Meatloaf Recipe with the Best Glaze
Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy glaze that adds so much flavor to the meatloaf. Serve the easy meatloaf with mashed potatoes and a side of asparagus.
This post may contain affiliate links. Read my disclosure policy.
Hey, hey! Valentina with Valentina’s Corner sharing our Meatloaf recipe.
Meatloaf Recipe:
Ground beef mixed with onion, Panko breadcrumbs, fresh parsley and seasonings produces an irresistibly tender and juicy meatloaf. The sweet and tangy glaze adds amazing flavor to this classic meatloaf.
Tips on How to Make the BEST Meatloaf:
- DO NOT OVERMIX which can result in a tough/dense meatloaf
- Line your loaf pan with parchment paper with edges hanging over the pan for easier removal of meatloaf.
- Keep the juices from the pan and pour over the sliced meatloaf before serving.
- Chop the onion finely, allowing it to cook through (or sautee onion before adding)
- Gently press meat into the pan so it holds its shape.
- Rest meatloaf for 10 minutes before slicing
What is the Best Meat for Meatloaf?
You want to use ground beef that is 85% or 90% lean meat. Do not worry about using lean meat – the rest of the ingredients will keep your meatloaf moist and juicy. Avoid super lean meats.
Meatloaf Sauce:
This meatloaf sauce is incredible as a glaze for the meatloaf with the perfect balance of sweet and tangy flavors. Ketchup combined with brown sugar, garlic and onion powder, salt, pepper and vinegar creates an irresistible sauce. Once baked, the glaze caramelizes and is SO GOOD!
Can I bake Meatloaf on a baking sheet?
For crispier edges, bake meatloaf on a baking sheet. Out of foil, create a self-made pan with edges to keep the drippings from the meatloaf as it’s baked. Shape meatloaf and place into the foil. Continue with baking instructions. NOTE: Baking time may slightly vary, depending on the shape and thickness of the meatloaf.
How long to cook Meatloaf?
Cook the meatloaf uncovered for 40 minutes at 375°F. Add the sauce, and bake an additional 15-20 minutes, or until internal temperature is 160°F. If using a smaller loaf pan than 9″x5″, increase cooking time.
Leftover Meatloaf?
If you’re lucky enough to have leftovers, here are some leftover meatloaf ideas (and I’d love to hear your ideas in a comment below):
- Leftover Meatloaf Sandwiches
- Make Spaghetti Bolognese (just add meat to the sauce!)
- Beef Tacos – Break up the meat and put it in tacos
- Quick Beef Chili – just stir, simmer and enjoy!
Can you freeze Meatloaf?
Yes, meatloaf may be frozen before cooking. To freeze, prepare meatloaf per instructions. Cover tightly with plastic wrap and foil and freeze.
Defrost the raw meatloaf in the refrigerator covered. Continue with baking instructions.
More Easy Dinner Recipes to try:
- Turkey Chili is on the regular rotation at our house
- Chicken Parmesan – Better than eat out
- Chicken Stuffed Shells – The filling is amazing
- Chicken Fried Rice – A one-pan wonder
Meatloaf Recipe with the Best Glaze
Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!
Ingredients
Meatloaf Ingredients:
- 2 lbs ground beef 85% or 90% lean
- 1 med onion finely chopped
- 2 large eggs
- 3 garlic cloves minced
- 3 Tbsp ketchup
- 3 Tbsp fresh parsley finely chopped
- 3/4 cup Panko breadcrumbs
- 1/3 cup milk
- 1 ½ tsp salt or to taste
- 1 ½ tsp Italian seasoning
- ¼ tsp ground black pepper
- ½ tsp ground paprika
Meatloaf Sauce Ingredients:
- 3/4 cup ketchup
- 1 ½ tsp white vinegar
- 2 ½ Tbsp brown sugar
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
- ¼ tsp salt
Instructions
-
Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
-
In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
-
Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
-
In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes. 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
Easy Ground Beef Recipes 
Salisbury Steak Recipe (Easy, 30-Min Meal) 
Ground Beef Tacos 
Perfect Burger Recipe (VIDEO) 
Beef Chili Recipe 
Top 15 Recipes of 2019 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Just finished dinner and my husband of 35 years said this was the best meatloaf I have ever made! I added a roll of Bob Evans Sage Sausage as I had one that needed to be used in the freezer. I didn’t have quite enough ketchup for the glaze so I used a little Open Pit barbecue sauce. This recipe is a keeper!
