Meatloaf Recipe with the Best Glaze
Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy glaze that adds so much flavor to the meatloaf. Serve the easy meatloaf with mashed potatoes and a side of asparagus.
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Hey, hey! Valentina with Valentina’s Corner sharing our Meatloaf recipe.
Meatloaf Recipe:
Ground beef mixed with onion, Panko breadcrumbs, fresh parsley and seasonings produces an irresistibly tender and juicy meatloaf. The sweet and tangy glaze adds amazing flavor to this classic meatloaf.
Tips on How to Make the BEST Meatloaf:
- DO NOT OVERMIX which can result in a tough/dense meatloaf
- Line your loaf pan with parchment paper with edges hanging over the pan for easier removal of meatloaf.
- Keep the juices from the pan and pour over the sliced meatloaf before serving.
- Chop the onion finely, allowing it to cook through (or sautee onion before adding)
- Gently press meat into the pan so it holds its shape.
- Rest meatloaf for 10 minutes before slicing
What is the Best Meat for Meatloaf?
You want to use ground beef that is 85% or 90% lean meat. Do not worry about using lean meat – the rest of the ingredients will keep your meatloaf moist and juicy. Avoid super lean meats.
Meatloaf Sauce:
This meatloaf sauce is incredible as a glaze for the meatloaf with the perfect balance of sweet and tangy flavors. Ketchup combined with brown sugar, garlic and onion powder, salt, pepper and vinegar creates an irresistible sauce. Once baked, the glaze caramelizes and is SO GOOD!
Can I bake Meatloaf on a baking sheet?
For crispier edges, bake meatloaf on a baking sheet. Out of foil, create a self-made pan with edges to keep the drippings from the meatloaf as it’s baked. Shape meatloaf and place into the foil. Continue with baking instructions. NOTE: Baking time may slightly vary, depending on the shape and thickness of the meatloaf.
How long to cook Meatloaf?
Cook the meatloaf uncovered for 40 minutes at 375°F. Add the sauce, and bake an additional 15-20 minutes, or until internal temperature is 160°F. If using a smaller loaf pan than 9″x5″, increase cooking time.
Leftover Meatloaf?
If you’re lucky enough to have leftovers, here are some leftover meatloaf ideas (and I’d love to hear your ideas in a comment below):
- Leftover Meatloaf Sandwiches
- Make Spaghetti Bolognese (just add meat to the sauce!)
- Beef Tacos – Break up the meat and put it in tacos
- Quick Beef Chili – just stir, simmer and enjoy!
Can you freeze Meatloaf?
Yes, meatloaf may be frozen before cooking. To freeze, prepare meatloaf per instructions. Cover tightly with plastic wrap and foil and freeze.
Defrost the raw meatloaf in the refrigerator covered. Continue with baking instructions.
More Easy Dinner Recipes to try:
- Turkey Chili is on the regular rotation at our house
- Chicken Parmesan – Better than eat out
- Chicken Stuffed Shells – The filling is amazing
- Chicken Fried Rice – A one-pan wonder
Meatloaf Recipe with the Best Glaze
Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!
Ingredients
Meatloaf Ingredients:
- 2 lbs ground beef 85% or 90% lean
- 1 med onion finely chopped
- 2 large eggs
- 3 garlic cloves minced
- 3 Tbsp ketchup
- 3 Tbsp fresh parsley finely chopped
- 3/4 cup Panko breadcrumbs
- 1/3 cup milk
- 1 ½ tsp salt or to taste
- 1 ½ tsp Italian seasoning
- ¼ tsp ground black pepper
- ½ tsp ground paprika
Meatloaf Sauce Ingredients:
- 3/4 cup ketchup
- 1 ½ tsp white vinegar
- 2 ½ Tbsp brown sugar
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
- ¼ tsp salt
Instructions
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Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
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In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
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Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
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In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this tonight, and it was my first meatloaf experience. The loaf itself was juicy and tasty, and the top sauce is going to be used in the summer for BBQ. So good!! Goes in the “keeper” section of my favorite recipes.
Awww that’s the best! Thank you so much for sharing that with me, Kara!
OMG, Natasha, this recipe is an absolute super star! Wow! My husband loves meat loaf and I have a few really good meatloaf recipes…one for Swedish meatloaves from Hello Fresh, one mushroom meatloaf one that’s super good (forgot where I got it from), and one traditional meatloaf one that I got out of a cookbook years ago before you could get recipes online everywhere!
I would make it and just serve with ketchup. I’m permanently replacing that recipe with yours! Thank you so much. This is delicious…and the glaze is awesome!!
You’re welcome! I love reading comments like this! I’m smiling big!
Hi Natasha! I am dying to try this recipe, but my daughter is allergic to eggs. Any suggestions for the best egg substitute and amount for this recipe? Thank you!
Hi Jill, I have not tested that but you should be able to substitute it with either 1/4 cup tomato sauce, beef broth, or even applesauce for the egg in your recipe. I hope this helps.
3rd time making it so had to comment on how delish it is! Best meatloaf I’ve ever made / had. Also made Natasha’s prime rib with sour cream horseradish sauce for Christmas and it was also excellent! I was a bit intimidated at first but it turned out beautiful- Thanks Natasha!
I’m so glad you enjoyed both of these recipes.
Great recipe!! Used Italian seasoned bread crumbs omitted the Italian seasoning and used chilli sauce for the topping!!
Yum! That sounds amazing, Dorrie! Thank you for that great review!
Omg amazing meatloaf recipe. I did add celery (1/4 c) , thyme and basil. Left out the Italian seasoning, didn’t have that and put it in my cast iron skillets. I will make this again. Thank you and I have enjoyed many of your recipes.
I’m so happy to hear that, Nannette! Thank you for that amazing feedback!
