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 white 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 or until the internal temperature is 160˚F. 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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
When I make a meatloaf, I always lay the loaf on 2 slices of bread in my pan. It sops up the grease, not all but alot of it.
i have not only made this but given to other mates its great i get a 3 day feed with mash spuds each time yumm
So glad you enjoy the recipe!
I made this meatloaf for dinner yesterday and it was a hit, no leftovers! Sorry everyone was ready to attack so missed taking a photo, but it was delicious and the sauce was great! Thank you for sharing!
You’re welcome! So glad it was a hit!
Delicious. No changes to the recipe needed. I used my Analon meatloaf pan (draining insert) and lean ground beef (Canadian). It was juicy even without pouring the juices back over it. I’ll make this again but will try doing it on a cookie sheet rather than in a loaf pan as I’m curious to see the difference and the sauce is delicious so I want that on the sides too! Thank you so much.
You’re welcome! I’m so happy you enjoyed it, Brenda! 🙂
I have never had a meat loaf turn out so mushy. I used 93/7 meat. I am not sure if it was using parchment paper but I would not make this again
Hi Jan! I have not had this experience. As you can see from the images above, it is held together well. Here is a comment from another reader, “This is the best meatloaf I’ve ever had. The glaze is perfect, the ratios are spot on. It’s soft and juicy without being mushy. 10/10 recommend.”
– Could you have used too much liquid or possibly extra large eggs instead of large eggs? I would look over my recipe/process to see if you missed anything. Adding more breadcrumbs in that situation could help hold it together. I hope that helps if you decide to try again.
This meatloaf is amazing. Mine turned out perfect and juicy. I got many compliments on it. The glaze is great, too! I will definitely be making this again!
That’s great! I’m so glad to hear that.
This recipe was FABULOUS. Kids and entire family devoured it. However, I was not able to get it out of the loaf pan without destroying the loaf. I tried pulling out the parchment, but it broke in half. Then I tried to slide it out with spatula but it fell apart. Any ideas on how to make this less of a mess? Thank you!
Hi Beverly! I’m glad you enjoyed the recipe. You could try greasing the loaf pan lightly before applying the parchment paper next time. The juices from the meatloaf can slip underneath the parchment, hopefully this will provide more of a self. I hope that helps.
Followed the recipe the the T and a little sweet also too much onion. Depending on how high your 9”x5” bread pan is 2lbs of beef might be too much.
Very delish meatloaf recipe! I don’t eat red meat so I used ground turkey and it was perfect.
The only thing I added was a dash of cinnamon and more paprika (my Norwegian grandmother always added these two spices to her meatloaf) and oh my does it taste wonderful!
Thank you for sharing, Nancy!
Made this using gluten free breadcrumbs instead since I have celiac. Family couldn’t tell the difference and it turned out phenomenal! Thank you so much for sharing this recipe!
So glad to hear that, Whitney! Thank you.
Excellent tasty meatloaf, the Italian seasoning and paprika make it. It was the boost my boring meatloaf needed! Glad to learn new idea placing the parchment paper under the loaf before baking.
Thank You
You’re so welcome! Thank you for sharing, Ann!
Love this recipe but was thinking of making a smaller version this time with 1 lb meat and 1/2 everything else. Any ideas on how that will affect cook time?
Hi Collin! You will likely need to decrease your bake time by a bit; just ensure to check it with a thermometer for doneness.
Best meatloaf ever! I cheated and made my own sauce using equal parts of BBQ sauce and ketchup, but the meatloaf alone was so juicy and simply delicious! Thank you for sharing this awesome recipe.
Thank you so much for sharing that with me! I’m so glad you enjoyed it!
Thinking on trying this tonight. I usually add grated sharp cheddar cheese to my meat loaves. Do you think it would work in this?
Hi Jenn, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
This is the best meatloaf I’ve ever had. The glaze is perfect, the ratios are spot on. It’s soft and juicy without being mushy. 10/10 recommend.
Thank you, Madison! I’m so glad you loved it.
This meatloaf is top-shelf. I’ve not been a meatloaf fan since childhood but this has changed my status. The whole process is so very easy and the outcome is so very good. The glaze really puts it over the top. Thanks, once again, for a terrific recipe. My best to you and your family and Happy Thanksgiving.
Happy Thanksgiving, Roger! I’m so happy you loved this meatloaf recipe!
INCREDIBLY YUMMY!!
Followed instructions exactly,and NO BULLSHIT, this was the most most and flavorful meatloaf I’ve EVER HAD IN MY LIFE @!!!!!!
WILL MAKE again and again for sure.
Trust me, it’s
ABSOFRIGGINLUTELY DELICIOUS!!!
That’s so great! It sounds like you have a new favorite!
These were great, my kids could see the onions and still ate them as long as the sauce was a plenty! I made mine in cupcakes tins and topped them with mashed potatoes. These will be a staple in our house for sure :0)
Lovely to hear that, Amanda So glad your family enjoyed it!
I didn’t have panko, so I used oatmeal but everything else the same. This was very, very good!
Nice to know that you liked the result!
What happens if you use beef that is less lean? Like 73% lean?
I think that’s alright. I hope you enjoy this!
Wonderful recipe. Perhaps the readers who found the onion to be a problem could saute the onion first, cool, then add to the meat mixture. When I’m in a hurry, I substitute dried onion for the fresh.
