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
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 or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.
Nutrition Per Serving
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. 
This was amazing! I’ve been looking for a good meatloaf recipe for a while now. And I even made my own panko.
This recipe will be the only meatloaf in our home from now on. Delicious. A big hit for the whole family.
I’m so happy you found a new favorite on my blog, Malone!
Can I skip the parsley? Isn’t it flavorless anyway? I don’t have any on hand.
I do however have some parsley flakes in the cabinet.
Hi Celia! It does add flavor. You can try dry parsley as a replacement.
Your recipe is the best meatloaf and glaze EVER!! I make it every couple of weeks, and we usually make meatloaf sandwiches out of it. I do double the glaze because, well, it’s just THAT good!
Thank you, Sharon for this amazing review. Love it!
Instead of making my usual meatloaf I wanted to try something new and found this recipe. The ratios seemed a little off but it smelt delicious cooking. After letting it rest for 20 mins I took it out of the pan and it fell completely apart immediately. So I serviced the family a pile of loosely formed meat slop for dinner tonight.
Hi David, did you bake it in the loaf pan? Are you changing anything in the recipe? Eggs and bread crumbs help hold the meatloaf together.
I prepped this recipe the night before then got up a little early and popped it in the oven so it could be ready for breakfast.
My husband called me from the job site to let me know that it was, “The best f*cking meatloaf I’ve ever had!”.
Thank-you so much for the recipe, it is moist and flavourful like no other meatloaf I’ve had before. This is going to be a staple in our house.
That’s awesome, Melanie! It sounds like you found a new favorite recipe!
best recipe out there. thank you for sharing. love the flavor!! cannot understand how anyone would say otherwise. hats off to you!
So glad you loved it, Chuck!
Yet you rated it a 4? How is it the best the you rate a 4 lol.. It is the best so I rate it a 5! This is the only meatloaf recipe we ever make in my house!
One of the best meatloaf I ever made moist and delicious! The glaze is delicious. I didn’t have brown sugar so I use maple syrup instead.
That’s wonderful to hear, Rima! Thank you.
I don’t have white vinegar. Would the sauce be okay if I substituted a different kind of vinegar?
Hi Patricia, the vinegar balances the flavor, White wine vinegar has a more mild flavor so you may need to add more if you try that substitution. Let us know how it is if you experiment.
Hi Natasha!
How I can substitute italian seasoning?
I dont have an acces for this type of seasonings.
best regards
Hi Justyna, if possible you can make your own or purchase it on the Amazon link on the recipe to see the seasoning ingredients. It’s a mix of Organic Oregano, Organic Marjoram, Organic Thyme, Organic Basil, Organic Rosemary, Organic Sage.I hope that heops
So, so yummy. The flavor was there, the recipe has its glaze and meat balance— sweet and salty meaty goodness.
First time doing meatloaf, and I’m not disappointed.
I served it with a side of sautéed spinach and cauliflower purée. It was perfect.
Sounds great! Happy to hear that you loved it.
Not only was the meatloaf and glaze banging, but I doubled the glaze recipe with a pound of meat to make a banging sloppy joe. The glaze alone makes a good dip
So glad you loved it!
So good I added very fine chopped mushrooms that I needed to use up. My hubby loved it ! Thanks 🙂
Sounds great! Thank you for sharing that with us!
I use 1lb of 93% hamburger and 1lb of ground lamb and than use the rest like it is and it is delicious
Good to know that you liked it!
I loved the recipe as you intended, however I did add a little Jameson Whisky and molasses to the sauce. It was excellent! Thank you for this great meal.
Thank you so much for sharing that with me, Timothy! I’m so glad you loved it.
I followed the instructions to a T, however it took an extra 20 minutes to reach the desired internal temperature. The meatloaf was falling apart even after waiting 10 minutes. The taste was ok, I’ve had better ones, however it was moist for sure. I did not have any drippings to use for gravy, so I had to make gravy from scratch. The meat that I used was with medium fat, so I expected more drippings.
Hi Sabira, you might check that your oven is preheating properly. Some ovens (including my own) will say preheated when it’s not really fully preheated yet.
I’ve made this recipe a lot of times, and it’s recently changed. Is the original recipe available?
Hi Nichola, this is the original recipe, I hope you give it a try again soon!
Best glaze I’ve ever had. My fiance doesn’t even like meatloaf but he always has 2nds when I make this.
I’m so glad you found a favorite on my blog, Vicki!
Thank you for this recipe. I made it with minced chicken and it was a hit with everyone. Esp my toddler who is a picky eater and my mother who prefers only Indian but she enjoyed the meatloaf and went for seconds. 😀
It’s the best when the kids enjoy what we make! I’m glad it was a hit.
My family loved it. Only problem is there were no left overs. Lol
So glad it was a hit, Cindy!
Between your Fabulous recipe and my wagyu people who were not thrilled about meatloaf were back for seconds, Thank-you❣️ P.S. It freezes beautifully (I always test before feeding it to friends) for leftovers😂.
Yay! Great to hear that it was a huge hit. Thank you for sharing that with us, Heather.
Is 3/4 C of ketchup the correct amount for the glaze? It looks like there’s less in the photo. Thanks if you’re able to reply!
Hi Katrina. Yes, that is correct. I hope you love the recipe.
The best recipe ever, bar none.
I will make again to show it off to family and friends. I doubled the sauce for leftovers, if there is any.
Thank you, Glo
You’re very welcome, Glo. Thanks for sharing!
This is my favorite meatloaf recipe. My family says it’s the best meatloaf they’ve ever had!
Thanks for sharing that great compliment with us!
The best meatloaf recipe!! My mother who is very picky said it was delicious. Thank you!!
