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. 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 
Slow Cooker Chili Recipe 
Swedish Meatballs Recipe 
Salisbury Steak Recipe (Easy, 30-Min Meal) 
Ground Beef Tacos 
Perfect Burger Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Would using dried parsley change the flavour any?
Hi Stacey, dried parsley should work!
Best meatloaf I’ve ever had and I’ve tried them all!
Hi, I am so happy you loved the meatloaf. Thank you for the wonderful review!
So good…my picky family loved it! Made 2 last night, one was with the IMPOSSIBLE BURGER and the other with ground beef. The family could not tell the difference. Both were so full of flavor. definitely a keeper. Thanks, again for another great reciepe!!!
That’s so great! That is the best when kids love what we moms make.
Such a hit!!! I actually made 2 one with the Impossible Burger, other with ground beef. My picky family couldn’t tell the difference. Thank you for the easy and amazing good recipes you have shared. Forgot to take a picture.
That’s just awesome! Thank you for sharing that with me Josie!
I made this tonight and it was so good!! The glaze makes all the difference!
Super! Thanks for your awesome review, Candy.
Easy and delicious. One of my kiddos wasn’t sure of the sweetness but the rest of us loved it. A keeper for sure.
Thanks for sharing that with us, Crystal. We appreciate your feedback!
Thank you for this recipe. I made it and it was a hit. More points for daddy’s dinners.
That’s so great! I’m so glad it was a hit Mike!
Hi can i subsitute almond or coconut milk for the dairy milk ?
Hi Susan, several of our readers left comments about leaving out the milk 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.
FYI, I made this tonight and substitute the milk with chicken broth and it was delicious!
That’s so great! Thank you so much for sharing that with me!
i just have to leave my experience about this recipe! I am a 37 year old who has NEVER made homemade meatloaf so i searched the internet and came across yours. My boyfriend called from work yesterday evening and asked what was i cooking and i told him meatloaf. With a long silence he said “can you do that”? Of course I was like uggghhh YEAHHH!!! lol NO PROBLEM! About an hour after that he called again to ask if it would be enough for his co worker and wife to come over…me being me, I told him absolutely. I was so scared I was going to mess this meal up. Well, everything turned out PERFECT!!! The best part was receiving compliments on my meatloaf..thank you so much!!!!!
HAHA – oh that’s awesome! Way to prove you can do it! I’m so happy you enjoyed this recipe!!
Good meatloaf recipe. The only thing I added was a little Worcestershire sauce. The glaze is also good. Two thumbs up.
I’m so happy you enjoyed that! Thank you for sharing that great review with us Jake!
Made this yesterday just as in recipe. It was easy and sooo delicious. It was a lot of gravy that made me worried that my meatload was not cooked but it did have internal temp of 169 so I think it was great! Thank you for this outstanding recipe!
You’re welcome Pear! I’m so happy you enjoyed this recipe!
Bonjour,
Je suis du Québec, ce pain de viande est mon préféré. Vos recettes sont toutes délicieuses.
Merci
I’m so happy you found a favorite on our blog, Carole! That’s so great!
My only meatloaf recipe now…a few modifications as I don’t have parsley and added a 1/2 tsp of dry mustard in the meatloaf mix and used red wine vinegar in the sauce. Added the sauce at the beginning and my loaf pan and ant really large so cooked mine for 1 hour 15 minutes.
So good to know that worked well, Rhoda! Thank you for sharing some tips with us.
Your Meatloaf was a great success. Wanted to send a pic, but there is no way. Topped mine with a sprinkle of cheese and Parsley. Looked as great as it tasted. Thanks for sharing this recipe.
So awesome to hear that, Barbara! You may share photos of your creation on our Facebook page or group, that way other members can see it too!
My meatloaf is very similar except mine has more ketchup and green peppers but yours tastes so much better!! I do exactly you’re receipt now and add some green peppers
Delicious
Love the idea of adding peppers! Thank you for that wonderful feedback!
