Spoiler: You do not have to use breadcrumbs to make your meatloaf tender and flavorful. This 5-ingredient meatloaf recipe without breadcrumbs relies on egg, parmesan cheese, and BBQ sauce for a savory, slightly sweet flavor the entire family will ask for again and again. {Low carb & Gluten-free}

Table of Contents
Easy Meatloaf Recipe with No Breadcrumbs
Meatloaf is one of the ultimate comfort foods. Everyone needs a quick and easy homemade meatloaf recipe in their repertoire for those busy nights. Fortunately, this is even easier than your traditional meatloaf recipe yet still tastes absolutely incredible. Plus, you only need 5 ingredients and one hour of time, most of which is hands-off.
Since it’s made without brown sugar, bread crumbs, or many of those traditional ingredients, it’s also naturally low-carb, gluten-free, and just plain delicious.

Why We Believe This is the Best Meatloaf Recipe
- Relies on just 5 simple ingredients so you can throw it together even at the last minute
- Full of kid-friendly flavors so you can serve a source of protein without the fight
- Naturally lower in sugar, fat, and calories
- Formulated by a Registered Dietitian to make sure it is nutritionally balanced for the whole family
- The leftovers taste even better the next day (fantastic for meal prep!)
- Uses flavor-packed BBQ sauce instead of the traditional ketchup-based glaze
- Timeless, comforting meal made easier than ever
Ingredient Notes

- Onion: Finely dice an onion or shred it if desired. This adds a nice savory flavor and moisture. Onion powder or minced garlic work too and are nice if you want a milder onion flavor for picky eaters.
- Ground Beef: Use lean ground beef or an 80/20 ratio of beef to fat. Avoid using extra lean ground beef if possible or the meatloaf may turn out dry. Feel free to use grass-fed ground beef for less total fat and more omega fatty acids.
- Parmesan Cheese: Use freshly grated parmesan cheese for the best flavor.
- Egg: An egg helps bind together the meatloaf ingredients while cooking.
- BBQ Sauce: Instead of ketchup we’ve used BBQ sauce for extra flavor, smokiness and moisture. Use your favorite store-bought sauce or try this homemade BBQ sauce instead!
How to Make Meatloaf without Breadcrumbs – Step-by-Step






- Begin by preheating the oven to 350 degrees F. Next, line a baking sheet with aluminum foil and place a wire rack over the top. Spray the wire rack with cooking spray to prevent the meatloaf from sticking.
- In a frying pan over medium heat, heat some oil. Cook the onions for 3-4 minutes or until soft. Let the onion cool for a few minutes.
- In a large bowl, gently stir together ground beef, cooked onion, parmesan cheese, egg, 1/4 cup BBQ sauce, and salt and pepper, just until combined.
- Next, form the meat mixture into a loaf shape and place it on the wire rack. If you do not have a wire rack, place the loaf on a greased aluminum foil-lined baking sheet. Bake the meatloaf in the preheated oven for 40 minutes.
- Remove the meatloaf from the oven and carefully spoon on the remaining 1/4 cup plus 2 tablespoons of BBQ sauce over the top of the meatloaf.
- Continue cooking the meatloaf for 5-15 minutes or until an internal temperature of 165 degrees F is reached. If desired broil the meatloaf for 1-2 minutes for a crispy top.
- Remove the meatloaf from the oven and cool for 10 minutes before slicing and serving. Garnish with parsley, if desired. Serve with your preferred sides.

