Amazing homemade Meatloaf Recipe. Learn how to make a meatloaf that is tender and juicy on the inside with a sweet and tangy glaze that adds so much flavor.
This meatloaf is easy, make-ahead friendly, and versatile. Everyone needs a great meatloaf recipe that they can count on, and this one does not disappoint.
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Meatloaf Recipe
Ground beef mixed with onion, Panko breadcrumbs, milk, fresh parsley, and seasonings produces an irresistibly tender and juicy meatloaf. The sweet and tangy glaze adds amazing flavor to this classic meatloaf recipe.
Meatloaf pairs well with just about any side dish. We love it with it with Creamy Mashed Potatoes and a side of Baked Asparagus, Green Beans Almondine, or Roasted Broccoli. If you’re looking for an all-American dinner, pair it with Coleslaw and Baked Potatoes.
Also, did you know meatloaf is perfect for meal prep? You can use leftover meatloaf for everything from tacos to pasta (see more ideas below).
Tips on How to Make the BEST Meatloaf
- DO NOT OVERMIX – This is the secret to keeping meatloaf moist! Overworking the meat mixture 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 the meat into the pan so it holds its shape.
- Test for Doneness with a meat thermometer (it should reach 160˚F).
- Rest meatloaf for 10-15 minutes before slicing for juices to redistribute and for easier slicing.
What is the Best Meat for Meatloaf?
For this traditional meatloaf recipe, 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 ground beef.
Variations
This meatloaf recipe is versatile and you can use a different ground meat if that is what you have on hand. Over the years our readers have reported great results using the following meat substitutions:
- Ground Turkey – For a Turkey Meatloaf, you can replace half or all of the ground beef with ground turkey and add a teaspoon of Worcestershire sauce for more depth of flavor.
- Ground Pork – For a juicier meatloaf, combine equal parts ground pork with ground turkey or pork with beef. You can also do 1/3 pork and 2/3 turkey/beef—it’s pretty forgiving.
- Italian Sausage – you can combine equal parts Italian sausage with ground turkey for an Italian Meatloaf.
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, you can bake meatloaf on a baking sheet. Using a sheet of aluminum foil, create a self-made pan with raised edges to contain the drippings from the meatloaf as it’s baked. Shape the meatloaf and place it into the prepared foil. Continue with the baking instructions.
NOTE: Baking times may vary, depending on the shape and thickness of the meatloaf, so test for doneness with an instant-read thermometer.
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 the cooking time.
Since not all ovens are created equal and using different types of loaf pans can affect the bake time, check for doneness using an instant-read thermometer and remove it from the oven when it reaches 160˚F in the middle of your meatloaf.
Leftover Meatloaf?
Meatloaf can be stored in an airtight container in the refrigerator for 3 to 4 days. You can also freeze for longer storage (see below).
If you’re lucky enough to have some 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!
- Meatloaf Shepherd’s Pie – crumble the meatloaf as the base
- Meatloaf Quesadillas – combined crumbled meatloaf and cheese
- Stuffed Peppers – crumble and stuff into peppers, top with cheese and bake
Can you Freeze Meatloaf?
Yes, meatloaf may be frozen before cooking. To freeze, prepare meatloaf per instructions. Cover tightly with plastic wrap and aluminum foil and freeze.
Defrost the raw meatloaf in the refrigerator overnight, keeping it covered. Then, follow the baking instructions in the recipe.
I think you’ll agree this is the best meatloaf ever and I hope it lands on your regular dinner rotation.
More Easy Dinner Recipes to Try
I hope some of these easy dinner ideas become new favorites for you. They are simple, satisfying, and well-loved by everyone.
- Chicken Fajitas
- BLT Sandwich
- Oven-Baked Salmon
- Turkey Chili
- Sheet Pan Chicken Parmesan
- Chicken Stuffed Shells
- Chicken Fried Rice
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, or gluten-free bread crumbs
- 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 uncovered 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 on an instant-read thermometer. Rest meatloaf 10-15 minutes before slicing. Drizzle with baking juices from the pan.
Notes
- Variations – You can replace the meat with ground turkey, or use a combination of ground turkey and beef. You can also use a combination of ground pork (or even Italian sausage) and beef or turkey.
- Chop the onion finely – this ensures it will cook through. You could also sauté the onion before adding it to the mixture.
- Do Not Overmix – Mix until the meat mixture is just combined and gently press it into the pan so you don’t end up with a dense meatloaf.
- To Bake on a baking sheet – Shape a sheet of foil into a rough pan shape and set onto a baking sheet. Form the meatloaf, set into the foil to keep the drippings contained, and bake as instructed. The shape of your meatloaf can affect baking times so check with a thermometer for doneness.
- Rest meatloaf – Once the meatloaf comes out of the oven, let it rest to allow the juices to redistribute. This will make the meatloaf juicier and easier to slice.
Nutrition Per Serving
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Without a doubt this is the best Meatloaf I’ve made… Definitely my families favorite by far…
That’s just awesome! Thank you for sharing your wonderful review, Michael!
