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

Meatloaf recipe sliced and served on a plate with mashed potatoes and vegetables

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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.

meatloaf glazed with meatloaf sauce

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

Collage how to make meatloaf and shape into pan.

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! 

Step-by-step collage how to make the best sauce for a Meatloaf recipe.

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.

baked meatloaf sliced and ready to serve

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.

how long to cook meatloaf in loaf pan

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):

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.

Meatloaf served on a plate with potatoes and greens and garnished with parsley

More Easy Dinner Recipes to try:

Natasha's Kitchen Cookbook

Meatloaf Recipe with the Best Glaze

4.99 from 8704 votes
Author: Valentina Ablaev
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!
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!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour

Ingredients 

Servings: 8 servings

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:

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

344kcal Calories18g Carbs24g Protein18g Fat7g Saturated Fat118mg Cholesterol910mg Sodium507mg Potassium11g Sugar410IU Vitamin A4.5mg Vitamin C65mg Calcium3.3mg Iron
Nutrition Facts
Meatloaf Recipe with the Best Glaze
Amount per Serving
Calories
344
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
118
mg
39
%
Sodium
 
910
mg
40
%
Potassium
 
507
mg
14
%
Carbohydrates
 
18
g
6
%
Sugar
 
11
g
12
%
Protein
 
24
g
48
%
Vitamin A
 
410
IU
8
%
Vitamin C
 
4.5
mg
5
%
Calcium
 
65
mg
7
%
Iron
 
3.3
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: American
Keyword: meatloaf, meatloaf recipe
Skill Level: Easy
Cost to Make: $$
Calories: 344

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Leave a Comment

Recipe Rating




Comments

  • Karen Lomas
    February 2, 2020

    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.

    Reply

    • Natashas Kitchen
      February 3, 2020

      I’m so glad you enjoyed it!

      Reply

  • Jeanie
    January 31, 2020

    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).

    Reply

    • Natashas Kitchen
      February 1, 2020

      Wow! That’s so great, Jeanie! Thank you for sharing that amazing review with us.

      Reply

  • Dawn Ellery
    January 28, 2020

    Made this tonight, it was so yum, loving your recipes, made a cold, damp England feel a bit warmer, keep them coming hun xx

    Reply

    • Natashas Kitchen
      January 28, 2020

      Hi Dawn, Thank you for that great review. I’m so glad you’re enjoying our recipes.

      Reply

  • Karen Craig
    January 28, 2020

    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.

    Reply

    • Natashas Kitchen
      January 28, 2020

      You’re welcome, Karen! I’m happy to hear this worked well with sugar-free ketchup.

      Reply

  • Wendy
    January 27, 2020

    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!

    Reply

    • Natashas Kitchen
      January 28, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Wendy!

      Reply

  • Hunny
    January 26, 2020

    Omg! It was so delicious.

    Reply

    • Natashas Kitchen
      January 27, 2020

      Isn’t the flavor amazing! Thank you for stopping by!

      Reply

  • Kara
    January 23, 2020

    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.

    Reply

    • Natashas Kitchen
      January 24, 2020

      Awww that’s the best! Thank you so much for sharing that with me, Kara!

      Reply

  • Catherine
    January 20, 2020

    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!!

    Reply

    • Natashas Kitchen
      January 20, 2020

      You’re welcome! I love reading comments like this! I’m smiling big!

      Reply

  • Jill G.
    January 20, 2020

    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!

    Reply

    • Natashas Kitchen
      January 20, 2020

      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.

      Reply

    • Hanna
      May 18, 2020

      I used 2 T cornstarch plus 3 T water to replace the binding power of 1 egg.

      Reply

  • Michele in LA
    January 19, 2020

    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!

    Reply

    • Natashas Kitchen
      January 20, 2020

      I’m so glad you enjoyed both of these recipes.

      Reply

  • Dorrie
    January 19, 2020

    Great recipe!! Used Italian seasoned bread crumbs omitted the Italian seasoning and used chilli sauce for the topping!!

    Reply

    • Natashas Kitchen
      January 20, 2020

      Yum! That sounds amazing, Dorrie! Thank you for that great review!

      Reply

  • Nannette Tharp
    January 19, 2020

    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.

    Reply

    • Natashas Kitchen
      January 20, 2020

      I’m so happy to hear that, Nannette! Thank you for that amazing feedback!

      Reply

  • Cherie
    January 15, 2020

    Fabulous. Made this meatloaf as directed. Really liked the glaze over the meat. We ate the whole thing!

    Reply

    • Natashas Kitchen
      January 15, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Cherie!

      Reply

  • Jo
    January 14, 2020

    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.

    Reply

    • Natasha
      January 15, 2020

      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.

      Reply

    • S
      January 25, 2020

      wow… can think of few things nastier or grosser than bell peppers in a meatloaf…

      Reply

    • Elle
      February 12, 2020

      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

      Reply

  • Amie
    January 14, 2020

    Can this be made with ground turkey?

    Reply

    • Natashas Kitchen
      January 14, 2020

      Hi Amie, we prefer beef for that classic meatloaf flavor but ground turkey works well for meatloaf also.

      Reply

    • Karen Lomas
      February 5, 2020

      I made it with a 50/50 blend of turkey and hamburger. It came out wonderful!

      Reply

      • Natasha's Kitchen
        February 5, 2020

        So glad to know that Karen! Thanks for sharing.

        Reply

  • Bruce Parkinson
    January 4, 2020

    Very tasty…love it.

    Reply

  • Kelly
    December 31, 2019

    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!

    Reply

    • Natashas Kitchen
      December 31, 2019

      hat’s just awesome!! Thank you for sharing your wonderful review!

      Reply

    • Bailey
      April 30, 2020

      Excellent! Just like moms!!

      Reply

      • Natasha's Kitchen
        May 1, 2020

        Yay thank you!

        Reply

  • Claudia
    December 27, 2019

    Really Good meatloaf first time making Meatloaf and I liked this recipe .

    Reply

    • Natashas Kitchen
      December 27, 2019

      I’m so glad you enjoyed that, Claudia!

      Reply

  • Miriam Alvarenga
    December 27, 2019

    I made this, and came out delicious! Best meatloaf I’ve ever made.

    Reply

    • Natashas Kitchen
      December 27, 2019

      I’m so glad you enjoyed that, Miriam! Thank you for that wonderful review!

      Reply

  • Rachel Bohn
    December 18, 2019

    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!!

    Reply

    • Natashas Kitchen
      December 18, 2019

      I’m so glad you enjoyed this recipe, Rachel! Thank you for that awesome review!

      Reply

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