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.
This post may contain affiliate links. Read my disclosure policy.
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
I made this meatloaf for the first time with a 50/50 blend of hamburg and turkey. It was amazing! Natasha, your recipes are easy to follow… Love that! I try 1 new recipe every Saturday. So far I’m 3 for 3.
I’m so glad you enjoyed it!
Best meatloaf recipe ever and I’ve tried a bunch already! My son who doesn’t like glaze liked the glaze this time. So flavorful and balanced! Great instructions for a tender meatloaf (not packing it in).
Wow! That’s so great, Jeanie! Thank you for sharing that amazing review with us.
Made this tonight, it was so yum, loving your recipes, made a cold, damp England feel a bit warmer, keep them coming hun xx
Hi Dawn, Thank you for that great review. I’m so glad you’re enjoying our recipes.
I made this meatloaf for my husband and myself. It was absolutely delicious. The flavors blend so well together. I did use sugar free ketchup for the sauce and the taste was great. Thank you for you recipes. I have tried several and each one has been a success.
You’re welcome, Karen! I’m happy to hear this worked well with sugar-free ketchup.
I made this for dinner and it was delicious! I even used a higher fat beef and it turned out fine. The sauce is so good! I will definitely be making this again!
That’s just awesome!! Thank you for sharing your wonderful review, Wendy!
Omg! It was so delicious.
Isn’t the flavor amazing! Thank you for stopping by!
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.
I used 2 T cornstarch plus 3 T water to replace the binding power of 1 egg.
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…
Maybe it was the brand/quality of ingredients you used. Definitely wasn’t tart as nothing in it would make it that way. Each to their own though
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.
I made it with a 50/50 blend of turkey and hamburger. It came out wonderful!
So glad to know that Karen! Thanks for sharing.
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!
Excellent! Just like moms!!
Yay thank you!
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!