Scroll to the recipe card below for the full printable recipe!
Tips for the Best Meatloaf Recipe
- Do not over mix: Mix the meatloaf ingredients in a large bowl until just combined. If you over mix them, it may result in a more dense meatloaf.
- Use lean meat: Use lean beef (but not extra lean). 80/20 is ideal for the best flavour and consistency without too much additional fat.
- Skip the loaf pan: Use a foil-lined baking sheet with a wire rack to cook this meatloaf recipe. The fat will drip off the wire rack, resulting in a more crisp exterior. A loaf pan, on the other hand, will cause the meatloaf to steam in the drippings instead of crisping up.
- Allow meatloaf to rest: Let the meatloaf rest for at least 10 minutes when it comes out of the oven to redistribute the juices and make it easier to slice without falling apart.
Recipe FAQs
It is best to cook meatloaf at 350 degrees F. Cooking at a lower temperature ensures the meatloaf will not dry out. The outer crust can also burn if meatloaf is cooked at too high a temperature.
Meatloaf may turn out dry for a few reasons. One reason is that the ingredients were over mixed. Stir ingredients until just combined to avoid overworking the meat.
Secondly, meatloaf may turn out dry if it is not given time to rest after baking. It is important to rest the meatloaf for 10 minutes to let the juices absorb, before slicing and serving.
Although it’s not necessary to cover the meatloaf, you can cover it loosely with aluminum foil to prevent burning and keep the meatloaf moist.
Storage Guidelines
Refrigerator: Tightly cover the leftover meatloaf with plastic wrap or place it in an airtight container and store it in the fridge for 2-3 days.
Freezer: To freeze beef meatloaf, cool it completely, slice meatloaf into individual portions, wrap it in aluminum foil and place all slices into a freezer-safe bag. Freezing individual portions will ensure the meatloaf is juicy and tender when reheated.

Serving Suggestions
This simple twist on classic meatloaf is truly the perfect comfort food, and even better when served with your favorite sides. To make it a complete meal, try pairing it with Greek yogurt mashed potatoes, 5-ingredient mac and cheese, or green beans with red peppers.
You can also use any leftover meatloaf in a sandwich for a quick meal! Just get some crusty bread, a little mayo, lettuce, and tomato, and serve.
Recipe Variations
- For a firmer meatloaf: Add ¼ cup quick oats.
- For extra flavor: Add a splash of Worcestershire sauce and your favorite spices, like garlic powder, Italian seasoning, or black pepper.
- Switch up the meat: Try ground turkey or ground pork instead of beef.
- Switch up the sauce: Use ketchup or tomato sauce instead of barbecue sauce.

More Recipes You’ll Love
- BBQ Meatloaf Muffins
- Mini Turkey Meatloaf Muffins
- Christmas Beef Roast
- Ground Beef Quinoa Bowl
- Healthy Korean Beef
Did you make this recipe? Scroll down to leave a star rating and review!

Easy 5-Ingredient Meatloaf Recipe {Without Breadcrumbs}
Ingredients
- 1 small onion, finely diced
- 1 pound lean ground beef
- 1 cup freshly grated parmesan cheese
- 1 large egg
- 1/2 cup plus 2 tablespoons BBQ sauce, divided
- 1/2 teaspoon each salt and black pepper
Optional garnish:
- Sprinkle of chopped fresh parsley
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and place a wire rack over top. Spray with cooking spray.
- Heat a bit of oil in a frying pan over medium heat. Cook the onion until softened and fragrant, about 3-4 minutes. Allow to cool for several minutes.
- In a large bowl, mix together the ground beef, cooked onion, parmesan cheese, egg, 1/4 cup BBQ sauce, and salt and pepper until just combined.
- Form the mixture into a loaf on the wire rack. If you don't have a wire rack, you can bake the meat loaf directly on a greased foil-lined baking sheet. Bake for 40 minutes.
- Remove meatloaf from oven and spread the remaining 1/4 cup plus 2 tablespoons BBQ sauce evenly over the top of the meatloaf.
- Bake in the oven for 5-15 more minutes or until internal temperature reaches 165 degrees F. Broil for 1-2 minutes if desired.
- Remove from the oven and allow it to sit for 10 minutes before slicing. Garnish with fresh parsley if desired. Cut into slices and serve with your favorite sides.
Notes
- Do not over mix: Mix the meatloaf ingredients in a large bowl until just combined. If you over mix them, it may result in a more dense meatloaf.
- Use lean meat: Use lean beef (but not extra lean). 80/20 is ideal for the best flavour and consistency without too much additional fat.
- Skip the loaf pan: Use a foil-lined baking sheet with a wire rack to cook this meatloaf recipe. The fat will drip off the wire rack, resulting in a more crisp exterior. A loaf pan, on the other hand, will cause the meatloaf to steam in the drippings instead of crisping up.
- Allow meatloaf to rest: Let the meatloaf rest for at least 10 minutes when it comes out of the oven to redistribute the juices and make it easier to slice without falling apart.
Nutrition
This recipe was originally posted in March 2023 and the text and formatting were updated in February 2025.
Featured Comment
“This is the best meatloaf I have found. So good in fact that my mother and I had it for three days in a row. Thank you, thank you, Thank you.” – Lori