Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy glaze that adds so much flavor to the meatloaf. Serve the easy meatloaf with mashed potatoes and a side of asparagus

Meatloaf recipe sliced and served on a plate with mashed potatoes and vegetables

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Hey, hey! Valentina with Valentina’s Corner sharing our Meatloaf recipe.

Meatloaf Recipe:

Ground beef mixed with onion, Panko breadcrumbs, fresh parsley and seasonings produces an irresistibly tender and juicy meatloaf. The sweet and tangy glaze adds amazing flavor to this classic meatloaf.

meatloaf glazed with meatloaf sauce

Tips on How to Make the BEST Meatloaf:

  • DO NOT OVERMIX which can result in a tough/dense meatloaf
  • Line your loaf pan with parchment paper with edges hanging over the pan for easier removal of meatloaf. 
  • Keep the juices from the pan and pour over the sliced meatloaf before serving.
  • Chop the onion finely, allowing it to cook through (or sautee onion before adding)
  • Gently press meat into the pan so it holds its shape.
  • Rest meatloaf for 10 minutes before slicing

Collage how to make meatloaf and shape into pan.

What is the Best Meat for Meatloaf?

You want to use ground beef that is 85% or 90% lean meat. Do not worry about using lean meat – the rest of the ingredients will keep your meatloaf moist and juicy. Avoid super lean meats. 

Meatloaf Sauce:

This meatloaf sauce is incredible as a glaze for the meatloaf with the perfect balance of sweet and tangy flavors. Ketchup combined with brown sugar, garlic and onion powder, salt, pepper and vinegar creates an irresistible sauce. Once baked, the glaze caramelizes and is SO GOOD! 

Step-by-step collage how to make the best sauce for a Meatloaf recipe.

Can I bake Meatloaf on a baking sheet?

For crispier edges, bake meatloaf on a baking sheet. Out of foil, create a self-made pan with edges to keep the drippings from the meatloaf as it’s baked. Shape meatloaf and place into the foil. Continue with baking instructions. NOTE: Baking time may slightly vary, depending on the shape and thickness of the meatloaf.

baked meatloaf sliced and ready to serve

How long to cook Meatloaf?

Cook the meatloaf uncovered for 40 minutes at 375°F. Add the sauce, and bake an additional 15-20 minutes, or until internal temperature is 160°F. If using a smaller loaf pan than 9″x5″, increase cooking time.

how long to cook meatloaf in loaf pan

Leftover Meatloaf?

If you’re lucky enough to have leftovers, here are some leftover meatloaf ideas (and I’d love to hear your ideas in a comment below):

Can you freeze Meatloaf?

Yes, meatloaf may be frozen before cooking. To freeze, prepare meatloaf per instructions. Cover tightly with plastic wrap and foil and freeze.

Defrost the raw meatloaf in the refrigerator covered. Continue with baking instructions.

Meatloaf served on a plate with potatoes and greens and garnished with parsley

More Easy Dinner Recipes to try:

Natasha's Kitchen Cookbook

Meatloaf Recipe with the Best Glaze

4.99 from 8703 votes
Author: Valentina Ablaev
Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!
Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour

Ingredients 

Servings: 8 servings

Meatloaf Ingredients:

  • 2 lbs ground beef, 85% or 90% lean
  • 1 med onion, finely chopped
  • 2 large eggs
  • 3 garlic cloves, minced
  • 3 Tbsp ketchup
  • 3 Tbsp fresh parsley, finely chopped
  • 3/4 cup Panko breadcrumbs
  • 1/3 cup milk
  • 1 ½ tsp salt, or to taste
  • 1 ½ tsp Italian seasoning
  • ¼ tsp ground black pepper
  • ½ tsp ground paprika

Meatloaf Sauce Ingredients:

Instructions

  • Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
  • In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
  • Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
  • In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.  

Nutrition Per Serving

344kcal Calories18g Carbs24g Protein18g Fat7g Saturated Fat118mg Cholesterol910mg Sodium507mg Potassium11g Sugar410IU Vitamin A4.5mg Vitamin C65mg Calcium3.3mg Iron
Nutrition Facts
Meatloaf Recipe with the Best Glaze
Amount per Serving
Calories
344
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
118
mg
39
%
Sodium
 
910
mg
40
%
Potassium
 
507
mg
14
%
Carbohydrates
 
18
g
6
%
Sugar
 
11
g
12
%
Protein
 
24
g
48
%
Vitamin A
 
410
IU
8
%
Vitamin C
 
4.5
mg
5
%
Calcium
 
65
mg
7
%
Iron
 
3.3
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: American
Keyword: meatloaf, meatloaf recipe
Skill Level: Easy
Cost to Make: $$
Calories: 344

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Leave a Comment

Recipe Rating




Comments

  • Vee
    June 16, 2019

    This was the best meatloaf , I will be making this again , I added bell peppers and only used 2 tablespoons of brown sugar , I forgot the white vinegar but was still great.

