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. 
Wow!! I have made many different meatloaf recipes, but this one takes the cake. I made two changes. 1. I used plain oatmeal instead of breadcrumbs. 2. I added a grated small granny smith apple. I have a new go-to recipe and the glaze was amazing. Next time I will double the glaze so we can use it as a dip on the side. Thank you so much!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Josh!
Made it exactly as written, and it was perfect. Nothing better on a cold, rainy day! Thanks!
We’re glad that you loved it!
This recipe is so simple and absolutely delicious! My entire family loves it!
Great to har that youn enjoy our recipe! Thanks for the good feedback.
I thought I loved my meatloaf recipe before I tried this. I don’t know what it is, but this is the best meatloaf I’ve ever had! I shared a pan with my parents and they agree…this is the winner! I used crushed saltines in place of panko and apple cider vinegar in place of white vinegar….just because that’s what I had on hand. I’m so excited for leftovers today!!! Well done!
That’s awesome! I’m so glad you loved this recipe.
Natasha, could you substitute ground turkey for beef? If so, what fat level ground turkey would you use?
Hi John, while I haven’t tried this with turkey here’s what one of my readers wrote: “The only variation was we used ground turkey to see if it would give a lighter taste. It did not disappoint. Thanks-family loved it 👍🏽👍🏽” I hope you love it!
This is the only recipe I have been following for years. It is the best!
I’m so glad you love it!
This recipe was terrific. I was wanting to improve my own recipe and thought I should use 3 meats like I do my meatballs, so I ran across this recipe and tried it. Really good! The glaze is also better than what I was doing!!
Hi Molly! Thank you for the wonderful feedback!
Second time making this. Its a simple grass roots recipe. The great thing is its a base to work from. I added some toco seasoning , barbeque sauce , and mustard. One pound of medium ground beef plus half a pound of pork. Verdict……..absaf@#*ing good. Much thanks .
Thank for sharing, Jack. Great to hear that you enjoyed it!
I thought my meatloaf was good until I tried this recipe! This Meatloaf was so much better and delicious! The glaze makes it. I followed receipt to a “T” and it came out Perfect. Cooking time took a little longer but that is it. Thank you for sharing.
Love it! Thank you for this wonderful reviw, Julienne. We appreciate you sharing that with us.
It was pretty good, it was nice and moist but it was too savory for me with all the Italian spices and chopped onion with the onion powder was too overpowering being in the loaf and the sauce. Id probably tone the Italian seasonings and pepper and salt down slightly if I made it again
Thanks for sharing, Naomi!
My go-to meatloaf recipe because it is so delicious and easy, and comes out amazingly every single time I’ve made it (and I’m not typically someone who repeats a recipe unless it’s the perfect recipe). Well, this is the perfect meatloaf recipe.
Thank you for your awesome comments. We’re glad that this has become your go-to-recipe!
I made this meatloaf according to the recipe and put it uncooked in the freezer for a premade dinner. We thawed overnight before cooking and it was excellent. My only comment is it seems like a LOT of onions. Is that how it should be with a very oniony flavor?
Do you cover the meatloaf when cooking it? Cooking it for the first time right now
My family loves this meatloaf so much. I’ve made it probably a dozen times. My teenager gets so excited when it’s meatloaf night lol! Delicious and the glaze is amazing. Thank you!
That’s just awesome! Thank you for sharing your wonderful review, Stacy! I’m so glad to here this was a hit with your family.
Can you make this the night before? Does that help with flavor or takes away from flavor?
This reheats well and still tastes great the next day. You can also prep, refrigerate and then bake it fresh the next day.
Just made this recipe step by step and it was delicious 😋. The only variation was we used ground turkey to see if it would give a lighter taste. It did not disappoint. Thanks-family loved it 👍🏽👍🏽
That’s great to hear, Charles! Thank you for sharing.
This was one of the best meatloafs me and my partner have had yet! Very moist and flavorful.
So glad it was a hit! Thank you for the feedback!