What a great compliment from your husband, Teri! That makes me so happy and inspired – thank you for giving a great review and feedback.
I am preparing this right now 🙂 I can not wait. I never did a meatloaf with a glaze, so I feel I was missing out. ( I am placing bacon around it )
Awesome! How did it go?
Hi Natasha, I have a meatloaf mixture of beef, pork and veal. Can I use that and if so, should I adjust an other ingredients?
HI Namitche, I haven’t tested that exact combination but I imagine it may work! If you experiment please let me know how you like the recipe.
Good morning I was wondering if I can add some mild Italian sausage to this ?
Hi Kim, I haven’t tested that but I think it could work & it sounds delicious! If you experiment, let me know how you liked the recipe.
Thank you I will let you know how it turns out.
Delicious! Did not have a meatloaf pan, so I formed the loaf on a baking sheet (on top of parchment paper), and cooked for the same amount of time. Turned out great! Plan to use the leftovers for spaghetti and meat sauce
Hi Leslie, Thank you so much for sharing that with me! That’s so great!
So excited to make this for lunch tomorrow!!
Nice, I cannot wait for you to try this out. Please update us and let us know how it goes!
Thanks Natasha! another big hit for my family! the asparagus with parmesan was so good and the meatloaf was really flavorful. Thanks again!
Love it! Thanks for the great feedback.
Delicious!!! My family loved.
Thank you.
That’s so great! Thank you for sharing that with me!
Made it maybe a month ago.
Making it for a second time so I have leftovers for the next week while social distancing. It’s really, really good.
Sounds like a good plan, Kurt Enjoy cooking and of course eating!
I made this meatloaf yesterday and it’s absolutely delicious! I sautéed the onions and garlic before adding them to the mixture. I also added a tbsp or so of Worcestershire sauce to the mix as well. It tends to add just a bit more depth to the overall flavor. Really yummy!! Thanks for the recipe Natasha!
Yay love that you enjoyed this recipe. Thanks for the tip too, it’s very useful information!
This was excellent and easy! Probably the best meat loaf I have ever had. I grated the onion because it’s easy that finely chopping and added some grated cheddar ( always add cheese to my meatballs and meat loaf). This was so moist, it was falling apart as I was slicing it and had great flavor! Thanks, I love all of your recipes. Also, my very picky 4 year old gobbled it up!
Thanks for sharing that with us. That’s actually a nice idea to great the onion I bet it saved you some time. I’m glad you and your family enjoyed this recipe and I hope you love every recipe that you try!
Very good meatloaf. I WillRo do this recipe again
Isn’t the flavor amazing! I’m so glad you enjoyed that.
This was so delicious. It was so moist and the glaze was the bomb. I made a sandwich with the one slice that was leftover and it was just as yummy
That’s so great! Thank you for sharing that wonderful review with me, Deb!
I love this recipe! Made it a few times and the family loves it!
Question – I only have 1 lb ground beef right now, if I half all the other ingredients will I be ok?
That should work Christie! I hope you love this recipe.
Made this a few times. I’m trying some bbq instead of ketchup tonight for a different flavor. Thank you for this recipe. It is a standard at our house now.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this a couple months ago and It was big hit!!
I am making again right now. This time I will freeze it for later.
Thank you for sharing wonderful recipe and I hope you and your family doing well!
You’re welcome! I’m so happy you enjoyed it, Mindy!
Sorry, but we both really disliked this recipe. Strange flavor combination, and it did not hold together at all. We love meatloaf, but this one was a big fail for us, and I actually threw away the leftovers.
Hi, I’m sorry to hear that – this is a very popular recipe for us. Did you possibly make any substitutions or changes? This is a pretty traditional flavor combination for meatloaf.
Made this tonight! So good.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Always make sloppy joe’s the next day for dinner.
