This homemade Meatloaf is incredibly juicy, packed with flavor, and topped with a sweet and tangy glaze that caramelizes beautifully. It’s the ultimate comfort food – easy to make and satisfying.
Everyone needs a great meatloaf recipe that they can count on, and this one delivers every time. Follow my tips below for the most flavorful, moist, and tender meatloaf you’ll ever make.
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Meatloaf Recipe
The first time I told my kids we’d be having meatloaf for dinner, their facial expressions were hilarious – I guess they had seen too many tv shows poking fun at meatloaf as being dry or boring, but they quickly changed their tunes when they tried my meatloaf! Now, my whole family gets excited when meatloaf is on the menu. It’s no wonder this meatloaf has been so popular on my blog for years.
Ground beef mixed with onion, Panko breadcrumbs, milk, fresh parsley, and seasonings produces an irresistibly tender and juicy meatloaf, and this recipe has the best sweet and tangy glaze that caramelizes in the oven and adds amazing flavor to every bite.
My family loves Meatloaf paired with Creamy Mashed Potatoes and a side of Baked Asparagus, or Roasted Broccoli, but it pairs well with just about anything.
Helpful Reader Reviews
“A must try recipe. Truly the best one there is!!! Thank you for sharing. This is one of my go to comfort meals and great for meal prepping.” – Sadie ★★★★★
“Hands down the best meatloaf recipe! I have made this recipe for my family several times and always a hit! Even my 90 year old father asked me for this recipe – said he had never tasted anything so good!!” – Darla ★★★★★
Ingredients for Meatloaf
- Lean Ground Beef – use 80% or 85% lean meat. Just like with making Hamburgers, the fat content will make the meatloaf moist and juicy. Avoid super lean ground beef. You could also substitute half of the ground beef with turkey, pork, or Italian sausage.
- Onions and Garlic – aromatics that add flavor to the meatloaf
- Breadcrumbs and Eggs – act as binders to hold the meatloaf together. You could substitute panko breadcrumbs with Italian breadcrumbs or even gluten-free breadcrumbs.
- Ketchup – adds flavor and tenderizes the ground beef. You could substitute with 1 Tbsp of Worcestershire sauce if needed.
- Milk – Hydrates the bread crumbs to add moisture and also helps tenderize the beef for a softer and juicier meatloaf.
- Seasonings – Fresh parsley adds freshness to the meatloaf. The Italian seasoning, salt and pepper enhance the natural flavors of the beef.
- For the Glaze – combining ketchup, white vinegar, brown sugar, garlic powder and onion powder create a sweet and tangy glaze. In a pinch, you can substitute it with your favorite BBQ Sauce.
How to Make Meatloaf
I used to make meatloaf in a loaf pan (which works fine, and I included instructions on that below), but baking it on a baking sheet has been a game-changer! It creates crispy edges, cooks faster, makes serving a breeze, and there’s more room for the sauce, which is honestly everyone’s favorite part.
- Prep – Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F.
- Sautee Onion -in a bit of oil over medium heat for 5-7 minutes, stirring occasionally until softened and golden. Transfer it to a plate and set aside to cool slightly.
- Make the Meatloaf Mixture – In a large bowl, add all of the meatloaf ingredients and mix just until well combined (your hands are your best tool for mixing – put on disposable gloves if you want to).
- Shape Meatloaf and Bake – Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide and 3 inches tall. Bake uncovered at 350˚F for 40 minutes.
Pro Tip:
I bake initially without the glaze for a few reasons: to prevent burning the glaze, create a better surface for the glaze to stick, and avoid trapped steam so your meatloaf doesn’t get soggy.
- Make the Meatloaf Glaze – In a small bowl, mix all of the ingredients together for the sauce until combined.
- Spread the sauce over the Meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160˚F on an instant-read thermometer. Rest the meatloaf for 10-15 minutes before serving, and it will be much easier to slice.
How do I know when Meatloaf is Done?
Different ovens and pans can affect the bake time. The most reliable way to test for doneness is by inserting an instant-read thermometer into the thickest part of the meatloaf. Remove it from the oven when it reaches 160˚F. If you used ground turkey or chicken, it should reach 165˚F.
Tips for the BEST Meatloaf
Whether you’ve been making meatloaf for years or it’s your first time, these tips I have developed over the years will help you create the most moist, juicy, and perfectly cooked meatloaf.
- DO NOT OVERMIX – This is the secret to keeping meatloaf moist! Overworking the meat mixture can result in a tough meatloaf.
- Sautee the onions – it’s a quick step that helps tone down any harsh onion flavor and reduce the chances of onion burps (if you know, you know!). They also blend into the meatloaf better with a softer, more pleasant texture.
- Bake Free-Form – In developing this recipe, I found that shaping meatloaf on a baking sheet instead of a loaf pan gives it the best crust, plus more airflow results in less grey residue buildup (which are coagulated fats and proteins released from the meat). If you do see residue, just spoon it off or dab it off with a paper towel.
