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. 
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.
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!
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.
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!”
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 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!
I’ve always put plain ketchup on meatloaf before I bake it but now I learned how to try a new glaze Thank-you for the idea it looks so good
This glaze makes all the difference! I hope you love this recipe, Jennifer!
This is my go-to meatloaf recipe! I’ve also had to make it GF a few times, and I just grind oats in my coffee grinder and replace it for the breadcrumbs. Can’t tell the difference either way. It’s delicious!
Great to hear, Jane! Thanks for sharing.
Have you tried making this on a cookie sheet instead of a loaf pan? Thanks
Hi Sue, I bet that could work, Here’s what one of my readers wrote: “I make it on a sheet pan with a silicone liner for easy clean up. I like it better this way, the grease isn’t trapped in the loaf pan. Still very juicy and our favourite.” I hope that helps!
Just made your meatloaf recipe tonight. It was perfect and we will be adding it to our recipe file as a repeat. Can’t wait for the meatloaf sandwich tomorrow.
Wonderful! I’m so glad you loved it. 🙂
A family favorite every time!! I put it in a cast iron pan and add a little worcestershire sauce to the glaze and it’s UNREAL
So glad your family loves this recipe, Kelly! Thank you!
Going to make this tonight with the beef, veal and pork mixture!!
That sounds delicious! Let us know how it turns out! 🙂
One of my favorite meatloaf sauce recipes. I do my meatloaf a little different, I actually add celery onions, carrots, and mushrooms, run them through the food processor and add to meatloaf mixture. You will require a little more panko crumbs(Italian blend) than regular recipe. However makes the meatloaf so moist and delicious.
Thank you so much for sharing that with me, Sean! I’m so happy you enjoyed that.
I use a mixture of the beef/pork/veal for this, and it is outstanding.
I’m so happy you enjoyed that. Thank you for sharing that with us, Loren!
Could I use gluten free Panko crumbs? Would it alter the taste?
Hi Susie, yes you can. Some of my readers have reported successfully using this in the recipe.
I used this recipe for my first time making meatloaf. I used 1 lb venison and 1 lb 85% lean burger. Absolutely delicious! The glaze is so good! Thank you.I will make this again!
You’re welcome! I’m so happy you enjoyed it, Gail!
Made this as my first meat load ever. It was a huge hit every bit of 4 lbs gone all the picky kids scarfed it. My bf even said “don’t tell my mom, but this is the best meatloaf ive ever had” He even took it to work and now Im tasked with making one for the guys. It was delish!! Thank you
Hi Bri! I’m so glad it was a hit! Thank you for sharing. 🙂
If cutting the recipe in half due to 1 lb ground beef. How does it effect cook time?
Hi Peyton! You will likely need to decrease your bake time by a bit; just ensure to check it with a thermometer for doneness.
I have made this recipe at least five times.. It is the best.. However, I tweak it a bit each time.
Now I use 1 lb ground beef and 1 lb ground Italian Sausage.. I cut the Italian seasoning in half due to the sausage and I let it rest in the fridge for at least 2 hours for the spices to mingle… Fantastic!!!
Thank you for this recipe… My family loves it.
You’re welcome! I’m so glad it’s a hit with the family.
Wanting to make this tonight, but only have 1 LB of meat. Should I half the rest of the ingredients as well or?
Hi Kayla! Yes, you could just cut all the ingredients in half if you only have 1lb of meat.
Made the meatloaf recipe last night and absolutely loved it. The sauce on the top was so flavorful. It was extremely moist and spot on. We cannot wait for leftovers!
I’m so glad you loved the recipe! Thank you for sharing.
Hands-down the best meatloaf recipe I’ve ever used. Everyone said it was delicious and the sauce is amazing. I’ve tried several of Natasha’s recipes and every one of them has been fantastic. I don’t think I’ll use recipes from any other site again.
Hi Wendy! That’s wonderful. I’m so glad you loved it. Thank you for sharing.