Turned out delicious the first time i made this and am making it for a second time for dinner tonight!
That’s just awesome Angela! Thank you for that wonderful feedback!
Can you sub tomato paste for the ketchup, either in the actual meatloaf, the glaze, or both?
Back in my younger days I seen beef and pork in 50/50 in market for meatloaf. I never made without ground pork with your recipe will it be taste same?? Your only say 2lb ground beef. I’m willing to try it new recipe of your.
Hi Pavia, we love this recipe with ground beef but I imagine this recipe will work with pork. If you experiment, let me know how you liked the recipe.
I wanted to let you know that this meat loaf is the best meat loaf I’ve made. My family just loves it. I follow the ingredients but I do like to add a green pepper. Thank you for making yummy recipes. We have tried many.
That makes me so happy, Stacy! Thank you for sharing your awesome feedback with us. Love it!
Can Apple cider vinegar be used instead of the white vinegar? Also I have parsley flakes instead of fresh, would they work? Trying to avoid going to the store. Otherwise I have all the ingredients.
Hi Dawn, I haven’t tested that but one of our readers mentioned great results using apple cider vinegar.
This was absolutely the BEST meatloaf I have ever made!!!! You could really taste the garlic and onions! And it was very tender. Meatloaf sandwiches were awesome!!!!
Wow! I’m so happy to hear that! Thank you for the great review, Bob!
Made this meatloaf and it was very good. Hubby loved it. The only reason for the 4 stars instead of 5 is because it was a little too “garlicky” for me. All-in-all, a very good recipe.
Thank you so much for sharing that with me & for that feedback!
You can never have too much garlic.
I love all your recipes and I try most of them and I want to start my business at home because I love and enjoying cooking
Hello Helena, so wonderful to hear that and I think that’s a good plan. I hope my recipes will help you with your soon-to-be business!
Hi Natasha, can make this meatloaf couple of hours earlier or mix everything couple of hours earlier and put in the fridge? Please let me know. Thanks!
Hi Haley, 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.
Can I mix this and put in the pan and put in the fridge and bake tomorrow?
Hi Judy, that should work, but it will need a little more time in the oven if going from the refrigerator to the oven.
I have made many different versions of meat loaf but was never satisfied BUT this recipe is the BOMB!!! Love it so does my husband. The sauce for the top is so much better then the others too.
I’m glad I signed up for your recipes.
That’s just awesome Faith! I’m so happy you enjoyed this recipe!
After my success with your pot roast recipe I returned for a good, basic meatloaf recipe. Made this last night and my husband said it was the best meatloaf he’s ever eaten (and he’s a Nebraskan who grew up on meat and potatoes). No changes other than cutting it in half (I only had 1.2 lbs ground beef). Super moist and very, very tasty.
Wow!! Sounds like you found a new favorite Kathryn! I’m so happy you both enjoyed this recipe!
Excited to try this tomorrow night! My local store has 85% ground round or 80% lean and 93% lean ground beef. As someone who hasn’t made meatloaf before, I’m not sure if ground round will work as well. Of my three options, what might you recommend? Thanks!
Hi Charlotte, in general, the higher the fat content, the juicier your meatloaf will be. I would go with the 80% or 85%.
Now that fall is upon us I will be looking for warm cosy meals like meatloaf. Most of the recipes I have used always leave something to be desired if you know what I mean. I am going to make yours and do a test with ‘Jessica Gavin culinary scientist’ recipe. It was very good. After reading the comments on your recipe I am going to give your’s a try. I have never been disappointed with any of your recipes. I will let you know the results. thanks
I hope you love this recipe, Claudia! It is one of our more popular recipes!
made this tonight for dinner , looks delicious with the glaze, i have tried a few of your recipes and everyone has been on point, so i know that the meatloaf will be just as good, thanks again
You’re most welcome, Lisa. I hope you love it too!