That’s a great idea! Thank you for sharing that tip with me!
Do you have a recipe for turkey meatloaf?
Hi Juanita, we have this awesome Meatloaf recipe here several of our readers shared that they used turkey and it turned out fantastic. I hope that helps.
Made this yesterday and it turned out great! I fried the onion before adding it to the mixture because I don’t like the crunchy raw onion texture. Also added some sticky fingers bbq sauce to the glaze. We loved it!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Dinner tonight! Love your videos!
Yum! I bet your home smells amazing right now! Enjoy your dinner!
Another wonderful recipe! My husband and children said it was the best meatloaf they have ever had!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
I’ve been making meatloaf for decades and this recipe is my favorite. It makes a delicious meatloaf!
That’s just awesome!! Thank you for sharing your wonderful review, Terri!
Fantastic recipe. Just what I was looking for. Thanks .
Thanks for the great feedback!
Actually going to try this with deer meat tomorrow
I hope you love it! We look forward to your feedback using deer meat.
I normally do not like meatloaf, but my fiancé does. I made this for him when he came to visit and it was delicious!! This is now my go to meatloaf recipe!!! Yum!!
Sounds like you found a new favorite. Thank you for that wonderful feedback Rebecca!
My husband loves meatloaf, but I’ve never made it for him before, basically because I was afraid he wouldn’t like what I made (I don’t really cook). 32 years later and thanks to your recipe, he loved dinner tonight.
Thank you
That’s awesome and I’m really happy that he loved this recipe. I hope it inspired you to cook more for him.
Can I make it without ground beef? Maybe turkey? Or ground pork?
That should work too. Someone shared that they used turkey and it turned out fantastic!
I’ve been making this for a while and love this recipe. Thank you. It’s a stead fast recipe when your tired and it holds for a couple of days. Though in this household it only lasts maybe 2 days.
Awesome thank you for your feedback, Theresa!
Love the sause, I would definitely recommend draining most of the grease before adding sauce, I didn’t and found the meat way too greasy and I used lean hamburger!
Thanks for the tip!
I made this today. It came out really tasty. I just have a question. After baking uncovered for 40 min, the meatloaf still had meat juices on top. Is this right or should I’ve cooked it more time before adding the glaze? Taste was great but the glaze turned out more liquid than how it looks like in the picture.
Hi Monica, there will be some juice. As long as it is clear and the meat is cooked through it is safe. One of our readers mentioned using bread to soak up the juices before brushing the glaze on.
Good idea, I’ll do that next time, so that the glaze remains more consistent. It even looked kind of weird when the glazed mixed with the juices. Taste was still very very good. I will take some juice off next time. Thank you!!
I used balsamic vinegar. It was awesome!
That’s so great! Thank you for sharing that Jim!
Made this last night for my family and it was the best Meatloaf I ever had. Changed it up slightly, using 80/20 ground meat. White wine vinegar due to not having white vinegar, and I added Cayenne pepper to the mix to satisfy our Cajun taste buds. 86’d the fresh parsley due to not having it. The topping sauce was really amazing. Had to bake slightly longer maybe due to using a thicker Pyrex 9×5 baking dish, but I did 50 min uncovered, and 30 min more with sauce, let stand 15 min before slicing and it was very juicy and fully cooked.
That’s so great! It sounds like you have a new favorite!
OMG this was wonderful. My kids devoured every bite!
Hello Aimee! Thank you for your wonderful review. Your comment just made me smile thank you.
Wow, so delicious and super easy too! I’ll be hanging on to this recipe! Great for sandwiches the next day too 🙂
So glad to hear that you loved this Paige. Thanks for the great review!
I absolutely loved this meatloaf! It turned out so perfect and tasted even better than what I remember growing up, yum!
Thank you for your wonderful feedback! It’s one of our all time favorites too.
Just made it. It was EVERYTHING!!!! Wouldn’t change anything.
That’s just awesome!! Thank you for sharing your wonderful review!
Delicious! Very flavorful and moist. This was a big hit with our family. I would recommend using 1 cup of breadcrumbs so that the loaf sticks together better.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Easy recipe and delicious. I added some sauteed spinach, it was really good. I will make this again.
