Home > Main Course > Meatloaf Recipe with the Best Glaze

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

Meatloaf recipe sliced and served on a plate with mashed potatoes and vegetables

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.

meatloaf glazed with meatloaf sauce

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

Collage how to make meatloaf and shape into pan.

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! 

Step-by-step collage how to make the best sauce for a Meatloaf recipe.

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.

baked meatloaf sliced and ready to serve

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.

how long to cook meatloaf in loaf pan

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):

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.

Meatloaf served on a plate with potatoes and greens and garnished with parsley

More Easy Dinner Recipes to try:

Meatloaf Recipe with the Best Glaze

4.99 from 5441 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour
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!

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!

Author: Valentina Ablaev
Course: Dinner, Main Course
Cuisine: American
Keyword: meatloaf, meatloaf recipe
Skill Level: Easy
Cost to Make: $10-$12
Calories: 344
Servings: 8 servings

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:

Instructions

  1. Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
  2. In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
  3. Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.

  4. 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.  

Nutrition Facts
Meatloaf Recipe with the Best Glaze
Amount Per Serving
Calories 344 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 118mg39%
Sodium 910mg40%
Potassium 507mg14%
Carbohydrates 18g6%
Sugar 11g12%
Protein 24g48%
Vitamin A 410IU8%
Vitamin C 4.5mg5%
Calcium 65mg7%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

FREE BONUS: 5 Secrets to Be a Better Cook!

Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Read comments/reviewsAdd comment/review

  • Kaitlyn
    March 20, 2023

    I made this recipe using Impossible Burger, to make it vegetarian, and it was delicious. The blog’s serving converter was very helpful, since its sold in 12oz packages. I used two, which gave me about 1.5 lbs of meat.

    Caramelizing the onions was a good tip and something I too recommend. For my taste I subbed balsamic vinegar for the white vinegar to cut some of the ketchup tang. I cooked it in a ceramic 9” loaf pan for 50 minutes before putting the sauce on, then for another 20 minutes after. This gave me a crispy outside all around and a juicy inside. While cooking it using the Impossible Burger it looked a little too watery, but the juices mixed with the sauce and when I lifted it out of the pan, it was perfect! I will be making this over and over again, it was so good!

    Reply

    • Natashas Kitchen
      March 20, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Kaitlyn!

      Reply

  • Mary-Frances Lannigan
    March 19, 2023

    This was very tasty. Was very simple and easy to make. Thanks for sharing. would highly recommend.

    Reply

    • Natasha's Kitchen
      March 19, 2023

      Thanks a lot for your review and recommendation!

      Reply

  • Amy
    March 19, 2023

    Looks delish, I’m going to try this tonight! I don’t have a 9×5 loaf pan, mine is 8×4. Will it be overcrowded or is that size okay to use? Thanks!

    Reply

    • Natasha's Kitchen
      March 20, 2023

      Hi Amy! I have not tested this in many sizes to advise on cooking times. The best thing is to bake until the internal temperature reaches 160°F.

      Reply

  • Varash
    March 18, 2023

    Hi! I am going to try this recipe. My toddler loved your juicy meatball (in addition to me and my husband!) and I hope he will love this one too.
    One question: do you have any recommendations on substituting ketchup w fresh crushed tomatoes? Like how much to use, adding anything else?

    Reply

    • NatashasKitchen.com
      March 18, 2023

      Hi Varash! I have not tested it my self but some of my readers reported using tomato puree in place of ketchup so I assume the crushed tomatoes will also work just fine.

      Reply

  • Olga
    March 16, 2023

    This was my first time making meatloaf. I love the addition of caramelized onions here. I modified recipe a little by adding carrots to make it juicier and leaving out eggs (they are the drying agent if you add it to ground meat FYI). This recipe is a keeper. Love it! Thank you!

    Reply

    • NatashasKitchen.com
      March 16, 2023

      Wonderful, Olga! Thank you for sharing.

      Reply

  • Linda
    March 16, 2023

    This IS the only meatloaf recipe my Husband loves! Thank You!

    Reply

    • NatashasKitchen.com
      March 16, 2023

      You’re welcome, Linda! So glad you enjoy it.

      Reply

  • Phillip Hay
    March 15, 2023

    I have not developed a great recipe of my own. I do not need it now as
    this recipe is perfect for how I like my texture and taste!
    Thanks for sharing it is the best exactly how you do it!
    Phillip

    Reply

    • NatashasKitchen.com
      March 15, 2023

      Hi Phillip! I’m so glad you love the recipe. Thank you for the feedback.

      Reply

  • Regina J.
    March 14, 2023

    This was best recipe of meatloaf I have made, delicious 😋

    Reply

    • NatashasKitchen.com
      March 14, 2023

      Hi Regina! Thanks so much for sharing. I’m glad you loved it.

      Reply

  • Vivien
    March 14, 2023

    truly was amazing. holy cow! we devoured the leftovers for two days and raved with every bite! this is the only meatloaf recipe you need to save, people!

    Reply

    • NatashasKitchen.com
      March 14, 2023

      Hi Vivien! That’s wonderful. I’m so glad it was enjoyed. Thank you for the feedback.

      Reply

  • Leslie Cotham
    March 13, 2023

    Best meatloaf I’ve ever eaten. Easy to make and so delicious.

    Reply

    • Natasha's Kitchen
      March 14, 2023

      Thank you, Leslie for your eview!

      Reply

  • Rachel
    March 13, 2023

    I was extremely pleased with the amazing and incredible meat loaf recipe!! No lie, it was the very best meat loaf I have ever made!! My husband said it was perfect and my son said it was beautiful!! It was so moist and so tasty and not dry at all!! You are awesome Natasha! This will be a recipe that will be our family heirloom!!!

    Reply

    • Natasha's Kitchen
      March 13, 2023

      That’s wonderful feedback, it helps inspire me to do more recipes! Thank you for sharing that with us.

      Reply

  • Ashley Clapp
    March 11, 2023

    It always comes out great as is the recipe for me I wouldn’t change a thing my family loves this recipe I have made it several times and it never fails me ! Thank you Natasha very yummy I love all your recipes I’m a true fan 😊

    Reply

    • Natashas Kitchen
      March 11, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Ashley!

      Reply

  • Sharon Molbegott
    March 10, 2023

    Please reply. Can this be made with Ground turkey? If yes, do I need to change any ingredients or cooking time?

    Reply

    • Natasha
      March 10, 2023

      HI Sharon, I have had many readers report great results making the recipe the same way and substituting it with ground turkey.

      Reply

  • Chantal
    March 9, 2023

    I think half the amount of onion would be better and like another wrote, saute them beforehand. Mine came out mushy. Also , would use half the sauce and broil at the end and allow to stand like 20- 30 mins.

    Reply

    • Natashas Kitchen
      March 9, 2023

      Thank you so much for sharing that with me, Chantal!

      Reply

  • Savannah
    March 9, 2023

    This is the first time I ever made a meatloaf and it was a big hit! The alterations I made was that I added a tablespoon of Lipton Onion & Mushroom dry soup/dip mix that I had in my pantry to the meatloaf mix and a teaspoon of Korean Red Chili flakes…because we like spice around here and it just gave it a little zing! My son ate 3 helpings! I would definitely make it again!

