set and lightly browned. Carefully remove from oven, and let cool to handle. If using a two piece meatloaf pan, remove the inner section by lifting the handles, pulling the meatloaf out of the larger primary pan. If you are using a standard loaf pan, carefully pour out any extra liquid from the loaf pan. You can do this by placing a plate over the top of the loaf pan while pouring over a sink so the meatloaf does not become dislodged while draining. Slice and enjoy!

Slow Cooker: Combine all ingredients, mix well. If your slow cooker is large enough, you can put the meatloaf mix in a loaf pan, and cook it in the pan in the slow cooker to reduce the mess. But this will require a longer cooking time of 6-8 hours on high or 3-4 hours on low. If your slow cooker is too small, you can just form a meatloaf in the bottom of the slow cooker, placing it on aluminum foil if you prefer, and cook it 5-6 hours on high, 3-4 hours on low. To be safe, check and the meat temp and when it hits 160F/ 71C. Slice and enjoy!

Pressure Cooker: Combine all ingredients, mix well. Make a bowl shape out of aluminum foil that will fit in your pressure cooker. Form a loaf shape with the meatloaf mixture onto the aluminum foil. Pour 1/2 cup water (or your pressure cookers required/recommended amount) into the pressure cooker. Place the steamer rack inside, and place the aluminum foil with the meatloaf inside.
To make removing the cooked meatloaf easier, you can make a sling with an additional piece of aluminum. Take a piece of aluminum that is around18-24 inches long. Fold it lengthwise in three. Then place the meatloaf on the aluminum foil boil directly in the middle of the sling. Take both sides of the sling, and lower the meatloaf into the pressure cooker. Fold down the edges of the sling so they rest safely inside the pressure cooker. Correctly close and seal your pressure cooker. Cook for 20 minutes on high. Make sure the meat reaches 160F/ 71C. Pull on the edges of the sling to easily remove the meatloaf from the pressure cooker. Slice and enjoy!

Base recipe makes 6 servings, 3.4 oz/ 96.3 g a piece.

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About This Recipe

This is our foundation recipe for traditional meatloaf. An easy, basic recipe that can be the foundation of lots of delicious add-ons and variations. As a best practice, I recommend using a 2 piece meatloaf pan to make baking/serving it that much easier. Check out my Amazon store to find one- you'll thank me! Enjoy the recipe as it is, or add tomatoes, spices (thyme, cumin or even rosemary would be delish!), cheese, crushed pork rinds, hot sauce, ketchup- the skies the limit! Make it your own- and enjoy!

Note: The macro adjustment ingredient amount is for the total recipe, while the macro adjustment macros are for each individual serving of the total recipe.

Recipe Macros per Serving

Protein: 14 gram(s)

Carbs: 1.6 gram(s)

Fiber: 0.3 gram(s)

Fat: 13 gram(s)

Calories: 182

Net Carbs: 1.3 gram(s)