Fabulous. Made this meatloaf as directed. Really liked the glaze over the meat. We ate the whole thing!
That’s just awesome!! Thank you for sharing your wonderful review, Cherie!
I love Natasha’s recipes. Wanted to try something new. But this one was disappointing to me.
We found the pre made “Italian seasoning” overpowering. It needed more garlic, bell peppers, Possibly seasoned breadcrumbs. I use pecorino Romano cheese in my other meatloafs since I am Sicilian and Usually make an Italian style meatloaf.
The sauce was also tart and no my style. I think I’m going to break it down and use the meat to make a Bolognese(minus the ketchup topping)
I still love your recipes but this was not for us. Thanks for sharing it.
Hi Jo, I’m sorry to hear that – this is one of our most popular recipes, but everyone has different tastes. There is definitely room to modify the seasonings and mix-ins if you prefer something different.
wow… can think of few things nastier or grosser than bell peppers in a meatloaf…
Can this be made with ground turkey?
Hi Amie, we prefer beef for that classic meatloaf flavor but ground turkey works well for meatloaf also.
Very tasty…love it.
Natasha, you’ve made me a believer of meatloaf. I came across your recipe and just the pictures alone made me want to make it. Boy! I was not disappointed. This is AMAZING! Thank you. Happy New Year!
hat’s just awesome!! Thank you for sharing your wonderful review!
Really Good meatloaf first time making Meatloaf and I liked this recipe .
I’m so glad you enjoyed that, Claudia!
I made this, and came out delicious! Best meatloaf I’ve ever made.
I’m so glad you enjoyed that, Miriam! Thank you for that wonderful review!
Great recipe. Few changes we made: add 1 bell pepper to loaf; cook garlic, onion, and bell pepper prior to adding to loaf. Awesome recipe, thank you!!
I’m so glad you enjoyed this recipe, Rachel! Thank you for that awesome review!
I don’t have Panko, nor do I have Saltines that other commenters said they used as a substitute. Would Ritz crackers work well? Or is there another substitute that I might have in my pantry that would work better?
Hi Jamie, I haven’t tested that but I think ritz would work fine and would add some nice buttery flavor. I would crush them and add them as though they were bread crumbs. Let me know if you try that out. I’m curious!
Wow, so good! I made no changes to recipe. My kids loved it, definitely a keeper!!
That’s so great, Renee! Thank you so much for sharing that awesome review with me! That is the best when kids love what we parents make!
I am so in love with this recipe so is my husband, comes out just right. Juicy and full of flavor ! Made it for a thanksgiving dinner at work and all my co-workers wanted me to make more and asked for the recipe ! The best meatloaf I’ve ever had
Sounds like you found a new potluck favorite, Julissa! Thank you for that awesome review.
I made this meatloaf recipe recently and it’s the best! I do have a question, if I wanted to make this recipe with ground turkey would it come as as great as using beef? Thank you so much Natasha for your great recipes.
Hi Erika, we prefer beef for that classic meatloaf flavor but ground turkey works well for meatloaf also.
Best meatloaf I have ever made. I noticed you have directions for freezing. How do you wrap without making a mess of the toppings? Or should I freeze the topping separate?
Yes! To freeze, prepare meatloaf per instructions. Cover tightly with plastic wrap and foil and freeze. You are welcome to freeze it with the toppings I just wouldn’t move the saran around too much after covering it.
Best meatloaf recipe ever. thank you. Love watching your videos
That’s just awesome!! Thank you for sharing your wonderful review
Made this tonight and it was fabulous! Didn’t make the sauce, but used fire roasted tomatoes and a bit of cheese. It was yummy and so moist!
I’m so glad you enjoyed it!
Don’t be scared girl. Go for it. Ritz (or the waaaayy cheaper Aldi off-brand ones if I’m being honest) are where it’s at! I usually make my fried chicken and my meatloaf with a mixture of Panko and crushed up buttery crackers.
Loved the (lack of bell pepper) meatloaf recipe itself but didn’t love the glaze as much as the Dijon brown sugar glaze I usually make. I know… everyone’s a critic right? Oh and lining the meatloaf pan with parch paper… genius. Thanks for sharing!
Thank you for stopping by & for that awesome review, Angie!
where did i go wrong? it was dry and flavourless. the worst meat loaf ever.
Hi Patricia, it is difficult to say without being there with you but I’m always willing to help troubleshoot. Did you change anything at all in the recipe? Also, could it have been overbaked? Make sure to use conventional bake mode (not convection, which would bake it faster).
Delicious, I have made this a few times now and it’s amazing. I like it better when the onions are lightly sauteed before adding. Family and potluck favourite
*One question, is it safe to refreeze if using meat that was previously frozen?
Hi Robin, I have not tried refreezing a meatloaf so I had to take a look at USDA regulations for safety and here is what they wrote: “One thing to be aware of, however, is if the meat was frozen before you made it into the meatloaf—depending on how it was defrosted will determine whether it is safe to refreeze or not. Frozen meat that was thawed in the refrigerator is ok to refreeze, according to USDA” I hope that helps.
Definitely saving this recipe to make again. I bought 3 lbs. of ground beef so I followed suit and multiplied everything else by 1.5. I divided the mixture into 2 generous size loaves. The internal temperature got up to 180 degrees after cooking it for the full hour including the glaze step, but it was still super moist. Probably will be just as good or even better the day after.
Thank you for sharing that awesome review with me, Marianne! I’m so happy you enjoyed that.
I don’t make a lot of recipes twice, but I have made this meatloaf about 4 or 5 times now and it is always a hit. I have made it with all ground beef and with a mix of pork and beef. I have used bread crumbs and TJs “rice crumbs” for a gluten-free version. I have added some Worcestershire sauce and/or Franks hot sauce or a chopped jalapeño pepper. The recipe is easy and fun to experiment with. It always turns out juicy and so delicious. Thanks Natasha!