    Reply

    • Natashas Kitchen
      March 9, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Savannah!

      Reply

  • Savannah
    March 9, 2023

    This is the first time I ever made a meatloaf and it was a big hit! The only alteration I made was I added a tablespoon of Lipton Onion & Mushroom dry soup/dip mix that I had in my pantry to the meatloaf mix and a teaspoon of Korean Red Chili flakes…because we like spice around here! My son ate 3 helpings! I would definitely make it again!

    Reply

    • Natashas Kitchen
      March 9, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Savannah!

      Reply

  • sandy m
    March 8, 2023

    excited to make; please describe how to make self made foil pan to increase crispiness? how high do I make edges and does the meatloaf touch the sides or just surround to catch drippings? I might make 1 each way!

    Reply

  • Chris D
    March 7, 2023

    Best meatloaf I’ve ever had! Made this recipe as shared and absolutely loved it. I’d cut the onion quantity down a little next time, and I do agree with others – cook time was a little off, probably add 15 minutes to the initial cook or 25 degrees to the temperature? Still, top notch results!

    Reply

    • Natasha's Kitchen
      March 8, 2023

      Hello Chris, thanks for your input and feedback. We’re glad you enjoyed this!

      Reply

  • Cathie McGill
    March 7, 2023

    This is my favorite go to meatloaf recipe! I have it saved so I don’t lose it. A tip if anyone is interested, that adds even more flavor, is to saute the onions and garlic with olive oil and some of the seasoning before adding to the meat. If you dare at a couple dashes of hot sauce and worcestershire sauce…um um um! Love this recipe.

    Reply

    • NatashasKitchen.com
      March 7, 2023

      Hi Cathie! Thank you for your feedback. I’m so glad you love the recipe. 🙂

      Reply

  • Heather Antoinette
    March 7, 2023

    The most moist and flavorful meatloaf I’ve ever made. And I used ground turkey. Oh my… this is all I want to eat. Paired with baked potato, roasted asparagus and cabbage. Perfect when you want a real meal! Thanks Valentina!

    Reply

    • NatashasKitchen.com
      March 7, 2023

      Hi Heather! That’s wonderful to hear. Thank you for your feedback on the recipe.

      Reply

  • NB
    March 6, 2023

    I made the recipe as instructed and it took over 1.5 hours to cook at 375.

    Reply

    • Natashas Kitchen
      March 8, 2023

      Hi NB, Did you use another size loaf pan? If the pan was smaller (making the loaf thicker) it would take longer to cook. Also, be sure to fully preheat your oven beforehand. I recommend using an internal oven thermometer to ensure your oven heats correctly. I hope that helps.

      Reply

  • Kasi
    March 6, 2023

    I absolutely refuse to use any other meatloaf recipe! This is my go to for when company is coming as well, because it has always been a massive hit. The glaze is so delicious and even my picky kiddo eaters that come over will devour this. It does take me longer to cook for some reason, but I don’t care.

    Reply

    • Natashas Kitchen
      March 6, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Kasi!

      Reply

  • Kelley
    March 6, 2023

    My family absolutely loves this meatloaf, I’ve made it many times. I add finely chopped green bell pepper. I’ve made also in muffin tins for mini meatloafs for fun, and it worked really well. Perfect with mashed potatoes. Thanks Natasha 🙂

    Reply

    • NatashasKitchen.com
      March 6, 2023

      Hi Kelley! That sounds amazing. I’m so glad your family loves it.

      Reply

    • Carolyn
      March 8, 2023

      Kelley — I love the idea of making mini meatloafs with this wonderful recipe. How long did you cook those?

      Reply

  • Lauren
    March 6, 2023

    My parchment paper fell apart. My meatloaf fell apart & felt soggy… what did I do wrong?

    Reply

    • Natashas Kitchen
      March 6, 2023

      Hi Lauren, I haven’t had that experience, it stayed intact, so it’s hard for me to say what went wrong without being there. Was there possibly a substitution made?

      Reply

  • Krista Nielson
    March 5, 2023

    I forgot to say, I used 80/20 meat, but it still was really good. So, I didn’t follow it 100% accurate. But, I did follow everything else exactly.

    Reply

    • Natasha's Kitchen
      March 5, 2023

      That’s alright, I’m just glad you enjoyed it!

      Reply

  • Krista Nielson
    March 5, 2023

    I made this recipe exactly as written. Also used my meat thermometer so I wouldn’t overcook it. OMG! Delicious! So much flavor. I loved it! When my husband goes for seconds, you know it was good. Thank you so much! I will save and re use this recipe for sure!

    Reply

    • Natasha's Kitchen
      March 5, 2023

      Good to know that you followed the recipe as it is, I love that you enjoyed it a lot!

      Reply

  • Justin
    March 5, 2023

    For me the timing or temperature was WAY off. Had it in the oven for a hour and 30 minutes and it was still raw in the middle

    Reply

    • Natasha's Kitchen
      March 5, 2023

      Hi Justin, we’ve never encountered this issue before using this recipe. 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. Did you follow the instructions as it is?

      Reply

    • Jared Huizenga
      March 7, 2023

      You may want to check your oven. An hour and a half at 375…there’s no way possible it would be “raw” in the middle.

      Reply

  • Delfox1973
    March 5, 2023

    Hello Dear. I had to talk about this glaze. I use my late Gram & mom’s Old Skool meatloaf recipe except I use ground turkey. But I did peep your glaze. Wind up having to make another batch of it because friends used up what I’d initially made so fast. They kept talking about how good the meatloaf is with this glaze. It is DELICIOUS! Thank you so much for sharing. Now, when I make my turkey meatloaf or mini meatballs, I use your glaze recipe! Natasha it tastes AWESOME! :+)

    Reply

    • NatashasKitchen.com
      March 5, 2023

      That’s amazing. I’m so glad it was a hit! 🙂

      Reply

  • Tish
    March 4, 2023

    I have finally found a meatloaf recipe that my husband and myself thought was so good. I am a happy girl.

    Reply

    • Natashas Kitchen
      March 4, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Tish!

      Reply

  • Darryl Vickers
    March 3, 2023

    All I can day DELICIOUS and thank you for sharing!!! It’s moist and the glaze , perfect…

    Reply

    • NatashasKitchen.com
      March 3, 2023

      Hi Darryl! I’m glad you loved the recipe. Thank you for the feedback.

      Reply

  • Gwen
    March 2, 2023

    Recipe looks great, will try it this weekend! Might try adding a little chopped bell pepper to the meat and a splash of Worcestershire sauce to the glaze. One comment, might need to update the cost to make… with beef prices where they are!

    Reply

    • NatashasKitchen.com
      March 2, 2023

      Sounds delish! Let us know how it turns out! Thank you for the recommendation. 🙂

      Reply

  • Jody
    March 2, 2023

    This is the best meatloaf recipe, we love it! We recently tried frying slices to reheat and treating it like a burger and it is the BEST! I fully recommend doubling the recipe! 😎😋

    Reply

    • NatashasKitchen.com
      March 2, 2023

      Hi Jody! I’m so glad you loved the recipe. Thank you for sharing.

