Meatloaf Recipe with the Best Glaze
Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy glaze that adds so much flavor to the meatloaf. Serve the easy meatloaf with mashed potatoes and a side of asparagus.
This post may contain affiliate links. Read my disclosure policy.
Hey, hey! Valentina with Valentina’s Corner sharing our Meatloaf recipe.
Meatloaf Recipe:
Ground beef mixed with onion, Panko breadcrumbs, fresh parsley and seasonings produces an irresistibly tender and juicy meatloaf. The sweet and tangy glaze adds amazing flavor to this classic meatloaf.
Tips on How to Make the BEST Meatloaf:
- DO NOT OVERMIX which can result in a tough/dense meatloaf
- Line your loaf pan with parchment paper with edges hanging over the pan for easier removal of meatloaf.
- Keep the juices from the pan and pour over the sliced meatloaf before serving.
- Chop the onion finely, allowing it to cook through (or sautee onion before adding)
- Gently press meat into the pan so it holds its shape.
- Rest meatloaf for 10 minutes before slicing
What is the Best Meat for Meatloaf?
You want to use ground beef that is 85% or 90% lean meat. Do not worry about using lean meat – the rest of the ingredients will keep your meatloaf moist and juicy. Avoid super lean meats.
Meatloaf Sauce:
This meatloaf sauce is incredible as a glaze for the meatloaf with the perfect balance of sweet and tangy flavors. Ketchup combined with brown sugar, garlic and onion powder, salt, pepper and vinegar creates an irresistible sauce. Once baked, the glaze caramelizes and is SO GOOD!
Can I bake Meatloaf on a baking sheet?
For crispier edges, bake meatloaf on a baking sheet. Out of foil, create a self-made pan with edges to keep the drippings from the meatloaf as it’s baked. Shape meatloaf and place into the foil. Continue with baking instructions. NOTE: Baking time may slightly vary, depending on the shape and thickness of the meatloaf.
How long to cook Meatloaf?
Cook the meatloaf uncovered for 40 minutes at 375°F. Add the sauce, and bake an additional 15-20 minutes, or until internal temperature is 160°F. If using a smaller loaf pan than 9″x5″, increase cooking time.
Leftover Meatloaf?
If you’re lucky enough to have leftovers, here are some leftover meatloaf ideas (and I’d love to hear your ideas in a comment below):
- Leftover Meatloaf Sandwiches
- Make Spaghetti Bolognese (just add meat to the sauce!)
- Beef Tacos – Break up the meat and put it in tacos
- Quick Beef Chili – just stir, simmer and enjoy!
Can you freeze Meatloaf?
Yes, meatloaf may be frozen before cooking. To freeze, prepare meatloaf per instructions. Cover tightly with plastic wrap and foil and freeze.
Defrost the raw meatloaf in the refrigerator covered. Continue with baking instructions.
More Easy Dinner Recipes to try:
- Turkey Chili is on the regular rotation at our house
- Chicken Parmesan – Better than eat out
- Chicken Stuffed Shells – The filling is amazing
- Chicken Fried Rice – A one-pan wonder
Meatloaf Recipe with the Best Glaze
Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!
Ingredients
Meatloaf Ingredients:
- 2 lbs ground beef 85% or 90% lean
- 1 med onion finely chopped
- 2 large eggs
- 3 garlic cloves minced
- 3 Tbsp ketchup
- 3 Tbsp fresh parsley finely chopped
- 3/4 cup Panko breadcrumbs
- 1/3 cup milk
- 1 ½ tsp salt or to taste
- 1 ½ tsp Italian seasoning
- ¼ tsp ground black pepper
- ½ tsp ground paprika
Meatloaf Sauce Ingredients:
- 3/4 cup ketchup
- 1 ½ tsp vinegar
- 2 ½ Tbsp brown sugar
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
- ¼ tsp salt
Instructions
-
Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
-
In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
-
Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
-
In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Ground Beef Tacos 
Beef Chili Recipe 
Slow Cooker Beef Brisket Recipe 
Beef Stir Fry Recipe with 3 Ingredient Sauce 
Lasagna Casserole Recipe (Extra Easy Lasagna!) 
Spaghetti and Meatballs Recipe (VIDEO) 
Here you'll find classic Ukrainian food and other favorite recipes with easy step-by-step photos and videos. 
Hello! Can we omit or replace the milk with some other non-dairy product? Thanks!
Hi Tatiana, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
This recipe sounds wonderful and I really want to try it, do you have a recipe for a turkey meatloaf? I have cut beef from my diet, I know crazy! Thank you for all of your wonderful recipes and laughs! I love your videos!
Hi Tracy, I haven’t tested this recipe with meatloaf but I think it could work. I do not have a turkey meatloaf at this time. If you experiment, let me know how you liked the recipe
Is there anything I can use instead of sugar for the glaze?
Hi Luba, I haven’t experimented with anything else but honey should work.
Wow, this looks delicious. With the panko and THAT GLAZE. OMG. Must try!
Thank you for the wonderful review, Heather!
One thought — I always put a slice (or two) of bread under the meatloaf to soak up all the juices that accumulate. It works great!
Thank you for sharing that with me, Lynda! That’s a great suggestion!
This is the BEST Meatloaf that I’ve ever had or made!! Definitely a Keeper… If I could give it 10 Stars I would. 🙂 I would like to thank you for all the tips you listed.. such a big help to me. My husband & I really enjoyed your recipe. Keep up the good work. 🙂
That’s so awesome, Tess!! Thank you for sharing that awesome review with me! I love that you found a new family favorite on our blog!