I’m so happy to hear that, Joan! Sounds like you found a new favorite.
Can I freeze this meatloaf?
Hi Alisa, I haven’t tested freezing that before baking so I cannot advise. One of our readers has stored it in the freezer post-baking, however. If you experiment, let me know how you liked the recipe
My husband is the usual cook and made this first. It was really good. Then he had to work really late, so I took over. It is just the two of us, but I had two pounds of 90%.
So I chopped and sauteed half of red/yellow/green peppers, whole yellow onion, some garlic, added 8 saltine crackers for ‘filling.’ Followed rest of ingredients, then made three ‘mini-loafs’ baked together on the bottom part of the broiler pan. (covered pan with foil for super easy clean up). Baked it with the glaze on for 45 minutes, then froze two of them. My oh my, the frozen ones were even better than fresh! AND we just thawed and heated in the microwave! Super easy dinner! Thanks for a great recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made tonight. Delicious. Truly delicious. I’m not much of a meat loaf eater but my husband loved this dish. He’s downstairs cleaning up the kitchen as a guise to continue nibbling away on the loaf. I added Worcestershire and green pepper. This is now my “go to” meatloaf recipe. Thank you.
That’s so great! It sounds like you have a new favorite!
Absolutely the best meatloaf recipe! Cut the recipe in half. Being a New Mexico girl, I could not resist adding chopped Jalapeño pepper and a small sweet pepper. I keep roasted garlic in the frig and used it here. I sautéed Onion and peppers before adding to mixture. I missed the part about baking without glaze and adding it later. Instead I glazed (I topped with grated Parmesan Cheese) and baked for an hour on a ceramic quiche dish. My husband said it was the best meat loaf I have ever made and I couldn’t agree more.
Thank you so much for sharing that with me! I’m so glad you all enjoyed it!
We loved this recipe!! I used to make the same way, except I didn’t put ketchup in meat, and didnt put vinegar in my sauce. It makes a huge difference! I add green peppers to meat and a little bit of honey to my sauce tho.
Thank you for sharing that with me, Nickey!
Amazing
Thank you Sandra!
I normally don’t do reviews, but my husband said this recipe is exceptional! (I don’t eat meatlosaf, myself!)
That’s just awesome!! Thank you for sharing your wonderful review, Doreen!
If I were to half this recipe and use a smaller loaf pan, how long should I be baking it for?
Hi Dani, the bake time will depend on the size of pan that you used. If you used a pan that is half the size, it should bake in about the same amount of time since the meatloaf will be the same height. I hope you love the meatloaf!
Thank you! I’ve loved every one of your recipes that I’ve tried so far, so can’t imagine it being any different for the meatloaf!
I’ve made this meatloaf recipe a few times it’s the best !
Thanks for sharing
Marg
From Maryland
I’m so glad you enjoyed it!
Just made this and it was a hit! I actually halved the recipe as I only had one pound of meat, but it still formed an ok sized loaf. I also didn’t have ketchup on hand so used crushed tomatoes. With the sauce, it was delicious! Thank you!
You’re welcome! I’m so happy you enjoyed it, CK!
I made this last night for dinner and my husband and I LOVED IT!! I wouldn’t change a thing about the recipe, although I did use half salt and half Tony’s Chachere’s Creole Seasoning. My husband has to have that cajun spice in almost everything! LOL! The glaze is the BEST GLAZE! This recipe is definitely a KEEPER!!
I’m so happy to hear that! Thank you for sharing your great review!
I forgot to click on the stars, giving it 5 STARS!!!
You’re so nice! Thank you!
So I made the Best Meatloaf w/ the BANGING Glaze, I mixed up ALL the meatloaf ingredients put the loaf in the pan and realized I FORGOT to add the Milk, so I got worried, but according to my family it was GOOD. I don’t eat Beef so I had to wait for their reaction. Thank You Natasha for providing such an EASY, SCRUMPTIOUS meal, oh the full Menu was Best Meatloaf, Yellow Rice and Asparagus.
P.s I was confused as to who blog and recipe it was as I saw above someone name Valentina Ablaev, any relation?
I’m so glad you enjoyed that, Natalia! We have this note towards the top of our recipe link “Hey, hey! Valentina with Valentina’s Corner sharing our Meatloaf recipe.”
We don’t eat dairy, is there a way to do this recipe without milk?
Hi Christie, several of our readers left comments about leaving out the milk altogether and it worked great. I hope that helps.
Hey! I am wanting to make this meatloaf tonight and then I want to use the leftovers to make your beef tacos for tomorrow night. If I need to add to the meat for tomorrow night would you suggest adding the amount of meat I need plus the Rotel (as the taco recipe suggests) and then mix with this leftover meatloaf? I have a family of 6 and homeschool so I am always looking for easy dishes using leftovers to cut down on time!
Hi Cheryl, I haven’t tested it that way but it sounds like you’re on to something! I’m all for repurposing and using leftovers for another meal.
I’ve tried a LOT of meatloaf recipes, and this is the best by far. I suggest 1)use 1# 85% ground beef, and 1# 91 or 93% ground beef – fat is important, but the mix means that the meatloaf isn’t greasy texture. 2) add 2-3tbsp wostershire sauce to the mixture for a bit of kick. the sauce/glaze in this recipe is great. 3) use a baking sheet and form the meatloaf instead of using a breadloaf pan. the crust is important part of the taste. GREAT recipe from Natasha’s kitchen.
That’s just awesome!! Thank you for sharing your wonderful review and for sharing that feedback with us!
Aloha Natasha!