I’m so glad you loved it Mary!
It was delicious! We served it with your creamy mashed potatoes!
So yummy! I love meatloaf and potatoes! I’m glad you enjoyed this recipe. Thank you for the review.
Hi I am changing the recipe a bit adding 1 lb beef and 1 lb ground PORk Sound Okay?
Hi Catherine, I have not tested it but here is what one of my readers said: “I use 1 pound ground beef and one pound ground pork and also add diced green peppers. They rave over this every time! Thank you!”
I made this last night, my first meatloaf every and WOW, there wasn’t a single plate that wasn’t licked clean. It was such a hit!
Thank you for sharing this 🙂
That’s wonderful! I’m so glad to hear that.
Neither my husband nor I liked this. Didn’t like the garlic. In other recipes we love garlic. Also the Italian seasoning was overpowering & I used less than half the amount.
We felt the same way; too much garlic. Perhaps I shouldn’t have used my garlic press?
Made this tonight. Because of dietary issues I subbed the beef for ground chicken, otherwise followed your recipe exactly. Wow, it was amazing. My new go to meatloaf recipe. Thank you for sharing 😋
That’s great, Rose! I’m so glad you loved it!
Can I prepare this and keep in refrig over night and cook the next da?
Hi Shirley, yes you can make this recipe ahead. I hope you love it!
This is a winner – everybody loved it. I hand-shaped the loaf and baked on foil in a larger pan so the sides browned, but with the glaze it was still incredibly moist.
That’s great! I’m so glad you loved it!
Pretty good overall but definitely too much onion for me personally, like half the amount would be good
Hi Nick, feel free to reduce the onion if you prefer that. Good to hear that you like this recipe.
How many serving in the entire recipe? I’m looking at your nutritional values and there’s no servings per recipe. Thank you.
Hi! At the top of my recipe card, I list the number of servings (8). The nutrition facts are per serving. 🙂
Just made this recipe today for the family- I used all the ingredients except milk- and it was a hit! Even the toddler loved it (my 4 year old not so much but she’s generally quite picky). It will be a regular staple in our home. I highly recommend it!
So glad it was a hit. Thank you, Esther! 🙂
We made this recipe a couple of times now, and you called it. It really does have the best glaze. We did morph it a bit to our own tastes by adding jalapeños from our garden, and that did enhance the flavor. Thanks so much for the recipe. Our family loved it!
The best meatloaf recipe I have ever made. My family loves it!
Love it! Thank you for sharing, MJ.
I’m planning on trying this recipe tonight. My husband isn’t a fan of meatloaf, so I’m hoping this is the one that convinces him. I grew up loving meatloaf with mashed potatoes and gravy. Is gravy possible using this glaze? Any suggestions on how to make that work?
Hi Kelly, I’m not sure how that combination will turn out. You can omit the glaze and use gravy intead if that’s what you prefer.
Ive always been terrified to make meatloaf but thought id finally give it a go! Came across this recipe and let me say, WOW! It was wonderful! My whole family loved it, we all did! Wouldnt chnage anything its absolutely perfect!! 👏
That’s great! I’m so glad it was a hit.
Loved this recipe, I made double the glaze, and I added a large heaping spoonful of the glaze directly to the meat mixture, like a spatula sized heaping spoonful, it was so moist and delicious. One of my top five recipes at this point. Thank you.
You’re welcome!
This is a really excellent recipe. Not like Mom used to make, but much better, more like gourmet meatloaf!
I will be serving this for our stay-at-home steak-house nights!
Served with mashed potato-turnips and sautéed Swiss chard.
Thank you, John! I’m so glad you loved this recipe.
We thought it was too much glaze for the recipe. Next time I’ll use less. Liked the meatloaf taste. Thanks.
This is the best meatloaf I’ve had since I was a kid; I grew up in foster care and lived with a family whose grandmother cooked a loaf like this every Sunday for dinner; I didn’t stay with them long as they were a transitional home while you waited for more permanent placement. That first bite had me feeling like Anton Ego in ratatouille, instantly transported back to my childhood memory of Sunday dinner with them. Thank you for this.
I’m so glad you love this recipe, Bill! Thank you for the feedback.
A good memory from your youth. Thank you for sharing. ❤️
I’ve made meatloaf many times & by far, this is the best recipe! Thank you.
Hello Vaneska, that’s lovely to hear! Thank you for sharing that with us.
Delicious! I don’t measure but do approximate, and added more onions. Everyone at the house loved it! And no leftovers, which I was looking forward to. Thank you for a wonderful recipe.
You’re welcome! I’m so glad your family loved it. Thank you for sharing.
Pretty good! It was my first time making meatloaf. I sauteed the onion before adding- it made the texture perfect! I’ll definitely double the sauce next time, and simmer down half of it to serve as a side- the sauce was way too good.
Great job on your first try! I hope you will love the recipes that you will try from us.
The Meatloaf flavor itself was O.K. but I NEVER bake a Meatloaf IN a pan, I only use the pan as a way of forming the meat into a loaf. After I form the “loaf” with the pan I turn it out onto a cookie sheet with one of those wire wire racks so that as the loaf cooks it doesn’t sit in a puddle of fat that can’t drain off making it much healthier and lighter. In addition to the health benifits it allows us to have four additional sides for sauce to cling to and caramelize adding a lot of flavor. My fam loves it like this!