      Reply

  • Peggy Fritch
    February 28, 2023

    I just made this exactly as the recipe says for dinner tonight and it was hands down THE BEST meatloaf we have ever had!! Definitely making it this way from now on!

    Reply

    • NatashasKitchen.com
      February 28, 2023

      Hi Peggy! That’s wonderful to hear. Thank you for sharing. 🙂

      Reply

  • Alex
    February 28, 2023

    Doorstop anyone?
    I made this based on reviews and followed recipe to a T. I’m an excellent cook. It was such a disappointment!

    Reply

    • Natasha
      March 1, 2023

      Hi Alex, I’m always happy to help troubleshoot and this is one of our most popular recipes. Without more information on what went wrong, I’m not able to offer any advice.

      Reply

      • emma bia
        March 2, 2023

        I will try this next weekend.It looks like it will turn out just like the picture. It´s got all the right ingredients for this dish!

        Reply

        • Natashas Kitchen
          March 2, 2023

          I hope you love it, Emma!

          Reply

  • Katie
    February 28, 2023

    My go to recipe for meatloaf! All of your recipes are always a hit

    Reply

    • NatashasKitchen.com
      February 28, 2023

      That’s wonderful, Katie! 🙂

      Reply

  • Linda
    February 28, 2023

    I have not made meatloaf in years! This recipe is the best! The tangy sauce on the top is what really sets it apart! I used 2 lbs. elk meat. it’s ultra lean, but it stayed moist and delicious. Baked for 1 hour at 375 and the internal temp was 168. I might check it a bit sooner next time. Thanks for the tip about just putting it on a baking sheet instead of a loaf pan. Everyone got some crunchy outside and we usually fight for the ends 🙂

    Reply

    • NatashasKitchen.com
      February 28, 2023

      Hi Linda! That’s wonderful to hear. I’m glad you loved the meatloaf.

      Reply

  • Ryan
    February 28, 2023

    Fantastic recipe!

    I end up changing the white vinegar to 2tsp balsamic vinegar and it really makes the glaze hard to beat.

    Reply

    • NatashasKitchen.com
      February 28, 2023

      Hi Ryan! That sounds great. Thank you for sharing. Glad you enjoyed the recipe.

      Reply

  • Rebeccah
    February 27, 2023

    This was delicious. First time ever making meatloaf. I halved the recipe and used ground turkey, gluten free panko, a splash of Worcestershire and unsweetened almond milk. My kids who have never had meatloaf loved it!

    Reply

    • NatashasKitchen.com
      February 27, 2023

      Hi Rebeccah! That’s wonderful. I’m so glad the kids loved it too. That’s always a win. 🙂

      Reply

  • Pam
    February 27, 2023

    Hi, I’ve made this numerous times with 1 or 1.5 lbs of meat. 60 and 70 (respectively) minutes was ok for doneness. Delicious recipe. BUT – I made this with 2lbs of meat last night and cooked for 60 minutes at 375°. I had a 1’ diameter of raw hamburger in the center. I recommend 80 minutes for cooking.

    Reply

    • Natashas Kitchen
      February 27, 2023

      Thank you so much for sharing that with me, Pam! I’m so glad you enjoyed it!

      Reply

  • Lieana Colbert
    February 25, 2023

    This is the best meatloaf I have ever had. Easy to make too. I also make a second batch of the top sauce and heat it on the stove to add on since it is so delicious. My family loves it.

    Reply

    • NatashasKitchen.com
      February 25, 2023

      So glad to hear that, Lieana! Thank you for sharing.

      Reply

  • Carolyn Hunter
    February 24, 2023

    Haven’t made yet but I’m sure it will be delicious. Can I freeze cook this meatloaf and freeze it?
    I would like to take to a relative that is undergoing chemo and am looking for something to make and freeze so they just need to hear and serve.

    Reply

    • Natashas Kitchen
      February 24, 2023

      Hi Carolyn, the 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. We have freezer instructions in the post. You can freeze it with the glaze.

      Reply

  • Eli
    February 22, 2023

    This recipe really helped me out. I made it, while replacing the milk with beef broth and red wine, replacing the ketchup with ingredients to make ketchup, adding sauteed onions and mushrooms, and replacing the glaze with some homemade barbecue sauce. Really moist and flavorful.

    Reply

    • Natasha's Kitchen
      February 22, 2023

      Sounds good! Nice to know that you loved this recipe, thank you for sharing.

      Reply

  • David Singer
    February 22, 2023

    Best meatloaf I ever made. My kids are picky about onions so I sautéed them and blended them in a food processor so they wouldn’t see them. Also used dried parsley instead of fresh and store bought bbq sauce that I needed to use up instead of the sauce provided in the the recipe. None of my changes made a difference because the tender and juicy result of this recipe is what makes it amazing. Well done. Thanks for sharing.

    Reply

    • Natasha's Kitchen
      February 22, 2023

      That’s a good idea. So glad that you were able to make it that way so your kids enjoyed it too!

      Reply

  • Kimberly
    February 21, 2023

    I made this tonight was so delicious. I just didn’t have any vinegar for glaze but still came out yummy

    Reply

    • Natasha's Kitchen
      February 22, 2023

      So glad you enjoyed this recipe, Kimberly!

      Reply

  • Suzzanna
    February 20, 2023

    This was soooo yummy!!! Will be my new go to recipe for meatloaf. Compliments!!

    Reply

    • NatashasKitchen.com
      February 20, 2023

      Hi Suzzanna! I’m glad you enjoyed the recipe. Thanks for sharing. 🙂

      Reply

  • Amber
    February 19, 2023

    Hmmm, I found this to be good but I have to agree with some of the others on the cooking time. I used a 9X5 pan as well and it took an additional 25 minutes to reach an internal temp of 160. I added some green bell pepper and my husband loved it. I might add a Lipton onion soup mix packet next time as I like the spices in that. Will make again, thank you for the recipe!!

    Reply

  • Mary Ann P.
    February 19, 2023

    I just made this and WOW!! That glaze made it unreal!! So flipping good!!! Id give 10 stars!

    Reply

    • Natasha's Kitchen
      February 19, 2023

      Love it! Thanks for your awesome review, we’re so glad you love this recipe!

      Reply

  • Kittie
    February 19, 2023

    Delicious recipe, thank you for sharing. Can’t wait for a meatloaf sandwich at lunch. Mmm!

    Reply

    • NatashasKitchen.com
      February 19, 2023

      Hi Kittie! I’m glad you loved the recipe. 🙂

      Reply

  • AC
    February 19, 2023

    Have made this recipe before and it is delicious. Would like to make it for the in-laws but mil doesn’t like onions. Is there anything that can be substituted?

    Reply

    • NatashasKitchen.com
      February 19, 2023

      Hi AC! I’m glad you love the recipe. You could leave it out and add more of the other seasonings as needed for flavor. You could try replacing with onion powder as well. I hope that helps.

