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
Can you make this in an air fryer that has an oven setting?
Hi Toni! It should work but you may need to experiment with the timing and temperature.
Hello, I am trying this recipe for the first time. Followed the recipe exactly but can I put the glaze on and put bacon on top of the glaze and then bake it for the whole time( instead of putting the glaze on mid baking?
Hi Nan. I don’t recommend putting the glaze on from the beginning. While it’s cooking, the meatloaf releases fat and moisture which will water down the glaze (so it won’t be a glaze). The sugar in the glaze can also burn if it sits in a hot oven too long.
The absolute best meatloaf I’ve ever made!
That’s so great, Carolyn! I’m so glad you found a new favorite on my blog!
Horrible, doesn’t cook correctly not in the baking pan. Cooked just as it said & kept having to put back in the oven bc it was rare in middle. Ultimately got angry & threw in the garbage.
Hi Tyler! Did you fully preheat your oven before baking? Did you use the correct size pan? Both can affect how long it takes to bake.
I make this meatloaf all the time and it cooks perfectly. I use a 9″x5″meatloaf pan with a drain tray, which is the perfect size for a 2lb meatloaf. If yours isn’t cooking through in an hour, you might want to check the thermostat on your oven to make sure it’s reaching the temperature it’s supposed to be. I keep an oven thermometer in mine, so I check to make sure it’s reading at the temp it’s supposed to be preheated to. Also, if you overmix the meatloaf, it makes it dense and tough, and will cause the outside to cook faster than the inside. You want the loaf to be light and airy, so that it will cook through evenly. Mix it just until combined before putting it in the pan, and don’t pack it in too tightly. Give it another shot! It’s really good.
Always add sweet peppers and celery to meatloaf. Made without the sauce by served with sugar-free ketchup. Used all fresh ground chicken breasts. Add lots of smoked paprika as well and a dash of ground mustard. Used no-salt and chili power instead of pepper. Extra fresh parsley. Sprayed loaf pan instead of parchment.
Love this recipe! Only thing I did different was added bell pepper! So an easy and quick delicious meal!!!
Great addition! Thank you for sharing that with me, Tina!
Absolutely delicious! I made the following ‘tweaks’:
1 lb. lean ground beef & 1 lb. lean ground pork
1 packet onion soup mix instead of real onion
Added 1 tbsp. Worcester sauce
Added 1 c. shredded cheese
Made in a loaf pan on 375° for 40 mins., Added ketchup glaze and back in for 25 mins.
Let rest for 10 mins. then slice and serve. It was a huge hit! 😊
Thank you for sharing your experience trying this recipe! I’m glad it worked out fine with some tweaks on your end.
I’ve been watching Natasha’s Kitchen videos for over a year and all her recipes are fantastic, but I have to say this is definitely the one! She knows what she’s doing with everything but this recipe blew all my guests away. I doubled it because I was hosting dinner for some friends and everyone, even those who said they weren’t looking forward to meatloaf, actually loved it. I seriously love this woman’s recipes and will use her for everything moving forward. She really knows what she’s doing.
Thank you so much for the wonderful feedback, T.J. I’m so glad this one was such a hit for your guests. I’m happy you’re enjoying the recipes.
Great recipe! I also wrap whole potatoes in foil and bake along with the meatloaf.
We love this with potatoes!
Love this recipe, make it for my family a couple times a month, only substitute I use is Honey Nut Cheerios I run through a coffee bean grinder for the binder.
I made this last night for dinner. I will agree, it was delicious however, mine fell apart. I’m not am amateur cook lol and I don’t know why mine was crumbly. I was so sad that my presentation was not up to par. It was fine though and I will def make again. Maybe a little more Panko next time. I don’t know.
Hi Danielle! Did you let it rest long enough before cutting into the loaf? Also- were your eggs larger? Adding more panko will help.
Did you use 80% or 85%? Sometimes if I use 80% I’ve noticed a little crumble.
Hi Neva! I’ve used both, 80% and 85%.
I would use bread not bread crumbs. Soak it in the milk and break it up. I would also use 1 cup of shredded cheese to mix. I always put 3 hard boiled eggs in the middle for an interesting effect.
This is an awesome recipe! I make it for my elder family members and they love that it is moist and juicy- easy to eat, makes great meatloaf sandwiches. I usually double it and use 3 pounds ground beef and one pound Italian seasoned sausage. The glaze adds such a burst of flavor.
My husband love meatloaf. A while back I tried to make it and it just fall apart.
This time I followed Natasha’s recipe and I got it done. Made it in the loaf pan. My meatloaf stayed together and yet tender. Will include it in our dinner rotation.
Glad to hear that it was a success!
Just a thought-
Think this could be made using half venison?
Hi Moira! Several of my viewers have used different types of ground meat for this. Venison is leaner than beef, so it could be more dry.
Perfect meatloaf! Made this recipe verbatim at least 30 times. Never a bite left over. Thank you!
Love this recipe but has anyone tried to cut this recipe in half? I’m only cooking for myself and child and this recipe makes a lot and I prefer not to freeze leftovers.
Hi Ashley! One of my viewers shared 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.
Ashley what i do is make the meatloaf but not bake it. I put it in smaller loaf pans lined with foil to freeze it and once frozen I take it out of the loaf pan, wrap it with the rest of the foil and put it in a freezer ziplock. When im ready to bake it, I thaw it in cold water and then put it back in the loaf pan and bake it. It taste just as good as freshly prepared meatloaf
I’ve used your recipe before. I’m not certain if I made a comment at that time, but I will say now it was truly the best meatloaf I’ve ever made. So thank you! I came back today to check if I can/should use 80% ground beef (yes!) and noticed the little thing at top of recipe that allows your readers to change the quantity. I really appreciate that since I cook for just myself. While I don’t mind some leftovers, eating them for days in a row…nope. I typically “roughly” follow recipes but having some guidance is great.
I’m so happy that slider was helpful, Susan! Thank you so much for sharing that with me.
I love this meatloaf recipe! Hope to see more great recipes…….Thank you….
I’m happy that you love it!
Hi I always add bell pepper and grated carrots to my meat loaf. Also. Does any one else do this?
I’ve added veggies of all sorts, to mine. Grated zucchini is a nice addition and offers quite a bit of moisture.
You have to really like green peppers if you add this to the recipe. They take over the taste.
I added canned corn since I had some extra lying around. Added a nice bit of soft crunch (oxymoronic, I know).
Made this Natasha’s kitchen meatloaf and it was yum. Even my picky eaters finished and went for more. I used dried parsley and maple syrup instead and it was still good.
Great to hear that your picky eaters enjoyed the meatloaf too!
Absolutely the best meatloaf I have ever made in my life. The glaze was perfect! Thanks for such a great recipe. BTW I only cook with wild game or organic meats we raise. I used one lb of ground venison and one lb of ground wild pork. Incredible!
Natasha, love your recipes! I am a leek freak. Can I use that instead of onions? Any other adds you would make?
Hi Maggie. I haven’t tried that, but I don’t see why it wouldn’t work. Let us know how it turns out if you test it.