LOVE THIS MEATLOAF. BEST MEATLOAF EVER. I SUBSTITUTE CRUSHED CRACKERS INSTEAD OF PANKO. TURNED OUT PERFECT.
Sounds like you found a new favorite Nancy! That’s so great!
I’m not a meatloaf person, but my husband really is! This recipe has turned me around on meatloaf!!! It is truly fabulous!!! I serve it with mashed potatoes and fried onion strings on top!!
That’s just awesome Misty! Thank you for sharing that with me!
OMG!! A little hesitant making this as there are various different types of meatloaf recipes on the internet. i just made this one and it is amazing!!! thank you so much for sharing!! will definetly try your other recipes!!
Yay, that is amazing! I am so happy to know that it was a success, I hope you love every recipe that you will try, Veronica.
Making this tonight! But I’m cooking for one. Does it freeze well after it’s cooked?
Sounds good, Diane. 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.
Best meatloaf ever!!!!
Thank you for sharing
You’re welcome, Sarah! I’m so glad you enjoyed this recipe!
I like the simpleness of this recipe. I also like the fact that you didn’t need to add other meats to make it more flavorful. The glaze makes it sound delicious. I will be making this recipe this week with mashed potatoes!
I’m so happy you enjoyed that Kay! Thank you for this great review!
Can I use rice crackers instead of bread ? I am gluten free.
Hi Dee, have not tested this with a gluten-free option or rice crackers but here is what one of our readers wrote: “Since finding this recipe I’ve made it several times and it really is the best meatloaf recipe I’ve found. It’s very moist and flavoursome. I think the sugar in the glaze can be reduced but either way, very delicious. I’ve just become gluten free so this is the first time I’ve tried adapting it by using 2 slices of gluten free bread which I mixed with the egg and milk, instead of the bread crumbs. I also added some quinoa just to use it up. It turned out just as well as before when making it with bread crumbs.” I hope that helps.
Yummy! Love meatloaf, never used panko? I will from now own. The sauce in delicious, can’t wait to make a meatloaf sandwich tomorrow.
Sounds like a great plan. I hope you enjoy it!
Do you think a couple slices of bacon could be added on top of meatloaf while cooking? Making it this weekend, sounds delish!! (my mom always used to put bacon on top of her meatloaf)
Hi Paula! That should work! Here’s what one of our readers wrote: ” I’ve made this any number of times and it’s the best meatloaf ever. I cover the meatloaf with bacon and add a dash or two of Worcestershire and Dijon mustard.” I hope that is helpful!
Andrew Zimmern has a recipe with bacon on top
I have Natasha’s version baking in the oven right now and I can’t wait!
Thank you so much for sharing that with us! I hope you love our recipe!
Great meatloaf! Thank you for sharing this recipe with us! Today I plan to cook a small version (in two mini loafs pans 6×4″) When I checked the recommendations I was surprised that I need to increase the prep time (“If using a smaller loaf pan than 9″x5″, increase cooking time”) I know it was your test how much we pay attention to details
I’m so glad you got that right! Thanks for sharing your great feedback with us, Olga. We appreciate your comments!
The firs time I made this I did not have a loaf pan, so just molded it on some foil then on a baking sheet,my husband loved it (first time making it) it’s currently in the oven in a glass loaf pan I found at a second hand store, I just put the glaze on it. Looking forward to the comparison.
Sounds good, please share with us how it goes and which version you liked better!
New family favourite! My 2 year old eats it with gusto. I skip the parsley only because I never seem to have it on hand!
So great to hear that, thanks for sharing!
I am going to make this tomorrow. Are the panko breadcrumbs seasoned or plain? Thank you!
Hi Joyce, we used plain.
Delicious! and very easy to make!
Thank you so much for your awesome review.
Is there a gluten free substitute for the Panko crumbs?
