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.
This post may contain affiliate links. Read my disclosure policy.
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
My wife says best ever!! Made a couple tweaks tablespoon of smoke flavor and for the glaze one tablespoon brown sugar one tablespoon molasses
What a wonderful feedback. Thank you so much for sharing your experience trying this recipe.
The glaze was excellent but I didn’t like the taste of the meatloaf. It was too much onion (and I used a Vidalia onion so it wasn’t that it was too strong) and too much garlic which is not something I usually take issue with but it overwhelmed the taste. Too much milk as well. I would make the glaze again but I had to discard the meatloaf.
HI Bailey, sauteeing the onion can really help with softening it and mellowing out the flavor of the onion which is why I recommend it. You can also add garlic in for 30 seconds after the onions are softened and it will make the garlic more mild. Normally the garlic is pretty mild here – maybe you possibly used some very large cloves?
While the meatloaf had a good flavor,(made exactly as directed) I would never bake it on a cookie sheet again. I prepared the night before and but it in the regular loaf pan and refrigerated overnight because I was having some out patient surgery at 8:00 the next morning. Had it already to just flip it out on the prepared cookie sheet, well actually my wonderful, (but he is not cooking savey,😵💫 at all) was going to put it in the oven when he flip it on the cookie sheet it looked really good. Nice firm loaf an size.
HOWEVER……. when I went to. Check the temp and sauce it (good sauce btw) it had split right down the middle long way.
Looking like something the dog barfed up and not in away shape or form for left over meatloaf sandwiches which is my favorite reason for making a meatloaf, just saying.
Meatloaf will never see the inside of my oven again without the proper loaf pan😉
Oh no! I’m sorry that happened. If it was tightly packed, when the steam builds inside, it can cause this.
When forming the loaf, you’ll want to gently shape, firmly but not compact. It could have been the transfer as well, without support. But a loaf pan should help prevent this next time.
I’m glad you enjoyed the taste!
Can you use the meatloaf mix of beef, veal and pork instead of 80 or 85 % beef?
Hi Victoria! You can use other ground meat too, but if the meat is leaner, the loaf will be drier.
looks delicious, but, any chance I can make this in a slow cooker? I am on oxygen and cannot use the oven? thanks Millie
Hi Millie! I’ve never tested slow cooker, so I don’t have instructions for that.
I’ve made meatloaf in a slow cooker all the time. Just put the meat on a small rack and voila! I hope that helps.
Very yummy. I sautéed chopped mushrooms and chopped celery the second time. it was great, too
If I use 1 lb of ground beef, will the cooking time be the same?
Hi Jenn! Cutting the recipe in half can make it bake faster but it also depends on how thick you shape your loaf. 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.
My husband said this is the best meatloaf he has ever had. I have never liked meatloaf until now. It is a definite favorite now!
That is wonderful to hear. I am so happy this recipe won you over. Thank you for sharing.
My go to now. Husband is fussy with meatloaf but this is a winner. Cut recipe in half using 1 pound of lean beef. The only change was to the sauce. I added some spicy brown mustard and a splash of soy sauce to get that salty sweet. Thank you NK.
It is so great to hear that this won over a fussy meatloaf eater. Cutting it in half works perfectly, and your sauce twist sounds delicious. Thank you for sharing.
Gets rave reviews! I’ve settled on this recipe as my 2# go to. I have made one change, tho. I’ve found that 2 eggs per pound makes it bind better in general, specially for a 1# meatloaf, After cooking this recipe for a few times and playing with the ingredients, I’ve settled on 3 eggs, with which I get a loaf that holds together well warm (after resting, of course) and is solid enough for sandwiches or reheated as leftovers. Congrats! My spouse looks forward to the leftovers!
Thank you so much for sharing your results. I am so glad it turned out great with your adjustments.
I have made this twice now and it’s the most flavorful and delicious meatloaf I’ve ever had!
Thank you for the wonderful review, Angela. I am so glad you and you enjoyed the recipe.
Best meatloaf ever. Have made about 5-6x. Definitely a keeper!! Thanks 😊
The ketchup sauce is the best! Truly is the best meatloaf ever.
I’m so glad you love the recipe, Serena! The glaze adds a perfect touch, too.
This is the go to recipe for me for the last few years. I love my meatloaf after following your instructions. I have also passed the recipe on to others. I’m making it tonight with mash potatoes and mix vegetables. When I miss place my recipe all I have to do is look for your website. Thank you.
This is a staple food for our family! Everyone loves it, included our children ranging 7 months to 10 years! It’s so easy to make (I just throw all the ingredients into my mixer for a few minutes and put it in a loaf pan). It comes out delicious every time! Even better, it heats up beautifully for my husband to take to work for lunch!!
I personally prefer the bread pan method for baking it. No joke, we make this almost every week!
Wow—what an amazing compliment! Thank you so much for sharing that. I’m thrilled it turned out so well and the entire family loved it, Cort!
Excellent meatloaf! Everyone enjoyed it!
Actually the best meatloaf ever, with simple ingredients but packs a punch of flavor!
I am a Christian and want everyone to know Jesus loves them and died for their sins and rose again!
Acts 16:31 says Believe on the Lord Jesus Christ and thou shalt be saved.
Wow—what an amazing compliment! Thank you so much for sharing that. I’m thrilled it turned out so well.
Very good! I had to make a couple of adjustments because I didn’t have the ingredients I thought I had. Next time (and there will be a next time!) I’ll follow exactly.
I am so glad it still turned out great for you, Jill. I hope you enjoy it just as much when you try the original version next time!
Beyond DELICIOUS! As an experienced home cook with over 60 years of kitchen experience I can’t ever imagine going back and using our family so-called ‘Best Ever Meatloaf’ recipe. It pales in comparison to Natashas recipe!!! Moist yet firm with a taste profile that is spot on… Thank you Natasha. PS. I have even made converts of my sisters and sister-in-law with your recipe! 😉
I’m so happy you found a new favorite, Judith! Thanks for the wonderful feedback.
Fantastic recipe! I actually cheated a little bit… I had purchased a Fred Meyer pre-fabricated meatloaf that you just unwrap and place in the oven. I unwrapped it and, since it is already a 2lb beef and pork combo, I just mixed your ingredients into it and left it in the refrigerator overnight. I just now baked it and it is phenomenal! Meatloaf is probably my favorite dish and you just made my day!
I’m glad that worked out well for you, EV!
Another beautiful recipe for the greatest! Beyond the Tri supreme eats stroganoff, shrimp fettuccine and the latest Tuscan chicken. The Trifecta of dishes I made the meatloaf and it looks and smells awesome. Just had to take a pic to share
Thank you, David! I’m so glad you gave this recipe a try.