I made your meatloaf for dinner last night and it’s by far the best I’ve had! I thought nothing would touch my grandma/Mom’s recipe but I will be making yours from now on. Thank you!
You’re welcome! I’m so happy you enjoyed it, Jeff!
Are you ever going to venture into using a Instant Pot?
Hi Larry, we have several recipes using an Instant Pot on our blog.
I’ve been looking for a good meatloaf recipe. The last several times I have made meatloaf I have used different recipes trying to find the best one. After making this meatloaf my family decided it was “the best meatloaf we’ve ever had“
Thank you, this will be my go to for a meatloaf recipe from now on.
WOW! That’s so great! I’m so glad you found a favorite on our blog!
Yummy! I didn’t add any milk baked at 350 for 65 min and was sooo good. Thank you , this recipe is a keeper for all im concerned.(my teenage son loves meatloaf now).
I’m so happy you enjoyed that. Thank you for sharing that with us!
It was so delicious! And definitely a keeper!
That’s just awesome!! Thank you for sharing your wonderful review, Colleen!
Wow! These look absolutly lovely! Can’t wait to try them!
I hope you love that, Jenn! Thank you for that awesome review.
We made this for dinner last night. It was amazing!
I’m so happy you enjoyed that, Rick!
Made this for dinner last night and it was BOMB!!! Absolutely delicious, moist, and full of flavor. Loved it!Thanks
I’m so happy you enjoyed that. Thank you for sharing that with us, Don!
I have been searching for many years now for a moist and tasty meatloaf with an amazing glaze….and this is it!!! My husband and I loved it!! I doubled the recipe and it made 2 small foil pans and 1 large 9″ x 5″ pan. I wanted the extras for my son and my brother. Thanks so much for sharing this amazing recipe it was very moist and the sauce was so tasty.
That’s just awesome, Brenda!! Thank you for that awesome feedback.
I’ve made this recipe several times and my husband really liked it. But this time I was out of panko breadcrumbs. So I substituted an equal amount of quick oats.
It was even better according to Mr. Man, and I don’t disagree. Plus it’s gluten free without the breadcrumbs.
And since it’s in the oven for an hour and then sits for a bit more, even steel cut oats would probably work.
Wow! That’s a great idea! Thank you so much for sharing that with me, Lauren!
I use GF stuffing mix by LiveGfree. Added an extra flavor.
Thank you for sharing that with us!
My grandma always used quick oats and I just went and picked up Italian seasoned panko to make this tonight. Darn!
I don’t have white vinegar, can I use apple cider vinegar? Or something else?
Hi Kristi, I haven’t tested that but one of our readers mentioned great results using apple cider viegar.
I don’t usually comment on recipes but this was delicious! The whole family enjoyed it!
That’s so awesome, Lori! Thank you for sharing that amazing review with us!
Delicious! I have made this twice, the 1st time I followed the recipe exactly and it was wonderful but felt the sauce was a little bland (tasted just like ketchup to me) this did not keep everyone from eating seconds! My son liked it so much he asked for it again the next week. I improvised to our tastes the second time….added green pepper and sauteed with onions also added 1/2 bbq sauce and ground fresh chili paste to the topping, it turned out AMAZING!
That’s so great! Thank you for that awesome review!
I have been wanting a meatloaf for a while now and on this finally rainy, cooler Fall day, I finally made it. I bought some meat that is 70 percent lean with 30 percent fat because of some other recipes I found so I increased panko bread crumbs to one cup and omitted the milk. I also added some finely chopped bell peppers as I remember this as a child my mother made. It turned out so well my husband, which can be a bit finicky, eat several pieces before I could get the mashed potatoes and Green Peas done. I love all your recipes!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I always struggled to find a good meatless recipe that was the right consistency. This recipe was perfect! I made it for the first time for dinner tonight and everyone loved it. I changed it a little by adding some shredded carrots and finely diced bell pepper so the kids could get more veggies. It still turned out amazing!
That’s so great! I’m so glad you enjoyed that.
This was my second time ever making this meatloaf for myself, and used this recipe instead of my Mom’s (don’t tell her).
I love meatloaf, but I’m single and I’m not huge fan of leftovers, but meatloaf is one of the few things I don’t mind having leftovers for sandwiches, like Thanksgiving turkey. But I usually get tired of eating it before it’s all gone. This time that meatloaf didn’t stand a chance to survive long enough for me to get tired of eating it before it was gone. My new roommate tried some and she went crazy for it. She says I make the food, but I’m making her fat. Women, hahahaha.
This recipe is really good and easy, not that meatloaf is hard to make, but a good meatloaf is not always what you get. This last time I think it had too much garlic, not a bad thing, but my cloves were very large and I used only two instead of three, still a little strong. Sauce is a great recipe also perfect balance of sweet and tangy.
Thanks, for the recipe(s).
That’s just awesome!! Thank you for sharing your wonderful review, Ken!
I made this for Sunday dinner. My husband is very picky when it comes to meatloaf. He loves fed it and asked me to save the recipe.
I’m so happy to hear that! Thank you for sharing your great review!
This is a really good recipe! The only change I made was to add a little Worcestershire sauce. It turned out moist and savory and everybody enjoyed it. The glaze is the perfect balance of sweet and tangy. My daughter who never eats anything asked for seconds! I’ll be sure to make this recipe again. Thank you.
I’m so happy to hear that! Thank you for sharing your great review, Robb!
I never leave reviews, though I try many, many recipes. Some are great, others not so much but this one here is absolutely amazing!! The BEST meatloaf ever!! I followed the recipe exactly as is and boy was it a hit!! Can’t wait to continue making for many years to come.
That’s so great! It sounds like you have a new favorite, Melissa!
Just made this tonight! It officially competes with my Mother-in-law’s recipe! It’s so good! Can’t wait to make it for her
Wow! Thank you for sharing that with us, Karina! I’m so glad you’ve enjoyed this recipe!