All 3 of us said that this is the BEST meatloaf we have EVER had!
Thanks Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Nadine!
My wife alway made the meatloaf and I thought it was the best ever. I decided to try this recipe and was carful not to judge between the two.. After just a few bites she said that this one was better and it will be the one we make from now on. Thanks for great recipe!
I’m so glad you found a new favorite on my blog, Greg! Thank you so much for sharing that with me!
Thank you for such an amazing recipe!!! This is the only meatloaf recipe I ever make. The only changes I make is that I sauté the onions before I mix everything together and I put it in a 9×9 dish and it makes perfect squares to serve and the delicious glaze doesn’t slide off.
Hi Jen! That’s wonderful. I’m so glad you loved it.
Just made this for dinner. Hands down the best meatloaf recipe. I had no doubt that you wouldn’t disappoint
Hi Sue! I’m so glad you tried and loved the recipe. Thank you.
love this recipe!!! My father-in-law enjoys meatloaf…it was a hit! served it with smashed fried baby potatoes with mushroom gravy, peas, and asparagus!!! Fantastic!!!
Thank you …I use many of your recipes and love them all!!!
Hi Kim! I’m so glad it was a hit! Thank you.
Made this today for supper with just a couple minor changes. Did a 50/50 mix of beef and turkey, added a 1/2 tsp of Worcestershire sauce to the meat and 1/4 to the sauce. I also only used 1/2 an onion but grated it as well as the garlic cloves. This was far and away THE most tender meatloaf we ever had! Thanks Valentina and Natasha!!! It’s a keeper for sure!
PS. Almost forgot. Due to grating the onion, it’s definitely called “Make Me Cry Meatloaf”
Thank you for sharing your experience with this recipe! I’m so glad you loved it! 🙂
Made this meatloaf for Christmas and it was a hit… my family really liked the glaze, the sweet tangy along with the rich seasonings in the meatloaf made it delicious
Glad to hear that, J.C.! That is wonderful.
The whole family loved. I served it with mashed potatoes and roasted green beans. My daughter who doesn’t like meatloaf even enjoyed it. The sauce for the top was sweet and tangy. I will definitely be making again.
So glad it was a hit! Thank you for sharing.
Great recipe! I didn’t necessarily follow it but it was a wonderful base for measurements. I used 3lbs ground beef, sauteed diced red/sweet onion (left overs), diced green pepper (left overs), and red wine vinegar (out of white), and like 5 cloves of minced garlic. It came out delicious! *Served with mashed potatoes, gravy, and vegetables.
Thank you for sharing, Irene! I’m glad you enjoyed it!
I usually never make meatloaf I don’t like it much. My husband loves meatloaf so I try it maybe once or twice a year. I love Natasha and her recipes, so I thought this looked different I will give it a try. It is so good I even like it. I make one recipe and then freeze half to take out for another night. Thank you for sharing this with us. I won’t make any other recipe for Meatloaf.
I’m glad you loved it, Sandy! This recipe is very popular for good reason!
Over the almost 40 Years of making meatloaves and trying many recipes, this was the only one my husband loves and requests. i follow the recipe exactly It’s moist, perfectly seasoned and the glaze is wonderful. Thank you!!!
I’m so glad to hear that, Beth! Thank you for sharing.
I made this recipe twice. The first time, I only had one pound of beef (90/10) and adjusted the other ingredients accordingly. It was wonderful!
I just made it with the two pounds of beef (85/15) and it honestly, wasn’t as good! The 2 lbs is too much and the 85/15 is too fatty. The glaze slid off it, as well.
Great recipe but I recommend 90/10 and no only one pound of beef.
Thank you so much for sharing that with me, Cy!
The whole family loved it. My husband insisted I save the recipie.
That’s great, Lilly! I’m so glad to hear that!
Brought this into work and it got rave reviews. I didn’t get a chance to try it myself. I referred everyone to the website so they could get the recipe.