Aaaw, thank you for that great feedback!
I was skeptical if this recipe was going to taste any good with so few veggies (no holy Trinity here!). I decided to give it a go, based on the reviews, and it beat any meatloaf I have made in the past!
Added grated parm, Maggi sauce, garlic and onion powders, pre-mixed all the ingredients, then added the lean ground beef.
Loaf held together, moist as anything, and the sauce gave it the zing that the meat needed.
Thanks Natasha for this winner!
Awesome! Thanks a lot for sharing your experience trying out our recipe. Good to hear that you enjoyed it, Deb!
I never knew anyone who put veggies in meatloaf. Interesting.
Recipe was delicious. Doubled the topping, which was very good, next time will triple the topping so I have some for the leftovers.
Sounds great, Liz. So glad to hear that you loved it!
Hands down the BEST meatloaf recipe. My father-in-law does NOT like meatloaf typically, but he LOVES mine, thanks to this delicious recipe.
That’s wonderful! So glad it was a hit.
PHENOMENAL! I’m always afraid of meat becoming dry in the oven because I now have an electric stove and this recipe was so perfectly moist. I followed the recipe for bake time and rest time and even used a guide to figure out what .38 cups was in Tbsps when I had to make it for 1 pound vs the 2 the recipe calls for… It sucked up ALL the moisture and literally left no juices in the loaf pan. It held it’s form and was juicy until the last bite!! 😮❤️❤️❤️
I didn’t have fresh onion so I used 2 Tbsp of chopped dehydrated onion and the turkey herbs I had leftover from TG last year when I discovered I was all out of Italian seasoning. I also mixed all the ingredients (without the meat) together first, allowed all the moisture to drain out of the GB and then gently mixed everything by hand to make sure it was well incorporated. I let it rest for 5-7 mins while I prepped the loaf pan which I think helped rehydrate the dry ingredients that helped to hold in the moisture.
Definitely using this again and I will try it with the Italian seasoning next time! I also subbed the paprika for smoked paprika which really brought a rounded flavor to the meatloaf I feel. Yummmmm
(Also, my family is from the Indian subcontinent and we eat spicy curries, stews and biryani for a living and we thought this recipe was perfectly balanced and flavorful!)
Thank you so much for sharing and please don’t ever take this down! ❤️
Hi Amina! Thank you for your wonderful feedback. I’m so glad it was a hit.
I have been making this meatloaf recipe for about a year now and it is the only one I will ever use again! It is delicious!! I am going to try your Swedish Meatball recipe today. I can’t wait to try them!
So glad you love the recipe! I hope you enjoy the meatballs too.
This is the BEST meatloaf recipe I have ever made. Thank you so much for sharing it!
You’re welcome! I’m so happy you enjoyed it, Wendy!
This is literally the BEST meatloaf I’ve ever made/tasted! I used 1 lb Ground Beef and 1 lb Ground Pork! It was so delicious!!!
That’s just awesome! Thank you for sharing your wonderful review, Kim!
Made this tonight on a whim. I keep buying meatloaf from Costco. Was my First homemade meatloaf. It. Was. AWESOME! Will make again, sauce is fabulous. Easy, convenient, kiddo loved it. Score!
This was the best meatloaf I have ever made and I agree that the glaze is really good!
Thank you for sharing!
You’re welcome! I’m so happy you enjoyed it, Margaret!
Really tasty but it didn’t hold together at all when I sliced it. Any suggestions? Maybe add an egg?
Hi John. My thought would be to pack it down a little tighter and be sure to let it rest before slicing.
Natasha…I just took a bite of this meatloaf and it was DELICIOUS! The sauce was amazing as well. I will be adding this to my recipe book. Also this was my first time making meatloaf. Thank you for the easy to follow recipe.
That’s amazing, Sherman! Thank you for the wonderful feedback. I’m so glad you loved it.
Simple and delicious. Perfect combination. Thank you for the recipe.
You’re welcome! I’m so happy you enjoyed it, Andrea!
I use this recipe regularly (with my own minor adjustments). It is BY FAR the best meatloaf I’ve ever had (except my Mom’s meatloaf when she was alive). LOVE IT!!!
Hello Kathy, thanks so much for this wonderful feedback and review. So happy to know that you loved our recipe!
Made this for my hubby last night & he gave it a 10/10. So good!
That’s wonderful! So glad it was as a hit.
Made this tonight on a whim. I keep buying meatloaf from Costco. Was my First homemade meatloaf. It. Was. AWESOME! Will make again, sauce is fabulous. Easy, convenient, kiddo loved it. Score!
Hello Brandy, great to hear that you enjoyed it! Agreed, homemade is definitely so much better and most of the time healthier.
I have smoked, BBQ’d and grilled meatloaf for years but never a real recipe.
Today got busy for me but wife and I really wanted a meatloaf dinner.
Hot and humid, decided to see what Natasha had for the oven. Followed it to the “T”. The glaze needs to be bottled. OMG.
Thank you so much !
Yes, I agree with you about the glaze, so glad that you didn’t skip it! Thanks for your excellent comments and review!
Like the recipe. Hate the pop up ads. Might be me but I’ve never seen a recipe I’ve had to keep going back to the top cause the pop up ads keep moving it all over the page.
Thanks for your comments and feedback, Jeff. You may close the ads by clicking the x button after a while
Hit print recipe for an ad free experience! It has changed my life on recipe blogs!
Moist, savory, and just plain yummy. Thanks, will definitely be on my menu!
Glad you loved it, Kimberly!
Can I use non-dairy (oat) milk in place of cow’s milk? Or do the enzymes in cow’s milk play into the chemistry of the recipe?