I will be making my first meatloaf ever… hope this turns out to be a hit.
I hope you love it! We look forward to your feedback!
This was my first time making meatloaf and it came out EXCELLENT! Definitely gonna become a staple in our household
That’s so great, Sally! It sounds like you have a new favorite!
I love this meatloaf recipe!!!
I’m so glad you enjoyed it!
I made it tonight it’s amazing I really like that it is simple but I like the addition of panko crumbs instead of regular bread crumbs and makes it just better! Only changes I made was to add Worcester sauce and I did not have onion powder for the sauce but I think I put a little extra onions in the meatloaf and then I think the only other thing I did was use cider vinegar in sauce instead of white since that’s what I had. I usually dice celery but with too many vegetables it makes a meatloaf fall apart and I think the key was what I did was to mix all the wet ingredients then gently mix it into the meat so that I didn’t make the meatloaf ending up tough.
I’m so glad you enjoyed that, Shawn. Thank you for sharing your onion powder substitutions, It sounds delicious!
thawing meat today gonna make bread crumbs with oat bread and cook it in a crock pot ,I think it will work out ,,,we will se ??? and smashed garlic potatoes.
Sounds like the perfect dinner to me! I look forward to your feedback!
Instead of a whole loaf, I made 6 mini loaves. That way everyone had their own serving! Turned out perfect, even the toddler gobbled it up!
That’s just awesome!! Thank you for sharing your wonderful review, Pamela!
This recipe was exactly like the one my mom made called sweet & meatloaf from our famous cook book 2nd helpings. Made this one to try it was a hit. I had to delete the milk as I do not mix meat with milk. It tasted fantastic that my 10 yr old ask for it to made again, so happy.
When the kids eat seconds you know its good! Thank you for sharing that great feedback with me!
Is the parsley 3 Tablespoons before or after its finely chopped? Thank you!
Hi Jon, per the recipe “3 Tbsp fresh parsley finely chopped” I hope that helps.
I’ve made this any number of times and it’s the best meatloaf ever. I cover the meatloaf with bacon and add a dash or two of Worcestershire and Dijon mustard.
That sounds delicious, Daniel! Thank you for that awesome review!
Fabulous, my kids gobbled it up and asked that I make it again! Winner!!
Isn’t that the best when kids love what we moms make? That’s so great!
I made this recipe and it as absolutely delicious. My family recommends it as a very filling meal but delicious with mashed potaotes and veg.
Thank you so much for sharing that with me!
The recipe looks good, and I am preparing to give it a try. However, I was wondering when you write about increasing the cooking time for smaller loaf pans if maybe you meant to say reduce cooking time
Hi Rick, a smaller sized pan would result in a taller meatloaf which would take longer to bake through.
Oh yum!! I have tried so many meatloaf recipes and this is without a doubt the best one yet. I made a half recipe and cooked the glaze for about 30 min. I thought the garlic was going to be to much in the glaze but it was really good. Very moist and flavorful! My go to now!!
That’s so great, Karen! It sounds like you have a new favorite!
I do!
Do you use convect oven method or regular bake. I can’t seem to get the baking right. Other than that, my son loved it who is a very picky eater.
Hi Laura, I always use regular bake mode (conventional) unless I write otherwise. I’m so glad your son loved it!
Purchase a good digital thermometer and pull the meat from the oven when the internal temperature of the meat reads 155°F – 160°F. This will ensure it is safe to eat but more importantly it will be perfectly cooked.
A good thermometer brand is one from Thermoworks.
Oh my gosh I have not made meatloaf in years… this one is fabulous will make it again! Thanks for sharing.
You’re welcome! I’m so happy you enjoyed it, Greta!
Delicious!
I was thrilled to find and make this meatloaf recipe. It is just like the one my grandma used to make and I could never get it to turn out the same as hers, only she put plain ketchup on hers. Your glaze makes this a keeper. We made sandwiches from the leftovers with mustard and sweet pickle relish. Heaven on breac!
That’s so great, thank you for sharing that with us! It sounds like you have a new favorite!
That was the first time I have ever made meatloaf because my husband of 31 years told me he didn’t like it. I had been craving it because I know a good meatloaf is delicious. I tried this recipe and it was amazing and very delicious. My husband could not stop talking about it. I will definitely make this again!
That’s so great! It sounds like you have a new favorite, Stacey!
Tried this recipe in combination with another I found and it turned out great. I used bread because I didn’t have bread crumbs and added chili and Worcestershire sauce to the mixture and glaze and it was amazing.
My first encounter with meatloaf was nothing to write home about so I hated it until I made this for the first time yesterday. Thanks for sharing your recipe.
You’re welcome, Sandra! I’m happy you liked that!
Can I make this with 93% ground turkey or will it be too dry?
I haven’t tested this recipe with turkey but I think it could work. If you experiment, let me know how you liked the recipe
My meat loaf is essentially the same as yours with the exception that I add prepared (yellow) mustard to my glaze instead of vinegar. Been doing this for over 40 years. Still good and friends rave over it.
That sounds delicious, thank you so much for sharing that with me.
Last night was the first time I made this meatloaf with glaze and it was all gone the next morning! (my son is a night person, and his best friend and girlfriend were staying overnight) My husband and my daughter have had this for the dinner night before, and they begged me to make this again as soon as possible! I have to admit, that this is the most delicious meatloaf I ever ate – my mom-in-law often made meatloaf and it was DRY. She made it with just onions, and packets of Lipton’s Recipe Secrets (Mushrooms, onions, and brown gravy), and it was ugh. I havent made any meatloaf ever since she made, and it wasn’t a good thing. Until I tried with this – this is so DAMN good! Thank you!!
