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
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My family loves this meatloaf. I don’t always make the sauce because one of my kids doesn’t like it, but I love it. If I don’t have any fresh onions on hand, I just put a packet of onion soup mix in or use some Tastefully Simple Onion Onion. I usually add some Worcestershire sauce to it, but it still tastes great without it. I rarely have panko breadcrumbs, so I usually just use regular ones, and I’ve even used stuffing mix before when I realized I didn’t have any breadcrumbs at all. I saw a comment where someone was complaining about the cook time and low temperature, but I really have no idea what she’s talking about because I cook it at 375 degrees, which is not a low temperature, for 50-55 minutes (for 2 lbs of ground beef), as stated in the recipe, and it comes out great every time.
Thank you for sharing that with us, Jan!
If I’m using 3lbs of meat how long should I cook this? I’ve made the original recipe many times and it is amazing but we are having friends over tonight and want to make it for them and hopefully not mess it up.
Hi Judith, I always make two pounds so I’m making a guesstimate here, but based on my research and generally, you’d want to add about 10-15+ minutes per pound added for meatloaf. I recommend using an in oven thermometer to keep an eye on the doneness. I hope this is helpful.
This is the best meatloaf ever. I have used this recipe 3 times. Always tender and delicious.
That’s just awesome! Thank you for sharing your wonderful review, Stan!
Fantastic recipe! I found this recipe six months ago. I have made it several times at our home and everyone absolutely loves it. My family gets super excited when I tell them I’m making meatloaf! Thank you so much.
Hands down the best meatloaf I ever made or eaten. I come from a family of oats and my husband comes from a family of crackers. We both use mustard.
This combination in this recipe is a fantastic heartwarming, family, comfort-food winner.
Hi Natasha, I noticed you don’t have an Osso Bucco recipe or Osso Bucco Milanese. Not sure if this is something you made before would be great to add.
Also recipe for Cornbread 😊
I love this meatloaf…delicious! And that sauce is the secret sauce! Just wondering if I can prepare one dat and cook it the next day.
Hi Kathy! I imagine that will. be fine. You can follow the recipe as directed and cover the prepared meatloaf with plastic wrap or foil. Let it sit at room temperature for a few minutes before cooking.
Love these recipe! We make it every week. I was really struggling with cooking time though. It seemed like it took hours and hours every time for it to coom through. So I’ve actually started air frying these as meatballs and adding the sauce after. It cooks faster, crisps them up a little bit and the kids love the idea of eating them with toothpicks!
Can you use chicken broth in place of the milk?
Hi Andrew! That should work fine. Hope you love the recipe!
I made this for the family tonight. It has a lot of flavor, but not the combination we’re used to in a meatloaf. A couple people liked it ok, but for most of us it isn’t a “do again”. I don’t know what I could have done wrong, as I followed the recipe as closely as possible, but the loaf didn’t hold together well when sliced. (BTW The sauce recipe makes twice as much as needed.)
This came out great! The kids loved it and we did too! I made a couple adjustments, added a little Worcestershire sauce into the meat, along with a teaspoon/tablespoon of mustard. I cooked my onions and garlic lightly, and used a little chili sauce instead of all ketchup in the glaze! I’m sure the recipe as is, is just as great but very happy with my outcome! Thanks!
I have made this recipe at least a dozen times and it’s always a family favorite. Delicious, juicy, flavorful. Thank you!!
I’m so glad it’s a family favorite. Thank you for sharing.
Sauce was great, meatloaf was bland. I followed the recipe as followed, even added more seasoning. Texture was great, just wish it had more flavor
The meatloaf is the best I ever had. Thank you!
You’re welcome! I’m so happy you enjoyed it, Vicki!
This is the best meatloaf ever. I halved the recipe for just my wife and me, and the result was unbelievably good. I’ve made other dishes from online recipes, and many have been really good. But this was the first one about which my wife said, “you must make this again very soon.”
I never follow a recipe, I use it as a guideline. I use this recipe almost word for word. I use 2lbs hamburger and 1lb ground pork. I use onion soup mix not onion, you can’t eat beef without Worcestershire so in goes some of that. Dijon mustard(just a squirt to complement the pork) roll of Ritz crackers added to the bread crumbs. Extra egg rosemary( cause you can’t eat beef without it) tyme just because. Other than that exactly as the recipe and adults and children beg me to make it.
Perfect!
I followed this recipe to the letter. Baked for my husband. It lack flavor and was bland
HI Cynthia, did you omit or swap out any ingredients? This is normally quite flavorful.
It was an immediate hit. My wife wants me to double the sauce next time I make it. And when I gave a sample to my daughter-in-law to try my son got in trouble when he ate it without leaving her a crumb. So today they get a full meat loaf. Live your recipes!
I’m so happy to hear it was a hit, Ed!
There’s no way that you can cook 2 lbs of meat in 50 min at such a low temp. But I thought I will try it anyways and of course it’s raw in the middle! Whole meal is shot now that my sides are getting cold and I have to put my 100°f meatloaf back in for I don’t know how long. I should have read the comments cause now I’m nervous that it’s going to take forever AND be bland. Urgh sorry dinner guests.
Hi Crystal! Did you use the correct size pan as recommended in the recipe? Also- but sure to fully preheat your oven or this will throw off the baking time. We’ve had great success with this recipe at the recommend baking time (40mins and then another 15-20). Every oven bakes differently but it shouldn’t be that drastic of a difference in time.
Almost 9000 reviews with a 4.99 average out of 5.Everything points to operator error.
This recipe works perfectly. And 375 is not low for any cooking.
Maybe consider your errors before you poopoo on someone’s recipe.
I used half ground beef and half ground pork. It was fabulous! Family raved about how good a cook I am. I said it’s not me, it’s a great recipe that I just followed. They said it’s the best meatloaf EVER!! Thank you for this recipe!