I have a meatloaf pan that has a “tray” that lifts out. look for one, its the best idea, and the meatloaf doesn’t sit in the fats as it cook.
Really good but too many onions 🧅, I would cut the onion amount in half next time
I second this! Mine came out too watery because of the onion I think
Hi tried recipe for meatloaf with glaze for first time tonight.. OMG was so delicious my family ate it all without complaining and no leftovers..Thank you so much.
That’s awesome! Great to know that it was a huge hit.
Hi Natasha,
Can I pre make this a night before? That way when I get home all I have to do is to put it in the oven.
Hi Kim, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Yes, you can make it ahead of time. I usually make my meatloaf the night before & cover it with plastic wrap & refrigerate. Makes it easy for the next day. If you cook it straight from the refrigerator add about 10 minutes to the cooking time because it will be cold.
meatloaf can definitely be made day ahead and cooked next day. I’ve even frozen raw meatloaf and cooked at later day..usually thawing in fridge first.
Thanks for sharing!
Yes you can make the meatloaf the night before. That is what I always do. Just cover with plastic wrap & refrigerate. Add on about 10 minutes to your cooking time due to the meatloaf being cold.
Not a meatloaf expert, but I think if you can prep it&store in fridge all night this would enhance the seasoning, and keep it sealed with foil or plastic to not lose the moist quality, so this would kind of marindade it, especially with A1 or a sauce added?
Love this juicy recipe! Best meatloaf I’ve had. I did add worcestershire sauce because I add that to all my beef dishes. I didn’t follow directions well on when to add the toping and added it at the beginning. Oops! It still turned out amazing.
I’m so happy you enjoyed that. Thank you for sharing that with us, Kelly!
Can you substitute regular or Italian breadcrumbs if you don’t have any panko breadcrumbs?
Hi Ina, a few of my readers shared in the comment section that they used regular bread crumbs and it worked well too.
This was THE BEST meatloaf ever. I’m not a meatloaf fan due to eating it so much growing up but I’m sold on the recipe. My husband loves meatloaf and ate every bite and usually leaves food on his plate. I’m saving this one and putting it in our monthly rotation of meals.
Hi Anitra! I’m so happy you enjoyed that. Thank you for sharing that great review with me!
I loved your recipe. But I did use one 6 oz. tomato paste with the ketchup.
Good to know that you loved it!
Really delicious, followed instructions exactly. Thank you for this recipe!
You are so welcome and I’m glad you enjoyed it!
This recipe is what I use to make “Mama’s Secret Famous Meatloaf” as my 6yo calls it. She’s an extremely picky eater, and this is her very very favorite dish. Making it into “feetloaf” this weekend for her to make it extra fun. Thanks for making something even my “I won’t eat anything except this one brand of mac n’ cheese” eater will devour
That is the best when kids love what we moms make, especially the picky ones. That’s so great!
Take leftover meatloaf while still cold and cut into half inch thick slices then cut slices in half. Fry in a skillet with butter on both sides then place a slice of American cheese on each. Then place in to warm home made biscuits or rolls for easy mouthwatering meatloaf sliders.
Sounds delicious!
Delicious – second time making it but just started weight watchers today. Does anyone know how many points this recipe is? I really want leftovers tonight!
This is our favorite meatloaf with a few adjustments. I don’t add the Italian seasoning or the breadcrumbs. I added a little steel cut oats and almond milk. I usually add pork skins instead. The sauce on top is awesome!!!
Thank you so much for sharing that with me, Teresa!
I like this recipe I was wondering if I can add one egg, instead of two?
Hi Stella, I have not tried adjusting the recipe that way to advise.
I just made it so delicious, I had no bread at home so I used Graham cracker, I had no white vinegar but the sauce still taste great. I am Jamaica 🇯🇲 Canadian so I had my jerk spice to beef and it gave it a spicy irresistible taste. I almost finish it in one go.😋 Good recipe I will try it again and I just shared it with a friend.
Good to know that you enjoyed it and thank you for sharing this recipe!
I’ve made it twice now and the family loves it!! I’ve of the best recipes I’ve ever tried, ty!!
That’s wonderful! So glad it was enjoyed.
I made this meatloaf tonight. It was great. My husband says every time I make meatloaf I make it different (true). No more, I’ve found the recipe I will use from now on. I used dried parsley instead of fresh and 1/2 & 1/2 instead of milk because that’s what I had and it was fine. I left out the white vinegar (didn’t have any) in the sauce and only used ketchup, Splenda brown sugar, onion & garlic powder. Still very good. Thank you!!
That’s wonderful, Donna! So glad you found a keeper recipe!
This meatloaf recipe is awesome! Very moist and my family loved it. Next time, I’d use less 1/2 – 3/4 the amount of onions and 1/2-3/4 the amount of the sauce.
Sounds good and thanks a lot for your comments and review! So good to know that you liked this recipe.
This was by hands down phenomenal! I followed the recipe and it was so delicious. Will be making this many times over.
Thank you for your awesome review, Lisa!
Thank u for ur recipes. I finished cooking school in Japan so most ur cookings are familier n d same methods u are using. Especially d method of meatloaf n cream puff. I’m staying in d Philippines right now. I like to learn how to make a good pie crust. I appreciated ur cooking. God bless u n ur family!