That should be fine.
It was ok but pretty bland tbh. Could definitely use more herbs, seasoning, green peppers, worcestershire, etc.
Hi Miranda! I’m sorry to hear that you didn’t enjoy the recipe. We’ve made it several times and did not feel it was ever bland. did you happen to skip any ingredients or use any substitutions? You can definitely tailor it to your preference with other other ingredients and seasonings if that helps.
That’s crazy! We absolutely loved this recipe!! Gonna make it tonight again🤩 I can’t wait!
Awesome! Sounds like you found a new favorite recipe, thanks for the review!
Do you think this meatloaf could be put together a day earlier than cooked?
Hi Jean! Yes, you can assemble this, refrigerate it, and then bake it the next day. You can also freeze it (see my note above).
Best meatloaf I have ever made. Uses ingredients I usually have available. Love the glaze. Many thanks!
That’s wonderful to hear, Linda!
Easy and super tasty. Perfect meatloaf mixture.
We have tried a number of different meatloaf recipes over the years but they all left us with a “meh” impression.
Yesterday we decided to give it one more try using this recipe. Bingo! Meatloaf is now one of our favorite dishes.
Our family doesn’t like sweet barbecue flavors so we replaced the tangy sauce with a few slices of American Cheese. It sounds unusual but it works for us.
That’s lovely! Thanks so much for sharing your experience trying our Meatloaf Recipe. We’re happy to hear that your family enjoyed it a lot!
I did take all the credit, but I just wanted to let you know this is so good! Thank You!
That’s just awesome! Thank you for sharing your wonderful review, Dave!
Hubby and I really are glad we found this recipe! And I agree with everyone that the sauce makes it delicious. I have added fresh basil last time and this time.
Hi Mary! I’m so glad you love this recipe. Thanks for the feedback.
I made this recipe tonight, but used 2.5 lbs beef & 1.5 lbs pork. I just doubled all the other ingredients. I split the mixture into 2- 2 lb. Loaves & baked them on a sheet pan for 50 mins, then an additional 20 mins with the glaze. They were perfect! My family loved the meatloaf & glaze! Thank you!
That’s great, Brandee! I’m so glad it was a hit with the family.
This meatloaf is amazing!! To me the glaze is really what makes it taste so good!!! So happy found this recipe, my husband and son love it!
Hi Meagen! That’s wonderful to hear. I’m glad it was enjoyed.
This meatloaf had amazing flavor! One thing that I think is very important to note- the type of 9×5 pan (glass, metal, stone) makes a big difference on how long it will take your loaf to reach 160! I cooked the loaf for 45 minutes in stoneware, then for another 20 minutes with the sauce added. I didn’t want to wait much longer for the loaf to cook so I used the parchment paper as a sling and transfered the loaf from the 9×5 pan onto a cookie sheet and cooked for another 15 minutes at 400. Turned out great and wasn’t too mushy after that! Will be serving again!
Thanks so much for sharing. We’re glad that you enjoyed this recipe!
Yea exactly…after 60mins the internal was only 120 degrees. Used a glass meatloaf pan because the instructions were NOT clear. Had to transfer to a baking pan to finish…
After being married 34 years I have finally found a meatloaf recipe my husband actually LOVES, Thank you so much!
Yay what a great success! Thanks so much for sharing that with us, we appreciate this review.
Natasha, I almost universally like all of your recipes but this meatloaf was disappointing. It was very bland and we did not enjoy it much. Please share your own. So sorry, Valentina.
Hi PJ, sorry to hear that you didn’t enjoy the recipe but it was never bland for us. It was delicious and full of flavor, did you happen to skip any ingredients or used any substitutions?
Made this exactly as written and it is wonderful! Best meatloaf I’ve ever made. Thanks for a great recipe: WINNER WINNER MEATLOAF DINNER!
So glad you loved it!
I love meatloaf, and decided to use your recipe! I made 2 and currently freezing one for another week. It was delicious! Thus, no leftovers.
Thank you,,
Barbara
That’s awesome! I’m so glad to hear that it was all eaten up!
This recipe is very close to what I grew up with. Over time, my mom made various shortcuts, so I feel this recipe is closer to the original version.
I’ve made meatloaf in a variety of forms, from small muffin-sized to large slabs in a cake pan. The shape of the meat must remain intact, so if you shape a large meatball, the shape must stay without compressing – if you want a good finished texture. I’ve learned that if the shape doesn’t stay, I add quick oats or extra breadcrumbs until it does keep its form. This applies to when I bake a big slab in a cake pan, too.
I’ve used a variety of extenders such as fresh bread (torn), croutons, oatmeal, rice, and crushed crackers. Panko is by far the best one. Italian breadcrumbs also works very well.
This recipe is pure gold as it is. I wonder if altitude might play a role in the end product for people who say it falls apart. Also, any substitution can change it – so that needs to be considered, too.
I’m so happy you enjoyed that. Thank you for sharing that with us. Vicki!
Any suggestions for making this ahead of time and possibly freezing? Want to make it on the weekend and have it midweek.
Hi Monica, I have a note on that in the recipe. See the “Can you freeze Meatloaf?” section. I hope that helps.
I would like to make this meatloaf tonight, but I don’t have Panko bread crumbs. Can I substitute oats? I usually use oats in my other meatloaf recipes. Thank you!
Hi Marilen, I haven’t tested this recipe with oats to advise. If you experiment, let me know how you liked the recipe.
Love this recipe! My go to when I make meatloaf. I add chopped green bell pepper & celery as well as some bbq sauce and I mix sour cream with the milk. Sometimes I add grated cheese! Its always delicious! And you can’t beat the glaze. In addition to spreading it on top, I actually inject it as well
Hi Shannon! I’m so glad you love it! The glaze is our favorite part!
