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
Filed Under
Recipe should start with the proportions, not at the bottom.
Hi Jake, the serving size can always be found in the recipe card towards the bottom of the post. For convenience, we have a button at the top that says “jump to recipe” so you can access it quickly. I hope you love the meatloaf!
I’m on my third time making it in 3 weeks, this time by request!!! So quick, easy and good…We LOVE it!!!
That’s so great! It sounds like you have a new favorite!
I’m in my mid 50’s and never grew up eating meatloaf. The few times I’ve ever eaten it was either in grade school or a hospital cafeteria. Each time it was like eating a brownie that looked and tasted like a sponge. I love to cook and try new recipes. Whether I’m good at it doesn’t matter, my husband loves flavor and appreciates my effort. I’ve never made meatloaf before this recipe. I’m a true believer in following a recipe to a tee that I find online before I make adjustments, let alone comment, if need be to my tastes. This is hands down the best meatloaf I have ever had! If you are looking for a a go to recipe to put into your rotation, this is it! Will be making this again!
I hated meatloaf, because of how my mom made it when I was a kid. This meatloaf recipe was delicious. Only thing I would do different is make a little more glaze. This is definitely a keeper. The only tweak I made was to the glaze. I didn’t have white vinegar, so I used apple cider vinegar.
I have made this many times and my husband devours it. Any leftovers are gone by the next day. I do just a couple of things differently and that’s adding a little extra onion and Italian seasoning. I also use some diced tomatoes. For the glaze, I use Arby’s Sauce you can buy at the store in the condiments aisle. I use brown sugar, a little ketchup, some BBQ sauce to give it a slight smokiness, about 1 tsp vinegar and the Arby’s Sauce. The first time I made this I had some Arby’s Sahce in the fridge that I needed to use up so I thought why not.. and it turned out absolutely delicious and now that’s how I make it every time. When my husband sees the Arby’s sauce in my shopping bag he gets excited for meatloaf 😀.
Thank you for this wonderful yummy recipe. I follow all your recipes and use many of them. Keep them coming!
I was looking for reviews that had some tweaks to the recipe and I found yours! I can never get enough onions and I absolutely love Arby’s sauce. This recipe has a perfect 5 stars on Google and something like 9K reviews. I’m making it this weekend so I’ll report back afterwards.
I’ve made this meatloaf before and it’s delicious.
Love this recipe! My husband is a chef and when I cooked this meatloaf recipe he said it’s the best he has ever had. Easy and came out perfect! Thank you Natasha!
That’s awesome, Susan! So glad it’s being enjoyed. It’s one of our favorites.
Love your meat loaf recipe, especially since I do not like meatloaf! But, since trying this recipe a year or so ago, I found I can definitely eat this recipe and enjoy it. This has been my go to for over a year!! I do have one question. Have you changed the recipe? I swear it used to have paprika???? My boys and I definitely like it with the paprika! Lol. Thank you for the great recipe!
Hi Casi! Yes, I just recently updated it. 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.
Natasha,
I’ve never used ketchup. I have to say it was very tasty. My mom always used tomato soup and poured it over the meatloaf before it was cooked, so all the juices and the soup melded together. I cooked it in a small Dutch oven so the juices wouldn’t run over. Now I have two way to make my meatloaf. Here I am, 68 years old and am just now trying meatloaf with ketchup. Thank you
I’m so happy you enjoyed that. Thank you for sharing that with us, Denise!
The BEST meatloaf recipe EVER! My family loves it & yours is the only recipe I’ll make for them. Thanks!
I’m so glad to hear your family is loving it!
I am not a fan of meatloaf, but my husband is so I found your recipe and followed it exactly. This was the BEST meatloaf ever!! Your glaze complimented the meatloaf perfectly. This recipe will be our go to for meatloaf from now on. Excited to finally find a winning meatloaf recipe! Thank you.
That’s so great to hear, Mary! Thank you for trying my recipe. I’m happy it’s become a favorite!
I made this recipe last night. I used one pound of lean ground beef and one pound of Isernios Chicken Sausage. For the first time ever, I shaped it on parchment for baking. It was a WINNER! My husband and daughter raved about it too. SO happy to have this recipe when a meatloaf is calling my name!
Turned out delicious. It’s the best meatloaf recipe I have ever prepared. I love your recipes and they always turn out amazing. Thank you for sharing with me!!
Added shredded carrots to the meatloaf. Similar to another user below, I had almost 3 lbs. ground beef so added a 3rd egg.
Great recipe! The only change I made was I added 1/2 of large red bell pepper diced small and a tablespoon of Worcestershire sauce. I just love all your recipes. I bought your cookbook as soon as it came out!!
Making your Meatloaf for the first time! Smells so good and I hope it turns out as good as it smells. I had to use 3lbs of hamburger I had bought from Costco specifically for a recipe like this one but am worried the cooking time is a bit off and I don’t have a meat thermometer. I’m adjusting a little and also added 1 more egg so will see how it turns out. 🙂
Trying this tonight! Could I freeze one? If so, After baking/before the glaze, right?
Hi Becca! See my recommendations in the “make ahead” section above.
I love this recipe. I’ve made it several times and all those that I’ve fed this meatloaf. Absolutely love it especially the glaze. That’s what really makes it great in my opinion. Also the fresh parsley
Thank you so much for your wonderful review, Monika! The glaze really makes it doesn’t it?
I made this for dinner tonight and it didn’t disappoint. The best meatloaf ever! And that glaze! Amazingly good. Thank you so much for this recipe. It’s the only one I will use from now on.
A fresh take on a family favorite. Just added a tad bit of hot sauce and barbecue sauce to the sauce. We have a divided household, vegan and meat eater. Plan to convert this recipe and use vegan ingredients. Will let you know the outcome! Thanks
I am a culinary teacher in California and use your recipes very often! Love them! However, my class periods are 40 minutes long and thus, I have to often find tricks to cook things faster. If I prepare meat the day before, refrigerate overnight and then put in muffin tins, how long do you think they will take to cook? Thank you so much!! PS My class knows you by name LOL
It will likely have the same cooking time but just adjust it a bit since the meatloaf will be cold from the fridge. Make sure to check for doneness with a meat thermometer to check if they’re fully cooked.
Fun class! I make meatloaf rings rather than loaves that cook in 30 minutes. Meatballs (a little bigger than golf ball size) cook in 15-20 minutes. Muffin tins pressed full would cook in 25-30 minutes at 350°. You will likely have to use paper towels to soak up the grease on the top of the meat before adding the glaze. I think you’ll be able to pull it off if you let it come closer to room temp before cooking.
I love this idea! Thank you for sharing!