I hope you get to make it again and try it yourself! I’m glad you got rave reviews, Lisa! That’s so great!
Can I use ground turkey since I don’t eat beef? If yes, should I modify any ingredients or cooking time? Did you suggest sauteing the onion before adding to the bowl with the other ingredients?
Hello Sharon, I haven’t personally tried it to advise of some changes but one of the readers shared this comment. “I made this with ground turkey. Outstanding recipe Will be my go-to meatloaf recipe from now on.” I hope that helps.
This was absolutely delicious! I’ll definitely be making it again.
Hello Janice, I’m happy to know that you enjoyed this recipe! Thank you so much for your great review.
Any recipe by Natasha is going to be great!
Enjoy your YouTube channel & thank you for this meatloaf recipe, looking forward to cooking this tonite❤️
Mona
Thank you for that wonderful compliment! I’m so glad you’re enjoying my recipes and blog <3
This receipe was delicious I was able to make gluten free since I have a allergy for wheat,barley,and rye. My family loved it and so does everyone I make it for! Thanks
Wouldn’t make this again. It comes across flat tasting and a too solid of a texture. The sauce is good, but without that, it was disappointing. Could benefit from the added complexity of worcestershire sauce or soy sauce and maybe a little less Panko?
Hi Annie, flat and too solid are usually related to overmixing. If you overwork a ground meat, it will become tough. The less the ground beef is mixed, the lighter and juicier the texture will be. Also, I would suggest avoiding super lean ground beef or skipping ingredients such as milk which help to moisten up the mixture. If your ground meat mixture feels dry when it goes into the oven, it will be dry coming out. I hope that helps for next time.
Made it for dinner today and even the picky eaters had seconds! Great recipe that seems to be very forgiving if some ingredients are substituted or left out completely. I’ll be making this again.
That is the best when kids love what we parents make. That’s so great, Ida!
Can the brown sugar be substituted? Can I use Worcestershire sauce instead of vinegar?
I think so, but you’ll have to experiment with it since I have not made these substitutions.
Ok way too much garlic and Italian seasoning. After reading the reviews I had high hopes. Looks like it’s back to my Paula Deen recipe
Hello I forgot to put parsley in it if I put it at the end on top of the meatloaf will that help?
Hi Marlene, that could help. I hope you still love it either way.
Best meatloaf I’ve ever made even without the onion. I added onion powder to the meatloaf as I don’t like onion. Will be make this at least once a week as my husband loves it. Thank you for a great meal!!
I’m so glad you enjoyed it!
This meatloaf is amazing! The glaze is basically a flavorful homemade barbecue sauce that really just makes the meatloaf next level good. My husband was always partial to his father’s meatloaf but I’ve never really been a fan, and growing up we had meatloaf as often as anyone, but it never struck me as being really good. This recipe changed everyone’s minds, and my husband admitted it was better!
Aww! I’m so glad to hear that, Karen! Thank you for the wonderful feedback!
Natasha
I am going to try this in my commercial restaurant I’ll let you know how everybody like it
I bet they’re all going to love it! It’s one of our most popular recipes! I hope you love it!
I’m all out of white vinegar! Can I substitute for apple cider vinegar?
Hi Sabrina! That should be fine. Hope you love the recipe!
A deliciously flavorful and moist meatloaf! Paired with Natasha’s sour cream mashed potatoes, dinner was a hit!
Great to hear that, Mario! Thank you for this great review.
Truly the best recipe I’ve ever used. Wish I’d had it sooner!
I’m so glad you loved it, Kaitlin!
Hello,
Can I cook this in a crockpot? Would you say Low for 6 hours?
Thank you!
Katie
Hi Katie, I haven’t tried making this using a crockpot to advise. If you do experiment, please share with us how it goes.
I’ve made this recipe twice, once as written and one with half ground beef and half ground pork. Both times it turned out fantastic. I did cut the sugar down slightly the second time, as I prefer a little less sweet. Thanks for the great recipe!
