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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Best meatloaf recipe I have found. The sauce is great! I substitute quick oatmeal for the bread crumbs and it’s delicious.
I have used this recipe many times. It is one of my go to recipes for entertaining.
Good recipe, thanks! Served with mashed potatos and green beans.
This is the best meatloaf ever.
Natasha, thank you for those amazing recipes!
This has been our family of 6’s go to meatloaf recipe for the past few years. I love how even my pickiest eater will eat it. Very easy to make, always comes out very moist and delicious. I almost always pair this dish with Natasha’s mashed potatoes recipe (another huge hit in our house). Currently have a meatloaf in the oven as we speak and about to go peel some potatoes..lol.
Seems like a different recipe than what I used before, which I loved. Has it changed?
Hi Deb! I removed paprika because it wasn’t needed, reduced the Italian seasoning to 1 teaspoon because some people found it overpowering, especially if you have a new jar of seasoning. I also changed the baking method to be on a baking sheet which I had better results with and it’s the more modern way to bake it. I left instructions for both in the friendly card, of course. Also, the biggest change was that I recommended sautéing the onions for the best flavor and texture in the meatloaf. Overall, it’s similar recipe just a better baking method on the baking sheet. Crisper edges and more surface area for the sauce.
Wow! Thank you so much for taking your time to indicate the specific changes and the reasons for them. And so quickly. Your recipes are always so good!
You’re welcome, Deb!
I always double the onions and cook until brown.
I have used this recipe for years and just looked and saw it said to sautée the onions and I told my husband that I was so confused haha
I think this is the best version right here! 🙂 Sautéing the onions caramelizes them a bit, and removes any unpleasant crunch and harshness. It also reduces the dreaded onion burps – if you know, you know! I hope you love the meatloaf.
Is there a substitute for milk? Can i skip it since i cant have milk.
Water, broth, or even yogurt could work in its place.
i added some diced green bell pepper along with onions sautéing both – and sautéed the garlic with them as well (why not, more flavor!) – used 1lb ground beef and 1lb ground pork – have made this loaf baked free form and in the new loaf pan i boughtwith lift-out handles, holes in the bottom to drain the grease – think I prefer the free form…
Thank you so much for sharing that with me.
I used oatmilk, was fine. Also turned out surprisingly good with gluten-free panko.
My son can’t have dairy, I substituted with oat milk (our family’s preference for dairy free), and although I don’t eat meat myself, I had no complaints about the substitute!
Typically the dairy free alternatives work well as substitutes for milk!
Cooked this meatloaf tonight. I had all of the ingredients except the fresh Garlic; therefore, I used the equivalent of Garlic Powder. Smells & looks delicious!
Your recipe sounds good. I haven’t made it yet. But where does the grease go ?
Hi D.D. some of it stays on the pan which is a good reason to bake it on a rimmed sheet pan. Otherwise it redistributes in the loaf as it rests for a super juicy meatloaf.
Hi DD, Are you refering to the fat rendered from the ground beed? We like to use a lean meat, so there will be some, but not a lot, but that is cooked in with all of the ingredients. If there are a lot of juices, if you prefer not to have them, yes you can drain it. I hope you love it.
Could I substitute saltine cracker crumbs for the breadcrumbs? This sounds yummy! I can’t wait to try it.
Hi Dawn! I think it could work, I jus haven’t tested it myself.
I don’t have brown sugar at home, is there a substitute I could maybe use? White sugar, honey etc? I really want to make this meat loaf, a pregnancy craving haha. Thank you in advance!
Hello there! The best substitute for brown sugar is a combination of white sugar and molasses. You could also use honey or maple syrup as a substitute for brown sugar.
I love your recipes, this meatloaf did not disappoint. My husband said is was so good, I’m not a meatloaf lover and I enjoyed it very much. Thank you for clear instructions. I have used many of your recipes. Thank you and many blessings 😊
I’ve made this maybe a dozen times at least. I usually do 3lbs of beef and adjust up accordingly. But holy moly this recipe hits the jackpot every time! My husband begs for it every single week. Thank you for this!!!
It’s still in the oven. Can’t wait to dig into it.
I also have one in the oven. I’ve made this before and it is so delicious. Can’t wait for dinner tonight.
I am going to make this, going to freeze because I’m having surgery. Do I make the meatloaf sauce and but on top or leave it off before freezing. Thank you
It’s best to freeze the meatloaf without the sauce on top. You can add it before or after baking. I hope you will love it!
A little disappointed this recipe has been altered, it was perfect. The only thing I did differently was use a cast iron skillet instead of a loaf pan.
Yes – I was just thinking the same thing. The sauce is missing salt and pepper I think? Not a fan. Bring the old recipe back!!
We made this last night and it will be my go to recipe for meatloaf. It’s flavorful and moist. I only had Italian breadcrumbs and it worked perfectly. My husband and I enjoyed it very much including the ketchup topping, love the addition of brown sugar.
I’m allergic to eggs can i leave out ?
Hi Denise! I haven’t made this without eggs. You may need to use more bread crumbs as a binder.
Buy a can of chickpeas. The liquid inside is called aquafaba. 3 TBSPs is equivalent to 1 egg. It’s a great binder.
Hi.
My brother-in-law has a severe allergy to eggs, and is also plant based. He uses a liquid called Just Eggs, amount on the container gives amount to equal 1 egg etc.
Question if I make 3 pounds how long will it take to cook?
Hi Christina! I don’t have the exact timing for that. You will need to extend the baking time, but not necessary by half. I would start checking at the 1hr mark and bake until the internal temperature is 160˚F.
really good recipe! I made it with ground turkey and it tasted really good