Thanks you
Hi Maria, I have not tested this with a gluten-free option but here is what one of our readers wrote: “Since finding this recipe I’ve made it several times and it really is the best meatloaf recipe I’ve found. It’s very moist and flavoursome. I think the sugar in the glaze can be reduced but either way, very delicious. I’ve just become gluten free so this is the first time I’ve tried adapting it by using 2 slices of gluten free bread which I mixed with the egg and milk, instead of the bread crumbs. I also added some quinoa just to use it up. It turned out just as well as before when making it with bread crumbs.” I hope that helps.”
Kikoman makes gluten free panko breadcrumbs.
I just have to say how much I love this meatloaf recipe. Just made it tonight for the third time! I’ve recently come to the realization that a lot of the recipes I’ve been making have come from you. You are such a gem!
Love it! I’m so happy to know that you have been loving the recipes that you tried.
Nice recipy tough I modified slightly. I swaped out the itanlian season for “herb de provance” and omitted the paprika and it turned out really nice.
So nice to know that. Thanks for sharing that with us, Marc.
I have been searching for the perfect meatloaf recipe. Everything I tried was too bland, too dry, etc. etc. Your recipe is the one I’ve been searching for. It is a keeper!
That’s so great! It sounds like you have a new favorite!
This was the first time I had ever made meatloaf. I liked this recipe because of the glaze ingredients. It looked so much more interesting than just catsup.
We loved it! It was super tender and not dense or heavy. The glaze WAS delicious.
Thank you so much for the recipe. I will now make meatloaf much more often.
I’m so happy you enjoyed this recipe Delia! That’s so great!
I wish all these recipes would include Celsius temp. Being overseas, they do not have the F temps on the dials of the oven.
Thanks for your suggestion, Chuck.
I made your, “Meatloaf Recipe With the Best Glaze”. What a phenomenal recipe! My husband is still “singing the praises” of the glaze long after our dinner is over.
Also, With your recommendation, I was careful not to pack the meatloaf too much. It made a huge difference with the texture.
Looking forward to our leftovers.
That’s just awesome! Thank you for sharing that with me! I’m so glad you enjoyed it!
This meatloaf is so good — very juicy and no ingredient overpowers. Just deliciousness. I took Natasha’s advice and sauteed the onions which made them blend so nicely into the loaf.
I’m so happy you liked this recipe, Diane! thank you for that wonderful review!
this is a wonderful recipe and remarkably easy; I couldn’t believe how great it turned out on my first attempt. I do have a question – how will the finished product taste and the texture change if I use a blend of 50/50 ground beef and veal and/or lamb? Thanks
Isn’t it so great! To be honest I haven’t tried that mix to advise Richard! If you happen to experiment please let me know how you like that!
Hello Mr.T. here,
In reply to Richards question re the 50/50 mix, that’s what i was going to do today as i believe that because lamb has that fattier/juices it will keep the meatloaf moist and give it an extra juicier flavor within.
Just my 2 bobs worth.
Thank you for sharing that with us Tino!
This meatloaf is great!!!!
I’m so happy you enjoyed that Karla! Thank you for that great review!
It’s cooking away in my oven today too! 😁
This is the best meatloaf recipe! I have sent it to all 3 of my grown children to make! They are all guys and love to cook! Each one of them has made it also, and called me with great reviews! It is perfect!!
Thank you so much for your wonderful feedback, Michelle. We appreciate it!
I forgot the parsley. It was still the best meatloaf I have made
Doesn’t crumble when you slice it, and the sauce is so delicious.
Really a great recipe of an old classic! Besides being absolutely adorable, that Natasha really knows her food. 🍎
Love it! Thank you so much for sharing your experience with us, Karen. I am so glad you loved it.
Recipe is on POINT! Thank you! Will be making again for the fam
I’m so glad you enjoyed that Adrienne! Thank you for that great review!
Thanks very much Natasha for your very creatives ideas!! was yummi for my friends and hubi!!
That’s just awesome! Thank you for sharing that with me!
I made the Meatloaf last night and another dish last week. Both were amazing.
I’m so happy to hear you’re enjoying our recipes Shannon! That’s so great!