Hi Erin! That’s great. So glad you loved the recipe.
I tried this recipe last night for dinner and it was wonderful! The only modification I made was reducing the brown sugar in the glaze by 1/2 tablespoon. Lining the loaf pan with parchment paper was ingenious! I finished cooking on a sheet pan with a rack. This will be my new go to recipe for meat loaf!
Thank you for trying my recipe, James! I’m so glad you loved it.
I’ve made this recipe several times now and it is very delightful. Thank you.
You’re so welcome! Glad to hear that you enjoy this recipe always!
This recipe sounds amazing and I plan on making it tonight for dinner. I don’t have fresh parsley just dried. Will that still work? If so, how much would I use?
Thank you so much!
Hi Mari! Yes, 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.
Delicious meatloaf. Followed the recipe exactly. Picky eaters in the home loved it. It didn’t last long so it has been requested to make again soon. Will be following the recipe exactly the same again next time. Thanks for such a great recipe
That’s wonderful, Heidi! I’m so glad it was a hit.
I love love love this meatloaf, never had one as good! I can’t wait to make it again tonight for dinner 🙂
That’s great to hear, Sam! So glad you loved it. Thank you.
Made this for dinner last night. Very good recipe, will definitely make again! This is the second recipe of yours that I’ve made (the first being the cottage pie which was WONDERFUL) so I will most certainly be trying more 🙂
That’s wonderful, Francine! Thank you for sharing your experience.
Absolutely delicious! Followed the recipe exactly. It did take my meatloaf about 10 minutes longer than the time given to get to temp, but it was worth it!
I’m so glad you loved it! Thank you for the review.
Ok, this is my go to Meatloaf recipe, cannot believe how light consistency, like butter.
And the glaze is truly amazing
Hi Kathy, I’m so happy you love the meatloaf! Thank you for sharing your great review.
I was wondering if it should cook uncovered or covered? Im using elk burger rather than the beef otherwise im following the recipe to the T.
Hi Steven. I cook it uncovered.
Hi Natasha, I would like to know if it would be ok to grate the onion instead of finely chopping? BTW, I made your Easy Gnocchi Zuppa Toscana Soup yesterday along with Garlic Breadsticks and it was fantastic and a huge hit with the family! It is definitely a keeper!
Hi Becca! I think that could work. Thank you for trying my recipes. So glad you loved them.
I made the recipe. I loved I could put in the number of servings. I did 6 lb of ground beef. I used a 12 muffin cup pan for part the rest I divided in loaf pans. I froze the two loaf pans without baking. I have found I just add 15 min to the baking time when I pop them in the oven frozen. The taste is wonderful, I didn’t put the sauce on top because my husband is a diabetic.
I’m so glad you loved the recipe. Thank you for sharing.
Good cook, have made many meatloaves, love them. Followed directions to a T. Did not like this one at. More seasoning, less sweet ketchup.
My other half LOVES meatloaf…I like meatloaf too. This is a great recipe, highly recommend giving it a try!
I’m so glad you both enjoyed it, David! Thank you for your great review!
I have been eating my mom’s recipe for meatloaf for over forty years and have always loved it. This is by far the best meatloaf recipe ever. Sorry mom. Hopefully she won’t see this. 😋
Thanks for the fantastic recipe. I’ve made multiple recipes from your website and they have all been delicious.
That’s so great! It sounds like you have a new favorite, Dan! Thank you for your wonderful review!
Subbed grape Gatorade for the milk since I planned on eating this after a marathon. Highly recommend.
Thank you so much for sharing that with us, Gerri!
I was never a fan of meatloaf but mom wanted one so I used this. So delicious, and not dry and tasteless. This recipe has gone into regular menu rotation!
Brilliant.
I’m so happy it was a hit, David! That’s so great!
Hi! I would love to try this recipe tonight. Could I use ritz crackers instead of the panko bread crumbs?
Thanks in advanced!