The best meatloaf that I had ever made, family & friends approved.
I’m so glad you all enjoyed it, Sandy!
This is my go-to meatloaf recipe! The absolute best. My mother in law said she loves “my meatloaf” and that I must invite her anytime I make it. 10/10
That’s so great! It sounds like you have a new favorite, Maddi!
I enjoy baby spinach and cottage cheese and omit the bread crumbs
My picky fiancée loves this recipe. I have made it for him several times, and each time he gets seconds or thirds. Thank you for this wonderful recipe.
If I substitute panko bread crumbs with regular bread crumbs(w/Italian seasoning), will it mess up the texture?
Hi Cameron, I believe Italian bread crumbs would work fine, but I haven’t tested it myself so you may have to experiment with the seasoning.
What makes the meatloaf is the glaze on top of the meatloaf. Positively delicious!😋
Thank you so much for sharing that with me, Beverly!
Recipe was delicious, I used Elk burger. Next time I would cut back a little on the brown sugar. My husband had 3 helpings.
Sounds great! Good to hear that you both enjoyed our Meatloaf recipe!
I am cooking this today! It looks really delicious!! I appreciate the sauce recipe as well! I will let you all know what my husband thinks of it! He is a HUGE meatloaf lover. I have never made mine the same way, but after looking at this recipe, I will follow it to the letter! Have a great day!
Wonderful! My family cannot get enough of this meatloaf. My daughter does the glaze to make sure
It is perfect. Needlessly to say we absolutely love this meatloaf.
That’s so great! It sounds like you have a new family favorite!
I just found out I’m allergic to eggs. Are there any substitutions you could suggest. I’m so sad. This has been hard to deal with. Sounds like a wonderful recipe!
I haven’t tried any substition to advise. You can check the comments section at the bottom if someone else have tried this recipe without egg.
I’ve used milk/half and half or cream in place of eggs; Like a tablespoon or so per egg needed
The meatloaf is awesome!!!! I cut the recipe in half because it’s just me. I also added a wee bit of Worcestershire sauce to the mix. I don’t know that it needed it, but I love the flavor. I will definitely make again.
So delicious and easy to make! Will definitely make again in the near future.
Thanks, Debie. I’m glad you enjoyed it!
What is the best, to serve meat loaf with????? Any suggestions???
Please🙏 and thanks.
Hi Barbara! We like to serve this with mashed potatoes and a side salad or veggie.
Red garlic mashed potatoes go wonderful with meatloaf! I use a recipe similar to this one but for the glaze I substitute half the garlic powder with smoked garlic powder. Absolutely amazing!
Thank you so much for sharing that with us, Michelle!
Awesome meatloaf recipe! But I substitute half of the garlic powder with smoked garlic powder. It really kicks it up a notch.
Great idea, Michelle! Thank you so much for sharing that with me.
This was so delicious! I made double the sauce and refrigerated the meatloaf coated in the sauce the night before. It really added a lot of flavor. Serve with mashed potatoes and broccoli and was the best meatloaf I’ve ever ever had!
I’m so glad you enjoyed it!
Excellent meat/ turkey loaf
Glaze is pretty close to the best
I’m so happy you enjoyed that. Thank you for sharing that with us, Richard!
Hi I would like to half this recipe. How long would I need to cook the meat loaf for and at what temperature. Happy cook😊
Without testing it myself, I can’t provide those specific instructions. You’ll have to watch it in the oven. The best way to check for doneness is with a food thermometer (Amazon affiliate link) and cook until the internal temperature is 160°F.
Thanks. When I try it I’ll send you a note to let you know how it turned out . Happy Cook😊
This meatloaf is an easy recipe, all ingredients handy in kitchen cabinets. Taste is wonderful. A keeper!!
Delicious! Perfect texture and flavor. We will definitely make this again.
I formed the mixture into a loaf and baked it on a cast iron skillet to keep the juices contained for later use.
Prep time for me was well over the 10 minutes described (but I struggle a bit, in the kitchen)
I made this last night and it is awesome! I used 1lb ground beef and 1lb ground trukey. Everyone loved it.
Literally the best meatloaf recipe and glaze. My daughter loves it and so does my coworker
That’s wonderful, Erin!
Delicious! I will recommend ithis recipe to all my friends!!!
Thanks Natasha!
I’m so glad you loved it!
Does anyone have the indications on how to freeze once it is cooked? I know they provide instructions for before cooking, buy what about after? Currently have my son watching his grandpa in the hospital and would like to make him meatloaf to have for lunches, but would like to divide the 8 servings into several lunches/dinners
Hi America, it’s best frozen before it’s cooked like you read, but it may be possible to freeze afterwards as well. I haven’t tried it myself, but it may work. I would bake it, cool it completely, slice or leave whole, wrap it properly in plastic wrap or aluminum foil. It making slices, wrap individually. Use freezer bags/ containers after being wrapped. Since I haven’t tried this myself, I don’t have reheating instructions. If you test that out, I’d love to know how it goes. I hope this is helpful.