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.

This post may contain affiliate links. Read my disclosure policy.
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
- 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.
Where have you been my whole life!! I DO NOT like meatloaf, or so I thought. Followed this to the letter, down to the parchment paper and it was fantastic!
YEP! I like meatloaf!
That’s wonderful to hear! So glad you enjoyed it.
I don’t know where all the rave reviews came from. That was not the best recipe. It was a bit dry and just so so. People just love that glaze I believe the sugar, you can’t deny the glaze was good but meatloaf itself needs some moisture.
Hi Myrts, I’m sorry to hear that. This is a very popular recipe on our site. A dry meatloaf is due to either over-baking or using a beef that is too lean.
We’ve made this recipe many times using 73%, 80% or 85% ground beef. It always turns out moist and tender, and absolutely delicious. We did cut back on the sugar for the gĺaze slightly, becase it did appear too sweet for our taste.
YUMILICIOUS! Best recipe by far for meatloaf I’ve ever made (and I’m in my 70s, lol!) I did make one mistake (and I will continue to make it) I sautéed the onions and garlic before adding them in. I know it’s an extra step, but after tasting it, I thought it came out perfect. And the glaze is to die for! Thank you for this recipe!
That’s wonderful! Thanks for the feedback. I’m glad you found this recipe!
*****
I decided to try this recipe since there’s so many reviews, I followed it exactly except I added some shredded carrot. It was very delicious! It wasn’t bland as some other reviewers suggested. I thought it was spiced just right! The glaze was so flavorful! Thanks for sharing this yummy recipe Natasha
That’s great, Nicole! Thanks so much for sharing your experience.
My family doesn’t care for meatloaf but this sounded so good, I did something different. I used the meatloaf ingredients and rolled 2 1/2 inch meatballs from them, then baked them on a wire rack in a baking pan for about 45 minutes on 350. I mixed the sauce ingredients and served it on the side. They loved it!!
Thanks so much for sharing, Lorraine!
Well Made it tastier than his Momma. Third wife at 80+ plus Momma and knew part pork was the answer. Was the right answer. He can’t stop raving especially the glaze. (Admit added a little yellow mustard). You live long enough and you are gifted with good cooking. Thank you for the validation. Make a lot of your recipes.
Great to hear that it was a huge hit!
I am very disappointed in this recipe. I cut back to 1/3 of the garlic; it was still overpowering, along with the Italian seasoning.
Hi Bud, I’m sorry to hear it didn’t hit the mark for you. We haven’t found those two ingredients overpowering but those are definitely things that can be adjusted to taste. That’s what I love about meatloaf – you can customize it to your preferences.
Try sauteeing the onions and garlic before adding to the meat mixture.
This is my go to meatloaf recipe! So tasty and easy! Sometimes I do a combination of ground beef/pork (a pound each) and it’s amazing as well! I don’t think I could ever try another recipe! Thank you so so much for sharing!
Hi there, great to hear that this is your go-to recipe! Thanks for sharing, good to know that the combination works well!
I have been using Paula Deen’s meatloaf recipe for years and my husband has loved it. Today I decided to try this recipe because of the 4,600 5-star reviews. Well guess what? My husband could not stop raving about it and I must say, neither could I. Absolutely delicious! Paula Deen’s meatloaf recipe has been deleted and I will be making this recipe from now on! Will be passing this along to my two daughters and my daughter in law as well. Thank you Natasha!!!!!!!!
Hi Claire! I’m so glad you found this recipe. Thank you so much for sharing your experience.
I made this recipe word for word and it was delicious! This is definitely replacing my original recipe and good riddens. I never liked it anyway.
Thank You, Natasha!!
That’s wonderful, Kristin! Thanks for the feedback.
I had some hamburger in my fridge that needed to be cooked and decided to cook meatloaf. I was looking for a different way to cook it as my son has never liked my meatloaf and would never eat it. He decided to have some for dinner instead of cooking something different and said that the meatloaf was very good. Lol. I have never gotten a compliment on my meatloaf in 15 yrs. Everyone loved it in my house! Great recipe! Thanks
Yay thanks for the huge compliment!
Followed the recipe pretty closely, I might have checked it too often, ended up leaving it in for an extra 20 after the 15-20 minutes, checking every 5 because after 20 with the sauce it was at 145. Finally got to 165, now to see how it tastes!
Hi Megan! It’s important to ensure the oven is fully preheated before you start baking this. Also, the type of pan and size of pan used can affect the bake time. Certain materials distribute heat differently. It may require some tweaking since every oven bakes differently, but it shouldn’t be a drastic difference. This recipe is written for a conventional oven, on regular bake mode. I hope that helps. If you don’t already have one, I highly recommend getting an internal oven thermometer (amazon affiliate link) to ensure your oven is heating correctly.
Love this recipe! I did add a bit of smoke paprika to the meat and also a bit of liquid smoke to the sauce on the top. Awesome meal!!
So glad you loved it!
I’m making it as we speak for my wife and I. Just put it in the oven. I’m using ground moose meat harvested here in Ontario. I’m not much of a cook and I’m hoping it turns out…for my sake! Thanks for the recipe! Terry
Hi Terry! Let us know how it turns out. I’ve never tried moose meat.
I have made this meatloaf at least 10 times, each time it is delicious. I will always line my loaf dish with parchment, now.
The balance of herbs is perfect. The glaze is the best. I use organic beef or US Wagyu beef. I use either organic white balsalmic vinegar,
or White champagne vinegar for the sauce. It adds a delicious tangy flavor. Otherwise, the recipe is exact. Thank you for sharing this fantastic meatloaf recipe.
Thank you for sharing, Barbara! I’m so glad you love the recipe.
I only have a glass, 8.5×8.5 baking dish and I was wondering, what would be a good baking temperature for the oven and cook time? Thank you!
Hi Polk! I have not tested this in different size pans to provide those instructions. You may have to experiment with it a bit. Use a meat thermometer (Amazon affiliate link) to check for doneness. Generally with baking, it’s suggested to reduce the temperature by 25 degrees. Let us know how It turns out if you experiment.
Fantastic! It was absolutely delicious. Very easy to make. Served with mashed potatoes and green beans.
I’m so glad you loved it!
I’ve been making this recipe for years and everyone always loves it! The glaze is amazing. I hated meatloaf growing up and this recipe is the reason I now like meatloaf! Delicious!
That’s wonderful, Lindsay!
I made this today and followed the recipe exactly. It fell apart. It still tasted amazing tho! Any ideas about why this happened?
Hi Kim, I’m sorry to hear that, but I’m so glad you still loved the taste. If the meatloaf does not rest long enough after it’s baked, it can fall apart when you try to cut it.
I made this recipe yesterday and it was fabulous. This will now be my “go to” recipe for sure. Even my husband (who isn’t as much of a meatloaf fan as I am) raved about it. We especially loved the glaze.
That’s wonderful, Bonnie! So glad you found a new go-to recipe.