Hi Susie, That’s so great! It sounds like you have a new favorite!
Came out great second time making recipe
I’m so glad you enjoyed it!
Actually, the recipe that one can jump to (see top of page), the one that is easiest to copy and print does not say to cook uncovered. You may want to add it to the recipe.
This is absolutely the best meatloaf/glaze I’ve ever had! I made minis in a muffin tin and will have some in the freezer. Thank you!
That’s so great! It sounds like you have a new favorite!
Going to make this today. Looks pretty awesome and everyone’s comments helped.
That’s so great! I hope you love it!
Hi Natasha, I’m a younger cooker (just turned 20 haha) I’m making this recipe for the first time and it’s in the oven right now, I’m only using 1 pound for the recipe so I just cut everything in half. I tried to make the onions as small as possible, will they cook in enough time? Can’t wait to see how this recipe turns out! Only made this cause of the good reviews! And I’m a picky Eater.
Hi Felicity, the bake time will depend on the size of pan that you used. If you used a pan that is half the size, it should bake in about the same amount of time since the meatloaf will be the same height. I hope you love the meatloaf!
When I want onions to disappear in a recipe such as meatloaf, I use a cheese grater rather than a knife and it works perfectly.
Great tip! thanks for sharing!
do you cover it when youre baking..or uncovered?
Hi Christine, Copying this from the recipe “Cook the meatloaf uncovered for 40 minutes at 375°F.” I hope it helps.
Hi, Natasha..I am making this today for the first time instead of my “usual” recipe..I will let you know the results later!
I hope you love it, Rose! I’m looking forward to your feedback!
Love this meatloaf recipe it’s so moist and delicious. Thanks for sharing.
You’re so welcome Patty! I’m happy you enjoyed that.
I have never made meatloaf before, being a new stay @ home father tried this yummy recipe and everyone including me loved it. I’m making it again and again with slight variations with great results. Thank you for sharing…
That’s so great Mark! Thank you for sharing that with me!
This recipe was amazing and it worked perfectly!!
I’m so glad you enjoyed that Sarah!
Second time making this I do as I always do improvise. And make it my own I added a little cocktail sauce Little Worcestershire Shire sauce and I know everyone’s taste is different but this gave it a little more zip
Thank you so much for sharing that with me.
Just made it today and it was delicious!!!! My go to recipe from now on…thanks!!
That’s so great! It sounds like you have a new favorite!
Delicious!!! Family loved it and they “don’t eat meatloaf”
That is the best when the family loves what we moms make. That’s so great!
Hi! I am planning to make this tomorrow, I don’t have any panko breadcrumbs, just regular of some other brand… will that still work?
Hi, yes regular bread crumbs will also work.
I am not a meat loaf lover…my husband is. But I had 2 servings of this!!! Delicious! And my babies loved it too.
That’s just awesome!! Thank you for sharing your wonderful review Audra!
I substituted real maple syrup for the brown sugar, used 93% lean ground beef, swapped onion powder for the onion – and this was a HUGE hit. My 4, 6, and 11 year old all raved about it. Thanks for sharing!
Thank you so much for sharing that with me Lori! Sounds like you found a new family favorite!
Wow, this was is so good . I made it last week and froze waiting on hurricane to visit. Then I decided to cook it yesterday just incase we have no power .It smelled delish with that sauce that has the best flavor.I had to have a piece before i freeze it again. I wish I would have thought muffin meat loaves like someone mentioned .
This is my go to from now on Hurricane is playing but cant wait to take it out and have sandwiches. Broward Cty.area. Thank you.
Thank you so much for sharing that with me, Sandy! Stay safe, I hope that misses you guys! Enjoy the meatloaf
My Daughter love’s meatloaf and I made this for her birthday dinner and it was absolutely delicious, she said it was the best I have ever made! Thank You and for your tip using parchment paper. The only change I made to the recipe is adding one pound of mild Italian sausage to the two pounds of 92% lean ground beef
I’m so glad you enjoyed that Thomas! Thank you for sharing that with me!
Hi Natasha, just wanted you to know your meatloaf is so yummy and the sauce was so good, my husband loved it. Luv your recipes and videos, keep on doing what you are doing, Thankyou
I’m so happy to hear that! Thank you for sharing your great review, Mary!
Absolutely delicious. It was devoured by me and my 3 kids. Thankyou for the best meatloaf recipe …ever.
That’s so great! It sounds like you have a new favorite!
I made this meatloaf tonight for dinner and all guests said it was the best meatloaf they have ever tasted. Love the taste of fresh parsley and perfectly seasoned.
I’m so happy to hear that! Thank you for sharing your great review!
Delicious meatloaf! My husband loved it. Meatloaf is one of his favorite meals and I admit, I don’t often think of making it. Not anymore! 😁
This is going to be the meatloaf recipe I will be using from now on.
I had already planned to make meatloaf and had pulled 1 lb ground chuck and 1lb ground pork from my freezer as that’s what I usaually use when I make it. I decided to check out some different recipes and came across yours. I grated the onion instead of finely chopping it, other than that, I followed the recipe as written. Next time, I will use all beef as the recipe suggests.
Thanks for a great recipe and a happy hubby 😁♥️
That’s just awesome!! Thank you for sharing your wonderful feedback, Tracey!
I am not normally a meatloaf fan but my hubby is so I gave it a shot. It was amazing. Everyone said it was the best they ever had. Only thing I changed was I used 1.5lbs of ground chuck, onion powder instead of an onion, and I used spenda brown sugar. Amazing I already added it to my recipe book.
That sounds so good! Thank you for sharing your changes with us!