This recipe is tried and true INCREDIBLE. My spouse love it and it will be in the dinner rotation from now on!!! Natasha, you do not disappoint!!!!
I’m so happy you enjoyed that. Thank you for sharing that lovely comment with us, Dee!
I am making three of these today, as we have Sunday Funday with all family members. I am going to cook on grill as its too hot for oven, any suggestions or thoughts?
Hi Jeanette, I haven’t tried that yet to advise. Please share with us how it goes if you will do an experiment.
Hi! We ALWAYS use this meatload recipe, it’s everyones favorite!! Thank you so much for sharing it.
It’s just two of us tonight and we want to make 2 mini meatloaf’s instead of one big one, how long do you recommend we cook it for? And when to add the *delicious* sauce? Thank you, again!
Hello K, thanks for sharing! When you are at the recipe you may click Jump to recipe and then adjust the number of servings.
This was the first meatloaf recipe I’ve made where my 18 year old son couldn’t get enough of, and he doesn’t really like meatloaf! The sauce is the key. The only substitution I made was for the brown sugar. I replaced it with brown sugar bourbon spice and it turned out great. Thank you for this great classic recipe! I will be saving this one for sure!
I am so happy to hear that you son enjoyed this meatloaf. I hope your family will love every recipe that you will try!
When I make meatloaf I shape it into a loaf and bake it on a broiler pan so the fat drains off. Spray the tray part with oil spray so it doesn’t stick and line the bottom pan with foil so easier clean up.
Great idea! Thank you for sharing that with me Mia!
My daughter-in-law had never tasted meatloaf, I used this recipe and she is hooked. She asks me to make it for her all the time. The glaze is amazing. On behalf of me and my family, thank you so much.
Sounds like you definitely gound a new favorite! That’s so great Artemisa!
So delicious-this is my go to recipe with a few tweaks. I make this vegetarian by substituting beyond beef! And I add about a tablespoon of Worcester sauce to the mix. Cook in a large Pyrex dish so The sides are exposed and it gets crusty. It takes about 20-30 min longer but comes out amazing. The crusty glaze is just how I remember the perfect meatloaf. Thanks!!!
Thank you so much for sharing this with us Deanna! This review is helpful to our vegetarian readers! Thank you!
Can it be made without milk.
Hi Anne, several of our readers left comments about leaving out the milk altogether and it worked great. I hope that helps.
My Mother used to use Chili Sauce instead of ketchup. Has anyone tried this? She also used beef and a 1/2 lb ground pork? Any idea why? Ian trying the recipe, but I will say we love chili sauce.
I haven’t tried that yet but thanks for sharing. I hope you love our version too.
I have a question: could I make the meatloaf today, store in the fridge, then cook it tomorrow? Thanks in advance!
Hi Leah. 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.
If it’s just one day, then putting it in the fridge instead of freezing it should be fine. You might need to cook it a little long if you’re putting it in the oven straight from the fridge. If you let it come to room temp first, the cooking time will be the same.
I made this today and my husband and I LOVE it! It will now be my go to meatloaf recipe! I used 1# ground beef and 1# “meatloaf mix”. DELICIOUS!
Sounds like you found a new favorite Lisa! That’s so great! Thank you so much for sharing that review with me!
This meatloaf is fantastic…I’ve made it several times and it never disappoints!!
Do you think you can form the loaf in the pan ahead of time and store it in fridge before cooking?
Thank you so much for your great feedback. 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.
Natasha, thanks SO much for sharing Valentina’s recipe!
The meatloaf came out perfectly cooked and seasoned. With a side of mashed spuds and some steamed veggies, it made a great comfort-food-a-licous dinner.
This recipe is going in my definite keeper file for future. Cheers! 😁
My pleasure. I’m so glad you enjoyed this recipe!
Just made the meatloaf and WOW. Soooo delicious.
Awesome! I am so happy to know that you enjoyed it.
Needed a Meatloaf sauce recipe and this was excellent…..