Got this in the oven as I write this review! Can’t wait for it to be done! I’m hungry! Thanks Natasha!
I can’t wait for you to try it Steven! I hope you love it!
Double portion requires about an hour on the first phase and 5 extra minutes on the second. For the meat foundation I found that using 3 lb. ground beef and 1 lb. Italian sausage was amazing too ( So 2 1/2 lb ground beef and 1/2 lb. Italian sausage on the original recipe ).
Thank you so much for sharing that with us, Michael!
I want to try the meat loaf with the glaze but I react badly to the fructose that is in brown sugar. Is there something else I can use that does not contain fructose?
Hi Margaret, I wish I could be more helpful. I haven’t tried a substitute here, but I wonder if similar ingredients have a non-fructose option? If you happen to come across something and it works well for you, I’d like to know how you like it.
Try using Splenda Brown Sugar Blend. I just looked at the package and didn’t see fructose as an ingredient.
I used maple syrup as a substitute and totally loved it! I think agave would work as well.
We just had the meatloaf. It was great. I think your glaze really makes a difference.
Yes it does, I’m glad you didn’t skip it!
This meatloaf was a big hit with my family and extended relatives. Easy and delicious – added to my favorite recipes!
Awesome! Thanks so much for sharing, that makes me feel happy and more inspired.
I was running low on ketchup. OOPS, but a happy mistake made for extra deliciousness. I used Whataburger Spicy Ketchup and it married very well with this recipe. Best Meatloaf I’ve ever had. 🙂
Awesome and happy to hear that you enjoyed it!
Hi! I made this tonight. I used gluten free seasoned breadcrumbs, I used Organic Raw Honey instead of Brown Sugar,added a tad of dry mustard and a little bit of worchestershire sauce to the glaze and it was delicious.
I failed to follow the baking instructions and put the glaze on right away. I think it will be ok, it smells delicious in the oven right now. Next time I’ll follow the instructions 🤦♀️ I’ll also report back after dinner tonight. Thank you for all your wonderful recipes.
I hope you love it Peggy! Thank you for your wonderful comment!
Made this meatloaf last night for hubby and myself he could not stop ranting and raving about it said it was the best meatloaf he has had. And he always thought he was the best meatloaf connoisseur lol great recipe. Thank you.
That’s awesome. I’m so glad to hear that it was enjoyed, Suzanne. Thank you for sharing.
Awesome recipe!! Would you recommend using a meatloaf pan that has a drain tray? Or would that dry it out too much?
Believe me, I’m no substitute for Nastasha! I am planning on shaping this info a loaf and baking on a broiler pan so the grease can drain.
I always enjoy your recipes and I was wondering if you have tried this meatloaf using ground turkey?
Thank you
Hi Jaimie! I have not, but I think it would work well. Let us know if you experiment.
“meatloaf”…by definition…is a meat extender. I’ve yet to find a modern recipe that extends the meat by using smaller amount of meat, with more breadcrumbs and onion etc. This one actually managed to use MORE ground beef than any of the other recipes I’ve found.
I’m all about the look and taste of foods I eat. So, if you can stomach eating what you just cooked there must be something to that recipe. I made this meatloaf for myself tonight and I must say I was pleasantly surprised after taking that first bite. All the best flavors that one’s palette will savor are found within this simple easy to make recipe. It wasn’t dried out or bland tasting like some other Meatloaf’s I’ve had the misfortune of ingesting. I think I will recommend this here tasty recipe to the meat eating population of the world.
That’s wonderful to hear, John! Thank you so much for the wonderful feedback!
Amazing!!! Made this for a friends get together and it was a hit!!! Everyone loved it. Thanks for the great recipe
That’s wonderful, Laura! I’m so glad it was a hit.
This recipe sounds delicious. My husband doesn’t like onions could you substitute onion powder and how much would you suggest?
Hi Ranae, while I haven’t tried that substitution, one of my readers mentioned they substituted onion powder in this recipe. If you experiment, let me know how you liked the recipe.
Made this meatloaf tonight and it’s a keeper. I forgot to add salt to the meat but everything else was delightful.
Hi Paula, great to hear that you enjoyed our Meatloaf Recipe!
Made this meatloaf tonight and it’s a keeper. I forgot to add salt to the meat but everything else was delightful. Family loved my meatloaf but I don’t follow a recipe so it’s always different. Think I’ll keep this one
Hey Paula, thank you for your review. We’re happy to know that you and your faamily loved it!
I am considering make this, only the falling apart is a draw back. Could it be possible that more breadcrumbs would hold it together? I might make the sauce but not the meatloaf itself since I would be making this for someone.. Any other suggestions as to why the meatloaf falls apart?
Hi Kathy. Falling apart could be due to not letting the oven fully preheat and the meatloaf “steam baked” or not letting it rest after baking, therefore the slices are falling apart. We’ve had good results with this recipe, but adding more of the binding ingredients like bread crumbs could help.
Hi Natasha, I’m very excited to try out your recipe for the meatloaf in a few days, but I was wondering, can I add vegetable to the meatloaf? Like peas, carrotbits and corn? If so, how would you cook it then? Same temperature and amount of time in the oven?
Hi Lars! I haven’t tested it myself to know how to make adjustments. I think you could, but my concern would be that if the ratios are off and there are not enough of the binding ingredients to hold it together, it may fall apart. You can experiment with it.