Best meatloaf recipe, including the glaze. I’ve made many meatloafs over the years and tried several recipes, but this beats them all. Normally, I serve with gravy, but the glaze was a great substitute. Throwing out all my old meatloaf recipes!
Hi Susan! I’m so glad to hear that you found a new favorite. Thank you for the feedback.
Yum! I have to say this will be my meat loaf recipe from here on out. With giving one well two minor changes 1. On the sauce I will reduce the brown sugar it was a tad sweet for me not to too sweet just a tad. And the second is an addition to the meat, where I have learned it is just an upgrade in all meatloaf recipes which also adds health benefits as well. This addition is one medium size apple. Any type of apple will do. And you don’t have to peel it either. Just cut out the core and seeds and either use a large cheese grater or toss it in an electric chopper thingy. I have forgotten all the reasons behind this addition now though. I do remember this it made sense just to and I seem to get a lot of compliments no matter what meatloaf recipe I cooked. I get asked “what is your secret ingredient?” It’s no secret I had read it in someone’s cooking like a chief book something like that anyways years ago. Try it I think you will enjoy……. ✌🏼
Thank you so much for sharing that with us! I’m so glad you found a new go-to recipe!
Have you ever heard of adding a mashed apple to meatloaf ingredients? I’ve been told it’s quite good but I wasn’t sure how it could change the meatloaf with using the exact ingredients that are called for in your recipe.
Hi Cindy! I have not tested that to know how it would affect this recipe!
Just tried this recipe tonight and will be making again. The glaze on top added such a nice deep flavor- highly recommend. I have picky eaters and all happily ate this.
Hi Sarah! My kids love this too. Im so glad your family enjoyed it!
Hello!
Can you make the meatloaf and refrigerate it for a few hours before cooking?
Hi Annie! Yes, you can. You’ll likely need to add some time to baking since it will be cold and may take longer.
Would love to try this meatloaf, but my son doesn’t like glazes will this work without the glaze? would it be as tender? maybe a gravy? if so, which gravy would you recommend?
Hi Janet! I haven’t tried any alternatives. I think that it could work with a gravy of some sort, but without testing it myself, I can’t advise.
Awesome! I followed the recipe, as much as a man can…used 3/4 beef 1/4 pork. Used a meat thermometer.
Came out perfect! Tx U.
That’s wonderful, Ken!
This is the BEST! I’ve made this recipe two times and absolutely love it! The glaze is the bomb!
I’m so glad you loved this recipe! Thank you for the wonderful feedback.
I made your recipe for meatloaf tonight. It was really good!
Charlotte Ferrara
Virginia Beach, Virginia
So glad you loved it!
Would this recipe also taste well with a bit of ground sweet sausage as well? For context my family eats a lot so i would like to double the recipe, but only have 3lbs of ground beef presently. TIA!
Hi Jessica! I’ve never tried it with sausage to advise. Some of my readers have reported using other ground meat with good results. Let us know if you experiment.
If I were to cut the recipe in half, what size pan do you recommend?
Hi Lori! You can change the servings in the recipe card to 4, converting the ingredient list and cutting the recipe in half for you. You will need to adjust the baking time depending on the size of pan you use. I haven’t tested that to recommend the exact pan size but if using a smaller loaf pan than 9″x5″, increase cooking time.
I found this recipe and it had so many 5 star reviews I had to try it. My husband loved it and so did I. I will definitely make it again.
I’m glad to hear that you bothg loved it, Cathy!
Your recipe is great. The only thing is added was diced green pepper and bacon on top. But it came out great. Solid recipe.
That sounds great, Charlie! I’m glad you enjoyed the meatloaf recipe!
My husband is a meatloaf connoisseur and he said this is the best he has had and I have made many!
That’s wonderful to hear, Tina! Thank you for sharing.
I made this tonight & my husband gave it two “this is really good” raves. I’m floored because his usual rave is “it’s not bad.” It was absolutely the best meatloaf I’ve ever eaten. I didn’t have panko crumbs so I used bread crumbs. This recipe will go into rotation right away, though I’ll double the sauce quantity (it’s deeelish).