I’m so happy you enjoyed that!
I’ve made this recipe a few times, and am making it again tonight for hubby’s birthday dinner! I made these in muffin tins and loved the smaller portions and being able to customize flavours. I add sriracha to the meat once mine are scooped out, and again I add it to the sauce.
I also use soda crackers instead of panko. Works great 🙂
Sounds awesome! I am so glad that this is one of your favorite recipes. Thanks for your great review!
Hi Natasha, let me say I love watching your videos and you make cooking look so fun and I have learned a lot fro you.
I just made your meatloaf recipe but forgot and put the topping on it instead of cooking first. Will it sill be ok or should I try and remove most of it off?
Hi Kathy, I haven’t tried baking it with the topping for that period of time. You can try to remove most of it that you can remove and let us know how it goes.
Second meatloaf recipe I tried…as I didn’t like the first one. This is a keeper!!! My Family loved this meatloaf. I made it exactly as per the recipe. It is absolutely delicious. Thank you!
I’m so glad you enjoyed that Nalini! Thank you for that wonderful review!
Thank you for sharing your precious recipe Can you please let us know the recipes for leftover meatloaf? I clicked the bolonese pasta recipe, but it seems to be a little bit complicated to modify using leftover meatloaf Thank you again with your wonderful work!!!!!
Hi MJ, I recommend reading through the comments. Several of our readers have reported making sandwiches or even Shepherds Pie with this recipe. If you experiment, let me know how you liked the recipe.
I’m not a big meatloaf fan but my husband and father are and they both LOVED this recipe! My husband said it’s the best meatloaf he’s ever had.
I love it! I am so glad to hear that they all loved this recipe.
I made this tonite & was not impressed. It had an aftertaste. Almost all the ingredients were what I normally use in a meatloaf, so, I’m thinking the Italian seasoning was what turned me off. Go figure.
Hi Donna, I have never noticed an after taste – I wonder if one of your ingredients went bad? Make sure to use fresh meat and I always smell my eggs as I crack them because I’ve had weird ones before and you can always smell it when something is off.
To tell if eggs are bad, put them in cold water. If they float, this means they are bad….pitch.
This was absolutely delicious. Made for my mom and me. I was never a big meatloaf person but this recipe us great.
Already shared recipe with my brother. I reduced a bit for 1.5 lbs.
The only thing I did different was that I was a bit shy of enough ketchup for glaze so I squeezed a dash of barbecue sauce to make up that last bit. And i cut up 2 strips of bacon and put across meatloaf for the first 40 min and then added glaze from there for last 20. I cut up some small yukon gold potatoes and roasted in a small pan next to meatloaf. Yummy. Thanks!
Oh and I did like other gentleman also did. I put meatloaf on a piece of parchment on a rack on a cookie sheet. This way i poked some holes in parchment and the oil could drain away underneath the rack.
Thank you so much for sharing that with me Alexandra! I’m happy you like this recipe!
Tried this recipe today,and it was delicious! Full-flavored and very tasty. Wasn’t too sure about using the suggested amount of white vinegar in the glaze,so I did cut back on that. Definitely my”go to” recipe for meat loaf from now on!
I’m so happy you liked that Marti! Thank you for that great review.
Hi! I’m planning to make this tonight and only have 1 lb of ground meat. Do I need to cut all the other ingredients in half?
Thanks!
Hi Miranda, yes, I would adjust the recipe to the amount of meat you have. You can use the recipe slider to help you with the measurements.
Hello!
I’d like to make this tonight, but since it’s just for two of us, I was also going to halve it. Would the cooking time need to be adjusted at all for this?
Hi Leah, I haven’t tried halving the recipe but that should work fine halved. The time shouldn’t by change much I hope you love it.
Made this last night and it was a huge hit! will definitely be making this again
I’m so happy you enjoyed that! Thank you for that great review!
Turkey meatloaf can i use the same recipe as beef???
Hi Walter! I bet that could work!
