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
- 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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Made this for lunch today and it was a huge hit! Definitely saving this recipe for future meals.
Came out perfect and moist! I was shocked how moist it was. I did not over mix as the recipe stated and it made all the difference. I also added a packet of dry onion soup mix. So flavorful. Thanks again!
You’re welcome! I’m so happy you enjoyed it, Velva!
The only recipe I use anymore. The kids devour it.
I was looking for a Panko meatloaf and found yours. Basically how I’ve been making mine for 40+ years so I know it will be good. A couple of additional ingredients I had to add just because, grated cheese and about a tablespoons of mustard. Cheeseburger meatloaf 😁
I’m so glad you loved it, Nancy! & thank you for sharing those recommendations.
This is the best meatloaf I’ve ever tasted. Meatloaf is my number one recipe to make.
That’s so great! I’m so glad you enjoyed it!
My meatloaf has been in the oven for an hour and a half doing exactly what the directions say and it’s literally still not up to temp. Haven’t tasted it yet though.
Be sure to fully preheat the oven beforehand. Did you use the suggested pan size?
Amazing flavor and in so little time and prep. This is definitely my go to weeknight recipe. And leftovers – amazing!
Sooooo good!!! My husband said it’s the best meatloaf he’s ever had. Thank you for this recipe! It’s going in our staple cookbook.
This may be a difference between gas oven and electric oven but I have gas and wish I would have put the glass on about 15 min sooner. Gas ovens are more humid so I didn’t get as great of a “crust” from my glaze as I was hoping. Crust is a strong term but y’know what I mean. The glaze just didn’t brown at all in 20 min
Hi Zak! You may try the broil setting in your oven for a few minutes at the end. It’s ideal for crisping and browning your food.
We cook it on the pellet grill and it’s awesome!
What can i use to subsitute brown sugar?
Hi, you can try white sugar + molasses, honey or maple syrup!
The recipes never states what do do with the sautéed onion. I put into the meat mixture but maybe that should be added to the recipe.
Hello there! It’s in Step 2 of How to Make Meatloaf part of the recipe.
Tastes great. Always takes waaay longer in the loaf pan, even with the temp adjustment
Thank you so much for sharing that with me, A. I recommend ensuring your don’t have a different material pan and it should work in the same time we have listed in regular bake mode. I hope that helps .
Looking forward to this. Great recipe. A little extra time broiling but should be perfect!!
This meatloaf has been a go-to for a while now. The over-mixing concern is a valid one; I’ve ended up with dense loaves on occasion. The issue is getting the added elements into the meat thoroughly and consistently throughout the loaf as it is being mixed, without overworking the meat. I have found that whisking together the non-meat ingredients first with the back of a fork, and then adding that slurry to the meat, dramatically cuts down on the amount of handling necessary to incorporate those elements with the meat. This results in a lighter, less-dense loaf that is also well-blended in terms of seasoning and egg distribution.
Great idea! I thought of mixing all the non-meat ingredients together first as well, except I didn’t think about it until after I started mixing them with the meat! Oh well, next time.
I got 5 stars for making this meatloaf. Everybody loved it. And me being American even taught me a few tricks. Delicious!
That’s so great! It sounds like you have a new favorite, Hilly!
I’ve used this recipe for a while now. Love it, but I’ve modified it for tastes and relatives with diabetic concerns. For the meat, I cut the bread crumbs by a third to one half. To mitigate the reduced binding, I use a third egg. I also use the ultra-filtered brand milk that reduces sugars. I have found with my oven, I get a more consistent cook when I shape the meat slightly longer and wider, but a little flatter than the average loaf pan.
What sells it is the glaze. I use no-sugar-added ketchup and the brown sugar/sucralose mix. This allows me to nearly double the amount (1 cup ketchup to 4 Tbsp of the brown sugar/sucralose) without piling on carbs. I also add just enough cayenne to add a little tingle under the sweetness. I apply it twice, with the first, thinner layer after an initial 15-20 min cook. Then, after another 20-25 mins, with the center reading 155-160 degrees, I add another layer and switch to broil to finish the cook and get the needed carmelization (why I don’t use parchment paper), usually 9-12 mins. There’s usually leftover glaze to apply to slices which I also reheat under the broiler for meatloaf sandwiches.
Followed your recipe and it came out banging. I’ve learned that by mincing the onions it helps hold the mixture together quite well. Will consider it a favorite for the family. Thanks
Can this be made without milk or a dairy alternative?
Hi Martha! Yes, you can use a DF milk, broth, or even water.
I’ve always loved your recipes Natasha. How do you think this would work cooked in a muffin pan? I want to make a meatloaf but like cupcakes for my mothers 91st birthday party.
Hi Pamela! Several of my viewers have reported making this in muffin or mini loaf pans. I haven’t personally tested it so I am not sure how long they would take to bake.
Love this recipe. But I keep having one problem. Once it has met the cooking temperature and I rest it for 10 minutes, when I cut it, it falls apart in the middle. Any suggestions?
Hi Tom! Did you use lean meat? If so, it could make it more dry and crumbly. Resting does help. If 10 mins wasn’t enough, you can try 15-20mins. It could also be due to not letting the oven fully preheat and the meatloaf “steam baked”. Over-mixing makes it tough, but under-mixing makes it fall apart. It’s important to mix just until well combined. You can add more of the binding ingredients like bread crumbs if the issue continues. Also, make sure you’re using a good knife. A sharp, serrated knife works well. Slice gently, cutting with too much pressure can cause crumbling. I hope that helps!
In the oven right now……Love all your recipes and videos. Fun to watch! ♥
It’s going to smell so good in your home! I hope you love it, Jutta!