Hello Karen, that is awesome! I’m so happy that you both loved our Meatloaf recipe. Thanks a lot for sharing!
Great recipe. I’ve made lots of meatloafs, but this was by far the best. My husband was raving about it all night long! Will make this again!all of Natasha’s recipes I’ve done have been winners!
Hi Sue! I’m so glad you loved the meatloaf.
Meatloaf was very tasty. Will keep the meatloaf recipe minus the sauce. I will make it again but only the meatloaf part not the sauce.. The meatloaf sauce recipe was way too much plus we didn’t care for the taste of sauce.
I’ve never used a recipe for meatloaf, I’ve always just replicated what my mom did, but my daughter just went off to college and isn’t the best cook and wanted an exact recipe. I used this one because it had all the same ingredients that my mom used and it couldn’t have turned out any bette. The only substitute I made was using apple cider vinegar in the glaze simply because that’s what I’ve always used.
Thank you for sharing, Kevin!
TIP: easiest way to line a loaf pan with parchment w/o having wrinkles or creases in it
Turn the pan upside down and lay the parchment over it and trim. Then ‘wrap’ the bottom of the pan, like a gift, folding over the paper on the corners.
Remove, turn pan over and insert paper in pan
Hi! I was wondering, I don’t have any panko breadcrumbs. What’s the best substitute? How many crackers?
Hi Ali, I haven’t tried this with crackers to advise, one of my readers mentioned trying this with regular bread crumbs though.
I use plain oatmeal because my husband has a gluten sensitivity.
Thank you so much for sharing that with us, Amy!
I’ve always used oatmeal when cooking meatloaf because that’s the way my grandmother made it. I think it’s delicious!
Hi : All great ingrediants, and instructions, except you left out one main thing, mushrooms are great in meat loaf too. All the best to you and your family. Im just putting this in the oven now. Rob
Thanks for the tip, Rob.
I never review recipes. Never. I had to comment on this. Made it exactly as written and it’s now my favorite. My husband is on his second helping and he approves too! The. Best. Meatloaf.
Thanks for the review! I’m so glad to hear that you both love our Meatloaf Recipe.
Just learning to cook so wa nervous trying this but came out fantastic! My neighbors want to know the secret ingred.
Thanks for a great dinner!
You’re welcome! I’m so happy you enjoyed it, Edward!
Mine came out a little bit salty , but that may be because the store only had Italian Panko crumbs. Will make it again without salt and see how it goes.
Love the meatloaf recipe. Best ever!! Family and friends love it as well. Natasha has become my “go to”.
That’s wonderful to hear, Shelly!
It’s the best meatloaf I’ve made……husband approves of it! It’s a keeper. I usually use the McCormicks mix but not anymore. I didn’t do the glaze just used ketchup and we love it. Thanks for sharing.
Hi Mary, great to hear that you loved it! The glaze is super good too so I hope you can try it next time.
We love this meatloaf! I made it last week for the first time as written. I’m making it again today. We seldom had meatloaf more than once or twice a year until I found this recipe. Thank you so much! Today I’m cutting back a tiny bit on the vinegar for personal taste, but the recipe really is excellent and doesn’t need to be changed.
Thank you for sharing, Tammi! I’m glad you enjoyed the recipe.
When I make this all you hear is mm mm mm and I’m told it’s the best meatloaf they’ve ever had. I do add finely chopped mushrooms to make it extra juicy. 10 out of 10!
That’s wonderful, Nikki! So glad it’s been a hit.
This is my go to recipe. No one complains about the sauce whatsoever! I tweak the meatloaf sometimes but it’s excellent as written as well. I almost have it memorized but still check back to the source. Save this recipe!
I’m so glad you’re loving this meatloaf. Thank you for sharing that with us!
My meatloaf came out very good but I forgot to put onions in and still love this, very tender
Glad you enjoyed it, Sandy!
