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
What would be the cook time for only 1 lb beef?
Hi Ali! I have only made this recipe as written, so I don’t have the cook time for making a smaller loaf. Keep an eye on it in the oven and check with the food thermometer for doneness.
Hi Ali! I just came across a comment from one of our viewers. They made this recipe in half baking it at 350 °F for about 35–40 minutes, then brushing on the glaze, then baking another 15–20 minutes, or until the center hits 165 °F with a food thermometer. I hope that helps.
Sounds good. I don’t have fresh parsely, but I have fresh cilantro. I wonder if that might be too overpowering????
Hi Liz! I haven’t tried it with cilantro. I think it could work but may be overpowering and change the flavor profile too.
Made this recipe for dinner and it was divine – So easy and so full of flavor. Another winner from Natasha’s Kitchen!
I have used this recipe for years. While our whole family enjoys it, it is a favorite “safe” meal for my autistic son. I use a 2:1 ratio beef and pork, and add some ground mushrooms in with the onions. I always double the recipe, sometimes more. I chill the leftovers so it slices nicely and freeze it in single portions for my son. Reheats amazingly well in the oven.
Is there a liquid substitute we can use instead of milk?
Hi Ginger! Water can work fine, but for best flavor you can beef or chicken broth.
I have never really had a recipe for making my meatloaf. I kind of changed it up every time and never really liked it. I tried this recipe and it is now the only way I make my meatloaf. It’s like the meatloaf my grandmother made when we were kids. Simple but full of flavor Great recipe
I’m so happy it’s become a new favorite for you. Thanks for sharing.
No amounts listed for the meatloaf or glaze. Just pictures
Hi Tracy. Scroll down to the recipe card, which is located at the bottom of the blog post or click on the jump to recipe shortcut button at the very top which will take you there directly.
If we are out of ketchup can we substitute with anything?
Tomato paste would work.
Awesome!
I used half oats, half bread crumbs and sprinkle of Parmesan cheese, still yum
That’s so great, Lala!
Its an EXCELLENT recipe. I followed it to the tee and I wasn’t disappointed with the results. Verrrry delicious!
That’s so great, Emelyn! Thank you for your great feedback!
I’ve made this meatloaf several times using your exact recipe and it’s SO delicious. My 97 yo mom loves it too! It will be a regular dinner in this house ❤️
So happy to hear that, Nancy!
I have been making this meatloaf recipe for the last 3 years it is absolutely amazing. I have a whole folder called Natasha’s best with all of these recipes and I love making them with my grandkids so I can have yummy dinners at their house too
That’s so wonderful, Danesha. Thank you for sharing that with me.
I rotate this and your pulled chicken recipe every week! They are both so delicious!
We love this meatloaf recipe. Make it once a month. One of the other nurses at work had made meatloaf for dinner the other night and we were talking recipes. She makes your recipe too. Love the glaze on top.
Hello Melanie! Yay that’s great to hear that your workmate use my recipes too! Thank you for sharing that with us, I”m happy that you loved this Meatloaf!
Has anyone used Italian bread crumbs instead of panko? If so did you modify the Italian seasoning?
Hi Andrea! Here is a comment from one of my viewers: “I used Italian bread crumbs instead of panko and omitted the Italian seasoning. Came out excellent! Definitely a keeper!”
I have used Italian breadcrumbs, plain breadcrumbs, plain Panko breadcrumbs, and I’ve even used seasoned stuffing mix, and I always still add the Italian seasoning. I sometimes add Worcestershire sauce to it. It always comes out really good!
I’m so glad to hear all of those work well here, Jan! thank you for sharing that with me.
This a great meatloaf recipe. I have made it a few times and it always turns out great.
That’s awesome Terri. Thanks so much. I’m glad it was a hit.
Hi Natasha, what did you do with the sautéed onions after leaving them to cool, I can’t see a reference to them in your recipe.
Hi Linda! After they cool, you add them along to the meat with all the other ingredients to make your meatloaf mixture (step 3).
They go in the meatloaf mix,(on the meatloaf list of ingredients).I added a little Worcestershire sauce to the mix tonight and it came out gorgeous and so delicious. I had to be sure my hubs saved me and my son two slices left for a sandwich tomorrow, or he would’ve ate it all!
After his first bite, my husband said, “Your meatloaf recipes are good, but this is your BEST!
Throw out your other recipes!” He not only enjoyed the taste, he LOVED the texture! My daughter-in-law doesn’t usually care for sauces, but she thought this had “just the right amount!” My son and Granddaughter liked it too. Thank you for your awesome recipe! ❤️🥰
Wow! That’s awesome and quite a high compliment. Thanks so much. I’m glad it was a hit.
I’m using 2 lbs of ground meat and 1 lb of sweet sausage. What will be the ingredients? Thank you
Hi Elia! It sounds like you need to increase the recipe by half. At the top of the recipe card you can change the number of servings and it will convert the rest of the ingredient list for you. The baking time will change based on the size and shape of your loaf, just keep that in mind. Since your sausage meat may already contain seasoning, you might have to make some modifications or add the seasoning to your preferred taste.
I have been searching for the perfect meatloaf recipe and this is the one. Hubby loved it. Thanks so much for sharing this.
That’s wonderful to hear, Carla! Thanks for trying the recipe.
I’m about to make this, but don’t have panko on hand……can I use saltine cracker crumbs? Thanks!
Hi Teri! I haven’t tried that, so I’m not sure how they would work out.
Yes you can use crushed crackers but watch your salt addition depending on what type crackers you use!
I have a recipe that calls for 12 saltine crackers for 1lb meatloaf if that helps you.
You can use any kind of crumbs you like. I like to use flavored cracker crumbs, just be mindful of the salt cause crackers have salt in them.