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.

Juicy sliced meatloaf on a cutting board garnished with parsley

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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.
Meatloaf Recipe Ingredients with ground beef, bread crumbs, onion, egg, milk, ketchup and seasonings.

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.
Sautéing onion on a skillet until golden
  1. 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).
Meatloaf ingredients combined in a mixing bowl
  1. 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.
Meatloaf shaped on a baking sheet shown before and after baking

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.

  1. Make the Meatloaf Glaze – In a small bowl, mix all of the ingredients together for the sauce until combined. 
Step-by-step collage how to make the best glaze for a Meatloaf recipe.
  1. 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.
Brushing Sauce over meatloaf

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.

Testing meatloaf doneness with instant-read thermometer

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.
The Best Meatloaf sliced and served on a white platter

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.
How to make meatloaf in a loaf pan step by step collage

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.
Meatloaf Served with mashed potatoes and green beans on a plate

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:

Meatloaf Recipe

4.99 from 8976 votes
Best Meatloaf Recipe sliced on a cutting board and garnished with parsley
This classic meatloaf recipe with a sweet and tangy glaze is easy to make and goes perfectly with my creamy mashed potatoes and roasted broccoli for a dinner everyone will love.
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes

Ingredients 

Servings: 8 servings

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:

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.

Nutrition Per Serving

338kcal Calories17g Carbs24g Protein19g Fat7g Saturated Fat1g Polyunsaturated Fat8g Monounsaturated Fat1g Trans Fat119mg Cholesterol667mg Sodium495mg Potassium1g Fiber10g Sugar345IU Vitamin A4mg Vitamin C65mg Calcium3mg Iron
Nutrition Facts
Meatloaf Recipe
Amount per Serving
Calories
338
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
119
mg
40
%
Sodium
 
667
mg
29
%
Potassium
 
495
mg
14
%
Carbohydrates
 
17
g
6
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
24
g
48
%
Vitamin A
 
345
IU
7
%
Vitamin C
 
4
mg
5
%
Calcium
 
65
mg
7
%
Iron
 
3
mg
17
%
* 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: 338
Natasha's Kitchen Cookbook
4.99 from 8976 votes (7,427 ratings without comment)

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Recipe Rating




Comments

  • Isaac
    January 12, 2025

    Instead of Italian sending, onion, and parley… we added a pack of French onion soup mix. Was the most amazing meatloaf I have ever had.

    Reply

    • Natasha's Kitchen
      January 12, 2025

      Thanks for sharing that with us, so glad you enjoyed it!

      Reply

  • Robin Nicolich
    January 12, 2025

    The best Meatloaf recipe! My Mom always made meatloaf and it was just eh! This is perfect. My family loves it.

    Reply

    • NatashasKitchen.com
      January 12, 2025

      Thank you for sharing, Robin! So happy your family is loving this recipe.

      Reply

  • Stephanie
    January 12, 2025

    Great recipe and the glaze is awesone ❤️

    Reply

  • Chelsea Jones
    January 11, 2025

    Hands down the best meatloaf ive ever made or had!!! The sauce is perfection!

    Reply

    • NatashasKitchen.com
      January 11, 2025

      So happy to hear you love it, Chelsea!

      Reply

  • atozkitchen
    January 11, 2025

    It’s absolutely scrumptious, this meatloaf recipe with the best glaze! The meatloaf itself is perfectly tender and full of flavor, but that glaze really takes it over the top—sweet, tangy, and just the right amount of sticky. This is amazing because caramelized in the oven, it gives each slice that perfect balance of flavor. It is the ultimate comfort food that is easy to make and will have everyone coming back for seconds. Definitely a keeper for family dinners!

    Reply

  • Rona
    January 10, 2025

    This is the most perfect meatloaf recipe ever. Foolproof and delicious.

    Reply

    • Natashas Kitchen
      January 10, 2025

      I’m so glad you enjoyed it!

      Reply

  • Charlene
    January 9, 2025

    Best meatloaf I ever had!
    By far the most flavorful recipe😋😋😋
    Hands down 10/10 Delicious…

    Reply

  • Erica
    January 8, 2025

    I’ve made this meatloaf multiple times and it’s so delicious!