Hi Natasha – Is that Apple Cider or White Vinegar in your sauce toping for your meatloaf? I only read Vinegar. Thank you. If you can answer ASAP, it would be appreciative. Want to make this for tonight’s (2/23) dinner. Thank you.
Hi Robin, that was just vinegar. I hope you love it!
I made this tonight and the two of us enjoyed it. Needless to say with just the two of us, we have leftovers but that’s a good thing! Is there a reason that you use Panko bread crumbs instead of regular, either dried or fresh?
Hi Katie, Panko is a staple for us – we love that they are larger crumbs, but I think you could sub with regular just fine, just keep in mind that regular bread crumbs are crushed more finely so you might need slightly less.
Thank you. That helps because I was thinking about making this for my sister who is gluten sensitive.
Made this last night for dinner with mashed potatoes and a vegetable. Never had a glaze on meatloaf before except ketchup. This was so much better. Will make again.
I’m so happy you loved the recipe! Thank you for sharing your great review – isn’t that glaze awesome? So glad you enjoyed it!
Hands down, best meatloaf ever! My husband is not s huge fan of meatloaf. He loved this so much that I’m making it again. Twice, in one week!!!! Moist and delicious! Glaze was incredible!
That’s so great, Karla! I love that you found a favorite on our blog! Thank you for sharing that awesome review with us!
Thank you for sharing another Valentina guest post- I enjoy the recipes!! This meatloaf turned out delicious!! What is the best way to reheat it?
Hi Mary! We are happy to have her! We reheat this in the oven covered with foil
Although I’m not a meatloaf fan, this recipe by Valentina has me thinking maybe I could be. Made it yesterday with mashed potatoes and a salad, a classic combo. My husband asked for the leftovers again tonight so it’s going in, covered with foil to reheat at 300 degrees for 25-30 minutes.
I used Herbes de Provence. Added a few tablespoons of shiracha to the sauce for some extra zest.
Best meatloaf I’ve ever made!
Wow! That’s so great! We are so happy you loved this recipe Lauren! Sounds like you found a new favorite!
Thank you for the sweet comment, Lauren. 🙂
Thank you for the kind feedback, Mary. Makes me so happy. 🙂
The glaze on this meatloaf is so good. We really enjoyed this for dinner!
I’m so happy you enjoyed this recipe, Jocelyn! Thank you for that great review!
Made this loaf yesterday for my family and friends. Gone. Should make two of it. So delicious! Thank you.
Sounds like you found a new favorite, Oxana! Thank you for that great review!
This meatloaf is so perfect. Thanks for all the tips as well, super helpful.
You’re so welcome, Alli! Thank you for sharing that with me!
This is the best meatloaf I have tried. Love the sauce!
That’s so great! It sounds like you have a new favorite!
This recipe was a hit with my family!
That’s just awesome!! Thank you for sharing your wonderful review, Pam 🙂
I made this tonight and was sure my husband would complain that it wasn’t what he was used to. I noticed the HZ 57 still sitting on the counter that he always puts on his meatloaf…..he didn’t need it…he raved about the glaze and how delicious it was and told me to make it like that every time. It was excellent!
I am smiling big reading your review. That is awesome! I’m so happy you both loved the meatloaf 🙂
This recipe was a huge hit with my family!
Hi Sommer, I’m so happy to hear that! Thank you for sharing that with us!
I needed a change from my meatloaf recipe, yours was fantastic my family really enjoyed it, and yes the glaze really adds a lot.
Hi Rebecca, I’m so happy to hear that! Thank you for sharing your great review!
Gave this recipe a try today! Family and myself absolutely loved it! Had just the perfect flavor and it was so easy to make! Definitely adding this one to my favorites list! 🙂
I’m so happy to hear that, Maria! Thank you for sharing your great review!
My meatloaf is very similar to your recipe with two exceptions: I use oatmeal instead of panko crumbs and I use yellow mustard in the sauce instead of the vinegar. I get raves everytime I serve it to friends or family.
Thank you for sharing that with us, Eugene!
Is your oatmeal precooked?
No. It is basically the recipe that appears on the Quaker Oats box. Just learned that. Don’t use instant or “Quick” oats. Use only the original ones. You will not be disappointed .
I am on a restricted salt diet and I notice the sodium content is very high. How can this be cut down?
Hi Liz, salt is an important building block for flavor but you could omit if from the glaze and add it to taste in the meat; maybe start by reducing it by a third or up to half for the meat mixture. I hope you love the meatloaf!
Hi Natasha,
I use a very similar recipe and it always turns out delicious. To get some veggies, I dice carrots and beans (very very small size) and sauté them before adding to the ground meat mixture. Since they are so tiny and sautéed, kids don’t notice but still love it! I also add a few drops of sriracha sauce to the mix. Thank you for your recipes!!
Thank you for sharing that with me!
Wow! Natasha, that glaze looks amazing! Making me drool so much! Yummy! 🙂
Thank you for that wonderful review, Love! 🙂
That glaze sounds amazing! We also love making sandwiches out of the leftovers, if there are any!
Ha ha! “If” is the keyword! Yeah leftover meatloaf is a treat! Thanks Sabrina 🙂
We love meatloaf and this is great with that glaze!
Definitely can’t skip that glaze! Thank you for the great review, Erin!
Delicious! This will be perfect for a weeknight dinner.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Yum! I am always up for trying a classic meatloaf recipe!
You’re so welcome! Thank you for that wonderful review, Kim!
Meatloaf is definitely my favorite comfort food! Can’t wait to try this recipe.
I hope this becomes your new favorite meatloaf – that sauce is hard to beat! 😉