I’ll be making this meatloaf for the 2nd time because we loved it so much, and it used minimal everyday ingredients. I grate my onion to avoid having the step of sautéing. And instead of a loaf pan I place my meatloaf on a sheet cake pan. That way I can baste the whole meatloaf with the yummy glaze (and then pour the rest on top for the final cooking💜). Thanks for the great recipe!
Sounds great and good to know that you’ll be making this recipe again. Thanks for sharing!
Can you use Ritz cracker crumbs in place of bread crumbs? Then I would cut back on the salt.
Hi Mary! I have not tested that to know how it would affect the recipe. Let us know if you experiment.
Good afternoon! Is it necessary to cover the meat loaf with something when we put it in the oven for 40 minutes? So, in addition to the baking sheet, do you need to line the baking pan with foil?
Hi Galina, we did not have to do that with this recipe.
The meat cooked properly but the taste was thrown off from the Italian seasoning and parsley would be a lot better without. Glaze was perfect though.
This Meatloaf Recipe was amazing! I followed the recipe to a T. I even purchased fresh parsley for the first time in my life! LOL. It came out perfect! Best Meatloaf I ever had! Thank you for this recipe. The sauce really made it! 😋 YUM
That’s so great! It sounds like you have a new favorite, Julienne!
You can’t go wrong with this recipe. I appreciated the note to saute the veggies first (threw in green pepper, and put bacon on top) We loved the sauce! Congrats on the book!
Hi Diana! Thank you! I’m glad you loved it.
Not a bad recipe, but I found the texture a little crumbly and the spice mix wasn’t really to my taste.
This was so goooood. and moist. I used tomato soup instead of catsup. I chopped finely. Cooked as instructed, and the glaze is awesome. This is my new meatloaf. I already know this will make excellent meatloaf sandwiches.
Great to hear that tomato soup worked well! Thanks for sharing your comments nad review, Ethel.
I found this recipe easy to make. I layered a 9×13 pan with onions and made two loaves. Love the sauce on top!
That/s great! Good to now that you enjoyed the process of making this recipe.
Second time I’ve made this recipe! It is easy to make with plenty of leftovers for 2! The sauce is tangy and sweet, perfect for meatloaf! We love it!
That’s wonderful, Julie!
Best meatloaf! I used 85% ground beef and there was A LOT of fat/juices. Was wondering if I should drain it?
Hi Peggy, if there are a lot of juices, if you prefer not to have them, yes you can drain it. I hope you love it.
I’m making it now on 10/21/23 myself. I’m using the drippings to make homemade gravy. We’ll see how it goes. Never used the dripping for gravy before. I don’t know why not lol?
This meatloaf is delicious, I swapped out tomato paste for the ketchup (only in the meatloaf) that glaze is everything. I will be making this again and again
Thank you for sharing. So glad you enjoyed the recipe.
I’m not a fan of meatloaf but was eager to make something quick & meatloaf it was. Wow! It was truly delicious! With the glaze it’s extra extra delicious! I can see eating leftover with semolina bread – yummy yummy!!! It’s a keeper – thank you♥️
I’m so glad you loved it, Paula! Thank you for the feedback.
Just made your meatloaf recipe and it rocked!! Old man and I truly enjoyed it. Thank you for sharing. Linda
So glad it was a hit, Linda!
wowza !! this was amazing..I have several good recipes for meatloaf but this one takes 1st place
That’s amazing, Kylee! Thank you for sharing.
My husband said this was an award winning meatloaf recipe. I baked it in a glass baking dish (not a loaf pan size) lined with parchment.
Loved it and this will be my go to meatloaf recipe. I really liked the addition of panko crumbs instead of using bread crumbs.
Thank you Natasha!
That’s wonderful to hear. I’m so glad it was a hit!
Recipe sounds great..but confused.. you say to use parchment paper, but the picture of your meatloaf there is no parchment paper being used.. can you explain why?
Parchment paper helps to lift the meatloaf out of the pan.
This is the absolute BEST meatloaf I have baked for my family. A big winner! Thank you
Thank you so much, Anita for your great review and feedback!
I am not usually the cook of the family, but I took this one on. It was SO DELICIOUS! It was bursting with flavour. I especially loved the glaze. I grew up eating meatloaf. Sorry, mom. My meatloaf is better than yours.