- Rest meatloaf for 10-15 minutes before slicing for the juices to redistribute and for easier slicing.
Can I Bake Meatloaf in a Loaf Pan?
For years, we made meatloaf in a loaf pan and it works well to keep that classic loaf shape. The recipe is the same with these modifications:
- Line the loaf pan with parchment paper for easier removal.
- Shape the meat mixture into your loaf pan and avoid pressing it down too firmly. Bake following the same instructions, but increase the temperature to 375˚F, or it will take longer to cook through.
Make-Ahead and Storage
Meatloaf is great for meal planning with tons of make-ahead options:
- Assemble in advance – Assemble 1-2 days before baking. Wrap tightly in plastic wrap and refrigerate until ready to cook.
- Refrigerate leftovers – Stored cooled meatloaf in an airtight container in the refrigerator for 3 to 4 days. Use leftovers to make meatloaf sandwiches, tacos, and burritos!
- Freezing raw meatloaf – Prepare meatloaf per instructions and shape into a loaf pan or free-form. Cover with plastic wrap and aluminum foil and freeze up to 6 months. Defrost covered in the refrigerator for 24 hours and add 5 minutes to the baking time.
- Freezing cooked meatloaf – Once the meatloaf has cooled, freeze portions in freezer-safe zip bags for up to 3 months. Thaw in the refrigerator overnight then reheat in the oven or air fryer.
This Meatloaf Recipe has been one of the most beloved recipes on my blog. I think you’ll agree this is the best meatloaf recipe ever, and I hope it lands on your regular dinner rotation.
What to Serve with Meatloaf
Meatloaf is a comforting main dish that pairs well with a huge variety of sides but these are my favorite classic pairings for a meatloaf menu:
- Potatoes – Mashed Potatoes, Baked Potatoes, or Roasted Potatoes
- Salad – Coleslaw, Caesar Salad
- Veggies – Roasted Carrots, Roasted Cauliflower, Green Beans
- Pasta – Baked Mac and Cheese, Buttered Pasta
Meatloaf Recipe
Ingredients
Meatloaf Ingredients:
- 2 lbs ground beef, 85% or 80% lean*
- 1 med onion, (1 cup), finely chopped
- 1 tsp olive oil
- 2 large eggs
- 3 garlic cloves, minced
- 2 Tbsp ketchup
- 3 Tbsp fresh parsley, finely chopped
- 3/4 cup Panko breadcrumbs, or gluten-free bread crumbs
- 1/3 cup milk
- 1 tsp salt, or to taste
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
Meatloaf Sauce Ingredients:
- 3/4 cup ketchup
- 1 ½ tsp white vinegar
- 2 Tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Prep – Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F.
- Sautee Onions – Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool.
- Make the Meatloaf Mixture – In a large bowl, add all of the meatloaf ingredients and mix just until well combined (your hands are your best tool for mixing – put on disposable gloves if you want to).
- Shape Meatloaf and Bake – Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350˚F for 40 minutes.
- Make the Sauce – In a small bowl, add the sauce ingredients and stir to combine.
- Add the Glaze – Spread the sauce over the Meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160˚F on an instant-read thermometer. Rest the meatloaf for 10-15 minutes before serving and it will be much easier to slice.
Notes
- *Meat Variations – You can replace half the meat with ground turkey, chicken, or pork (or even Italian sausage). Note: poultry must be baked to 165˚F.
- Do Not Overmix – Mix until the meat mixture is just combined so you don’t end up with a dense meatloaf.
- To Bake in a loaf pan – Line the loaf pan with parchment paper for easier removal. Gently press your meat mixture into your loaf pan and bake following the same instructions, but increase the temperature to 375˚F, or it will take longer to cook through.
Nutrition Per Serving
Filed Under
Hi! Can I use the meat recipe for meatballs and just leave out the milk? Thanks!
I haven’t tested that to advise. If you do an experiment making this without milk, we’d love to know how it turns out!
I used 93% lean beef and still had to pour off about 1/2 cup greasy juice. Why do they always caution against lean beef? The meatloaf had great flavor.
Make your next meatloaf with lean beef and tell us how it turns out
Thank you for sharing this recipe and making it printer friendly.
You’re welcome, Adam!
I made this last Friday for 5 of us and everyone LOVED it. My husband said it was the best meat loaf he’s ever had!
I’m so glad it was a hit, Linda! Thank you for sharing.
I made this last night, the only thing I didn’t do was save the juices and pour over before serving but this was the best meatloaf ever, even the hubby and kids loved it and they are so picky, highly recommend this!!
That’s wonderful, Chloe!
Simple to make and the meatloaf is off the charts!
