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
- 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
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Making this recipe tonight. Can it be doubled for a large family ???
Hi Clara, I bet doubling it will work great! YOu will need to increase the bake time for a larger meatloaf.
Best meatloaf ever!!
I’m so glad you enjoyed it, Anais!
Im cooking for only two. Can you suggest how to divide portions in advance and how to adjust cooking time/temp?
Hi Sharon, I’ve always made the full recipe, but you can definitely halve it. I imagine the time will decrease but not by much.
This meatloaf was amazing, I made it as written and it didn’t disappoint, even my picky husband loved it (and he is a real critic of meatloaf). I’ve never left a comment before (on any site) but I felt this was the time. I love to cook and search for inspiration on the internet daily, this site has given me so many great recipes that I thought I should thank you now. Thank you for your always amazing inspiration and truly great recipes!
Aww, that’s the best! Thank you so much for sharing that thoughtful comment with me. I’m all smiles.
I tried this meatloaf recipe for the first time and it will not be the last! Everyone in my family enjoyed it.
That’s just awesome! Thank you for sharing your wonderful review, Litishia!
Followed exactly which I rarely do- but Natasha is tried and true so I trust her! I’ve made this twice now, and sautéing the onions prior to mixing is crucial. The first time I didn’t and even though they were diced finely, they still had crunch. I prefer softened onions.
I also doubled to sauce because we’re a saucy family.
Yum! Thank you so much for sharing that with me, LeeAnne! I’m happy you enjoyed this recipe!
This is the second time I make this recipe and it came out delicious as always! I used a leaner meat and just adjusted the breadcrumbs and milk portions. Family favorite!
Hello Jacque, great to hear that this recipe was a hit! I’m happy with your feedback, thanks for sharing!
This was delicious! I had 1 pound beef and 1 pound pork and it turned out great!
Hello Brittany, great to hear that you loved this meatloaf recipe. Thank you for your review!
Just made this meatloaf tonight. It was so delicious. I didn’t use your glaze though. I used some sweet chili sauce on top. Thanks for the recipe.
Thank you so much for sharing that with me, KC! I’m glad you enjoyed it!
Nothing but absolutely fabulous, best meatloaf recipe ever. Printed and in the recipe box 🙂
That’s so great, TJ! This meatloaf is popular for a good reason, and I’m so glad you enjoyed it!
What if you don’t have white vinegar can you use something else
Hi Dani, I haven’t tested that but one of our readers mentioned great results using apple cider vinegar.
I used apple cider vinegar.
I’ve used balsamic because that’s what I had. Came out great. Also added mustard and Worcestershire.
That’s so great! Thank you so much for sharing that with me, Sheila!
Mustard
Question: Would I be able to substitute a pound of ground turkey for one of the pounds of ground beef?? I’m on the fence of whether or not that would work and need help deciding, thanks in advance.
Hi Kristen, I haven’t really tried using ground turkey yet to advise. I saw someone commented this “I sub it for ground turkey, and I also add bell peppers to It all the time; it’s great” I hope that helps.
Very similar to a meatloaf my mother in law made. She had a sweet red sauce on top as well, with brown sugar and ketchup. This was just as good and I have measurements now. She was not one to measure; (dash, dollop, sprinkle, scoop, ect…)
This recipe does make quite a bit, but I only cook half and freeze the other half to cook another day. We do not eat a lot of leftovers, although one could get creative with the leftovers.
Hello Monica, thanks for dropping by and sharing your review with us. I’m glad that this is close to your mother in laws’ recipe which you enjoyed!
This is the best meatloaf I have ever made. My “kids” (35 years old, lol) request it often.
Hello Charlene, that’s nice to know. I’m happy to know that this is one of their favorites!
Love love love and will totally make again! I used Heinz ketchup which is already sweet so next time I’m going to cut back on brown sugar!! This meatloaf was a hit and will be my forever recipe.
So great to hear that worked well! That would be a good idea, I think it will be perfect for your taste on your next try. Thanks for your review, Hope!
my comment is a question,when I check the temp of my meatloaf why are the end temps 30 f higher than the center?
Hi John, the outside of meat/recipes, in general, bake quicker and first compared to the center.
the heat comes in from the outside and works its way in…. think about that for a minute.. if you jump into a bonfire, your outsides burns first and works it’s way in
Because your meat is touching 3 sides of the pan that are conducting heat.
Its my go to!! Thanks Natasha 🙂
That’s just awesome! Thank you for sharing your wonderful review, Gee!
Great recipe! One problem, though: The juice soaked through the parchment paper and it was useless. Kleenex would have worked as well.
Hi Ken, it sounds like the liquid got under the parchment paper. If your pan is a good non-stick pan, that would work without parchment, but it does make it easier to serve and remove using parchment paper.
Absolutely delicious!! I can’t wait to make it again this week! My family LOVED it! and the glaze was delicious! I substituted the brown sugar with stevia since my family and I try our best to avoid real sugar. With the stevia, the glaze was delicious! I’m wondering if I can substitute the ground beef for ground turkey or a mix of ground beef and turkey? Thank you Natasha!
Hello Gabby, that is perfect! I’m glad stevia worked, thanks for sharing that with us. I’m sure a lot would like to try this alternative too.
Great suggestion to cook the onion first. My mother was a great cook but one thing she made that I didn’t like was meatloaf because she didn’t cook the onion first. This was my introduction to heartburn.
Glad you liked that, Wayne!