    Reply

    • Natashas Kitchen
      June 17, 2019

      I’m so happy you enjoyed that Vee!

      Reply

  • Richard
    June 12, 2019

    Very good and easy to do. The most important thing is don’t over mixe the ground beef you don’t want it moody…. excellent

    Reply

    • Natashas Kitchen
      June 12, 2019

      You got that right Richard! Thank you for that awesome review!

      Reply

    • Sarah
      August 16, 2019

      Will it makes any difference if I use regular
      breadcrumbs instead of panko?

      Reply

      • alena
        November 4, 2019

        Hi Natasha
        thank you for your recipe.
        What can I use instead of panco crumbs?
        Gluten free version?
        Thank you
        Alena

        Reply

        • Natashas Kitchen
          November 4, 2019

          Hi Alena, Panko is a staple for us – we love that they are larger crumbs, but I think you could sub with regular just fine, just keep in mind that regular bread crumbs are crushed more finely so you might need slightly less.

          Reply

  • Vonnie
    June 10, 2019

    This was very good. I will make a couple of changes next time. I will cut the Italian seasoning in half as it was overwhelming and detracted from the other flavors. Maybe it depends on brand and freshness. I will also use at least a quarter teaspoon less salt. There was plenty of yummy glaze, in which I added a teaspoon of Worcester sauce and broiled at the end. These are personal preferences of course and we look forward to enjoying this recipe even more the next time!

    Reply

    • Natashas Kitchen
      June 11, 2019

      I’m so happy you enjoyed this recipe Vonnie! I would love to hear your feedback with those changes!

      Reply

  • Elena
    June 10, 2019

    Made this recipe tonight and it was a hit! We loved the tangy sauce. Thank you for sharing.

    Reply

    • Natashas Kitchen
      June 10, 2019

      I’m so happy to hear that! Thank you for sharing your great review Elena!

      Reply

  • April
    June 10, 2019

    I’m trying this tonight! Quick question, if I don’t use loaf pans, should I adjust the cooking time?

    Reply

    • Natashas Kitchen
      June 10, 2019

      Hi April, depending on how tall your meatloaf is you may need to adjust cook time. If you experiment, let me know how you liked the recipe

      Reply

  • Joe Ramsey
    June 10, 2019

    This is the absolute best meatloaf I’ve ever had and this will be my go-to recipe in the future. I’m actually making it again today. Thank you so much for sharing it! *love*

    Reply

    • Natashas Kitchen
      June 10, 2019

      That’s so great! It sounds like you have a new favorite Joe!

      Reply

  • Michelle
    June 9, 2019

    Can this be prepped into the pan then frozen?

    Reply

    • Natashas Kitchen
      June 9, 2019

      Hi Michelle, I haven’t tested freezing that before baking so I cannot advise. One of our readers has stored it in the freezer post-baking, however. If you experiment, let me know how you liked the recipe

      Reply

      • Deneve Lancaster
        December 8, 2019

        I think the Italian seasoning threw the flavor off for me. I’d leave the onion and garlic out of the glaze next time as well.

        Reply

    • Joe Ramsey
      June 10, 2019

      I did this and it was awesome reheated!

      Reply

      • Natashas Kitchen
        June 10, 2019

        Thank you for sharing that Joe!

        Reply

    • Adriane Whelchel
      June 10, 2019

      I have prepared it, put it in the pan for cooking the next day and placed it in the fridge overnight and it turned out GREAT!!! Just make sure you add about 45 mins to the cook time and the internal temp is 160 degrees.

      Reply

      • Natashas Kitchen
        June 10, 2019

        Thank you for sharing that with us, Adriane!

        Reply

  • Marnie
    June 3, 2019

    Excellent recipe – moist and great flavor! The topping is a bit too sweet for me, though. Maybe next time I will skip it or only use half as much.

    Reply

    • Natashas Kitchen
      June 4, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us & if you experiment I would love to know how you like that!

      Reply

  • Irene
    June 1, 2019

    Thank you for delicious meatloaf receipe. My family love it.

    Reply

    • Natashas Kitchen
      June 1, 2019

      I’m so happy you all enjoyed this recipe Irene!

      Reply

  • Bex
    May 31, 2019

    Prepped it the night before and baked it the next day. It was delicious :). Thank you for the recipe.

    Reply

    • Natashas Kitchen
      June 1, 2019

      hat’s just awesome!! Thank you for sharing your wonderful review, Bex!