You’re so welcome! I’m glad you enjoy my recipes. Be sure to check out my easy pie crust recipe HERE. God bless.
I made this meatloaf a few weeks ago and haven’t stopped thinking of it since! I haven’t made meatloaf in years and now twice in several weeks. The perfect fall comfort food. I didn’t have Italian seasoning so did as one of the commenters did and substituted ranch dressing mix. Thanks for a delicious meal!
You’re welcome! So glad it left an impact. Thank you for sharing.
Excellent recipe! Best meatloaf I have ever made. My husband loved it too! I substituted oat milk to make it dairy free and Aleia’s gluten free Italian seasoned breadcrumbs to make it gluten free and it still tasted amazing.
That’s great! Thank you for sharing, Nadine!
Hi, Would this recipe work with ground turkey instead of ground beef?
Hi Leonor! This is what one of my readers said, “I have made this several times now and it’s amazing!!!!! Tonight I made with 1/2 pound hamburger and 1-1/2 ground Turkey and it was even better!!” I hope that helps.
I forgot to add that we used Gluten Free Panko Flakes by Jeff Nathan, from wholefoods – they are very good.
That’s great to know, thank you, D.
Very good meatloaf! we made it two different ways – one being exactly this recipe, but with 80/20 100% grass-fed, black angus beef and maple syrup for sauce, and the other using coconut milk, maple syrup in place of brown sugar, and lemon juice instead of vinegar (2 tablespoons of maple syrup and they say to double up lemon juice) – both were tasty! I heard you can even use low sodium broth or stock for the liquid.
Thank you for sharing, D! So glad you loved this recipe.
Hi Natasha ! Can I leave the milk out of it ? Or does this help with binding ?
Hi Jen, it helps with the moisture so I don’t recommend omitting it from the recipe.
You can use dairy free milk or low sodium stock/broth in place of the milk – It’s what makes the meatloaf moist.
So good! My hubby isn’t a big fan of meatloaf. We’ve been married almost 40 yrs. He said this is the best meatloaf I’ve ever made!! Score!!!! It’s a keeper for sure!
Wow, love it! Thanks a lot for sharing this awesome feedback with us.
I made this for supper tonight. Delicious! I put half the amount of brown sugar because I didn’t want it too sweet. I served it with mashed potatoes green beans and an onion gravy. I will definitely make this again! Thanks
Hi Pamela, thanks for sharing! Good to hear that the recipe was a success!
I want to make this for my daughter’s birthday but she requested mini meatloaves. Do you think I could make this recipe as is and use a muffin pan per her request? If so, what do you think the cook time should be?
Hi Shannon, Happy birthday to your daughter! I think that could work! I haven’t tested this in a muffin tin myself, but that could be fun to make mini meatloaf. You will likely need to decrease your bake time by a bit; just ensure to check it with a thermometer for doneness. I hope you love it!
This recipe is super good. Flavorful and moist. I added some feta to the meat mixture for surprise pockets of creaminess.
Thank you so much for sharing that with me, Jennifer! I’m so glad you enjoyed it!
This recipe was AMAZING! This was the first time making meatloaf and it came out great! I will use this recipe forever!
That’s great, Tara! I’m so glad you loved it.
First meatloaf I’ve ever made and this was delicious! Easy to follow recipe. Hubby loved it. Only thing I changed was mustard instead of vinegar for the sauce.
Thanks!
That’s great, Molly! I’m glad you loved it. Thank you for the review.
This is my go too Meatloaf recipe and I love it! Hubby Loves it too! I make it just as written.
That’s just awesome! Thank you for sharing your wonderful review, Lisa!
Hi
I’m particularly not a fan of meat loaf. So I rarely make it. My husband loves meatloaf and unfortunately he has to order it at the diner. So I decided to surprise him this past Sunday and googled and found this recipe. I can honestly say I will continue to make it since I am a fan of it NOW. It was absolutely delicious.
Only thing I would change is I would sauté my onions first than add it. I would recommend this to anyone!!
Thank you for your wonderful feedback, Zina! I’m so happy you loved this recipe!
This is truly the best meatloaf I have ever eaten. It makes a huge one and for just us 2 we have enough to freeze for 2 more times to eat this lip smacking delight.
So glad you loved this recipe, Darlene! 🙂
Why put nutrition facts on here when you don’t put the grams or the amount per serving or at least the number of servings! As far as I know I could be consuming 910 mg for tiny piece?
Hi Art, we didn’t measure it that way but this recipe is good for 8 servings so you can. divide the whole recipe into 8 to get each serving size.
Tried this recently, and it was a hit. Wife doesn’t even really eat beef, and she enjoyed it. The glaze was really good! I would prolly add a bit more seasoning to the beef, but overall, it was good. Glaze was fire
So good to know that your wife enjoyed this recipe especially since she’s not really into beef.
I read all of the great reviews and was really looking forward to eating this meatloaf, but I was very disappointed. I didn’t care for it at all. As for the glaze, I had to scrape it off – it was terrible.
Hi Rhonda! I’m sorry that you had such a bad experience with this recipe. As you stated, this recipe has great reviews so I am not sure what went wrong. We love this meatloaf. Did you happen to make any substitutions or miss anything by chance?
Hey Rhonda- I read your review and was wondering about your meatloaf. I’m guessing your tests were negative?