I’ve made it twice. Only thing I did different than the second time was sauté the onions and garlic together. I started this first and by the time it was time to mix everything together they were ready. This small adjustment made it even better!!! For ketchup, I use no sugar ketchup and really like the sauce especially with the recipe calling for brown sugar.
Thank you for such a great library of incredible recipes!!! Keep up the great work!!
I’m so glad to hear you enjoyed our meatloaf recipe, John! Thank you so much for sharing that with me.
Literally the best meatloaf I’ve ever had. If you don’t like onion I suggest using half for this. I loved it but my husband said it was too much. I thought it was easy to make and very good!! Going to eat again!
That’s awesome! So glad it’s being enjoyed. Thank you.
I just made this because it got so many good reviews. It’s in the fridge, I will bake it tomorrow. It was so easy to make.
We’d love to know how you liked the recipe. Hope you’ll enjoy!
I’ve made this a few times and every time it’s delicious! My husband isn’t even a fan of meatloaf and he loved it! Quick question though- if I were to make it during the day, can I put the mix in the fridge until ready to cook in the evening? Either in the loaf pan or in a bowl and shape it when I’m ready? I think it would still be good but wanted to know if you tried it and if anything changes if it sits too long. Thank you Natasha! Also thank you for all your hard work creating tasty recipes!
Hi Jessica, that’s so great! I’m so glad it was a hit! Yes, you can assemble this, refrigerate it, and then bake it the next day. You can also freeze it (see my note above).
Any recommendations for omitting onions? Or are they too crucial. I sometimes use onion flakes but wondering if something else (i.e. onion powder, soup packet) is better?
Hi KC! I haven’t tested it without but I think either will work. You will have to experiment with the amount to get the right flavor.
I would make the meatloaf again but would omit the sauce. It was cloyingly sweet and I see no need to add the brown sugar to it as most ketchups have sugar in them already (I used Heinz organic). It was also very thick and did not caramelize for me at all. I even cooked it for an additional 10 min and turned up the heat. if I made a tomato glaze again, I’d just use ketchup, spices, a little olive oil and maybe red wine vinegar. I would also thin it out.
For the meatloaf itself, I sauteed the onions, garlic along with diced mushrooms fine minced celery and finely grated carrot, salt and pepper 1st, let that cool and added it to the meat mix along with a capful of liquid smoke and some Aleppo pepper. It was very rich and delicious.
Hi Beleszoe, thanks for sharing your variations.
I’m guilty of tweaking recipes but after reading the great reviews of everyone who followed the recipe, it made me dust off the measuring spoons. We’re a family of 5 and everyone commented at how delicious it was -no leftovers. Do NOT skip making the sauce; it was perfect! This is going to be my go-to meatloaf recipe.
Hi Sandy! That’s wonderful to hear! Thank you for sharing.
Yes, definitely the best meat loaf! I’ll be making this one again. Thanks!
That’s wonderful, Jen!
This the best meatloaf recipe I ever made. Easy, so moist and tasty. I added chopped green pepper and cheddar cheese to the mix. I added a 1/4 cup of chopped corn flakes too.
I’m so glad you found one you love on my blog, Maria! Thank you for this wonderful feedback!
I made this last night. This was delicious! The only mistake I made was not using extra sauce for the slices! Cooked the recipe as is, but I cut it in half. Thank you so much! Husband loved it and I make a man meatloaf!
You’re very welcome, Robin! I’m so glad to hear that.
I made this tonight and it was amazing!! I didn’t tell my husband it was a new recipe until after he tried it and said it was the best meatloaf he’s ever had! Thanks so much for sharing!
My brown sugar was too hard to use so I left it and the vinegar out, as well, in the sauce. Used the other seasonings and it was fabulous! Our new fave!
Wow, thank you for the compliment! It makes me feel inspired, I love it!
Butcher shop advertised meatloaf on sale. Got there they were out, but I wanted some. So I bought ground beef, found this recipe and this was the best meatloaf I remember having, a lot better than what I would have bought. The recipe was great, easy to follow and accurate for cooking time. thank you
Hi Ben! I’m so glad you got a chance to try this recipe! Thank you for the feedback.
I made this for first time and everyone loved it! It’s a keeper!
That’s wonderful, Barb! So glad it was a hit!
This recipe was awesome and easy to make. The only thing I would change is the cost. The meat alone was almost $15 that was cheap for this day and age!
I know, we need to update them. We’re looking for an update that would help us update the costing of each recipe. Thanks for the review and feedback!
Was too salty for me and the sauce’s sweet/sour twang was too much going on in my mouth.
Hi Franklyn, it could be due to the brand of ketchup used or if you reduced the sugar in the glaze – you have to keep the right balance of sweet and tangy.
this is hands down the best meatloaf recipe I have ever made. Very flavorful and absolutely delicious. I did not change a thing. My family absolutely loved it. This will be my go to and can’t wait to make it again. Thank you Natasha for all your great recipes.
I’m so glad to hear that, thank you!