Natasha, I made this twice. The flavor is delicious but it falls apart for me. First time I used Waygu and was told that is why. Next time I used 80/20 beef and it did it again. Can you offer a suggestion? A different beef? Thanks, Carol
Hi Carol, if your meatloaf is steam cooking and/or falling apart, make sure your oven is fully preheated before baking the meatloaf. Another reason could be your binding ingredients were either adjusted or improperly measured causing it to fall apart. It’s hard to say without being there, I wish I could be more helpful.
To those finding it difficult to keep their finished product in tact. One reason for your meatloaf falling apart, could be that you are not compacting the meat firmly enough when placing it into the loaf pan. Too much pressure will create a meatloaf brick, but by not applying enough pressure, the meat as it is cooking, will become loose due to the fat rendering out of the meat and into the bottom of the pan, thus creating a void between the granules of meat.
Simply imagine your meatloaf as a hamburger, apply the same amount of pressure into the loaf as you would making a patty.
Also, you might want to invest a few dollars into a 4 1/2″ wide rigid spatula, you will be amazed at how useful it will become in the kitchen!
Good Luck next time around, and never give up!
Love the recipe! I also added cayenne pepper, and chilli powder, and growing up my dad always added a can of vegetable soup, drained to it- so I always do too! I love the peas and Lima beans and potatoes and carrots and corn in with it, also a whole bell pepper 🫑 I gotta have the spices! Lol
Hi Elvin! That sounds great! Thank you for sharing. I’m glad you loved the recipe.
I am looking to make this… for the suace … Can you use white wine vinegar?
Hi Lisa! I think it would work fine if that is all you have. White wine vinegar has a more mild flavor so you may need to add more. Let us know how it is if you experiment.
Tried this last night since I’ve recently had a craving for meatloaf. I’d never made it myself before and this was a wonderful recipe. I followed the instructions exactly (doubling the amount as I was feeding 6 hungry adults and I wanted leftovers). It turned out delicious and moist, slicing well but falling apart a little bit when trying to plate. Everyone loved it, even my pickiest eater went back for seconds. The only request I had was to make more sauce for the top and coat the bottom as one of my roommate’s mother used to do. I’ll try that next time!
That’s wonderful, Chris! I’m so glad it was a hit. Thank you for sharing.
Hi.this has become my husband’s favorite all time meatloaf.I make your meatloaf recipe at least once a month.I like your meatloaf too.
Thank you so much for sharing that with me, Mary! I’m so glad you enjoyed it!
I made this meatloaf several times as its my goto meatloaf recipe. It is always praised when I do, but the biggest praise is that darn sauce!!! I have been told “this is the BEST meatloaf sauce I have ever had”.. If this wasn’t my goto recipe, I might have gotten jealous😂. But even though it’s not MY recipe.. I am the one who purchased and cokked the meal,so idk sharing the praise 🤣🤣.. Love it… Ty!!
That’s awesome! I’m so glad it was hit! Thank you for the wonderful feedback!
What size loaf pan did you use? I read a lot recipes and hardly anyone bothers to include information about the pan size – and that is important for the success of how the meatloaf cooks! This recipe has 2 pound of ground meat.
Hello Robert, it was mentioned in the recipe that I used a 9″x5 loaf pan. Hope that helps.
Very delicious. First time making a meatloaf. I let it rest for 10 mins, but it came out falling apart. What did I do wrong? Thanks!
Hi Adriane! Did you make any changes to the recipe or use a different size pan? It should stay intact if the recipe was followed as it is. You can use a spatula to support the loaf coming out of the pan to see if that helps. It could also have used a longer rest. We used large eggs, did you possibly use extra large eggs?
If the issue continues try less milk or egg and make sure all your ingredients are measured correctly. I hope that helps.
Perfect every time! Thank you for the most delicious consistent meatloaf recipe. I’ve never really followed one…but I do I now:)
Hi Nancy! I’m so glad you loved the recipe! Thank you for sharing.
Outstanding recipe! My entire family agreed that this is hands down the best meatloaf we have ever made or eaten. Incredibly juicy, but not crumbly; balanced seasoning and that sauce… tangy and delicious- next time I will make extra. Yum!
(I did add a teaspoon of Worcestershire sauce to the loaf and then removed a pinch of salt from what was called for, and because I forgot to add the fresh parsley to loaf before baking, I chopped it finely and layered it on top after 40 minutes, then topped with sauce. I loved how both tasted!)
Outstanding recipe!
Hi Lolo! That’s great. I’m so glad to hear it was a hit! Thank you for your feedback.
Best meatloaf I’ve ever made. My parents loved it and are requesting for me to make them one tonight.
Hi Carla! That’s wonderful. Thank you for sharing.
This is the best meatloaf I have ever made, if I wanted to make little muffin pan meatloafs, how long would I cook and at what temp.
Hi Elizabeth! I’m glad you love the recipe. I haven’t tried it in mini loaf pans to advise on the time. The temperature should be the same, but you’ll have to watch them closely since they will get done faster. Use a meat thermometer (affiliate link) to check for doneness.
I don’t have a 9×5 cooking pan. Would 2 x 2lb loaf tins work instead? Can’t wait to try this!!
Hi Marian, I haven’t tried this recipe in those size pans, but it may work! you may need to adjust bake time. I hope you love it!
I don’t have a loaf pan. Can I use a c an 8×8 casserole dish instead?
Hi Allison! I haven’t tested it in that size pan. You can experiment with it but will need to watch it in the oven because the timing will be different. Use a food thermometer to know when it’s done.