      Reply

  • Kate
    February 17, 2023

    Never was a fan of meatloaf. But wow this is amazing. Will be making this again! It was a big hit!

    Reply

    • NatashasKitchen.com
      February 17, 2023

      Wonderful to hear, Kate. 🙂

      Reply

      • Kerri Roberts
        February 19, 2023

        Just found you today and made 2 items. This one and the corn chowder. Absolutely delicious! Thank you!

        Reply

        • Natasha's Kitchen
          February 19, 2023

          You’re welcome! Happy to hear that you enjoyed it.

          Reply

  • AzOkie4
    February 17, 2023

    After reading all the rave reviews, I will be making your meatloaf recipe for dinner tonight and topping it off with of a few slices of applewood smoked bacon across the top!

    Reply

    • Natashas Kitchen
      February 17, 2023

      I hope you love this recipe! We look forward to your feedback!

      Reply

  • Annette Knapczyk
    February 17, 2023

    I have labeled this recipe, “Stop Looking Meatloaf” because I will never make a different recipe again. Stays very moist, even the next day.
    Thank you!

    Reply

    • NatashasKitchen.com
      February 17, 2023

      Hi Annette! That’s wonderful. I’m so glad you loved this recipe.

      Reply

  • Lee Schmidt
    February 16, 2023

    Great recipe! I added a dash of Worcestershire as it’s our family favourite! Loved this recipe!

    Reply

    • Natasha's Kitchen
      February 17, 2023

      Sounds great, I’m glad you loved it!

      Reply

  • Skip Saunders
    February 16, 2023

    Absolutely fabulous recipe. I modified it slightly since I’m on a Keto diet. I used tilapia instead of the beef and salmon instead of the pork (oh, I see pork wasn’t in the recipe, sorry) anyway, I mixed the fish half and half and processed it in the food processor, then I substituted “chicken worcestershire” sauce instead of regular, added extra garlic, and used two onions, and 5 garlic cloves. I loved the Panko crumbs and the two eggs. (I think that was KEY to the recipe’s success). For a glaze I used red miso with a dash of soy sauce and some Mirin. WOW!!!…. did it turn out great!!!…. Thanks for the recipe… 🙂 —- truth be told, I did none of that, I actually followed your recipe –Nice 🙂

    Reply

    • NatashasKitchen.com
      February 16, 2023

      Hi, Skip! That’s wonderful. I’m glad you loved it.

      Reply

    • Bridget
      February 19, 2023

      You got me in the first half, not gonna lie 🤣🤣

      Looking forward to making this (actual) recipe for dinner tonight.

      Reply

      • Jen
        February 22, 2023

        I am only feeding two people so can I cut the ingredients in half to reduce the servings from 8 to 4?

        Reply

        • NatashasKitchen.com
          February 22, 2023

          Hi Jen! Yes, you should be able to but you’ll have to experiment with the size of the loaf pan and baking time.

          Reply

  • Kathy
    February 16, 2023

    This definitely made my kids top 10! It has officially been added to our monthly rotation. Thanks Natasha!

    Reply

    • NatashasKitchen.com
      February 16, 2023

      That’s wonderful, Kathy! So glad to hear that.

      Reply

  • Hope
    February 16, 2023

    I’ve made this a few times now and it’s the only meatloaf I will make. My husband absolutely loves this. It is seriously the best meatloaf recipe I’ve ever made! I don’t chop the onion; I grate it with a cheese grater. The only thing I will do differently next time is to make two, because we never have leftovers. haha!

    Thanks for a great recipe!

    Reply

    • NatashasKitchen.com
      February 16, 2023

      Hi Hope! I’m so glad to hear that. Thank you for sharing!

      Reply

  • Laura
    February 15, 2023

    Just happen to find your recipe, had to make some adjustments because I didn’t have all the ingredients, but it was delicious and not dry…..
    Everyone loved it.

    Reply

    • NatashasKitchen.com
      February 15, 2023

      Wonderful, Laura! So glad to hear it was enjoyed.

      Reply

  • Elizabeth
    February 15, 2023

    This was delicious! My 3 year old loved it and asked for seconds. Thank you for the recipe, it is now in our meal rotation!

    Reply

    • NatashasKitchen.com
      February 15, 2023

      Hi Elizabeth! I love it when the kids will eat it right up, but asking for seconds? That’s amazing! 🙂

      Reply

  • Teri
    February 15, 2023

    This recipe was easy to make and was delicious! I used GF Panko crumbs in place of regular. Will definitely make again.

    Reply

    • NatashasKitchen.com
      February 15, 2023

      Hi Ter! Wonderful to hear. So glad you loved it.

      Reply

  • Stormi
    February 13, 2023

    I make this meatloaf regularly for my catering business. Everyone loves it. It is truly the best I have ever had. Thank you so much!!

    Reply

    • Natashas Kitchen
      February 13, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Stormi! I’m so happy this recipe has been a hit!

      Reply

    • Popmad9
      February 14, 2023

      What size pan do you bake it in for catering? Or do you form it into loaves on a sheet tray?

      Reply

  • Alex
    February 13, 2023

    This was delicious! Thank you for such a great recipe. I didn’t change a thing!

    Reply

    • Natashas Kitchen
      February 13, 2023

      You’re welcome! I’m so happy you enjoyed it, Alex!

      Reply

  • alyexmp
    February 13, 2023

    Hello! I cook for someone who sincerely dislikes ketchup, is BBQ sauce a good substitute?

    Reply

    • Natasha's Kitchen
      February 13, 2023

      I haven’t tested this recipe using bbq sauce yet to advise. I think it would be a good experiment! If you try it, we’d love to know how you liked it!

      Reply

    • Miz Mandy
      February 17, 2023

      The meatloaf sauce smells similar to bbq, and a lot of recipes for bbq sauce start with ketchup.

      Anyways, bbq should be fine.

      Reply

  • Happy Camper
    February 12, 2023

    The meatloaf that I made using this recipe was sooo good!!! My husband said it was the best meatloaf he ever had and asked me to write the recipe down to replace the meatloaf recipe that we had always used. That’s a huge compliment!!! The loaf was moist, tender, and seasoned just right. I actually made two 1 pound loaves. One loaf was enough for a generous serving for the two of us with left overs for the next day. I froze the other loaf.

    Reply

    • Natasha's Kitchen
      February 12, 2023

      Love it! Thank you so much for the awesome feedback, appreciate it!

      Reply

  • Jen
    February 11, 2023

    My family absolutely loved this meatloaf!! I’m making it again tonight. The only thing I added was about 5 dashes of Worcestershire (personal preference). The recipe is outstanding!

    Reply

    • NatashasKitchen.com
      February 11, 2023

      Hi Jen! Wonderful to hear. Thank you for the feedback.

      Reply

  • William sublette
    February 11, 2023

    Followed recipe precisely and it was excellent. Read every review. Happy to hear you can replace breadcrumbs with rolled oats. One review mentioned putting three hardboiled eggs in middle of loaf. Gotta try this. But with only one egg.