When I told my sister-in-law & brother-in-law I had never made this before they were a little worried. Needless to say they loved it. My brother-in-law told my sister-in-law she had to get the recipe! My husband loved it too! Thanks for sharing this recipe!
Hi Dede! That’s wonderful! So glad it was a hit.
Hi! I plan on making this tomorrow. Can I use Italian breadcrumbs instead of panko?
Hi Kishi! I haven’t tested that to advise. If you do an experiment, please share with us how it goes!
I bet you could! I’m curious how that will turn out if you do. 🥰
This is a fantastic recipe, everyone loves it! I used Italian bread crumbs instead of panko and omitted the Italian seasoning. Came out excellent! Definitely a keeper!
That’s just awesome! Thank you for sharing your wonderful review, Cathy!
I made this is soy protein as the meat. My family, initially quite suspicious about “meat loaf” was delighted and truly enjoyed it. I might have used too much vinegar in the sauce, but I agree that it was moist, savory and delicious. It needed less time to reach temperature than actual meat would have, and it was done in 40 minutes.
Thank you for sharing, Ellen.
I have tried many meatloaf recipes, but after trying this one, this has become my to go recipe. It is everything the comments claim to be. Easy to make, super tasty and the sauce is divine. Thanks for such a great recipe.
Love it! We appreciate your comments and feedback, so glad you love it!
Outstanding! The whole family loved it! This is now our only meatloaf recipe. Highly recommended.
So glad it was a hit! Thank you for the review, Ryan! 🙂
I literally have been using this receipt for over a year now and it’s always tasty. One of my go to dishes
That’s wonderful, Rebecca! I’m glad you love this recipe.
The best meatloaf I ever made! Thank you and the sauce on the meatloaf is so delicious!’
We love the glaze on this! It’s so good. I’m glad you enjoyed it as well. Thank you for the review, Kathleen.
My family is not a fan of vinegar, would I be able to omit it?
Hi Julie. It’s only a small amount and it adds to the sauce but I think you could leave it out if you prefer.
I am going to try this recipe tonight but was curious as to the use of parchment paper? Does that add something texture wise?
Hi Patrick, it just helps with removing the meatloaf and prevents sticking.
We never have ketchup in our house, but I would love to make this tonight. Think some tomato paste would accomplish a similar effect?
Hi Diane, I haven’t tried that substitute to know if it will work. Here’s what one of our readers wrote when they tried a ketchup substitute. I hope it’s helpful: “I substituted Sweet Thai Chili instead of ketchup for the glaze and acv, instead of white vinegar, added to the other ingredients. To say it was “flavorful” would be an understatement!!! It was absolutely fantastic!!!! Thanks for sharing the recipe!”
Great recipe. Tasted fantastic. I highly recommend this recipe. Entire family loved it.
That is the best when the family loves what we moms make. That’s so great!
My family does not like onions (can’t imagine meatloaf or roast with onions) but….is there anything I can substitute…onion powder…garlic….that can give you that great taste…???? Crazy, I know…. Thanks
Hi Ann! Using onion powder would be fine. I haven’t tested this to advise on how much to use but per google, the suggestion was 1 tbsp of onion powder for 1 medium-sized onion. You can always adjust the amount to your preference. I hope you love this recipe.
BEST meatloaf I’ve ever made! Juicy, light, amazing! I’ve never made a bad meatloaf and love trying new ways & this was perfect! Loved the Zippy tomato topping!!!
That’s just awesome! Thank you for sharing your wonderful review, Shannon!
Hi, I’m confused. I love your recipes and make them often. But can you tell me who Valentina is? I see her name mentioned often. Thanks
Hi Elaine, Valentina is a friend and fellow blogger who guest-posts on my site occasionally. I trust her recipes and it helps her site grow as well.
This is the best meatloaf I have ever had. I have made it twice in the past 2 weeks. Everyone loved it.
I’m so happy to hear you all loved the meatloaf recipe. Thank you for the wonderful review!
I really don’t like meatloaf, but my husband does. This is THE BEST meatloaf recipe EVER!!!! I actually like meatloaf now.
Thank you for your great review! I’m so glad you loved it!
By far, the best meatloaf recipe I’ve ever tried. My family and I loved it!
That’s great, Fred! I’m happy to hear that.
Everything turned out pretty good but if you are not a big fan of a vinegar taste I suggest cutting the vinegar amount in half, I had to add sugar after I was done cooking it to cut the vinegar taste, overall turned out pretty good though
Hi Tamra! Thank you for sharing your feedback.
I didn’t have white vinegar so substituted red wine vinegar and it was great. Also I tossed a bit of grated Parm into to meat mixture. Everything’s better with Parm!
That’s a great idea! Thank you for sharing that with us, Beth.
I have made this several times now and it’s amazing!!!!! Tonight I made with 1/2 pound hamburger and 1-1/2 ground Turkey and it was even better!! Thank you for a wonderful recipe!
That’s great, Stephanie! So glad you enjoyed this recipe.
This was delicious! Only tweak I made was to add a little bit of A1 Sauce to the meatloaf and the glaze. My wife and I both loved it – so moist and flavorful!
That’s just awesome! Thank you for sharing your wonderful review, Mike! It sounds like you found a new favorite!
Recipe was perfect! Just what I was looking for. the glaze was spot on and my family loved it. This will be my go to recipe from
now on
Yay great to hear that and thank you for sharing your experience trying this recipe!