Hi Natasha!
Your meatloaf recipe is outstanding! The meatloaf is very moist and flavorful.
Thank You for sharing.
Kee P.🤗
My pleasure! Thanks for giving this recipe a try, so great to hear that you enjoyed it!
I have never froze anything like this,do I freeze this in the laoaf pan?
Hi Kim, 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. You can keep it in the loaf pan or transfer to an airtight container.
I made this meatloaf along with mashed potatoes. It was way too greasy. I used 90% lean ground beef. Also, the topping was way too sweet. Not a fan.
Thanks for sharing that with us Maryann. You can omit the topping and use another sauce or just do without it too.
I have been making meatloaf for years. This is a great recipe! Will make it again. Everybody loved it. Thank you Wonderful sandwiches the next day. The sauce adds just the right touch.
I’m so glad you enjoyed that Sharon! Thank you for that great review!
I bought a small broiler pan with holes that allow the oil & moisture to drain away from the meatloaf ! I don’t use a loaf pan because the meatloaf sits in the moisture and is boiled ! I also add 1/2 cup of green pepper sauted with the onion !
I bought the Norpro Nonstick Broil/Roast Pan Set
Size:12 inches x 9 inches
Thank you so much Natasha! This is my go to meatloaf recipe now…even my picky husband loves it! Now I don’t have to wonder if my meatloaf will turn out great!
You are very welcome, Beth. I am so glad you loved this recipe!
This was amazing!! My family isn’t a huge meatloaf fan but they all LOVED it! It reminded me of my Mother’s.
That’s just awesome Pam! Sounds like you found a new family favorite!
Made the meatloaf with your amazing mashed potatoes… everyone loved it! They even came back for seconds! Cant wait to try another recipe….like the lemon ricotta pancakes!
That’s so great! It sounds like you have a new favorite!
This was truly fantastic! My husband got a THIRD serving! This will absolutely be added to our rotation! Thank you so much!
You’re welcome! I’m so happy you enjoyed it, Margarita!
cooking meatloaf now, smelling good. We had to freeze half due to two people only eating. What do you think un-cooked frozen for a few weeks? Or cook and freeze ?
Hi Michael. 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.
Super delicious- but mine did not stay together. Just crumbled and fell apart. What did I do wrong?
Hi LeAnn, I’m so glad you enjoyed this recipe. I haven’t had that happen but to better troubleshoot, I’m curious, was anything altered in the recipe?
Did you add the eggs? I just made it and it stayed together very well
Can the meatloaf sauce be made without the white vinegar, or is it a necessary ingredient? The only vinegar we have on hand is balsamic vinegar. Will that work? Thanks!
Hi Crystal, I haven’t tried with balsamic vinegar so I can’t say for sure. Apple cider vinegar might work better.
I’m not a fan of meatloaf, but absolutely loved this recipe. I made it tonight and it was really very good.
So great to hear that you loved the meatloaf recipe! Thanks for sharing that with us.
My father owns a restaurant and is the chef there and you even won him over. The entire family loved this recipe! The sauce on it is delicious! Thank you for sharing!
Wow, I am so flattered, please tell your father thank you for all the support!
Alas, “back in the day” as ‘they’ say, my Mom tried her best at cooking, albeit time for prepping was more limited as she was one of those early Gals who worked “outside” the home while raising 2 kidlets. In addition to meatloaf, she made other comfort food of the day using hamburger like stuffed Bell Peppers and Golumpki. (RE the latter: I thought it funny a few years ago when Chinese restaurants started serving Lettuce Wraps to the wonderment of dinners, but no one remembered how long Golumpki’d been around!…LOL) Anyway RE meatloaf “back in the day” when most all of us seemed of the same economic level, there were actually rich Folk who served mint jelly with their more pricey lamb. Alas, while my Mom was not really into playing The Game, she nevertheless served a dollop of Welch’s Grape Jelly on the side to add a bit of pizzaz (and maybe color?) to her meatloaf…all it took was pressing the tines of your fork into it, thereby just wetting them versus scooping some up. Na Zdrowie!
