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
Dear Natasha,
I had not made a Meatloaf for many years, and I found your recipe just a few days ago.
So tonight, I had just one pound of ground Beef so measured half of all Meatloaf ingredients and when I looked at the amount, I thought wonder if I could simply make
4-patties and fry them in the pan I had earlier used to sauté the Onions. Well surprise,
surprise – these little patties cook quickly and your recipe is WONDERFUL. I cooked them probably about 5-7 minutes for each side, then turned off the heat and put a cover on top of the pan and let them sit for about ten minutes. No sauce at all. I really can’t call this a
meatball, but rather a very tasty patty. By the way, I am a 95-year widow! Ann M.
Hi Ann! That’s amazing. What a great idea. Thanks so much for sharing that with us.
Delicious recipe! I always use this to make meatloaf. I modify to my taste just slightly by adding 1 TSP Worcestershire, use 1/2 an onion, a few extra cloves of garlic, and red wine vinegar instead of white. I also use unsweetened original almond milk since I have a dairy allergy. So yummy!!!
I took your suggestion and added about 12 oz mild Italian sausage, other than not sauteing the onions in advance (too lazy) followed the recipe exactly. This is the best meatloaf I’ve ever made. Family even took leftovers for lunch!
I’m so glad you loved it, Marianne!
You were right! This is THE BEST MEATLOAF! So tender and juicy. The only substitution I made was replacing one tsp of salt with one teaspoon of Johnny’s Seasoning for less sodium. Thank you for an absolutely delicious recipe!
Thank you so much for sharing, Gale. I’m so glad to hear you loved it.
Can this meatloaf be made ahead and frozen?
Yes, yyou can make this ahead. I recommend checking this part of the recipe “Make-Ahead and Storage” for more tips.
Made this last night following your recipe to a T except for substituting a bottled BBQ sauce (I wanted to use up) for the ketchup and vinegar. I used a beef/pork/veal blend from my local butcher. It was so delicious. Thank you for this perfect recipe 🙂
Thank you for sharing that with us, I’m glad you enjoyed it!
What can I do to get the onion flavor without chopped onions due to picky eater
Hi Sue! You can use onion powder or dried minced onion as a substitute.
We have a child in our family with an egg allergy. Can you suggest a replacement for the 2 eggs in your meatloaf recipe? Thank you.
Hi Mary, I have not personally tested an alternative but I have heard of possible substitutes such as Chia seeds, ground flaxseeds, oatmeal, extra bread crumb, etc.. I would see if you could research these methods online and find one what works best for you. Sorry I can’t be more help. I read through the comments here and only found a mention of oats being tested with ok results. Let us know if you experiment.
My son has a dairy and an egg allergy so I use non sweetened applesauce in place of eggs and beef broth in place of milk. You can’t tell.
Made a double batch last night for family dinner and it was loved by everyone, from the 3 yr old up to the 91 yr old! Not dry, not dense, perfect balance of flavors. Thanks so much for this outstanding recipe!
That’s just awesome, Beth! Thank you for your kind review!
Thank You for sharing this greatest meatloaf recipe ever. I have cooked many different recipes, but I have to say this tops them all.
You’re so welcome! I’m so glad you loved it.
Absolutely the best meatloaf I’ve ever made. I can’t believe I took this long to make it. I only had 90/10 angus ground beef on hand and was really wanting a meatloaf. I grated a zucchini to add in for extra moisture and this was so delicious. Will never make meatloaf any other way. Thank you Natasha!
Thank you for your kind words and good feedback. I’m happy to know that you love my Meatloaf recipe!
Made this for the 3rd time. Love this recipe. I use one pound pork, one pound turkey and place mozzarella sticks in the middle. The results are excellent every time. Thank you!
So delicious big hit in our house when it’s on the table
Excellent recipe. I have avoided making meatloaf because I generally find it heavy and a bit dry. I used half pork, added the garlic to the onions for about a minute of cooking and used dry bread crumbs, which I soaked in the milk for about 15 minutes first. I will definitely be making this again. Thank you for a great recipe.
You’re welcome, Elizabeth! I’m glad you enjoyed it!
I have, more of, a question…
No one else asked, so maybe it’s supposed to be a “known thing”, but which rack, in the oven, should the meatloaf be cooking (middle)?
Hi Anita, We bake this in the middle rack of the oven.
I am about to try cooking this for the first time. I’m Australian so don’t know if this is an Australian thing, but my mum used to make meatloaf with hard boiled eggs in the center. I am feeling nostalgic and would like to try. Has anyone tried that and any suggestions for change in cook time, etc?
Hi Jo, you can defintily add it if that is your preference. It adds an additional layer of flavor, and some visual flair.
I am South African and my mom also placed eggs down the middle. Leftovers looked so good on your plate the next day
This meatloaf is Devine! Moist and perfectly seasoned. I’ve made this so many times I am always happy with the results. Thank you for posting all your hard work it’s greatly appreciated.
You’re welcome, Jen! Comments like this make it all worth it. Thank you for your lovely review!
Omg this was such a hit my picky eater who will only eat meet if it’s in a cheeseburger ATE this sooo fast she said it was sooo good! Will be making this again thank you!
That’s just awesome, Monica! Especially since the picky eater loved this meatloaf.
Best meatloaf ever! The added sauce topping is absolutely wonderful!
I’m so happy you loved it, Michelle!
I made this meatloaf for my parents and they loved it! So full of flavor and it was the most moist meatloaf I’ve ever eaten. I did all the meal prep and formed the loaf the day before to allow all the flavors to meld together.
Great to hear that your family enjoyed it!