Awesome recipe! I sub ranch seasoning pack for italian seasoning, came out amazing! Bomb dot com! thanks, Valentina! You are a damned good cook, your family is blessed! xoxoxo
Nice to know that the substitutions that you used worked out! Thanks a lot for sharing that with us.
I just made this tonight and it was wonderful! My hubby told me it was awesome 3 times! He loved the topping. I have an old cheap oven that does not heat up evenly and I hope to replace it someday. Using a thermometer is key to making sure everything is cooked through. Thank you for another wonderful recipe!
You’re welcome! I’m so happy you enjoyed it, Gena!
In my opinion, every meatloaf recipe that that includes a huge glob of ketchup on the top totally ruins the end product. Ketchup is such a childish substitute fir a real sauce.
Natasha seems like such a kind, positive, upbeat person. I just love her recipes that I have made. My meatloaf is in the oven cooking as I type this message. Thank you Natasha for sharing your yummy recipes with all of us. I will let you know how it turns out. We like ketchup in our home! 😉
Thank you for that wonderful compliment, Gena! I’m so glad you enjoyed it!
JWR, that’s kind of how I generally feel about cooking with ketchup. I rarely cook with it either, but I was tired of my family’s well loved meatloaf, and was looking for a new recipe. When I found Natasha’s and there were SO many stars and rave reviews, I decided to give it a try; my husband and I loved it!!
To each their own. We love this recipe (along with many others)
Hello I see milk used in some recipes and half and half in others. How do you feel about substituting half and half for the milk. Would you do the same measurement?
Hi Chantelle. I have not tested it but I think it would work just fine without making any adjustments. Let us know how you like this recipe.
If you break down the ingredients of Ketchup you have all the things you may have already have in the recipe or other recipes you use. I don’t think the childish part lies in the recipe. I think that term lies somewhere else.
Good thing this recipe is for a delicious sauce on top rather than a glob of ketchup
Natasha- if I do the first 40 minutes while my kids are in school, refrigerate, and the last 20 minutes/10 minutes of rest right before dinner- do you think it will be successful? 1.5 hours of cooktime is hard to find these days! 🙂
Hi Carrie, I think that’s okay. Let us know how it goes if you try that!
**!!***!!Only if it comes up to proper cooked internal temperature first.
Otherwise you’ve got warmed up partly cooked meat.
Followed the instructions. Pulled it out. Let it rest. Cut into it. What I have is a meat soup in a loaf pan. Cut out a tiny piece. Soaked up a lot of juice with a paper towel. Threw it back in the oven for another 20 mins. Hoping we’re not having cereal for dinner tonight.
How did it go? We’d love to know how you liked the recipe.
I was looking for my mom’s meatloaf recipe. Thanks so much!!!! It’s perfect!! She used tomato soup but we had 8 in the family, so yours is better. And she used this in halved stuffed peppers, which is what I was trying to do. Thanks for a great recipe and the memories!!
Thank you so much for sharing that with me! I’m so glad you found something similar to hers!
The best meatloaf recipe out there. My family loves it ❤️
That’s just awesome! Thank you for sharing your wonderful review, Emily!
After trying this recipe tonight I am not at all surprised with all the positive reviews! I have made meatloaf quite often but your recipe is amazing and will be the only way to make meatloaf now – so very tasty, moist and delicious! Just the best so Cheers from Saskatoon Saskatchewan!
Love it, this comment made me smile and feel happy! THank you for sharing that with us, we appreciate it.
When my grandma passed away, her amazing meatloaf recipe was lost. Natasha’s is the closest I’ve found to it – and I’ve tried so many. I LOVE this! We like it w/ only half the vinegar, but otherwise AMAZING!!! Thank you Natasha for giving me a taste of home.
I’m so glad this recipe brings back memories of your grandma’s amazing meatloaf. Thank you for the wonderful review.
Best meatloaf recepie I have ever made. My family loves it! Gone within hours.
Thank you for your good comments and feedback, Natalia!
The glaze on this meatloaf was amazing! I am thinking about making it in a baking dish instead of a meatloaf pan so that there’s a bigger surface area to glaze. Anyone ever tried anything like this?
I do mine on a lipped baking sheet and shape it like a football, makes a nice big meatloaf!
Hi! That’s how I’ve always done mine! I flatten mine out to go in the Pampered Chef round deep dish stone..i put it all the way to edges so its like 2 inches thick and like 12-13 inches in diameter..I just shorten my time by a few minuteson each part! …love this recipe! ITS DELICIOUS!
What a great idea! Haven’t used my Pampered Chef dish in so long. Remind me do you grease the pan first?
I always make mine on a sheet pan or 9X13. I mold it into a flatter loaf and it comes out great!
Excellent recipe! Happy husband! I followed recipe exactly as written. The only thing I would change next time is possibly cook a few minutes more. Middle section was slightly rare/medium. The taste was perfect. Everything you hope for in a meatloaf. A keeper!
Thank you so much for sharing that with me, Amber! I’m so happy you enjoyed that!
Ovens all cook so differently. I have a very cheap electric Frigidaire oven that I have had for 14 years now. I have to be careful because it does not cook evenly. Someday I dream of getting a dual fuel oven… like a Bosch. I enjoyed reading your review.