Isn’t the flavor amazing! Thank you for sharing that with us!
I made this again tonight but did the free form version. I think it’s better this way. So good with mashed potatoes and roasted Brussels sprouts.
I’m so happy you enjoyed that. Thank you for sharing that with us!
First time making meatloaf and this will be the only recipe I will use from now on. Best meatloaf I’ve ever had.
Sounds like you found a new favorite KC! Thank you for that wonderful feedback.
Love this recipe … and I don’t even like meatloaf!
I’m so glad you enjoyed it!
Strange as it may seem if someone doesn’t have any breadcrumbs on hand, Crushed Cornflakes, is excellent in meatloaf. I was desperate one day, without bread crumbs and used the cornflakes. It turned out great!!!
Thank you so much for sharing that with us Karen!
I made this meatloaf tonight so simple so tasty thank you Natasha love your recipes
You’re welcome Sue! I’m so glad you’re enjoying this recipe.
Just made this meatloaf recipe for dinner tonight and it was great. I’m not a fan of meatloaf but my family is. A couple of things that I like is that it was tender, seasoned really well, and the glaze on top is amazing. Sweet and good. Thank you for giving me a new way of making meatloaf. I will now make this all the time.
Thank you for that wonderful review Melba! I’m so glad you enjoyed that.
Excellent meatloaf recipe. I did it in the pressure cooker and it turned out great. I made a few alterations but I was very happy with the results. I will do again…thanks so much!!
You’re welcome and thanks for the nice feedback! I am so glad that you loved this recipe.
I don’t normally make meatloaf but I’ve made your recipe about 5 times now and my family and I love it!!! Can’t wait to try your Chicken Marsala recipe on Valentine’s Day!
I’m so glad you’ve enjoyed our meatloaf recipe! It sounds like you found a new favorite Edna! You have to try the Chicken Marsala it is SOOOO good!
Oh my word. My other half and I have never had meatloaf before ( here in Australia it really isn’t a thing) curiosity and budget got the best of me and this recipe seemed the best and I was right. My partner is a chef and could not stop raving about how delicious it was. Only changes I did was add bacon over the top under glaze and make 1/3 of the glaze bbq sauce instead of ketchup.
Will be making many more times in the future, thank you for such a beautiful recipe
Thank you so much for your amazing review, Elle. It’s very heartwarming and it makes me happy to know that you loved this recipe.
Mine turned out SO greasy and dripping, even after resting. I did use almond milk and gluten free breadcrumbs so perhaps that is why. Would not recommend subbing ingredients for dietary needs! Smelled fantastic, wish it hadn’t turned out to be a greasy mess!
Hi Lauren, I have not had that experience to advise. It’s hard to say without being there but those substitutions are more than likely the culprit.
Absolutely incredible!
This is my first time ever making meatloaf (or working with any sort of raw meat actually) and it turned out tasting great. I definitely overworked the meat a bit, my onions are too big, and I didn’t shape the top properly, but it tastes so good. I split it into two pans because I wasn’t sure it’d all fit since my pans are a bit short, and over all they cooked for about 45 minutes.
I used parchment paper like you directed, but it ended up just ripping because of the juices making it too wet so it just got served out of the pan.
I’m so glad you enjoyed this recipe, Leon! I hope you try it again in the future! Thank you for that wonderful feedback.
Hi Natasha, I made this for dinner tonight with your creamy, silky mashed potatoes and they were delicious!!!! My mom said the meatloaf is very moist and delicious and worth the wait. Thank you!!!!
I am so happy to hear that Eva. Thank you for such great feedback!
I was wondering what is the serving size?
Hi Amy, this recipe makes 8 servings. I didn’t measure it by cup but it will be 1/8 of the meatloaf. I hope that helps.
would a small aqmount of romamp or parm. cheese be ok?
Hi Art, I haven’t tested that but I think that should work fine. I would go with a mild-tasting parmesan so it doesn’t compete with the glaze.
