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.
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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
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Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
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In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
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Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
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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. 
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!
I’m so happy you enjoyed that. Thank you for sharing that with us, Kaitlyn!
This was very tasty. Was very simple and easy to make. Thanks for sharing. would highly recommend.
Thanks a lot for your review and recommendation!
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!
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.
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?
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.
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!
Wonderful, Olga! Thank you for sharing.
This IS the only meatloaf recipe my Husband loves! Thank You!
You’re welcome, Linda! So glad you enjoy it.
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
Hi Phillip! I’m so glad you love the recipe. Thank you for the feedback.
This was best recipe of meatloaf I have made, delicious 😋
Hi Regina! Thanks so much for sharing. I’m glad you loved it.
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!
Hi Vivien! That’s wonderful. I’m so glad it was enjoyed. Thank you for the feedback.
Best meatloaf I’ve ever eaten. Easy to make and so delicious.
Thank you, Leslie for your eview!
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!!!
That’s wonderful feedback, it helps inspire me to do more recipes! Thank you for sharing that with us.
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 😊
That’s just awesome! Thank you for sharing your wonderful review, Ashley!
Please reply. Can this be made with Ground turkey? If yes, do I need to change any ingredients or cooking time?
HI Sharon, I have had many readers report great results making the recipe the same way and substituting it with ground turkey.
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.
Thank you so much for sharing that with me, Chantal!
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!
I’m so happy you enjoyed that. Thank you for sharing that with us, Savannah!
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!
I’m so happy you enjoyed that. Thank you for sharing that with us, Savannah!
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!
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!
Hello Chris, thanks for your input and feedback. We’re glad you enjoyed this!
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.
Hi Cathie! Thank you for your feedback. I’m so glad you love the recipe. 🙂
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!
Hi Heather! That’s wonderful to hear. Thank you for your feedback on the recipe.
I made the recipe as instructed and it took over 1.5 hours to cook at 375.
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.
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.
That’s just awesome! Thank you for sharing your wonderful review, Kasi!
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 🙂
Hi Kelley! That sounds amazing. I’m so glad your family loves it.
Kelley — I love the idea of making mini meatloafs with this wonderful recipe. How long did you cook those?
My parchment paper fell apart. My meatloaf fell apart & felt soggy… what did I do wrong?
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?
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.
That’s alright, I’m just glad you enjoyed it!
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!
Good to know that you followed the recipe as it is, I love that you enjoyed it a lot!
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
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?
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.
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! :+)
That’s amazing. I’m so glad it was a hit! 🙂
I have finally found a meatloaf recipe that my husband and myself thought was so good. I am a happy girl.
I’m so happy you enjoyed that. Thank you for sharing that with us, Tish!
All I can day DELICIOUS and thank you for sharing!!! It’s moist and the glaze , perfect…
Hi Darryl! I’m glad you loved the recipe. Thank you for the feedback.
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!
Sounds delish! Let us know how it turns out! Thank you for the recommendation. 🙂
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! 😎😋
Hi Jody! I’m so glad you loved the recipe. Thank you for sharing.
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!
Hi Peggy! That’s wonderful to hear. Thank you for sharing. 🙂
Doorstop anyone?
I made this based on reviews and followed recipe to a T. I’m an excellent cook. It was such a disappointment!
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.
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!
I hope you love it, Emma!
My go to recipe for meatloaf! All of your recipes are always a hit
That’s wonderful, Katie! 🙂
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 🙂
Hi Linda! That’s wonderful to hear. I’m glad you loved the meatloaf.
Fantastic recipe!
I end up changing the white vinegar to 2tsp balsamic vinegar and it really makes the glaze hard to beat.
Hi Ryan! That sounds great. Thank you for sharing. Glad you enjoyed the recipe.
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!
Hi Rebeccah! That’s wonderful. I’m so glad the kids loved it too. That’s always a win. 🙂
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.
Thank you so much for sharing that with me, Pam! I’m so glad you enjoyed it!
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.
So glad to hear that, Lieana! Thank you for sharing.
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.
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.
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.
Sounds good! Nice to know that you loved this recipe, thank you for sharing.
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.
That’s a good idea. So glad that you were able to make it that way so your kids enjoyed it too!
I made this tonight was so delicious. I just didn’t have any vinegar for glaze but still came out yummy
So glad you enjoyed this recipe, Kimberly!
This was soooo yummy!!! Will be my new go to recipe for meatloaf. Compliments!!
Hi Suzzanna! I’m glad you enjoyed the recipe. Thanks for sharing. 🙂
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!!
I just made this and WOW!! That glaze made it unreal!! So flipping good!!! Id give 10 stars!
Love it! Thanks for your awesome review, we’re so glad you love this recipe!
