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
- *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
These made great meatballs. They passed the will you take them for lunch test, which means they are good!
Made this recipe for the first time tonight! I wanted to try a new one since my usual recipe is very time consuming, and I have a newborn! I was pleased with the way it turned out, and I will be keeping it for future use. The only “complaint” my kiddos and husband had was that they prefer the normal BBQ sauce topping. This recipe is moist & delicious! Thanks, Natasha
I’m so glad it was a hit, Hannah!
I added 1/3 of a chopped red pepper to the meat loaf mixture. I also added a small amount of mild picante sauce to both the meat loaf and the sauce. It turned out awesome! You can add medium or hot picante sauce if you want more kick.
I usually make the Lipton’s meatloaf……however I did not have any of the soup mix, so I tried your recipe. We loved it! The only variation I made was using 1 lb ground beef and 1 lb ground pork…again it was what I had on hand. This will defiantly be on repeat in our household.
If I want to make a smaller meatloaf can I simply half all the ingredience listed?
Hi Kathy! Yes, you can decrease the ingredients to make a smaller portion.
I made this for my family last night and got SO many compliments! I did a 50/50 pork/beef mixture. Browning the onions ahead is a great move. I also mixed all the other meatloaf ingredients prior to adding the protein. I barely had enough leftovers for lunch today! Thank you for creating recipes I can always count on!
Hi Tricia! I’m so glad you enjoyed the recipe!
This is the best meatloaf I’ve ever had. The texture and flavor are perfect. The glaze is really what makes this meatloaf. I make double the amount of glaze because everyone always wants to add more. This has become a favorite in my house and I have no trouble with the leftovers getting eaten. Thank you so much for sharing ❤️
Please share the original glaze recipe. I’ve been making this for years now and I know the original glaze contained salt, pepper, onion powder, garlic powder, brown sugar, white vinegar, and ketchup.
Hi Megan, the original just had an extra 1/2 Tbsp brown sugar and 1/4 tsp salt and 1/4 tsp pepper. We felt this simplified glaze was better and the extra salt and pepper isn’t really necessary in the glaze.
The old glaze was great as is – and the paprika in the original meat mixture. This is a shame and unnecessary to change – if it’s not broke, don’t fix it!
I have been using this recipe for 4 years now, and my family enjoys it each and everytime.
I do substitute 1 lb 90% ground sirloin to 1 lb 85% ground beef to reduce the fat content in our diet. The sauce is the BEST as advertised!
Hi there! I’m so glad you love the recipe! You can use a leaner meat if you prefer, just keep in mine, it will be drier.
My husband, took one bite and said “this is the best meatloaf you’ve ever made (and I’ve made a few from some celebrated chefs) – it has a good consistency.” I made it in a loaf pan that has a drip tray, which I love and highly recommend. I followed the recipe, except for adding some shredded carrot into the mix. I did preheat the oven and the cooking time was as indicated. Great recipe and a keeper.
In case anyone is confused, the original recipe used the loaf pan instructions, and was titled “Meatloaf with the best glaze.” It also didn’t call for sauteing the onions. She mentioned the changes, but if you’ve made this a few times, like me, you probably hit “jump to recipe” and missed the commentary.
I’ve been using Natasha’s meatloaf recipe for a few years now! My husband absolutely loves it. He’ll even request it as he has for Sunday dinner today. Thanks Natasha!
I have made most of your recipes. we like them because they are very close to our recipes. I would like it if you could put the European measurements in parentheses as well (celsius and grams) thank you, I’ve been following almost from the beginning. 5 stars from me.
Greetings from Greece. We love you.
So delish!!! My family loved this recipe. I forgot the milk and it still turned out great.
This was a doggone good meatloaf! I made a tiny mod to the meatloaf as I added about 1/2 cup of crumbled bacon bits that needed to be used, so into the mix they went! I had about 1/2 lb of mild italian sausage with just under 1-1/2 lbs 85/15 ground chuck, and this came together for a great flavor! In the glaze I added a few extra pinches of brown sugar along with about 1/2 tsp cayenne for a little sweet heat, and it came out very nicely. My family really liked this a lot, and we have some thick-sliced leftovers for meatloaf sandwiches! Yum!
This was really good. I followed the recipe then left it overnight. I did not shape it but left it in the bowl covered tightly with plastic wrap. I shaped it the next day cooking time for me took longer. The only problem was min fell apart when cutting any idea why that might of happen? The only thing I did add was woreshisire sauce and one strip of bacon on the bottom. Thanks for the wonderful meatloaf and any help with the falling apart!
Love this recipe! Made it several times, so yummy!
This is a tried and true recipe for our family. Great flavor. Each time I make it, though, it needs about 20 extra minutes to bake. I’ve tried in different ovens even and still the same result.
Hi Abby! Be sure to fully preheat the oven beforehand or it will take longer to bake.
Best meatloaf ever! The sauce puts it over the top Thank you Natasha!
Love love love !
I added Parmesan, Dijon mustard, cumin and paprika . I love meatloaf because you can add anything you like 😊