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
The sauce makes this meatloaf top notch! I didn’t have an onion so used 1/2 C minced onion. Otherwise, spot on! Kids and husband approved.
I’m so happy to hear the whole family loved my meatloaf recipe!
This is an excellent meatloaf recipe! Easy to put together and tastes so good. It also ages well as it got better after a couple days! Perfect with mash potatoes!
used for school project 10/10
Howdy! So excited to try this for the first time tonight and I was reading the reviews about the possibility of having a drier loaf if you use lean beef; is there any recommendations or suggestions you may have about adjusting the bake time or oven temp so that it does not risk drying out? I will be using 93% lean 7% fat. Also, I am considering using a loaf pan because I am nervous that it won’t hold the shape of a loaf if I try shaping it onto a baking sheet, lol.
Hi Sara! You do not need to adjust the time — lean beef doesn’t require longer or shorter baking. It cooks the same way. Just bake until it hits the recommended temperature.
For moisture- you could try adding 1-2 tablespoons of melted butter or oil. Alternatively you could even try an extra tablespoon or milk or ketchup for more moisture. Let us know how it turns out.
I rarely go to the same source for recipe ideas but Natasha really is excellent! I’m nearly 80 and my father (a chemist and gourmet chef) bought me Joy of Cooking.when I was young. Natasha has replaced that as my go to source!!
This.meatloaf is also what I use for.a basis for Cottage (shepherds) pie! My whole family LOVES it😍
Aww, this is so sweet to hear. I’m all smiles reading this. Thank you so much.
NATASHA . THE MEAT LOAF WAS A GREAT SUCCEED IT WAS SO DELICIOUS , I HAVE MADE SEVERAL TIME FOR MY FAMILY .AND AS ALWAYS JUST GREAT .
That’s wonderful to hear, Adela!
Best Meatloaf Ever!! We used cilantro instead of parsley, but thats just preference. I don’t typically review recipes but I absolutely had to! This will be my new go to moving forward!! Delicious 😋
I want to cook 2 loaves at the same time. How would you adjust the cooking time and or temp?
Hi Lor, if they are the same size and shape, you should needed to make any changes. Just make sure they are not touching and there is enough room for air to circulate between them.
If you’re making them in a loaf pan, use the same time of loaf pan. If they are different material they may bake differently. Regardless of how you bake them, always check for dimensions with a food thermometer to verify.
Used half ground moose (economy) and half ground beef for 2 pounds. And frozen bread crumbs from Canadian Thanksgiving. Followed recipe exactly after and amazing. Thank you from Canada.
Hi Robert! That sounds like a great variation of meatloaf! I’m glad you enjoyed it.
Delicious meatloaf! I made it for the first time tonight and my family adores it. One question, how can I prevent the meatloaf from being so juicy/greasy/wet? It had A LOT of moisture, I’m not sure if it was the recipe or my own doing somehow. Maybe I should use more breadcrumbs, or let it sit longer, or use less milk? The only substitution I made was using half and half because we were out of milk. Any suggestions? We still loved it regardless, just wasn’t our usual familiar texture!
Hi Ellie! I’m so glad your family loved it. I want to say that the half and half is the reason it was too greasy and wet. It may not seem like a big deal but because of the higher fat content, it can make the mixture softer, looser, and more greasy.
I made this meatloaf recipe last week and it was delicious.
I’m so glad you liked it, Barbara!
Am I missing the listing of ingredient amounts?
Hi Kathleen! The recipe card is at the very bottom of the blog post. You can also click on the “jump to recipe” button at the top of the page.
Did this recipe recently change? I have been making it for a few years and I don’t remember it having oil in it.
Hi Lauren! 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.
Hi Natasha, l’m just wondering if I could prepare this meatloaf and then cook in my crockpot on low? Whenever I make this recipe and cook in my oven I find that the meat is never cooked through and I end up cooking it for almost 1 1/2 hour until it is not pink inside.
Hi Marisa! I haven’t tested this in the crockpot so I’m not sure how it will turn out or how best to do that. Are you fully preheating your oven beforehand? How are you making your meatloaf? Are you baking it on a baking sheet, or do you use a loaf pan? What type and size of loaf pan are you using? These can all impact how it bakes and how long it takes to cook through.
Thank you 😊 love it so good great recipe
I loved this recipe! Wish I would have found it years ago
Hi there! I’ve been craving meatloaf but there’s only two of us at home. Can I half the recipe, if so how long should I bake it?
Hi there! One of our readers shared that the made this recipe in half and enjoyed it! You can bake it at 350 °F for about 35–40 minutes, brush on the glaze, then bake another 15–20 minutes, or until the center hits 160 °F (for beef) or 165 °F (for turkey). Let rest 10–15 minutes before slicing.
Hi Mary, just thought I’d mention that I make 2 at a time and cut each in half then freeze. A half meatloaf is plenty for my husband and I. This way I have enough for 3 more meals in the freezer!
Hi my wife’s one doesn’t look exactly like yours but it is absolutely fantastic I love it and I’m in the uk and first time I’ve ever tried it. And am trying to persuade my wife to do more out of your book. I want to try that new beef one from last month or month before I can’t remember as I’ve lost my memory from 2 strokes
Cheers Steve
Hi Steve! I’m so glad you got to try this recipe. And I’m happy to hear you loved it as well. Thank you so much for sharing. I hope you get to try more recipes from the cookbook.
I’m not one to leave comments but hands down the best meatloaf I’ve ever had! I made this last night and my husband devoured it. Your tips were very helpful. The sauce was just WOW! Thank you for sharing!
Hi Jennifer, thank you so much for taking the time to leave a review. I’m so glad you enjoyed the recipe.
Delicious and moist! My husband and I are garlic lovers, so I added a little more garlic as a personal choice. My husband normally doesn’t like meatloaf, so I made this thinking I’d share with my parents, but I guess I’m going to have to make them a separate meatloaf because my husband doesn’t want to share!
I followed this recipe to the T and it came out soooooo dry!!
Hello did you make any substitutions? Keep in mind that the more lean the meat is the dryer the loaf will be.
I have never commented on a recipe but made it today and my husband suggested making this meatloaf for Christmas dinner.
I rarely make meatloaf but this was incredibly delicious. I served it with fresh steamed cauliflower with buttered cracker crumbs and mashed potatoes and gravy that were leftover from Sunday dinner.
I didnt change anything but added a teaspoon of worcestershire sauce to the meatloaf mix.
The glaze was also great.
Believe the reviews!