Aww that’s the best Bob! Thank you so much for sharing that with us!
Outstanding but everything I have tried of yours is outstanding.
Love it! Thanks for your wonderful comments.
I use Red Wine Vigner in my glaze for meatloaf. Love it.
Great to hear that Barbara. Thanks for sharing!
This is a keeper; it’s delicious and easy. That glaze…..no words to describe it. Never really used a recipe for meatloaf until now – this will be my go-to! Had leftovers – scraped off the glaze, sliced the meatloaf and grilled it. Heated up the glaze and spread it on the slices. Just an idea for leftovers.
That’s just awesome Rita! Thank you for that wonderful review and that tip with us! I’m so glad you enjoyed this recipe!
In the oven and about to reach the 40′ mark about to come out to apply the sauce. Didn’t have parsley so added cilantro instead.The flavors coming from my kitchen is making everyone more hungry. Thank-you for a great recipe!
You’re so welcome! I hope everyone loved it.
Absolutely delicious
Thanks for your great feedback Carla!
As a chef for 40 years, your cooking skill never stop amazing me I also collect meatloaf recipes it’s a favorite of mine especially leftovers for sandwiches, I printed the recipe and look forward to a nice dinner tonight thanks once again Chef Ernie
I hope you love this recipe, Ernest! Thank you for that great review.
My entire family loved it! The meatloaf was juicy and really flavorful! So easy to make too!
That’s so awesome Karen! Thank you for that great feedback!
Best meatloaf ever and so easy! Only change I made was added a squirt of sriracha in the glaze. Definitely will make again!
Love it! Thanks for your awesome review, I’m so glad you enjoyed the meatloaf.
I made this a couple of weeks ago and my husband loved it! When I told him that I was going to make meatloaf tonight, he asked for the one with the “sauce on top”!! I love it, too. It was the only time I never added ketchup to it at the table, it was that moist!
Sounds like you found a new favorite Angela! I’m so glad you enjoyed that!
Made it today and it was very delicious. Will add it to my make again recipe.
I’m so glad you enjoyed that Kayla!
This is a fantastic recipe. I don’t have a loaf pan so I just shape it into a loaf on a cookie sheet. It works great and needs less time. I shape it wider and flatter so that I have a larger area for the sauce (The sauce is delicious even on its own, haha). This meatloaf is toddler approved! Thank you for such an easy and yummy recipe. Definitely a staple in our house now.
You’re welcome! I’m so glad you enjoyed this recipe Jasmine!
This is very similar to our family recipe, which has been around for just over 100 years. Our recipe calls for rolled oats (quick cooking) instead of Panko crumbs and sage in place of Italian seasoning. Yum.
Nice to know that Deb. Thanks for sharing that with us, I hope you like our version too!
I love this recipe came out moist for glaze I didn’t have brown sugar .Used honey was so good!!
Family loved it💖
I’m so glad you loved it and thank you for sharing that tip on substituting with honey.
Made this a couple times now and it is soooo good!! Fam fave! Thanks!
You’re welcome! I’m so glad you enjoyed that!
I’ve used this meatloaf recipe twice and each time it has been a HIT! Thank you
That’s just awesome! Thank you so much for sharing that with me! I’m all smiles
This is my go-to meatloaf recipe. I have made this at least a dozen times, it’s that good. I do 1 lb. hamburger and 1 lb. ground turkey, but I don’t make any other changes; it’s amazing!
Love it! Thanks for giving this recipe excellent feedback!
Does the pan size really matter? I don’t know how a 2-pound meatloaf is going to fit in one 9×5 loaf pan. Any advice? Thanks!
Hi Steven the recipe works well with the recommended pan size.
Norpro Nonstick Broil/Roast Pan Set
Size:12 inches x 9 inches
Works great , instead of loaf pan so it doesn’t boil in the juices !