Delicious recipe, thank you for sharing. Can’t wait for a meatloaf sandwich at lunch. Mmm!
Hi Kittie! I’m glad you loved the recipe. 🙂
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?
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.
Never was a fan of meatloaf. But wow this is amazing. Will be making this again! It was a big hit!
Wonderful to hear, Kate. 🙂
Just found you today and made 2 items. This one and the corn chowder. Absolutely delicious! Thank you!
You’re welcome! Happy to hear that you enjoyed it.
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!
I hope you love this recipe! We look forward to your feedback!
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!
Hi Annette! That’s wonderful. I’m so glad you loved this recipe.
Great recipe! I added a dash of Worcestershire as it’s our family favourite! Loved this recipe!
Sounds great, I’m glad you loved it!
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 🙂
Hi, Skip! That’s wonderful. I’m glad you loved it.
You got me in the first half, not gonna lie 🤣🤣
Looking forward to making this (actual) recipe for dinner tonight.
I am only feeding two people so can I cut the ingredients in half to reduce the servings from 8 to 4?
Hi Jen! Yes, you should be able to but you’ll have to experiment with the size of the loaf pan and baking time.
This definitely made my kids top 10! It has officially been added to our monthly rotation. Thanks Natasha!
That’s wonderful, Kathy! So glad to hear that.
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!
Hi Hope! I’m so glad to hear that. Thank you for sharing!
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.
Wonderful, Laura! So glad to hear it was enjoyed.
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!
Hi Elizabeth! I love it when the kids will eat it right up, but asking for seconds? That’s amazing! 🙂
This recipe was easy to make and was delicious! I used GF Panko crumbs in place of regular. Will definitely make again.
Hi Ter! Wonderful to hear. So glad you loved it.
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!!
That’s just awesome! Thank you for sharing your wonderful review, Stormi! I’m so happy this recipe has been a hit!
What size pan do you bake it in for catering? Or do you form it into loaves on a sheet tray?
This was delicious! Thank you for such a great recipe. I didn’t change a thing!
You’re welcome! I’m so happy you enjoyed it, Alex!
Hello! I cook for someone who sincerely dislikes ketchup, is BBQ sauce a good substitute?
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!
The meatloaf sauce smells similar to bbq, and a lot of recipes for bbq sauce start with ketchup.
Anyways, bbq should be fine.
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.
Love it! Thank you so much for the awesome feedback, appreciate it!
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!
Hi Jen! Wonderful to hear. Thank you for the feedback.
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.
Hi William! So glad you loved the recipe. Thank you for sharing your feedback. 🙂
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.
Hi Carol! What a creative way to use it. Thanks for sharing.
Can I use italian bread crumbs. If so should I use less italian seasoning?
Hi Jennifer! I think that would work fine but I haven’t tested it myself so you may have to experiment with the seasoning.
Could I sub oatmeal for the bread crumbs (for the added health benefits) with the same results?
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!
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!
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.
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.
Absolutely delicious. Only addition I made was adding a packet of liptons beefy onion soup mix. Thank you.
Hi Jeremy! So glad you loved it. Thank you for sharing your experience with the recipe.
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!
I’m so glad you enjoyed it, Tracy!
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.
You’re very welcome. Thanks for sharing your experience with this recipe, we’re glad you love it!
Can you use white wine vinegar instead of white distilled vinegar?
Hi Jean. I think that would be fine. Let us know how it turns out.
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.
Hi Marie! I’m so glad he loves the recipe. Thank you for sharing.
Have you ever cooked this in the crock pot? If so, how long would you suggest?
Hi Michelle, I haven’t tried that in a slow cooker to advise, If you experiment, let me know how you liked the recipe.
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!
I bet our vegetarian readers will be so happy to see this review. Thank you so much for sharing that with us, Sarena!
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.
Hi Dave! That sounds delicious. Thank you for your feedback. 🙂
I made it tonight and it’s amazing!!! Saving this recipe and using it forever. 😊❤️
Aaaw thank you for the love!
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.
Hi Jamie! Thanks so much for sharing. I’m glad you enjoy my recipes.
Made this meatloaf tonight and it was amazing. I loved the meat sauce!!!!
So glad to hear that, Mary!
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.
Hi Marlene! I’m so glad you loved the recipe. Thank you for sharing.
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.
Thank you so much for sharing that with me, Janine!
Very good. I did, however, add 3 boiled eggs to the middle prior to cooking. A family fave.
So glad your family loves this recipe, Lori! Thanks for sharing.
Just curious, u add 3 whole boiled eggs? What does that do? Just curious cuz I’ve never heard of this before
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.
Wonderful! So delicious! Thank you for sharing such a great recipe!