    Reply

    • NatashasKitchen.com
      February 11, 2023

      Hi William! So glad you loved the recipe. Thank you for sharing your feedback. 🙂

      Reply

      • Carol
        February 15, 2023

        You asked about how we use leftover meatloaf. I break meatloaf up using a fork in my favorite pasta sauce and have a quick spaghetti dinner.

        Reply

        • NatashasKitchen.com
          February 15, 2023

          Hi Carol! What a creative way to use it. Thanks for sharing.

          Reply

      • Jennifer Dennis
        February 28, 2023

        Can I use italian bread crumbs. If so should I use less italian seasoning?

        Reply

        • NatashasKitchen.com
          February 28, 2023

          Hi Jennifer! I think that would work fine but I haven’t tested it myself so you may have to experiment with the seasoning.

          Reply

  • Joann
    February 11, 2023

    Could I sub oatmeal for the bread crumbs (for the added health benefits) with the same results?

    Reply

    • Natashas Kitchen
      February 11, 2023

      Hi Joann, I haven’t tried it with oatmeal myself, but that should work here! Here’s what one of my readers wrote: “I didn’t have panko, so I used oatmeal but everything else the same. This was very, very good” I hope that helps!

      Reply

    • Nate
      February 27, 2023

      Hi Joann! You would have to use quick oats for that to work, steel cut oats won’t soak up the moisture as well. Hope this helps!

      Reply

  • Tim in Columbus, OH
    February 10, 2023

    3/4 cup ketchup for the sauce is about twice as much as was needed. I should have put foil down in the oven because the sauce dripped and filled my kitchen with so much smoke that the exhaust fan was overwhelmed and I had to open the door and let some cold air in to get the smoke out. I was unable to get the meatloaf to 160 degrees in an hour at the 375 degree setting. I let you know how it tastes, but with all of that ketchup and brown sugar, I’m sure it will be overly sweet.

    Reply

    • S.A.
      February 23, 2023

      Wow, what a review. 🙄Why did you make it then? You saw the amounts of the ingriedients before you made it. You should have altered the amounts or made a different recipe.

      Reply

  • Jeremy Craig
    February 10, 2023

    Absolutely delicious. Only addition I made was adding a packet of liptons beefy onion soup mix. Thank you.

    Reply

    • NatashasKitchen.com
      February 10, 2023

      Hi Jeremy! So glad you loved it. Thank you for sharing your experience with the recipe.

      Reply

  • Tracy
    February 10, 2023

    For never being interested in having the boring and standard meatloaf from our childhood, my husband and two grown sons love it when I make your recipe! I think the sauce takes it over the top. I use 1 lb ground beef, and 1 lb ground pork. Thank you so much!

    Reply

    • Natashas Kitchen
      February 10, 2023

      I’m so glad you enjoyed it, Tracy!

      Reply

  • Mary
    February 9, 2023

    The.best.meatloaf.in.the.world.
    Made exactly per recipe. Fresh parsley. Finely chopped onion; wound up with 1 cup. The glaze is perfect. I ate it every night for dinner until it was gone!
    Thanks for this great recipe.

    Reply

    • Natasha's Kitchen
      February 9, 2023

      You’re very welcome. Thanks for sharing your experience with this recipe, we’re glad you love it!

      Reply

  • Jean
    February 9, 2023

    Can you use white wine vinegar instead of white distilled vinegar?

    Reply

    • NatashasKitchen.com
      February 10, 2023

      Hi Jean. I think that would be fine. Let us know how it turns out.

      Reply

  • Marie K.
    February 9, 2023

    My husband absolutely loves this meatloaf. I don’t eat meat so there’s lots for him. He eats this 3 times in a row for dinner.

    Reply

    • NatashasKitchen.com
      February 9, 2023

      Hi Marie! I’m so glad he loves the recipe. Thank you for sharing.

      Reply

  • Michelle
    February 9, 2023

    Have you ever cooked this in the crock pot? If so, how long would you suggest?

    Reply

    • Natashas Kitchen
      February 9, 2023

      Hi Michelle, I haven’t tried that in a slow cooker to advise, If you experiment, let me know how you liked the recipe.

      Reply

  • SarenaB
    February 8, 2023

    This recipe is SO DELICIOUS!! Thank you!!
    My spouse in vegetarian so we make it with Impossible Ground (tonight I’m trying half Impossible Ground and half Impossible mild sausage). I just add an additional egg to accommodate for the lack of actual animal fat. It is SO GOOD!
    Thanks again!

    Reply

    • Natashas Kitchen
      February 8, 2023

      I bet our vegetarian readers will be so happy to see this review. Thank you so much for sharing that with us, Sarena!

      Reply

  • Dave
    February 8, 2023

    The meatloaf turned out great! The sauce was fantastic! Loved it fresh out of the oven, but the reason I made it was for the sandwiches the next day. They were delicious! Looking forward to making it again and adding a little Cajun flair to it.

    Reply

    • NatashasKitchen.com
      February 8, 2023

      Hi Dave! That sounds delicious. Thank you for your feedback. 🙂

      Reply

  • Tamini Zingale
    February 7, 2023

    I made it tonight and it’s amazing!!! Saving this recipe and using it forever. 😊❤️

    Reply

    • Natasha's Kitchen
      February 7, 2023

      Aaaw thank you for the love!

      Reply

  • Jamie
    February 7, 2023

    Thank you for your recipe. We all love it. I hardly ever leave comments, but I thought it was about time I thanked you. I make it just as you suggest and we have had it many times so far. Sometimes , like tonight, I make 2 and put Serrano peppers in one.
    Again, thank you.

    Reply

    • NatashasKitchen.com
      February 7, 2023

      Hi Jamie! Thanks so much for sharing. I’m glad you enjoy my recipes.

      Reply

  • Mary
    February 6, 2023

    Made this meatloaf tonight and it was amazing. I loved the meat sauce!!!!

    Reply

    • NatashasKitchen.com
      February 6, 2023

      So glad to hear that, Mary!

      Reply

  • Marlene
    February 4, 2023

    Oh my goodness…I don’t think I have had meatloaf in 30 years. Tonight I made your recipe with 1 exception, I pre cooked the onions, then let them cool before adding to the recipe. My family said it was the best meatloaf they have ever had and the topping sauce was so good. They think this recipe should be in a 5* restaurant. We ALL loved it, this recipe is a keeper. Thank you.

    Reply

    • NatashasKitchen.com
      February 4, 2023

      Hi Marlene! I’m so glad you loved the recipe. Thank you for sharing.

      Reply

  • Janine
    February 3, 2023

    I made this last night. Here is what I did differently, though not much! I had 1 pound each of ground turkey and ground beef. Recipe stayed the same, except, instead of a loaf pan, I mixed it all in a mixing bowl, patted it firmly in the bowl, and inverted it onto a broiler pan to avoid it cooking in fat. Stayed nice and moist, tasty.

    Reply

    • Natashas Kitchen
      February 4, 2023

      Thank you so much for sharing that with me, Janine!

      Reply

  • Lori
    February 2, 2023

    Very good. I did, however, add 3 boiled eggs to the middle prior to cooking. A family fave.