Great recipe. Used 93% fat beef and added a little Worcestershire and Tabasco. Phenomenal meatloaf!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this meatloaf for the first time with a 50/50 blend of hamburg and turkey. It was amazing! Natasha, your recipes are easy to follow… Love that! I try 1 new recipe every Saturday. So far I’m 3 for 3.
I’m so glad you enjoyed it!
Best meatloaf recipe ever and I’ve tried a bunch already! My son who doesn’t like glaze liked the glaze this time. So flavorful and balanced! Great instructions for a tender meatloaf (not packing it in).
Wow! That’s so great, Jeanie! Thank you for sharing that amazing review with us.
Made this tonight, it was so yum, loving your recipes, made a cold, damp England feel a bit warmer, keep them coming hun xx
Hi Dawn, Thank you for that great review. I’m so glad you’re enjoying our recipes.
I made this meatloaf for my husband and myself. It was absolutely delicious. The flavors blend so well together. I did use sugar free ketchup for the sauce and the taste was great. Thank you for you recipes. I have tried several and each one has been a success.
You’re welcome, Karen! I’m happy to hear this worked well with sugar-free ketchup.
I made this for dinner and it was delicious! I even used a higher fat beef and it turned out fine. The sauce is so good! I will definitely be making this again!
That’s just awesome!! Thank you for sharing your wonderful review, Wendy!
Omg! It was so delicious.
Isn’t the flavor amazing! Thank you for stopping by!
I made this tonight, and it was my first meatloaf experience. The loaf itself was juicy and tasty, and the top sauce is going to be used in the summer for BBQ. So good!! Goes in the “keeper” section of my favorite recipes.
Awww that’s the best! Thank you so much for sharing that with me, Kara!
OMG, Natasha, this recipe is an absolute super star! Wow! My husband loves meat loaf and I have a few really good meatloaf recipes…one for Swedish meatloaves from Hello Fresh, one mushroom meatloaf one that’s super good (forgot where I got it from), and one traditional meatloaf one that I got out of a cookbook years ago before you could get recipes online everywhere!
I would make it and just serve with ketchup. I’m permanently replacing that recipe with yours! Thank you so much. This is delicious…and the glaze is awesome!!
You’re welcome! I love reading comments like this! I’m smiling big!
Hi Natasha! I am dying to try this recipe, but my daughter is allergic to eggs. Any suggestions for the best egg substitute and amount for this recipe? Thank you!
Hi Jill, I have not tested that but you should be able to substitute it with either 1/4 cup tomato sauce, beef broth, or even applesauce for the egg in your recipe. I hope this helps.
3rd time making it so had to comment on how delish it is! Best meatloaf I’ve ever made / had. Also made Natasha’s prime rib with sour cream horseradish sauce for Christmas and it was also excellent! I was a bit intimidated at first but it turned out beautiful- Thanks Natasha!
I’m so glad you enjoyed both of these recipes.
Great recipe!! Used Italian seasoned bread crumbs omitted the Italian seasoning and used chilli sauce for the topping!!
Yum! That sounds amazing, Dorrie! Thank you for that great review!
Omg amazing meatloaf recipe. I did add celery (1/4 c) , thyme and basil. Left out the Italian seasoning, didn’t have that and put it in my cast iron skillets. I will make this again. Thank you and I have enjoyed many of your recipes.
I’m so happy to hear that, Nannette! Thank you for that amazing feedback!
Fabulous. Made this meatloaf as directed. Really liked the glaze over the meat. We ate the whole thing!
That’s just awesome!! Thank you for sharing your wonderful review, Cherie!
I love Natasha’s recipes. Wanted to try something new. But this one was disappointing to me.
We found the pre made “Italian seasoning” overpowering. It needed more garlic, bell peppers, Possibly seasoned breadcrumbs. I use pecorino Romano cheese in my other meatloafs since I am Sicilian and Usually make an Italian style meatloaf.
The sauce was also tart and no my style. I think I’m going to break it down and use the meat to make a Bolognese(minus the ketchup topping)
I still love your recipes but this was not for us. Thanks for sharing it.