My husband requested meatloaf for his birthday dinner. I followed the recipe closely with exception to:
1. I used 3 eggs instead of 2 because I had small eggs.
2. I did not use parsley because I did not have any.
3. I sautéed the onions and garlic together before adding them into the mix.
My husband loved it as well as my family! The meatloaf was moist and delicious! The tangy sauce mix was an extra special addition. I made the mashed potatoes and the asparagus, too. This will be a favorite go to meal, for sure!
Hi Lisa! That sounds wonderful. I’m so glad this recipe was enjoyed. Thank you for the review and excellent feedback.
My husband and sons LOVED this recipe! They all went back for seconds.
Followed it exactly to see what we thought and it was DELICIOUS! The sauce/glaze was great! Beats every other meatloaf!
We’re glad you all enjoyed this meatloaf recipe!
I have this saved to my pins, and it’s my go-to meatloaf: We Love It! *Don’t over-mix (note to self!!!) Since I make it fairly often, I don’t read the blog. Well, I miss that tidbit until after its baked and then am disappointed, as its not at its best. 🙁
*I used a third sausage last time…we prefer all beef
*we Love the topping/glaze!
*I make this to stuff bell peppers from our garden, and freeze them uncooked. When I have a hankerin’ for a good Ole stuffed pepper: out of the freezer and baked up in no time!
Hi Mary Lou, thank you for taking the time to share your comments and feedback. We hope you’ll love all the recipes that you will try!
I used 5 stars…. not sure why that shows 3 above my comment.
No worries, thank you!
This meatloaf was just delicious! What a yummy dish for a chilly fall day. I forgot the ketchup butit wasn’t really missed.I didn’t have time to make the glaze, so I lightly brushed LaGrille bbq sauce on it. Thanks!
Hello Judy, good to hear that you enjoyed this recipe and I hope you can try with the glaze too next time!
I’ve started cooking for the fam and these recipes are a blessing I never even liked cooking before
Thank you for sharing, that blesses me and makes me happy. 🙂
This is my go to meatloaf. The next day, I made grilled meatloaf and cheese sandwiches….let me tell yo, so so good both times!
Great to hear! I hope you’ll love all the recipes that you will try.
Sounds yummy! Can the recipe be halved? I’m only cooking for two.
Hi Kathy, I saw one of our readers shared this comment “Best meatloaf! I halved the recipe and sauteed the onions, everything kept the same. Try this I promise you will love it too.” I hope that helps
I have made this before, and it was really tender, light and absolutely delicious. I will make it over and over again. Thank you!
Thank you, Suzanne! I’m so glad to hear that. 🙂
Dad here: This is now my 9 year olds favorite dish. He asks for it weekly.
That’s great to hear and thanks a lot for sharing that with us.
This is a great guide for Meatloaf. For those of you a little more adventurous and who like to grill…
I adjusted this recipe a little by using 1 lb each of ground beef, pork and lamb. I also added 1/4 cup of lightly sautéed mirepoix and diced raw baby portobello or crimini mushrooms.
In a disposable aluminum or pan or loaf pans, I prepare my charcoal kettle grill for an offset cook (all the coals on one side half moon). When the coals are ready i add soaked applewood or pecan wood chips and get my grill to 375 and the smoke blue. When I say blue smoke it means you can see it coming out the vent but NOT smokey white.
You can baste with throughout cooking and it will naturally create a glaze and capture the smoky flavor. Make sure your grill vent is above your meat to draw the smoke across you meat.
Being from the midwest and having a long cooking time you can throw on a pan of homemade sweet cream corn or grill the corn in the husk 😉
Sounds a little involved but its actually pretty easy
THanks for sharing!
Best meatloaf! I halfed the recipe and sauteed the onions, everything kept the same. Try this I promise you will love it too.
That’s just awesome! Thank you for sharing your wonderful review, Sarah!
Well, once again another amazing recipe that everyone in the family loved. I really love all these recipes on your website. Keep posting them 🙂
Thank you for that wonderful compliment!
Followed recipe to the letter with the minor addition of adding a squeeze of sriracha to the sauce (we like a little heat). Turned out great! Even I couldn’t mess it up. 😁
That’s wonderful feedback, thanks for sharing!
I made this recipe with ground turkey instead of ground beef. I would highly recommend decreasing the amount of salt called for in the recipe. It’s way too much salt in the meatloaf. The sauce was good. Reduce the salt and the recipe would be delicious.
Thanks for your feedback, Tom. Feel free to adjust the seasoning according to your preference.
Just made this last night and followed the recipe exactly as written and this meatloaf came out beautifully! Moist and did not fall apart. Great flavor too. Fantastic recipe. I’m keeping this one and making it again!
We’re so glad you enjoyed this recipe, Kimberly!
Can I substitute the white sugar for brown sugar in the glaze recipe???
I have not tested this with regular white sugar but it should work. It may affect the taste and texture slightly. The brown sugar provides a richer flavor.
You can make brown sugar by adding about 1 tbsp of molasses per one cup of granulated sugar. Massage molasses into sugar with clean fingers.