    Reply

    • NatashasKitchen.com
      February 3, 2023

      So glad your family loves this recipe, Lori! Thanks for sharing.

      Reply

    • Amanda
      February 17, 2023

      Just curious, u add 3 whole boiled eggs? What does that do? Just curious cuz I’ve never heard of this before

      Reply

      • Lee
        February 20, 2023

        Hi, Amanda. Adding hard boiled eggs to meatloaf (Klops) is traditionally how it is prepared in Eastern Europe. It adds an additional layer of flavor, and some visual flair.

        Reply

  • Carrie
    February 2, 2023

    Wonderful! So delicious! Thank you for sharing such a great recipe!

    Reply

    • NatashasKitchen.com
      February 2, 2023

      You’re welcome, Carrie! I’m so glad you loved it.

      Reply

  • Jp
    February 1, 2023

    Made it, loved it… Sums it up! Full disclosure, I did add a few drops of liquid smoke to it but I’m sure it would’ve still had been great without it.

    Reply

    • NatashasKitchen.com
      February 1, 2023

      Thank you for sharing! I’m so glad you loved it.

      Reply

  • Michele
    January 31, 2023

    This was So so good family loves it and easy instructions but full of flavor!!!! Was told it was the best meatloaf I have ever made!

    Reply

    • Natashas Kitchen
      January 31, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Michele!

      Reply

  • Suzie q
    January 31, 2023

    I used a meatloaf mix of beef pork and veal, 1.3 lb. Instead of 2 lb ground beef. Then cut back the other ingredients a little to account for Less meat. I ran out of ketchup after the Meatloaf so I used tomato puree for the sauce. I also added a tablespoon of diced green pepper and a teaspoon of Worcestershire sauce to the load It’s in the oven. I’ll report back

    Reply

    • Natashas Kitchen
      January 31, 2023

      Thank you so much for sharing that with me, Suzie! I look forward to your feedback!

      Reply

  • Cathie McGill
    January 31, 2023

    We love meatloaf and this was super tasty and moist! I made my own breadcrumbs from potato bread and carmelized the onions first before adding. I also added some Parm cheese…soooogood!

    Reply

    • NatashasKitchen.com
      January 31, 2023

      Hi Cathie! I’m so glad you loved the recipe. Thank you for sharing.

      Reply

  • SB
    January 30, 2023

    This was my first time making meatloaf & this recipe was super easy & came out pretty much how I wanted it to taste! Though I think if you already have a brown sugar bbq sauce at home, you could save a step. And as so many ppl have mentioned onions, I worried the half medium onion I had available would still be too much, but it cooked down nicely & probably contributed to keeping it so moist.

    I ended up cooking it for longer than the listed time bc the top was doing that half-cooked burger thing in spots at 60mins & I don’t have a meat thermometer. I went an extra 15+. Where in the oven is it best to cook? Bc I ended up moving it to the bottom rack for 10 mins at the 40 minute mark.
    But honestly it seems like it would be incredibly difficult to dry out, which we love!

    I also chose to only put sauce on half so I could simultaneously make spaghetti & meat…rectangles is how describe it lol. The sauce was thick enough to do that. But I used aluminum foil just to be sure. Thank you Natasha for sharing!

    Reply

    • NatashasKitchen.com
      January 31, 2023

      You’re very welcome. Thank you for sharing that with us.

      Reply

  • Meg
    January 30, 2023

    Super fantastic! Just as written! Thank you! (I doubled it, and made 2 meatloafs, one for me and my daughter at home, and one for my daughter and son-in-law) awesome!!

    Reply

    • NatashasKitchen.com
      January 30, 2023

      Hi Meg! That’s great! I’m so glad you loved this recipe. Thank you for sharing.

      Reply

  • Dena
    January 30, 2023

    Can I half this recipe? I only cook for 1, so would like to only use 1 lb of ground beef.

    Reply

    • Natashas Kitchen
      January 30, 2023

      Hi Dena, halving this recipe is possible! 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 recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!

      Reply

      • Cameo
        February 7, 2023

        Great info! Making it tonight!!! Curious if rice vinegar will work the same?! I just so happen have everything else!!!😜

        Reply

  • L. Gale
    January 29, 2023

    Made your meatloaf for dinner 1-29-23 as it is freezing here in Colorado. Best meatloaf recipe I’ve made in a long time. Thanks for the delicious recipe. 😋

    Reply

    • Natasha's Kitchen
      January 29, 2023

      You’re welcome, so glad you loved it!

      Reply

    • Megan B
      January 30, 2023

      I’m here in Colorado as well and today it’s even colder! Stumbled upon this recipe and can’t wait to make tonight!

      Reply

      • Natashas Kitchen
        January 30, 2023

        This is the perfect recipe for a chilly day! We’re feeling the cold weather today too!

        Reply

    • Angela
      January 31, 2023

      Also freezing here in Colorado and looking for hearty recipes to use our beef my parents brought us from Nebraska. Can’t wait to try this tonight!

      Reply

    • Melissa Anderson
      February 4, 2023

      Can you use red wine vinegar instead of white? Or will it completely change the flavor profile?

      Reply

      • Natashas Kitchen
        February 4, 2023

        Hi Melissa, I haven’t tested that, but here’s what one of my readers wrote: “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!” I hope that helps!

        Reply

  • Pamela Lipsett
    January 29, 2023

    Newbe here!
    Really good meatloaf and sauce! Followed recipe as written and wouldn’t modify anything! Everyone should follow your instructions before adding what they think would make it taste better!
    My bestie liked it a lot and he really isn’t a fan of meatloaf. I will definately save this and try more of your recipes!
    Thank you Natasha 🥂

    Reply

    • NatashasKitchen.com
      January 29, 2023

      Hi Pamela! Thank you for the wonderful feedback. I’m so glad you loved it.

      Reply

  • Helen Maree
    January 29, 2023

    I’m a garlic lover but this has way too much in my opinion.

    Reply

    • Natasha's Kitchen
      January 29, 2023

      Hi Helen, we have always loved it this way but feel free to use less garlic next time.

      Reply

    • larry
      February 6, 2023

      you cannot love garlic if you think 3 cloves(not bulbs) is way too much

      Reply

      • Amy McKenna
        February 17, 2023

        ^^^^1000% YES! I usually double garlic in recipes. You add that stuff with your HEART! 🤣

        Reply

  • Hannah
    January 29, 2023

    First time ever making meatloaf. I made it step by step and when it was finished, center didn’t cook. I had to cook it for another almost 40 minutes. Any suggestions on what i did wrong?

    Reply

    • NatashasKitchen.com
      January 29, 2023

      Hi Hannah? Did you use another size loaf pan? If the pan was smaller (making the loaf thicker) it would take longer to cook. Also, be sure to fully preheat your oven beforehand. I recommend using an internal oven thermometer to ensure your oven heats correctly. I hope that helps.

      Reply

    • Alexa
      February 3, 2023

      I’m cooking this right now and having the same issue. I’ve followed the recipe exactly and I’m using a 9×5 loaf pan and after 40 minutes of cooking the meat is only about 85 degrees in the center.