Hi Jo, I’m sorry to hear that – this is one of our most popular recipes, but everyone has different tastes. There is definitely room to modify the seasonings and mix-ins if you prefer something different.
wow… can think of few things nastier or grosser than bell peppers in a meatloaf…
Maybe it was the brand/quality of ingredients you used. Definitely wasn’t tart as nothing in it would make it that way. Each to their own though
Can this be made with ground turkey?
Hi Amie, we prefer beef for that classic meatloaf flavor but ground turkey works well for meatloaf also.
I made it with a 50/50 blend of turkey and hamburger. It came out wonderful!
So glad to know that Karen! Thanks for sharing.
Very tasty…love it.
Natasha, you’ve made me a believer of meatloaf. I came across your recipe and just the pictures alone made me want to make it. Boy! I was not disappointed. This is AMAZING! Thank you. Happy New Year!
hat’s just awesome!! Thank you for sharing your wonderful review!
Really Good meatloaf first time making Meatloaf and I liked this recipe .
I’m so glad you enjoyed that, Claudia!
I made this, and came out delicious! Best meatloaf I’ve ever made.
I’m so glad you enjoyed that, Miriam! Thank you for that wonderful review!
Great recipe. Few changes we made: add 1 bell pepper to loaf; cook garlic, onion, and bell pepper prior to adding to loaf. Awesome recipe, thank you!!
I’m so glad you enjoyed this recipe, Rachel! Thank you for that awesome review!
I don’t have Panko, nor do I have Saltines that other commenters said they used as a substitute. Would Ritz crackers work well? Or is there another substitute that I might have in my pantry that would work better?
Hi Jamie, I haven’t tested that but I think ritz would work fine and would add some nice buttery flavor. I would crush them and add them as though they were bread crumbs. Let me know if you try that out. I’m curious!
Wow, so good! I made no changes to recipe. My kids loved it, definitely a keeper!!
That’s so great, Renee! Thank you so much for sharing that awesome review with me! That is the best when kids love what we parents make!
I am so in love with this recipe so is my husband, comes out just right. Juicy and full of flavor ! Made it for a thanksgiving dinner at work and all my co-workers wanted me to make more and asked for the recipe ! The best meatloaf I’ve ever had
Sounds like you found a new potluck favorite, Julissa! Thank you for that awesome review.
I made this meatloaf recipe recently and it’s the best! I do have a question, if I wanted to make this recipe with ground turkey would it come as as great as using beef? Thank you so much Natasha for your great recipes.
Hi Erika, we prefer beef for that classic meatloaf flavor but ground turkey works well for meatloaf also.
Best meatloaf I have ever made. I noticed you have directions for freezing. How do you wrap without making a mess of the toppings? Or should I freeze the topping separate?
Yes! To freeze, prepare meatloaf per instructions. Cover tightly with plastic wrap and foil and freeze. You are welcome to freeze it with the toppings I just wouldn’t move the saran around too much after covering it.
Best meatloaf recipe ever. thank you. Love watching your videos
That’s just awesome!! Thank you for sharing your wonderful review
Made this tonight and it was fabulous! Didn’t make the sauce, but used fire roasted tomatoes and a bit of cheese. It was yummy and so moist!
I’m so glad you enjoyed it!
Don’t be scared girl. Go for it. Ritz (or the waaaayy cheaper Aldi off-brand ones if I’m being honest) are where it’s at! I usually make my fried chicken and my meatloaf with a mixture of Panko and crushed up buttery crackers.
Loved the (lack of bell pepper) meatloaf recipe itself but didn’t love the glaze as much as the Dijon brown sugar glaze I usually make. I know… everyone’s a critic right? Oh and lining the meatloaf pan with parch paper… genius. Thanks for sharing!
Thank you for stopping by & for that awesome review, Angie!
where did i go wrong? it was dry and flavourless. the worst meat loaf ever.
Hi Patricia, it is difficult to say without being there with you but I’m always willing to help troubleshoot. Did you change anything at all in the recipe? Also, could it have been overbaked? Make sure to use conventional bake mode (not convection, which would bake it faster).
Delicious, I have made this a few times now and it’s amazing. I like it better when the onions are lightly sauteed before adding. Family and potluck favourite
*One question, is it safe to refreeze if using meat that was previously frozen?