I love this meatloaf recipe! I have made it some many times and every time it comes out great. I always add a little extra Italian seasonings and then take a sample, roll it into a meatball and cook it. I adjust the flavor if needed. Also after the first 40 minutes of cooking I take the meatloaf out of the pan and put it directly on the sheet pan (by that time it cooked so it doesn’t fall apart), add the ketchup sauce and cook for the remaining 20 minutes. The outside of the meatloaf get crusty and good. I noticed in other comments they complained about the excess liquid and I think this solves the problem. I always make extra ketchup sauce and I add smoked paprika because it gives it a nice smoky taste. I serve it with Chef John’s Potatoes Romanoff or Steakhouse potatoes 😉
Sounds amazing, Brenda! Thank you for sharing that with us!
Hi Brenda,
Loved your tip on removing the meatloaf from the pan after forty minutes. I’m going to try using a bakers cooling rack over the pan, with a stainless steel fine mesh screen over the cooling rack. The browned crispness on the sides and bottom sound absolutely delicious!
BTW…. Your taste in Chefs is excellent, Natasha and Chef John are my two favorites! Natasha’s playfulness and Chef John’s campy humor, are what set them apart from the rest!!!
Amazing meatloaf. I’m 83 years old and have been trying to find the perfect meatloaf for 63 years. This one IS perfect! My family loves it and request it for all occasions. In fact, I now give “meatloaf of the month” gift cards to my family for birthday presents.😊
Aaaw, that’s super inspiring for us. Thanks a lot for sharing that with us, Jane!
I never thought of giving out cards for dinners, or special treats as a gift. What a wonderful idea!
I have to laugh, I am 79 and still trying to make meatloaf. Maybe my luck has changed with this one. You would think something so basic would be a snap to make. Not for me, it wasn’t!
Couls I add some grated zucchini (courgette) instead of the milk to keep it all nice and moist ? I use grated zucchini in my rissole mix and that works really well.
Hi Mark, I haven’t really tested that yet to advise. If you do an experiment, we’d love to know how it turns out.
Hi Natasha, the zucchini worked really well, the meatloaf was moist and delicious. A little crumbly on the plate although it sliced well. Great recipe, thanks.
That’s wonderful, Mark! Thank you for sharing that.
I am 71 years old and have been married for 47 years. I love to cook and try new recipes. My meatloaf recipe was just mediocre and I have looking for a new recipe to try. I tried your recipe tonight. I don’t have to look any further. Moist, flavorful, and delicious! Easy to put together with ingredients you have in your pantry. YUM! Thank you so very much!
Hi Patricia, yay thanks for sharing! I’m so happy that you finally found your go-to recipe for meatloaf.
This is my 2nd time making it, it’s delicious! Husband loves it too and wants me to make extra sauce next time. Made some roasted veges with it, easy “all in the oven” meal.
Great to hear that you both love our Meatloaf Recipe!
This is my favorite meat loaf recipe. I never liked meatloaf when I was younger it was always too dry. This is nice and juicy and makes great sandwiches it there is any left over
Hi Kimberley! Thank you for sharing. I’m glad you love this recipe. It’s our go-to meatloaf.
This meatloaf recipe is the best meatloaf I’ve ever made, good on you and thanks so much!
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That’s so great to hear, Penny! Thank you for the wonderful feedback!
My daughter made this for the 3 of us. She used seasoned bread crumbs (what we had) instead of italian seasoning. It was great. Tasted great and held together so we could use the leftover for sandwiches. Absolutely super from all aspects.
Hello John, nice to know that the seasoned bread crumbs worked well! Thanks a lot for sharing, we’re glad that you enjoyed it!
This is absolutely my go to meatloaf recipe. We substitute “beyond ground meat” (vegan) for the beef and it’s perfect.
Great to hear that, Dawn. Thanks a lot for sharing!
This had good flavor and texture, I only used 25 ounces of burger and cooked the same amount of time but there was a raw spot.
Hi Katie! This recipe is written for 32 ounces of ground meat. That could be the reason you had a raw/wet spot. If the ratios were off, it could affect how it bakes. Also, be sure to fully preheat the oven before you start baking or you will need to add additional time.
I can’t even wait to try this recipe out for my friend for his requested birthday dinner!
Also, just my thoughts on it coming out too watery and falling apart:
Are you at a higher elevation? that’s always something to consider when baking anything. What pan are you using? Did you wait until it was even more than preheated? *some ovens are a bit older and take some getting used to*
Anyway, I am so excited I found this recipe and will update when he tries it!
Thank you for that reminder, we’d love to know how you liked our recipe. Please update us.
I made this for my girlfriend yesterday, and she said it’s the best meatloaf she’s ever had.
Thank you!!!!
Thank you so much for that wonderful feedback. We’re so happy to know that your girlfriend loved it!
I was looking for a meatloaf recipe and this one seemed rate fairly high, so I tried it and it did not disappoint. About the best if not the best meatloaf I have ever eaten, and my family agrees as well. Took a bit longer to bake, but I cooked to 160 internal and it turned out nice and moist.
Love it! I’m glad that you chose our recipes to try and that you enjoyed it!
The sauce was too sweet for my taste. I wish I didn’t add the sugar. There seemed to be a lot of competing flavors. The meatloaf is definitely moist but almost too moist that it cooked in a ton of liquid at the end and steamed. The slices were very soft and fell apart and were so mushy that it was a little off putting. I was expecting something with a little more bite. I followed the recipe exactly. This recipe is good depending on what you look for in a meatloaf.
H Austin, if your meatloaf is steam cooking and/or falling apart, make sure your oven is fully preheated before baking the meatloaf. Also, with the sauce, be sure to add the vinegar as well which balances the flavor of the glaze.
Hi Natasha! I absolutely LOVE all your recipes! I don’t have 2lbs of ground beef on hand, can I use the 1lb that I do have and half the remaining ingredients in the meatloaf?