The meat loaf was fabulous. It’s one of the best meat loaf recipes that I’ve tried. So moist and flavorful. I will make it again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I have never made a meatloaf without mixing in either tomato sauce or ketchup do you think I would like this meatloaf recipe? Thanks in advance
Hi Tom, it is one of our more popular recipes! I hope you get to try it soon!
Team Natasha,
Great Recipe!!! Just a couple slight modifications. I used Italian Breadcrumbs and substituted Double the A-1 in lieu of the “W” word I can’t every pronounce correctly. In lieu of garlic powder, I finely chopped and smeared out 2 cloves of fresh garlic w/ course Sea Salt. Added finely chopped green pepper with the Onion and WOW!!!
I decided to go with my home made Beefy Chopped Portobello Mushroom Reduction Sauce in lieu of a Tomato Based Sauce as we also like the same on my Garlic Mashed Spuds, which is a must with this dish. All in all, a resounding success!! Weekend Only Recipe as I ate too much and slept for 2 hours afterwards. Suggest a good CAB or PINO with this one. Thanks Team!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
So you made an entirely different recipe…
That’s what I thought. Lol
Me too.
Am I missing something? “W” word.. Worchester Sauce?? Didn’t see in the ingredients..
Hi Mary Ann, this recipe does not call for Worchestershire but let me know if you experiment and add it.
I was told by my man to review this recipe to let you know it is amazing. He said it is hands down the best meatloaf he’s had. It has definitely made a home in our family meals. He also said your glaze is the best. He couldn’t keep his fingers out of it while the loaf was baking. I did screw it up and added 1.5 tbs of vinegar so it was sweet, tart, and the perfect addition to the meatloaf.
Hi Sami! I’m so happy to hear that! Thank you for sharing your great review!
Great base recipe! But we made a few changes due to allergies and preferences: Substituted maple syrup for brown sugar, balsamic vinegar, ground buffalo instead of beef, added yellow pepper, celery, green onion, grated some hard sheep cheese instead of milk.
Very tasty. Thanks
That’s just awesome!! Thank you for sharing your wonderful review, David!
Turned out excellent! I’m a tinkerer so added a bit of cayenne to the sauce and it gave it a nice zest. Also added a few splashes of Worcestershire sauce to the meat as I was mixing it because that’s what mom always did. This load stayed nice and moist and the sauce was excellent. So much better than getting a packet from the grocery store!
That’s so awesome Mike! Thank you for that great feedback!
This recipe tastes delicious, but I’ve made it about 5 times following the recipe to a T and it’s always raw in the middle, every time. I have to microwave each piece about 1 minute 30 seconds to make it edible. Any suggestions?
Hi Mark, I wonder if it is due to using a different kind of pan (size or material that it is made of)? I would suggest checking the meatloaf with an instant-read thermometer to be sure it’s done.
Hi Natasha, I used your recipe to make a “meat”-loaf with Beyond Beef and it turned out so well! I didn’t have to make any changes to the recipe to make it work with the meat substitute (which I used 2 packages of). The only change I made was accidental, I didn’t have any panko so I had to use regular breadcrumbs. The texture was still very good but I’ll try to have panko on hand for next time! The glaze made it extra delicious and my family is already requesting it again. We used the leftovers to make sandwiches for lunch the next day. Thank you for this recipe, it’s a new favorite!
I’m so happy to hear that! Thank you for sharing your great review, Britt!
As stated this is an amazing recipe. I altered it slightly by using spicy ketsup, not by choice but because I had no regular ketsup and it was unbelievable. Just thought i’d share and also give thanks for a great recipe.
Thank you so much for sharing that with me.
I had the same experience Randi. I accidentally grabbed my sons sriracha instead of ketchup but it was delicious!
I love happy accidents! Thank you for sharing!
I was wondering if anyone has prepared it the day before and then cooked it the next day for dinner? I am a time saver and wanted to make sure that it would still be ok to make the loaf and place it in the fridge and then cook the next day.
Hi Jodi, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Can you use white sugar instead of brown for the sauce
Hi Lakeitha, we prefer the brown sugar for the color and flavor, but you could substitute if you don’t have brown sugar on hand.
My husband usually makes the meatloaf but after I found this recipe and made it because he was busy, my family insists that now I have to make the meatloaf from now on! Hmmm… not sure if that is a win (haha), but the family sure loves it! Thanks for the great recipe!
That’s so great! It sounds like you have a new favorite!
Absolute favorite meatloaf! Only change I make is use smoked paprika and different types of bread crumbs! Tonight will be the first night we try it after being frozen! Trying decide whether to put in crockpot while I’m I class or just baking in oven later!??
Hi Christina, I’m so glad to hear you enjoyed that! I haven’t tried that in a slow cooker, we reheat this in the oven covered with foil.
This meatloaf was just OK to my family. If I were to try the recipe again, I would definitely cut the Italian Seasoning by half because it was overwhelming. I liked this meatloaf more and more as I kept eating, but my husband graded the recipe with a solid “meh” after dinner. None of my kids (aged 7-14) would eat more than a couple of bites each. Bottom line: unfortunately, this was not a keeper for our family. Thanks for sharing it, though!
Thank you for sharing that with me, Tracy!
I have been looking for a good classic meatloaf recipe, and I’ve found it. Thank you so much! I made it with gravy and it was excellent. This will definitely be my go to meatloaf recipe.
That’s so great! It sounds like you have a new favorite!
My husband and I both agree this is the best meatloaf we have ever had. It will definitely go into rotation
That’s so awesome! Sounds like you found a new favorite!
This recipe was amazing!!! Not hard to make, juicy, and so flavorful! Best meatloaf we have ever had for sure. Will be making this regularly.
I’m so glad you enjoyed it, Christine! Thank you for the wonderful review!
My husband and I love this meatloaf recipe. Love the fact it was moist. Will be making this regularly.
I’m so happy to hear that! Thank you for sharing that!