That’s great to hear. So glad the recipe was enjoyed!
Absolutely my fav recipe of meatloaf.
What is serving size? Trying to shed some weight and appreciated greatly the nutritional info. :))
Hi Tatiana! You’ll see the number of servings at the top of the recipe card. This recipe serves 8 and the nutrition facts are per each serving.
My husband loved this so much he told me to add it to our family recipes and teach it to our daughter (She’s only 6 months old).
Caveats – I live in Korea and beef prices compare to lobster so I used ground pork. Also I accidentally forgot the milk.
Tender and juicy. Our picky 4yo liked it (alas, without the sauce, but happy he tried it). We are doing BLW and the baby loved it too!
Great to hear that you both enjoyed this recipe! Thanks so much for sharing.
Wondering if I can pre-make this without cooking until the next day. Have you tried this and if so does the mixture get soggy while sitting in the fridge awaiting cooking? If it helps to know I would be sauteing the onions and likely some green peppers prior to mixing everything together then cling wrap and into the fridge.
Yes, you can assemble this, refrigerate it, and then bake it the next day. You can also freeze it (see my note above).
This is the best meatloaf I’ve ever had! I made it according to the recipe and it was so delicious. This will be my new go-to meatloaf recipe.
Thanks, Shaun! We’re happy that you enjoyed our Meatloaf Recipe.
Phenomenal!! I thought my meatloaf was the best until I made yours! Only change was instead of 2lbs. ground beef, I subbed 1lb w/ ground sausage. My husband and I love this recipe so much, we use it for our meatballs! I make many of your recipes and all are 5 stars! Great recipes and cooking advice! Great site Natasha!
So glad you loved this recipe!
I could make a good meatloaf. Now, I make a delicious and moist meatloaf. This is a super, perfect recipe. Everyone will love it.
Hello Claudette, yes you surely can make this anytime you want to! Thanks for the great feedback and review.
Hi Valentina, I LOVED the flavor! Best meatloaf ever! I did have a couple of questions for next time.
Is the parchment paper just for easier cleanup and/or removing the loaf? My paper fell apart, so I think I won’t use it next time, but wanted to see what the consequence might be.
Also what temp should the loaf be at the point you add the glaze? Mine took forever to cook through and so a lot of the glaze ran off into the juices. I was thinking next time I’d let the loaf get nearly done before adding the glaze.
Thanks again!!
Hi Aimee, we use the parchment paper for easier removal of meatloaf. We address the temperature under the “How long to cook Meatloaf?” Section. I hope that helps.
OMG! This is the best meatloaf I’ve ever made. I don’t really like meatloaf bc it never wows me. THIS recipe…SOOOOO YUMMY! Thank you1
I’m so glad you loved it, Theresa!
This is the best meatloaf I’ve ever had!! The sauce is soooo good
Aaaw, thank you!
Hi Natasha, My husband and I devoured half of the meatloaf as soon as I took it from the oven. We had ours with baked potatoes and peas. Most of the time I serve it with mashed potatoes and green beans. We absolutely LOVE this recipe. I know I read somewhere before that we can use the leftover meatloaf to make your chili. How would I do it?
Thanks!
Joan
Hi Joan! I’m so glad that you loved the recipe. Thank you for the wonderful feedback. I have never used meatloaf for chili so I am not sure how to advise to incorporate it. Let us know if you experiment.
That’s what I saw before but couldn’t find it! Thanks so much. Yes, I’ll definitely let you know when I make it. I’ve lost count of how many times I’ve made this meatloaf! My brother begged for the recipe and he loves making it too! He said he freezes leftover slices then, heats them up in a frying pan to make meatloaf sandwiches whenever he wants one! Yum!!!
That’s great to hear! This is a great make ahead recipe and I’m glad that you’re both enjoying it!
Hi Joan! I’m so glad you loved this recipe. Thank you for the feedback. We have used leftovers to make our Beef chili recipe. You can follow the recipe as instructed (besides the part with cooking the meat). Then stir in your leftover meatloaf, simmer and enjoy!