Hi Rebecca, I bet that could work. I recommend using the recipe slider to adjust to your meat amount. You may need to adjust the bake time also.
My husband loves meatloaf… I personally hate it… until I came across this recipe. I tried following a different recipe a while ago… epic fail. But then I noticed this recipe was different. The milk is definitely a must. Interesting that that is the hidden ingredient for my thanksgiving stuffing. Like another comment, I also sautéed the onions prior to incorporating. It was a hit and unfortunately there were no leftovers since my husband and son had seconds and thirds.
Yay, great to hear that it was a huge hit! Thanks so much for sharing that with us, we appreciate your feedback.
This really is the only meat loaf recipe I will ever need! We love the flavor. I’ve made it a few times now. Never tasted such delicious meat loaf before. So good!!! Thanks for sharing!
It’s my pleasure, Joyce and I hope you’ll love all the recipes that you will try from us!
I made your Glaze meatloaf I ever put milk in my meatloaf before but it made the meatloaf so moist and delicious Thank you for the tip I bake my meatloaf on sheet pan lined with foil turn
You’re welcome, It’s my pleaseure to share this awesome recipe and we’re glad that you liked it!
I think I reviewed this recipe before but, I’m gonna say it again:
This is the Best Meatloaf we Have Ever Eaten!
The sauce is amazing! I make extra sauce for leftovers.
A friend is having hip surgery next week and I’m going to surprise him with this delicious meatloaf for an evening meal.
Natasha, where can I get a pretty blue loaf pan like yours? I would like tp present the meatloaf to them in it.
Thanks so much for an outstanding recipe! Your recipes are my “go to” when I want something delicious!
Thank you so much for this awesome review, Joanie. We appreciate it and we’re really happy that you love it a lot! You can check my Amazon Affiliate Shop to find the kitchen tools that I always use,
I found the loaf pan on Amazon and bought 2 of them so that they can keep one when I gift the awesome meatloaf. Thanks Natasha!
You’re welcome, Joanie!
Made this tonight. The taste was spot on, and the sauce was delicious. It didn’t hold up well when cutting, think I will add a little more bread crumbs next time, Otherwise it was really moist, and delicious. I will be making it again.
Hi Jennifer! That’s wonderful. I’m so glad it was enjoyed. Thank you.
I added Worcestershire sauce to the meatloaf and substituted Whataburger spicy ketchup. OMG girl this is the best meatloaf I have ever had!! Now I’m just over here eating the wax paper with all the burnt on goodness. Don’t judge me!! Thank you for sharing!
You’re welcome. I’m so glad you loved it!
I’m doing the same tonight
With that Whataburger Spicy Ketchup
Me and my daughter made this today, it was excellent. It wasn’t to heavy or dry. Looking forward to meatloaf sandwiches for lunch tomorrow.
That’s wonderful! I’m so glad it was enjoyed. Thank you for the feedback.
Outstanding meatloaf! I confess I made mine with half pork/half beef, because I would have had to go to the store otherwise. It turned out really well. I used a slightly smaller loaf pan, so I cooked it about 20 minutes longer than specified. Otherwise, I stuck to the recipe. The glaze is wonderful, but I can see how some might think it’s a bit sweet. Personally, I liked the sweet and sour aspect.
I strongly advise letting the meatloaf rest in the pan for about 10 minutes after it comes out of the oven–it reabsorbs a lot of liquid and it makes cutting easier. It will still be plenty hot! Five stars, all the way! I’m saving this recipe.
I’m so glad it worked with a mixture of those meets, Ula! Thank you so much for sharing that with me.
Great recipe. I’d like to cook this in mini loaf pan’s for meals for my father in law.
How long would
I cook it if cooking 4 mind’s?
I know I can freeze uncooked meatloaf, can I freeze precooked meatloaf?
Hi Ronda, I haven’t tried this recipe in mini loaf pans to advise. If you happen to try it, I would watch the time closely. Maybe even insert an oven safe thermometer. Yes, Meatloaf can be frozen before cooking, I have more on this under the “Can you freeze Meatloaf?” section of the recipe.
Made this for the first time a couple of nights ago. The flavor of this is amazing! However, mine took about an hour and a half to reach 160 degrees in the middle. I ended up cutting off the ends and cooking the middle until it reached the appropriate temp. I think this may be due to the fact that my loaf pan is an 8.5×4.5 instead of the standard 9×5. I think next time I’ll use my 8×8 square pan instead. But you can’t beat the incredible flavor and moistness of this meatloaf!
Hi Vanessa! I’m so glad you loved the flavor and moistness of this meatloaf. The smaller pan could definitely affect the baking time. Also, be sure to let your oven fully preheat before you start baking it, as this could also add to baking time. I hope you have excellent results next attempt.
This recipe is delish, easy, and the glaze is perfection. Would definitely recommend to any meatloaf lovers out there.
Awesome! Thank you so much for your great comments and feedback.
The sauce was good but the meatloaf had no flavour and was sooo dry. We followed directions. Sautéing onions is a must or you end up with crunchy onions even if they are finely chopped
Hi Erica! I’m sorry that it didn’t work out for you. This recipe has excellent reviews and it should be super moist, not dry. You can adjust the seasoning if you prefer, though we found it to be well-seasoned with the addition of the glaze on top. Did you use a different size pan by chance? Unless something was measured incorrectly or substitutions were made, the only other thing I could think of that would dry it out is baking for too long. I highly encourage using an internal oven thermometer (affiliate link) to check the temperature of your oven and also a food thermometer (affiliate link) to check for doneness so you don’t overbake it. I hope that helps if you try this again.