    Reply

  • S Fournier
    January 7, 2025

    This is an amazing recipe. I’ve been making it about every 6 weeks for the past 2 years. Everyone who tastes “my” meatloaf loves it. I usually add a little worcestershire sauce to the meatloaf and the sauce, and along with the breadcrumbs, I crunch up any leftover potato chips and throw those in too. This recipe also makes great meatballs that I cook in the air fryer!

    Reply

  • Mary Froese
    January 7, 2025

    Do you think it would work okay to replace the panko bread crumbs with an equal amount of stove top stuffing mix? Thats what I have on hand (I have it in hand got a different meatloaf recipe, but am wanting to try this one). Thanks!

    Reply

    • NatashasKitchen.com
      January 7, 2025

      Hi Mary! Without testing that myself, I can’t say. I assume it can work.

      Reply

  • Mai Nowlin
    January 6, 2025

    We loved this meat loaf recipe. Thanks Natasha.

    Reply

    • Natashas Kitchen
      January 6, 2025

      You’re welcome! I’m so happy you enjoyed it, Mai!

      Reply

  • Laura
    January 5, 2025

    Excellent recipe!! The only thing I do different is that I add 1.5 tablespoons of extra hot horseradish. Try it!!! 🙂

    Reply

    • Robin Nicolich
      January 12, 2025

      Wow sounds like I need to add this next time

      Reply

  • Karl Porter
    January 4, 2025

    I just made this tonight. It turned out perfect, it was sooo good. My wife said it’s the best meatloaf she has ever had. I guess we will be making this again.

    Reply

  • Heather
    January 4, 2025

    I never really *loved* meatloaf until I tried this recipe. It’s a home-run every time! Thanks for sharing – best meatloaf recipe I’ve ever had.

    Reply

    • Natashas Kitchen
      January 4, 2025

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

      Reply

  • Cherie Broom
    January 4, 2025

    Best meatloaf I have ever made in over 60 years of cooking. I’ll never make any other and I have shared the recipe with many.

    Reply

    • NatashasKitchen.com
      January 4, 2025

      That’s so great to hear, Cherie!

      Reply

  • Robbin Bryant
    January 3, 2025

    I have made this recipe exactly as written several times. I usually don’t care for meatloaf but decided to try this one for my husband who loves meatloaf. I ate a couple of bites and it is the only meatloaf I’ve tried that I loved. It is very moist and the glaze is absolutely delicious!

    Reply

    • NatashasKitchen.com
      January 3, 2025

      Thank you so much for the feedback, Robbin!

      Reply

  • Ryan
    January 2, 2025

    Best meatloaf ever! I use half chili sauce and 1/2 ketchup for the sauce. Perfect

    Reply

    • NatashasKitchen.com
      January 2, 2025

      Sounds delish! Thanks for sharing.

      Reply

    • Terry Violette
      January 7, 2025

      That’s exactly how I am making it tonight.

      Reply

  • K morris
    January 2, 2025

    Great and tasty meatloaf. I have to make 3 pounds, my grandson eats half all by himself

    Reply

    • Natashas Kitchen
      January 2, 2025

      I’m so happy you & your nephew enjoyed this recipe, K! That’s so great! Thank you for your awesome review!

      Reply

  • Katie
    January 1, 2025

    Really yummy! Didn’t have garlic, but that’s ok. I used a higher fat content beef, so I had to scrape off the fat on the top that accumulated, and also transferred it out of the loaf pan to a baking sheet since it was sitting in juice, then broiled it some. All in all perfect recipe. I’m glad I tried this one rather than others. No need to search for a different one.

    Reply

  • ~♥🐾Kenzya🐾♥~
    December 31, 2024

    Super stupid-silly question but how exactly do you “drizzle with baking juices in the pan” if it’s in a loaf pan? Is that meant to be after it’s plated?? 0o~♥🐾Kenzya🐾♥~o0

    Reply

    • NatashasKitchen.com
      January 1, 2025

      Hi Kenzya! Yes, you drizzle with baking juices from the pan when you plate it. I hope you love the recipe.

      Reply

      • GLENDA WILLIAMS
        January 4, 2025

        I have a meatloaf pan ,it like a bread pan with an insert with holes in and the juice drip down in the pan also I put a half cup shredded cheese in my meat and I think it is yummy

        Reply

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