So my family hates vinegar. Can you taste the vinegar In This recipe?
Hi Jenifer, the overall flavor is not vinegary.
We did not care for this meatloaf at all. Followed recipe exactly except for three minor changes: sautéed the onions first as a reviewer suggested, reduced brown sugar 1/2 tbs, and salt by 1/4 tsp.
I hesitated adding the full amount of Italian seasoning but did anyway which ruined the dish imo; overwhelmed the dish as another reviewer stated. Also did not like the use of Italian seasoning with the tangy sweet sauce. While forcing myself to finish the portion, I thought how much better it would have been with marinara sauce. The strong Italian seasoning and BBQ sauce was not a pleasing combination to me or my husband.
Hi Claire, I’m sorry to hear that as this is one of our best reviewed recipes. I always suggest trying the recipe for the first time as written without modifications. Also, the meatloaf does not call for BBQ sauce – I highly recommend trying the sauce as written since different BBQ sauces can vary in flavor profiles.
Thank you for the reply Natasha. All the good reviews were definitely the reason for making this meatloaf. The 3 changes I made were so minor they could not have contributed to the overwhelming Italian seasoning flavor, and I put in the correct amount, checked 3 times. The bottle is fairly new so maybe that is the reason it tasted so strong. Just to clarify, I didn’t use BBQ sauce. I made your sauce as written – it was good. I called it BBQ sauce because it reminds me of a tangy-sweet BBQ sauce and has a ketchup, vinegar, and brown sugar base like many BBQ sauces. I may try the recipe again using less Italian seasoning. Thanks.
How would this meatloaf taste using brown gravy instead of the glaze? I am not a huge fan Ketchup.
Hi Laurie, I haven’t tested that but I imagine it would work.
I made this tonight and followed the exact recipe. Had to cook it about 20 more minutes than specified but it was delicious. Kids loved it and so did I.
Hi Jason, I’m so glad you all loved the meatloaf! That could happen using a smaller pan or baking in a different kind of pan. I’m glad you figured out what worked for you.
I jest read the meatloaf recipe. Looks delish & I plan to make it this Canada Day weekend. I consider myself a major foodie & have a ton of books. Since I found your website I haven’t used my books. Love the stuffed pork tenderloin! Finger lickin’ good (sorry, Con. Sanders…LOL)
Awww that’s the best! Thank you so much for sharing that with me Norma. I’m all smiles!
I made this for my family and everyone loved it. It has great flavor. The only change I made was that I used a meat loaf mix (beef, veal and Pork). This is my go to recipe now.
Sounds like you found a new favorite! I’m so happy you’re enjoying this recipe Sharon!
Made this for my husband tonight(meatloaf is a comfort food for him) turned out amazing, I will say take the time to sauté the onions before hand and get them golden brown, this was the first time Iv don’t this and it added so mush complexity to the meatloaf. Baked perfectly in the exact amount of time specified.
Thanks Valentina.
I’m so happy you enjoyed that. Thank you for sharing that with us Dasha!
You’re so very welcome, Dasha. I’m so happy you enjoyed the recipe. 🙂
this is in my weekly rotation so good!
Thank you so much for sharing that with us, Anna!
Trying this now in a double meatloaf pan (dark nonstick metal) and it’s taking a looong time:( internal temp reads 140 degrees and it’s been over 70 min…
Hi Natalie, I’ve never experienced anything like that before. What is a double meatloaf pan? Did you double the recipe? Also was the oven pre-heated when you put it in?
Definitely saving this recipe to make again. I bought 3 lbs. of ground beef so I followed suit and multiplied everything else by 1.5. I divided the mixture into 2 generous size loaves. The internal temperature got up to 180 degrees after cooking it for the full hour including the glaze step, but it was still super moist. Probably will be just as good or even better the day after.
That’s just awesome! Thank you for sharing that with me, Marianne!
This is so yummy – will be taking the recipe w/us on our July family trip to Crater Lake! Many thanks for sharing your great recipe.
You’re welcome! I’m so happy you enjoyed it Marguerite!
Great recipe! The meat was very flavorful, even the kids enjoyed it!
That is the best when kids love what we moms make. That’s so great, Pam!
This was the best meatloaf , I will be making this again , I added bell peppers and only used 2 tablespoons of brown sugar , I forgot the white vinegar but was still great.
I’m so happy you enjoyed that Vee!
Very good and easy to do. The most important thing is don’t over mixe the ground beef you don’t want it moody…. excellent
You got that right Richard! Thank you for that awesome review!
Will it makes any difference if I use regular
breadcrumbs instead of panko?
Hi Natasha
thank you for your recipe.
What can I use instead of panco crumbs?
Gluten free version?
Thank you
Alena
Hi Alena, Panko is a staple for us – we love that they are larger crumbs, but I think you could sub with regular just fine, just keep in mind that regular bread crumbs are crushed more finely so you might need slightly less.
This was very good. I will make a couple of changes next time. I will cut the Italian seasoning in half as it was overwhelming and detracted from the other flavors. Maybe it depends on brand and freshness. I will also use at least a quarter teaspoon less salt. There was plenty of yummy glaze, in which I added a teaspoon of Worcester sauce and broiled at the end. These are personal preferences of course and we look forward to enjoying this recipe even more the next time!
I’m so happy you enjoyed this recipe Vonnie! I would love to hear your feedback with those changes!
Made this recipe tonight and it was a hit! We loved the tangy sauce. Thank you for sharing.
I’m so happy to hear that! Thank you for sharing your great review Elena!
I’m trying this tonight! Quick question, if I don’t use loaf pans, should I adjust the cooking time?
Hi April, depending on how tall your meatloaf is you may need to adjust cook time. If you experiment, let me know how you liked the recipe