      Reply

      • Natasha
        February 4, 2023

        Hi Alexa, did you make sure your oven was fully preheated? Here is the exact loaf pan that the meatloaf was baked in and it is a 9×5 as well. Since not all ovens are created equal, I highly recommend checking the internal temperature with an instant read thermometer. Let me know how it turns out!

        Reply

  • Susan
    January 28, 2023

    AHHHHH-MAZING!!! I followed everything, but added some little extra stuff. I used heavy cream bc that’s all I had, I sautéed the onion and garlic, also used raw onion as well, added garlic and onion powder, smoked paprika, dried parsley, and worcestershire. The sauce topping was delicious. Not too sweet and perfectly tangy. Thank you!

    Reply

    • NatashasKitchen.com
      January 28, 2023

      Thank you, Susan! I’m so glad you loved the recipe.

      Reply

  • Jan
    January 27, 2023

    I have made this. Very good. Might grate onions and add more herbs/spice. I would recommend this.

    Reply

    • NatashasKitchen.com
      January 27, 2023

      Thank you, Jan! I’m glad you loved the recipe.

      Reply

  • Gillian
    January 26, 2023

    Could I add chopped green pepper to the recipe, or would it ruin the flavour of the glaze?

    Reply

    • Natashas Kitchen
      January 26, 2023

      Hi Gillian, 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!”

      Reply

      • CHERYL COLEMAN
        February 15, 2023

        I ALSO ADD GREEN PEPPER. DICE VERY SMALL I ALSO USE OATS AS THE BINDER. THE TOPPING IS AWESOME. THANKS.

        Reply

        • NatashasKitchen.com
          February 15, 2023

          Yum!!!

          Reply

  • Yvonne
    January 26, 2023

    Hello from Germany,

    Very tasty meatloaf, like it very much 🙂 The next time i would make a little bit Less sauce! But overall very, very good! Thanks for the recipe 🙂

    Reply

    • Natashas Kitchen
      January 26, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Yvonne!

      Reply

  • Peggy
    January 25, 2023

    This IS the best meatloaf recipe! I have been looking for a good recipe for a very long time! The only adjustments I made were to put in a little more panko because it felt pretty wet and I decreased the italian seasoning to 1 tsp. I am only one so I put half in the loaf pan then dumped it out onto saran wrap and froze it, then baked the other half.

    Reply

    • NatashasKitchen.com
      January 25, 2023

      So glad you loved the recipe, Peggy! Thank you for sharing.

      Reply

  • Sara
    January 24, 2023

    I feel like this is a really dumb question, but do you cover this with foil before baking? That’s what I normally do and I was trying to follow this recipe for something different.

    Reply

    • NatashasKitchen.com
      January 24, 2023

      Hi Sara! No, we do not cover it with foil. 🙂

      Reply

  • Sarah
    January 24, 2023

    How long would you cook it for and at what temperature if you’re using a glass 8×8 baking dish? Thanks!

    Reply

    • Natashas Kitchen
      January 25, 2023

      Hi Sarah, I haven’t tried this in an 8×8 pan, but I like to use this guide HERE to help me through adapting recipes to different pans.

      Reply

  • Kathy
    January 24, 2023

    Hi Natasha!
    Can this meatloaf be frozen before the glaze is put on?

    Reply

    • Natashas Kitchen
      January 24, 2023

      Hi Kathy, 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. We have freezer instructions in the post. You can freeze it with the glaze.

      Reply

  • Moriah
    January 24, 2023

    Wanting to make this tonight, but don’t want to have to run to the store after work to get milk since it’s such a small amount… can I use heavy cream in place of it?

    Reply

    • Natashas Kitchen
      January 24, 2023

      Hi Moriah, that may work. Although I don’t always recommend this since milk helps moisten the mixture, a few of our readers left comments mentioning they left the milk out altogether, and it worked great. One of our readers said: “This was really fabulous. For those asking about excluding milk, I substituted it for unsweetened almond milk, and it came out perfect!” I hope that helps.

      Reply

      • Georgine
        January 24, 2023

        Thanks for the feedback. The meatloaf was good. It held together better than the recipe I have used for years and the sauce was good. The store was out of fresh parsley but I will give it a try next time.

        Reply

  • Sarah morales
    January 23, 2023

    This is my go to meatloaf! Everyone is obsessed when they have it!

    Reply

    • Natashas Kitchen
      January 23, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Sarah!

      Reply

    • Dee Dee
      January 24, 2023

      I have been searching for a new meatloaf recipe. After trying this one, I finally stopped searching! This is the one.
      I do double the glaze because it’s so yummy. I put a bit (or more lol) on my bread when I make a sandwich with leftovers the next day.
      My sides are mashed potatoes, and any kind of veggies go well with this meatloaf.
      Other than doubling the glaze, I changed nothing in the recipe. It’s perfect the way it is. I don’t use a loaf pan and it stands well by itself on parchment paper and a pan, so there’s no need.
      Thank you so much for this perfect meatloaf recipe! Oh…. compliments don’t bother me at all either! I get many from this one!

      Reply

      • NatashasKitchen.com
        January 24, 2023

        Hi Dee Dee! I’m so glad you love this recipe. Thank you for sharing your feedback.

        Reply

  • Chris
    January 23, 2023

    Where should the Pan be in Where should the pan be in the oven in the middle or on the bottom

    Reply

    • NatashasKitchen.com
      January 23, 2023

      Hi Chris! We bake this in the middle rack of the oven.

      Reply

  • Steven
    January 23, 2023

    I’ve been making meatloaf forever, but this recipe was amazing! It’s my new favorite. Definitely a keeper. Thanks, Natasha!

    Reply

    • Natashas Kitchen
      January 23, 2023

      You’re welcome! I’m so happy you enjoyed it, Steven!

      Reply

  • bill
    January 22, 2023

    Really wish this recipe listed the onion weight instead of size. I googled what a medium onion weighs and found 6oz. So I used a 8oz onion with 1.5x the ingredients and 3lbs of ground meat. So technically that should be less than the recipe says (if a medium onion is 6oz)

    Came out way too oniony, slightly ruined. Will try a different recipe next time.

    Reply

    • Natasha
      January 23, 2023

      Hi Bill, here is a helpful chart on onion sizes and according to my research, that is correct for a medium onion. Chopping the onion finely also helps for it to incorporate better into the mixture and make it less apparent in the cooked meatloaf, but you can also cut back if you prefer less onion.

      Reply

    • MySharona
      January 24, 2023

      So make it with 1/2 the onion. No biggie. But to ditch a 5 star recipe cuz your individual taste of onions? 🤷🏽‍♀️

      Reply

    • Mike G
      January 24, 2023

      Honestly when it comes to certain ingredients (in this case onion) I always find it best to go with what ur own judgement on how much to use. Also try sauteing the onion b4 hand to help mellow out the flavor. Definitely use ur own judgement on ingredients that can over power a dish

      Reply

  • Gay
    January 22, 2023

    I never use a recipe for meatloaf I just use what I have, so this was a first. I had a little over a pound of beef so I modified the recipe. It was delicious and for sure a keeper. Easy, quick and tasty! Thanks for sharing.