Hi Robin, I have not tried refreezing a meatloaf so I had to take a look at USDA regulations for safety and here is what they wrote: “One thing to be aware of, however, is if the meat was frozen before you made it into the meatloaf—depending on how it was defrosted will determine whether it is safe to refreeze or not. Frozen meat that was thawed in the refrigerator is ok to refreeze, according to USDA” I hope that helps.
Definitely saving this recipe to make again. I bought 3 lbs. of ground beef so I followed suit and multiplied everything else by 1.5. I divided the mixture into 2 generous size loaves. The internal temperature got up to 180 degrees after cooking it for the full hour including the glaze step, but it was still super moist. Probably will be just as good or even better the day after.
Thank you for sharing that awesome review with me, Marianne! I’m so happy you enjoyed that.
I don’t make a lot of recipes twice, but I have made this meatloaf about 4 or 5 times now and it is always a hit. I have made it with all ground beef and with a mix of pork and beef. I have used bread crumbs and TJs “rice crumbs” for a gluten-free version. I have added some Worcestershire sauce and/or Franks hot sauce or a chopped jalapeño pepper. The recipe is easy and fun to experiment with. It always turns out juicy and so delicious. Thanks Natasha!
I’m so happy to hear that, Joan! Sounds like you found a new favorite.
Can I freeze this meatloaf?
Hi Alisa, I haven’t tested freezing that before baking so I cannot advise. One of our readers has stored it in the freezer post-baking, however. If you experiment, let me know how you liked the recipe
My husband is the usual cook and made this first. It was really good. Then he had to work really late, so I took over. It is just the two of us, but I had two pounds of 90%.
So I chopped and sauteed half of red/yellow/green peppers, whole yellow onion, some garlic, added 8 saltine crackers for ‘filling.’ Followed rest of ingredients, then made three ‘mini-loafs’ baked together on the bottom part of the broiler pan. (covered pan with foil for super easy clean up). Baked it with the glaze on for 45 minutes, then froze two of them. My oh my, the frozen ones were even better than fresh! AND we just thawed and heated in the microwave! Super easy dinner! Thanks for a great recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made tonight. Delicious. Truly delicious. I’m not much of a meat loaf eater but my husband loved this dish. He’s downstairs cleaning up the kitchen as a guise to continue nibbling away on the loaf. I added Worcestershire and green pepper. This is now my “go to” meatloaf recipe. Thank you.
That’s so great! It sounds like you have a new favorite!
Absolutely the best meatloaf recipe! Cut the recipe in half. Being a New Mexico girl, I could not resist adding chopped Jalapeño pepper and a small sweet pepper. I keep roasted garlic in the frig and used it here. I sautéed Onion and peppers before adding to mixture. I missed the part about baking without glaze and adding it later. Instead I glazed (I topped with grated Parmesan Cheese) and baked for an hour on a ceramic quiche dish. My husband said it was the best meat loaf I have ever made and I couldn’t agree more.
Thank you so much for sharing that with me! I’m so glad you all enjoyed it!
We loved this recipe!! I used to make the same way, except I didn’t put ketchup in meat, and didnt put vinegar in my sauce. It makes a huge difference! I add green peppers to meat and a little bit of honey to my sauce tho.
Thank you for sharing that with me, Nickey!
Amazing
Thank you Sandra!
I normally don’t do reviews, but my husband said this recipe is exceptional! (I don’t eat meatlosaf, myself!)
That’s just awesome!! Thank you for sharing your wonderful review, Doreen!
If I were to half this recipe and use a smaller loaf pan, how long should I be baking it for?
Hi Dani, the bake time will depend on the size of pan that you used. If you used a pan that is half the size, it should bake in about the same amount of time since the meatloaf will be the same height. I hope you love the meatloaf!
Thank you! I’ve loved every one of your recipes that I’ve tried so far, so can’t imagine it being any different for the meatloaf!
I’ve made this meatloaf recipe a few times it’s the best !
Thanks for sharing
Marg
From Maryland
I’m so glad you enjoyed it!