Hi Brooke! Without having tested it, I cannot say but I think it could work. Let us know how it turns out if you experiment.
I love this recipe, it is amazing!! I am recently needing to be dairy free. Could I swap the milk for water do you think?
Hi Alexis, I have not tested that to advise. If you do an experiment, please let us know how it goes!
Good gracious, this made delicious meatloaf! Absolutely the best I’ve ever had, and my in-laws own a respected restaurant in town. Highly recommend; preparations were uncomplicated and most ingredients were already on hand. I sautéed a generous amount of finely chopped onion before adding to the ground beef, as recommend. I also added some Worcester sauce for the flavor our family prefers. The glaze was out of this world. Once completed and served, my family showed genuine appreciation for the meal which is not the norm- football took second place last night, so thank you and I will be using many recipes to come.
That’s great! I’m so glad you loved this recipe. 🙂
Hello, I making this for supper tonight and I’m so excited to try it I love your recipes!! One question though, for the nutrition values it does not specify how much a serving size is/weighs, would it be possible to get that? Thank you so much!! Love what you!
Hi Vicki, this recipe is for 8 servings. You can divide this into 8 to get the exact per-serving size. Unfortunately, we didn’t weight it to advise.
Thank you so much for getting back to me and it’s what I thought, but I also thought it couldn’t hurt to ask! It was delicious and we will be having leftovers tonight. Thank you, thank you, thank you!!
You’re welcome, Vicky! Good to know that you liked it.
Umm wow. I’ve never been a meatloaf fan but my husband is so I decided to find a recipe to make it… let’s just say everyone (including me, my twin 4 year olds, and my 2 year old) loved it. 💯
That’s wonderful! So glad it was a hit! Thanks for trying my recipe.
I made this with ground turkey. Outstanding recipe Will be my go-to meatloaf recipe from now on.
I’m so glad you loved this recipe!
This is another wonderful, comfy, cozy meal. It was great on this rather cold night. Served with mashed potatoes and veggies. Thank You for everything you do and share.
I’m so glad you loved it, Linda! Thank you for the feedback.
Great recipe! I like to use half ground beef and half ground lamb, and saute some diced up mushrooms with the onions before mixing in with the rest of the ingrediants. Also a touch of a whiskey BBQ sauce mixed with the ketchup and a drop of maple syrup are my not-so secret ingrediants.
Glad you liked that recipe! Thank you for the feedback, that sounds amazing!
Very yummy. It’s funny how many people said they only make meatloaf for other people… same here. Hubby loves it, teen hates it, I could live without it. But we were home alone so I made meatloaf! Very good. We like the spicy stuff too, so I added Sriracha & Cajun seasoning to the ketchup glaze and it was fabulous. Thank you for adding the serving size adjuster!!! I made 4 servings instead of 8 and it made my life easier to be able to see the amounts instead of doing math LOL
Glad you and your husband enjoy this recipe!
Turned out well just kind of fell apart/extremely juicy. Not sure why even when using lean meat. Maybe to much onion added to much moisture or maybe I needed to pack it in more. I’ll try again sometime I rarely make it.
Hi Andy! Could you have used too much liquid or possibly extra large eggs instead of large eggs? I would look over my recipe/process to see if you missed anything. Adding more breadcrumbs in that situation could help hold it together. I hope that helps when you try again.
I’m making this recipe as we speak, just waiting to put the sauce on it and cook for 20 more minutes! I’m frying potatoes with it, and a salad!
I hope you love this recipe, Larry! 🙂
Amazing Ketchup glaze, amazing flavor, and very difficult to deny seconds.
Thank you for your great comments and feedback, Mika!
Can I use almond milk instead of regular milk? Also, you take it out after 40 minutes and then bake an additional 15-20 with the glaze?
Hi Arleen, 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.
Made this tonight, followed recipe exactly and added 2 tsp thyme. It’s a new family favorite!
Yay, so glad to hear that you all loved this!