    Reply

    • NatashasKitchen.com
      January 22, 2023

      You’re very welcome! So glad you enjoyed it.

      Reply

  • Kim Crum
    January 22, 2023

    My kids and I love this meatloaf. Have made it several times. I do make it with 3 pounds of ground beef, adjust the other ingredients. Then I make 3 smaller loaves on a cookie sheet, so we each get one. We all fought over the crispy end pieces and this way we all get our own. Lol. Delicious!

    Reply

    • Natasha's Kitchen
      January 22, 2023

      We’re glad you enjoyed our Meatloaf recipe!

      Reply

  • Mike
    January 22, 2023

    Natasha,
    Made this meatloaf today, What a great and easy recipe…. Had everything I needed in the pantry, I also added green peppers to it and potatoes around the outside. Everything turned out great !!! Thank you for sharing….

    Reply

    • Natasha's Kitchen
      January 22, 2023

      That’s lovely to hear! Thanks for your good comments and feedback, Mike.

      Reply

  • Georgine
    January 22, 2023

    This recipe sounds like a meatloaf my husband will love especially the sauce part of the recipe. I plan to try it soon and I would like to understand if the fresh parsley is a key ingredient or can I use dried parsley instead? Thank you.

    Reply

    • Natasha's Kitchen
      January 22, 2023

      We recommend fresh but you can use dried. I don’t have a specific amount. A general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe.

      Reply

  • Valerie
    January 21, 2023

    I put it on a baking sheet and flattened it to maybe not even 2/3 the height of a regular meat loaf. I only had one pound of ground, so I had to halve the recipe. Not sure of the timing with doing it this way, but for the next time, do you have any suggestions on cook times per meatloaf height? (I’ll update how it turned out this time, when it’s done!). Thank you!

    Reply

    • NatashasKitchen.com
      January 21, 2023

      Hi Valerie! I have not tested this in many sizes to advise on cooking times. The best thing is to bake until the internal temperature reaches 160°F.

      Reply

  • Lynette Ferreras
    January 21, 2023

    I have tried meatloaf before many times and was not like ok not great , this is it people the best everyone myself went crazy . I even made a large care package for a friend with covid and boy she and her husband loved it. When you have covid its hard to taste anything but not this . Thank you so much . I recommend your site all the time now .

    Reply

    • NatashasKitchen.com
      January 21, 2023

      Hi Lynette! I’m so glad loved it. Thank you so much for sharing my website. I appreciate the love and support. I hope you will find many more recipes to enjoy.

      Reply

  • pam
    January 20, 2023

    I just made my meatloaf and put your glaze on it and it was the best I ever had. My go to from now on! Thank you for sharing.

    Reply

    • NatashasKitchen.com
      January 20, 2023

      So glad you found a new go-to, Pam! Thank you for sharing.

      Reply

  • Gail
    January 20, 2023

    Natasha, this is THE best meatloaf I have made in my life! I cannot find any fault in it. The only thing I do differently is add about 1/3 of a bell pepper chopped small. (because I love bell pepper in my meatloaf. Thank you so so much for sharing this recipe. I’ll never use a different one again.

    Reply

    • NatashasKitchen.com
      January 20, 2023

      Hi Gail! That’s wonderful to hear. I’m so glad you loved the meatloaf. Thanks for sharing your experience.

      Reply

  • LFleck
    January 20, 2023

    I just want to add my two cents’ worth: Love this and my family loves it!
    I have used it now about a 1/2 dozen times, and it has been wonderful each time. Easy to prep, most things are kitchen staples, and parchment paper makes cleanup a breeze.
    Thank you for sharing!

    Reply

    • NatashasKitchen.com
      January 20, 2023

      I’m so glad to hear that. Thank you for the feedback. 🙂

      Reply

  • Mary
    January 20, 2023

    P.S. I made cabbage rolls from your recipe – they were “to die for” – and many accolades from friends on them. So happy I have discovered your recipes!

    Reply

    • NatashasKitchen.com
      January 20, 2023

      Thank you for sharing, Mary! I’m so glad you found my website and hope you will find many more recipes to enjoy.

      Reply

    • Vivi
      January 21, 2023

      I’m trying the meatloaf today but cabbage rolls you mentioned has piqued my interest I trying to expand how I use cabbage.

      Reply

      • Natashas Kitchen
        January 21, 2023

        I hope you love both recipes, Vivi! They’re both classics and so popular on our blog!

        Reply

  • Mary
    January 20, 2023

    FABULOUS! I haven’t made meat loaf in decades but your recipe is delectable. I like all the spices/herbs you suggest; they boost the flavour. And the suggestion to grind oats as a replacement for bread crumbs makes it GF – so my brother can eat it when he comes to visit.

    Reply

    • NatashasKitchen.com
      January 20, 2023

      Hi Mary! Thank you for the feedback. I’m so glad you loved the recipe.

      Reply

    • Nicole
      January 22, 2023

      Hi Mary. I have celiac and have used gf Panko with great success. Readily available at most grocery stores 🙂

      Reply

  • Emily
    January 19, 2023

    I can’t wait to try this! Any suggestions for making it spicy? I’m making it for my spice-loving family!

    Reply

    • NatashasKitchen.com
      January 19, 2023

      Hi Emily! You could try adding some red chili flakes either to the soup or to the meatballs. Using a hit of hot sauce in the glaze may do the trick as well. I hope you love this recipe! 🙂

      Reply

      • Serena Yates
        March 7, 2023

        I can’t wait to try this recipe! Just recently, I made a meatloaf with an online recipe, as it had been years since I’ve made one, and I needed a refresher on certain things that I didn’t remember. So, I looked at a lot of different recipes, and I decided on one. The meatloaf that I made was amazing!!!!!! A 10! And my meatloaf before was an 8!!!

        The problem is, I forgot to save it to my recipe faves!😂😂. So I searched again and I believe this is the recipe I used. Let’s hope so!

        Reply

        • NatashasKitchen.com
          March 7, 2023

          Hi Serena! I hope it is. Let us know how it turns out. 🙂

          Reply

  • Joan Thorkelson
    January 19, 2023

    I make this meat loaf all the time as it is a favorite in our home – love all your recipes

    Reply

    • NatashasKitchen.com
      January 19, 2023

      Hi Joan! I’m so glad you love the recipe. Thank you for the review.

      Reply

  • Jessica
    January 19, 2023

    Hi! We have an egg allergy in our house. This recipe sounds delish, but I’m wondering if you have any suggestions for changes I need to make to omit the eggs.
    Thank you!

    Reply

    • NatashasKitchen.com
      January 19, 2023

      Hi Jessica! I haven’t tested a substitute for eggs in this recipe. You may find this article about egg substitutes helpful. I hope you love the recipe!

      Reply

    • Cory
      January 20, 2023

      I have made this recipe twice omitting eggs and keeping the rest of the ingredients the same. It still holds together well and tastes just slightly different from the same recipe made with eggs.

      Reply

      • Natashas Kitchen
        January 20, 2023

        Thank you so much for sharing that with us, Cory!

        Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.