You’re welcome, Carrie! I’m so glad you loved it.
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.
Thank you for sharing! I’m so glad you loved it.
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!
I’m so happy you enjoyed that. Thank you for sharing that with us, Michele!
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
Thank you so much for sharing that with me, Suzie! I look forward to your feedback!
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!
Hi Cathie! I’m so glad you loved the recipe. Thank you for sharing.
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!
You’re very welcome. Thank you for sharing that with us.
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!!
Hi Meg! That’s great! I’m so glad you loved this recipe. Thank you for sharing.
Can I half this recipe? I only cook for 1, so would like to only use 1 lb of ground beef.
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!
Great info! Making it tonight!!! Curious if rice vinegar will work the same?! I just so happen have everything else!!!😜
Hi Cameo! I think that would be fine. Here are some helpful recommendations on how to substitute vinegar.
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. 😋
You’re welcome, so glad you loved it!
I’m here in Colorado as well and today it’s even colder! Stumbled upon this recipe and can’t wait to make tonight!
This is the perfect recipe for a chilly day! We’re feeling the cold weather today too!
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!
Can you use red wine vinegar instead of white? Or will it completely change the flavor profile?
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!
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 🥂
Hi Pamela! Thank you for the wonderful feedback. I’m so glad you loved it.
I’m a garlic lover but this has way too much in my opinion.
Hi Helen, we have always loved it this way but feel free to use less garlic next time.
you cannot love garlic if you think 3 cloves(not bulbs) is way too much
^^^^1000% YES! I usually double garlic in recipes. You add that stuff with your HEART! 🤣
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?
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.
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.
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!
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!
Thank you, Susan! I’m so glad you loved the recipe.
I have made this. Very good. Might grate onions and add more herbs/spice. I would recommend this.
Thank you, Jan! I’m glad you loved the recipe.
Could I add chopped green pepper to the recipe, or would it ruin the flavour of the glaze?
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!”
I ALSO ADD GREEN PEPPER. DICE VERY SMALL I ALSO USE OATS AS THE BINDER. THE TOPPING IS AWESOME. THANKS.
Yum!!!
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 🙂
I’m so happy you enjoyed that. Thank you for sharing that with us, Yvonne!
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.
So glad you loved the recipe, Peggy! Thank you for sharing.
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.
Hi Sara! No, we do not cover it with foil. 🙂
How long would you cook it for and at what temperature if you’re using a glass 8×8 baking dish? Thanks!
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.
Hi Natasha!
Can this meatloaf be frozen before the glaze is put on?
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.
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?
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.
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.
This is my go to meatloaf! Everyone is obsessed when they have it!
That’s just awesome! Thank you for sharing your wonderful review, Sarah!
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!
Hi Dee Dee! I’m so glad you love this recipe. Thank you for sharing your feedback.
Where should the Pan be in Where should the pan be in the oven in the middle or on the bottom
Hi Chris! We bake this in the middle rack of the oven.
I’ve been making meatloaf forever, but this recipe was amazing! It’s my new favorite. Definitely a keeper. Thanks, Natasha!
You’re welcome! I’m so happy you enjoyed it, Steven!
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.
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.
So make it with 1/2 the onion. No biggie. But to ditch a 5 star recipe cuz your individual taste of onions? 🤷🏽♀️
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
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.
You’re very welcome! So glad you enjoyed it.
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!
We’re glad you enjoyed our Meatloaf recipe!
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….
That’s lovely to hear! Thanks for your good comments and feedback, Mike.
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.
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.
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!
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.
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 .
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.
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.
So glad you found a new go-to, Pam! Thank you for sharing.
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.
Hi Gail! That’s wonderful to hear. I’m so glad you loved the meatloaf. Thanks for sharing your experience.
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!
I’m so glad to hear that. Thank you for the feedback. 🙂
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!
Thank you for sharing, Mary! I’m so glad you found my website and hope you will find many more recipes to enjoy.
I’m trying the meatloaf today but cabbage rolls you mentioned has piqued my interest I trying to expand how I use cabbage.
I hope you love both recipes, Vivi! They’re both classics and so popular on our blog!
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.
Hi Mary! Thank you for the feedback. I’m so glad you loved the recipe.
Hi Mary. I have celiac and have used gf Panko with great success. Readily available at most grocery stores 🙂
I can’t wait to try this! Any suggestions for making it spicy? I’m making it for my spice-loving family!
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! 🙂
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!
Hi Serena! I hope it is. Let us know how it turns out. 🙂
I make this meat loaf all the time as it is a favorite in our home – love all your recipes
Hi Joan! I’m so glad you love the recipe. Thank you for the review.
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!
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!
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.
Thank you so much for sharing that with us, Cory!