This is without a doubt the absolute best meatloaf I’ve ever had. It’s so moist and the glaze is so good! I did add Bell pepper, a little extra milk, and instead of Italian seasoning, I used fresh basil,and oregano from my herb garden. This recipe has actually made me look forward to having meatloaf again. Thank you so much for sharing.
I’m so glad to hear that, Arlana! Thank you for sharing.
Question: does it matter if I use white, yellow, or red onion? Planning on making this, this week!
I usually use white or yellow onions for this recipe.
Out of necessity, I substituted the panco for gluten free crackers and it was still amazing!
That’s great, Vakota! Thank you for sharing.
I’ve made meatloaf from many different recipes, but this is the best yet! Over the years Natasha’s has become a go-to site for the best recipes. This recipe is spot on and I will never look for any alternative to it. Definitely double the sauce. You’re going to love it!
Hi Benjamin! Thank you so much for a wonderful review. I am so glad you are loving the recipes.
I made this meatloaf recipe for the first time tonight (6/27/23). I followed the recipe to a tee (after adding sauce cooked for another 20 mins). Honestly, I could have left it in the oven another 5 mins. I let it rest about 12 mins after removing from the oven. The taste was fantastic but the meatloaf fell apart when cutting. Also, there was an abundance of liquid in the pan when I removed it. I’m wondering if that much liquid could be the cause of the meatloaf falling apart. I think next I make this I’m not going to add the milk and see if that helps. Good recipe! 😄
Mike
I’m so happy it all worked out, Mike! Thank you for your feedback!
I made it tonight and had this exact same experience. It was very tasty and I was happy with it overall, but there was so much liquid bubbling up on the surface of it that when I added the sauce, it just floated away on a sea of meatloaf juice. I also had a lot of trouble cutting slices because it just came apart. Tasted great, but a bit lacking in structural integrity.
With all the meatloaf recipes out there, I decided to go with Natasha’s Kitchen, having had tried and true recipes from here before. It was amazing! Great meatloaf is no longer a mystery for me!! Followed recipe exactly and it was amazing…cooking time was a bit longer but testing temp made it foolproof. I used a pound each of 85% & 90%. Can’t wait to share with my meal delivery recipients!!
That’s amazing, Carol! So glad you loved the recipe. Thank you for sharing.
This recipe is so peculiar and tasty . I tried at my home and this is to good .
I’m so glad you enjoyed it!
The best meatloaf I’ve ever made! My family loves it!! The glaze is perfect
That is the best when the family loves what we moms make. That’s so great!
I think I’ve made meatloaf maybe 3 times in my life just bc I couldn’t find a really flavorful recipe…until now. Omg! This is a great recipe & super easy to make. I followed the suggestion to sauté the onions before adding to the meat mixture and made sure I didn’t over mix everything. I doubled the sauce and put 1/2 of it on after the 1st 40 minutes. I baked for 11 minutes then reapplied the rest of the sauce for an additional 15 minutes. It was delicious and very flavorful. The family loved it, will be making it again!
I absolutely loved this feedback. Thank you so much for sharing that with us!
To me it was too garlicky, but I do like the recipe, so next time I will cut back on the garlic.
Hello! The recipe looks fantastic but I was just wondering if I Would I be able to turn this into meatballs instead?
Hi Emily! I have not tested that to advise.
It’s not a meatball recipe, it’s a meatloaf recipe. I’m sure there are plenty of meatball recipes out there. Find one.
Our family loved this recipe. It’s a keeper! We will definitely make this again. I’m diabetic so we used “no sugar added” ketchup & Purecane brown sugar in this recipe. Still yummy! We used regular panko breadcrumbs since that is what we had on hand. There are various types of keto breadcrumbs but I haven’t tried them as yet. Bottom line a very yummy recipe!! Thank you!
That’s wonderful, Eileen! I’m so glad to hear that. Thank you for the feedback.
Cooking tonight! Looks and sounds great…will let ya’ know! Can’t wait to try it!
I hope you love the recipe, Deborah! You can tag me on Instagram or Facebook if you happen to take pictures. #natashaskitchen
I plan to serve this to family while on vacation. They are big eaters, so am wondering how many this will serve. Assume less than the 8 servings listed.
Hi Sandra! Yes, I have the number of servings listed as 8 (more or less depending on how thick you cut the slices). You can increase the recipe for double portions if you’d like.
I made this meatloaf tonight and oh my goodness!!
Very juicy and the flavor is over the top~
Hi Darla! Thank you for the feedback. We love this one too!
This is my favourite Meatloaf recipe !! It’s so delicious. The glaze was so yummy I’m going to double it for the next time. Thank you !!
So glad to hear that, Alexis! Thank you for the feedback.
This is not the first time I have used this recipe! Made it for dinner tonight and have made it several times before Natasha’s recipes are always tasty and yop notch. Have never had a bad one yet and they are explained so well that it’s easy to follow!! We love it!! Very moist and tasty!!
I made it as well today! So juicy and moist! I’ll be making it again
So glad you loved it, Pari! Thank you for sharing.
I haven’t tried it yet, but I am surely excited to from the reviews. This is my first meatloaf as well. I have 8in by 3 7/8 for a pan, I know that’s much smaller it comes in a pack of 3 should I use all three pans?
Hi Kathlyne, we used a 9″x5 loaf pan. This recipe will overwhelm and 8″ pan, but you may be able to get away with using two pans, I would watch the recipe as its baking to not over do it.
My family loved it. Especially the sauce on top. Can’t attach a pic because it’s all gone. 🙂
Hi Yolanda! I’m so glad it was a hit! Thank you for the feedback.