Can this meatloaf be made and frozen? If so, is it best to freeze uncooked and how do you cook it after it’s frozen?
Hi Shelly! Yes- see the note in the blog above for instructions.
This meatloaf is terrific. It’s so moist and flavorful. The only sub I make is using bottled chili sauce rather than ketchup. Adds a little zjp which we like.
Thank you for sharing, Sandy!
My husband asked me to make meatloaf for dinner the other night, knowing I’m not crazy about “my own” meatloaf, I came across this recipe..saw it was from Natasha’s Kitchen and Knew it’s gotta be delicious…And it sure was! Even as a leftover, it was amazing! This one is definitely going to be our favorite!
That’s so great! It sounds like you have a new favorite, Juanita!
Very tasty indeed, I’ll make a few personal tweaks next time. This time I replaced the brown sugar with only 2 tsp erythritol/stevia. We use Everland ketchup which has only 3g sugar per Tbsp.
Next time, I’ll try a milk substitute and, perhaps, rolled oats in place of the bread crumbs. (I’m diabetic and TRYING to watch my cholesterol intake).
Thanks so much for a fabulous recipe.
You’re welcome and glad to hear that the substitution worked!
We used your glaze recipe and it really o made the meatloaf special. My mate was thrilled!
Yes, I’m glad you didn’t skip the glaze!
This recipe is So delicious. Have made several times & now that the weather is cooler, will be making this week.
That’s great! Enjoy and thanks so much for your comments and review.
I made this tonite with 2 substitutions because thats what I had. I used regular bread crumbs not panko and not lean ground beef. It fell apart but that’s my fault, too much fat from the meat. Regardless it was very good!! I will make this again but will make it exactly as you’ve written!
Hi Diane! I’m so glad you still loved it. I hope you get to try it the original way too! I know you’ll love it.
My husband couldn’t stop raving about the glaze! Thanks for this recipe, your tips about handling meat! I only added Worchester sauce by accident. This recipe is a 10!
That’s just awesome! Thank you for sharing your wonderful review, Jeanne!
I usually don’t leave reviews for anything really, but OMG this recipe is PERFECT! My family absolutely loved the meatloaf! Only thing I added was a bit of Worcestershire sauce and it was *chef’s kiss* I’ll be making this more often! 🙂
That’s so great! It sounds like you have a new favorite, Mychelle!
Hello! Family loves the recipe. Any way to make it milk-free? My son is not able to tolerate milk 😭 Thank you so much!
Hi Zo! You should be able to use a dairy-free milk substitute.
I used Lactaid milk as I am lactose sensitive. It worked just fine.
Great to hear!
I wonder how stuffing the meatloaf with mashed potatoes would work? Other than that, perfection.
Hi Jo! I have never tried that but let us know if you experiment with the recipe.
I’ll be definitely making this again. One of the few meatloaf recipes that hubby actually likes. My question is, do you think it could be stuffed with mashed potatoes?
Hi Jo.‘I am not sure how that would work. Let us know if you experiment.
Hi, can I use a can of tomato soup rather than ketchup for the sauce? thank you in advance 🙂
I haven’t tested that to advise. My guess would be that it will affect the end result. You’d want something with the same consistency as ketchup.
I only have 1 pound of chop meat. Think I can still make it?
Hi Jackie! You can change the servings in the recipe card to 4, converting the ingredient list and cutting the recipe in half for you. You will need to adjust the baking time depending on the size of pan you use.
Making this for the second time as it is delicious. Followed the tips and recipe.
I used 1 lb bison as that’s what I had in the fridge. It was delicious!
I think I should have added more Italian season, I think it should have had a little more flavor. The sauce was a little sweet, I would cut down on the brown sugar other than that it was great.
AMAZING! Mine didn’t look spectacular and I didn’t transport to a different pan for asthmatics but it tasted beyond delicious!
Hi Karen, no worries I’m sure it will look perfect on your next try and glad to hear that you liked it!
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!