Good meatloaf, but I didn’t find it had a ton of flavor by itself. The sauce on the other hand was fantastic! It really amped up the meatloaf. I just wish it had caramelized a bit more. I wound up cranking it up to 400 ° for 5 minutes, but it didn’t help much. As suggested to make crispier, I cooked it on a baking sheet with doctored aluminum foil pan . The juices that came out were basically just fat so I didn’t want to pour that over the meatloaf at the end as directed. I will definitely use this sauce for my meatloaf in future but I’ll put most of it on at the beginning of cooking and not wait till just last 20 minutes. Can’t wait to make sandwiches with the leftovers!
Sandwiches sound great!
Excellent meatloaf my family loved it! I made a couple of small modifications… doubled the chili and the vinegar.. from NC so we lean to more of a vinegar kick lol
So glad your family loved this recipe. Thank you for sharing! 🙂
I cook for my neighbors all the time. When I give them an option it’s always meatloaf! I use 1 pound ground beef and one pound ground pork and also add diced green peppers. They rave over this every time! Thank you!
So glad they love this recipe, Lori! Thank you for sharing.
Do you have to bake longer if using 1 lb. of pork in recipe?
Hi Kathleen. I don’t believe so. But cook it until the internal temperature is 160°F.
Great meatloaf recipe. My 7 yr old loves it as well as the rest of my family. I’ve already made it a few times & have decided this will be my go-to meatloaf recipe. It makes great leftovers too. I probably add a little extra on the seasonings although it tastes just as good if I follow the recipe to a t. Love the idea of sauteing the onions before hand, I think it helps to hide the fact there’s onions in it from the kids(my kids can be turned off by a meal that has onions), they have no idea it’s there. The glaze really brings it all together, it’s delicious. There hasn’t been a recipe yet that we didn’t like from Natasha’s kitchen! I know we’re talking about meatloaf here but I love your Chinese recipes too!
Thank you, Liz! I’m so glad you enjoy me recipes.
This is the second time I make this meatloaf recipe for my grandson, he absolutely loved it.
That’s wonderful, Laura! I’m so glad he loves it.
This was a huge hit with family and friends. I felt bad because my wife felt like I was trying to show her up with the kids. I honestly wasn’t but it happened. I just googled meatloaf recipes and than God yours was near the top. My kids hate my wife’s meatloaf. I never minded it. The kids each had seconds with this recipe.
We used this recipe again with our ground venison. Out of this world. Delicious.
That’s great, Andrew! I’m so glad it was a hit. The venison sounds amazing! Thank you for your feedback.
I love this recipe! It is my go to every time. I like switching up my sauce for variety. A maple bacon glaze or adding other finely chopped veggies. Any leftover meat I use for burgers or meatballs and freeze them. Thank you Natasha!!
You’re welcome. So glad you enjoy this recipe.
Made this recipe twice now and it turns out great. I omitted the chopped onions because kids not a fan. I also 1/2 the topping glaze for it. I have never been able to cook a good meatloaf but this one is perfect every single time!!!
So glad to hear that, Ray! 🙂
Chicken Tetrazzini might be my mother’s favorite recipe, but I claim this is my favorite, albeit with just a couple changes that are of no reflection of the recipe.
I only use a loaf pan to shape the loaf and use an oiled baking sheet as opposed to cooking it in a loaf pan. I find a loaf pan retains too much moisture in the loaf as it is cooking. I also precook the onions in a tablespoon of butter or olive oil until soft and add them to the beef mixture after they have cooled. Cooking the onions prior to adding them to the mixture seemed to provide a nice enhancement of the onion flavor.
My final twist to this entire process is the awesome glaze. I will add 1/2 cup Ketchup and 1/2 cup Chili sauce to the mixture. The chili sauce provides a nice tangy edge and bold flavor to the glaze as opposed to any additional spice. A run-of-the-mill chili sauce shouldn’t have any “heat” to it. As such, I omit the vinegar in this step as it provides too much tanginess to the mixture. The glaze stays very much the same except for the addition of chili sauce and leaving the vinegar for another day.
I have made this recipe countless times as-is without any changes to great acclaim of my family. I just turned 40, but my family nearly demand I apply to culinary school in Chicago. They don’t realize I already attend Natasha’s Kitchen University. Keep the recipes coming, Natasha! I’m receiving straight A’s across the board with my family.
Thank you so much for sharing that with us! It makes me feel happy reading your comments, we appreciate it!
Can’t wait to make this! What temp should the meatloaf be, before you add the glaze?
Hi Jen! I hope you love this recipe. To be honest, I didn’t check the temperature of the meatloaf when I added the glaze. I baked it at 375℉ for 40mins then spread the glaze over the meatloaf and baked for an additional 15-20 minutes or until the internal temperature is 160˚F (whichever comes first).
I made this recipe. It was delicious. The only downside of this recipe is the glaze. It didn’t glaze or caramelized at all. It was runny. I was expecting it to caramelized and gives a little char look and tastes to it. I didn’t cook it anymore longer than the desired cooking time cuz I was worried about overcooking the meat. Any tip on how to get the glazed caramelized? Maybe broil it for 3-5 mins?
Hi Jeannie, I think broiling could work but maybe for 1-3 minutes depending on how close to the broiler your meatloaf is.
I actually did the broil and man it came out good! I had never tried making meatloaf because stories I read said it would come out dry. No this one! Delicious!
Happy to hear that you loved this meatloaf, Gabby!
You can always add a little cornstarch to thicken it up, but I also add sriracha and a little Worcestershire sauce. Using the broiler will also help but dont over do it. I would recommend keeping the oven door open.