Just made this and it was a hit! I actually halved the recipe as I only had one pound of meat, but it still formed an ok sized loaf. I also didn’t have ketchup on hand so used crushed tomatoes. With the sauce, it was delicious! Thank you!
You’re welcome! I’m so happy you enjoyed it, CK!
I made this last night for dinner and my husband and I LOVED IT!! I wouldn’t change a thing about the recipe, although I did use half salt and half Tony’s Chachere’s Creole Seasoning. My husband has to have that cajun spice in almost everything! LOL! The glaze is the BEST GLAZE! This recipe is definitely a KEEPER!!
I’m so happy to hear that! Thank you for sharing your great review!
I forgot to click on the stars, giving it 5 STARS!!!
You’re so nice! Thank you!
So I made the Best Meatloaf w/ the BANGING Glaze, I mixed up ALL the meatloaf ingredients put the loaf in the pan and realized I FORGOT to add the Milk, so I got worried, but according to my family it was GOOD. I don’t eat Beef so I had to wait for their reaction. Thank You Natasha for providing such an EASY, SCRUMPTIOUS meal, oh the full Menu was Best Meatloaf, Yellow Rice and Asparagus.
P.s I was confused as to who blog and recipe it was as I saw above someone name Valentina Ablaev, any relation?
I’m so glad you enjoyed that, Natalia! We have this note towards the top of our recipe link “Hey, hey! Valentina with Valentina’s Corner sharing our Meatloaf recipe.”
We don’t eat dairy, is there a way to do this recipe without milk?
Hi Christie, several of our readers left comments about leaving out the milk altogether and it worked great. I hope that helps.
Hey! I am wanting to make this meatloaf tonight and then I want to use the leftovers to make your beef tacos for tomorrow night. If I need to add to the meat for tomorrow night would you suggest adding the amount of meat I need plus the Rotel (as the taco recipe suggests) and then mix with this leftover meatloaf? I have a family of 6 and homeschool so I am always looking for easy dishes using leftovers to cut down on time!
Hi Cheryl, I haven’t tested it that way but it sounds like you’re on to something! I’m all for repurposing and using leftovers for another meal.
I’ve tried a LOT of meatloaf recipes, and this is the best by far. I suggest 1)use 1# 85% ground beef, and 1# 91 or 93% ground beef – fat is important, but the mix means that the meatloaf isn’t greasy texture. 2) add 2-3tbsp wostershire sauce to the mixture for a bit of kick. the sauce/glaze in this recipe is great. 3) use a baking sheet and form the meatloaf instead of using a breadloaf pan. the crust is important part of the taste. GREAT recipe from Natasha’s kitchen.
That’s just awesome!! Thank you for sharing your wonderful review and for sharing that feedback with us!
Aloha Natasha!
I made your meatloaf for dinner last night and it’s by far the best I’ve had! I thought nothing would touch my grandma/Mom’s recipe but I will be making yours from now on. Thank you!
You’re welcome! I’m so happy you enjoyed it, Jeff!
Are you ever going to venture into using a Instant Pot?
Hi Larry, we have several recipes using an Instant Pot on our blog.
I’ve been looking for a good meatloaf recipe. The last several times I have made meatloaf I have used different recipes trying to find the best one. After making this meatloaf my family decided it was “the best meatloaf we’ve ever had“
Thank you, this will be my go to for a meatloaf recipe from now on.
WOW! That’s so great! I’m so glad you found a favorite on our blog!
Yummy! I didn’t add any milk baked at 350 for 65 min and was sooo good. Thank you , this recipe is a keeper for all im concerned.(my teenage son loves meatloaf now).
I’m so happy you enjoyed that. Thank you for sharing that with us!
It was so delicious! And definitely a keeper!
That’s just awesome!! Thank you for sharing your wonderful review, Colleen!
Wow! These look absolutly lovely! Can’t wait to try them!
I hope you love that, Jenn! Thank you for that awesome review.
We made this for dinner last night. It was amazing!
I’m so happy you enjoyed that, Rick!
Made this for dinner last night and it was BOMB!!! Absolutely delicious, moist, and full of flavor. Loved it!Thanks
I’m so happy you enjoyed that. Thank you for sharing that with us, Don!