      Reply

  • Julie
    May 30, 2019

    It’s all true. This meatloaf is so delicious! So glad I found this recipe!
    Instead of Italian Seasoning I used lots of Za’atar (an oregano/marjoram/thyme based herb mix) and I added Worcester Sauce to the glaze.
    The next day I placed the leftovers into fresh buns with a little ketchup or mustard. What can I say, even my friend who hates minced meat and therefore Burgers LOVED them!
    Thank you for this amazing recipe!

    Reply

    • Natashas Kitchen
      May 30, 2019

      Hi Julie! I’m so happy you enjoyed this recipe! I love the idea of using it with a fresh bun the next day!

      Reply

  • marion T mccarthy
    May 29, 2019

    Definitely a little different. Made extra sauce and broiled for a couple of minutes. Excellent

    Reply

    • Natashas Kitchen
      May 30, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

    • Eva Birch
      June 17, 2019

      Recipe was very clear and easy to follow. However, I followed the bake time and temps and when I put my thermometer in it it only read 130 degrees Fahrenheit…
      Thinking ok maybe my thermometer is faulty, I cut into it and peeked and it definitely was not cooked through the middle.
      Does the fact that I used a glass loaf pan make a difference?
      I put it back in the oven for another 20 min after scraping off as much glaze as I could to reapply later. I’m still waiting to see if I can salvage the meal.

      Reply

      • Natasha
        June 17, 2019

        Hi Eva, It is most likely due to using a glass pan. When using a glass pan, I would suggest adding an extra 10 minutes at least (and it was smart of you to check with a meat thermometer). The reason being that glass doesn’t heat up as quickly as metal. I hope it still worked out well for you.

        Reply

  • Adriane Whelchel
    May 28, 2019

    Was a huge hit, the family loved it! Can you prepare this the day before and put it in the fridge and then just put it in the oven the next day? If so are the cooking temp and time still that same.

    Reply

    • Natasha
      May 29, 2019

      Hi Adriane, I haven’t tried it that way but it should work. I would add 5 minutes to the bake time since the meat will be coming out of the refrigerator cold.

      Reply

  • Andrea Amado
    May 27, 2019

    First off I do not like meatloaf, I do not write reviews, and I rarely make any recipe that has the word “Best” in it.
    When my husband wanted meatloaf, I started searching the web. When I read this recipe and the reviews for this meatloaf, I took a chance and made it. After one bite, and to my surprise, I fell in love with it. The glaze was so tasty I literally scraped it off my plate. My husband hummed while he ate it and my kids ate seconds. When I went back for another piece it was gone.
    I have added the recipe to my favorites and will have to make two loafs the next time I make it. This is a must to make!

    Reply

    • Natashas Kitchen
      May 28, 2019

      That’s so great! It sounds like you have a new favorite, Andrea! Thank you for sharing your great review!

      Reply

  • Esther Mos
    May 25, 2019

    Super yummy! This meatloaf is like lazy meatballs. So good. Really enjoyed it! Thanks for sharing!

    Reply

    • Natashas Kitchen
      May 25, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us Esther!

      Reply

  • Brooke
    May 23, 2019

    Just made this and it already smells amazing and it’s not even half way done cooking! I did try the glaze before I added it and it was just a little too sweet and ketchupie for me so I added a little tomato paste and some whats this here sauce (come on who can really say it correctly) and it was perfect! Love the recipe will let you know how it goes!

    Reply

    • Natasha
      May 23, 2019

      Hi Brooke, I hope it becomes a new favorite for you! The flavor profile of the glaze changes once it is baked so I would recommend try it as is.

      Reply

  • Hadiyah Boulware
    May 20, 2019

    I make this meatloaf for the first time an it was amazing.this is the second recipe from u🥰🥰

    Reply

    • Natashas Kitchen
      May 20, 2019

      I’m so happy you enjoyed this recipe! Thank you for sharing that with me!

      Reply

  • Rickeyta
    May 15, 2019

    Making tonight! I’ll let you guys know the results!

    Reply

    • Natashas Kitchen
      May 15, 2019

      We’re looking to your feedback! I hope you love it!

      Reply

  • Neil
    May 11, 2019

    Top notch, the glaze is awesome!

    Reply

    • Natashas Kitchen
      May 11, 2019

      I’m so happy you enjoyed that, Neil!

      Reply

  • Elaine
    May 10, 2019

    I try to keep my processed foods to a minimum. I use to love the Lipton onion soup meatloaf. Since I stopped eating the onion soup mix, I haven’t found a meatloaf recipe I like so I stopped making them (tried making my own onion mix – not the same).
    I also don’t usually choose dinner recipes that have sugar, but given this was 5 star and I haven’t found a good recipe, I made an exception.
    I found it salty, but other reviewers didn’t say anything, so wondering if I screwed up the measurements. We like onions a lot so I would add more. I used coconut milk and gluten free panko.
    It was a good recipe, and I’ll make it again.
    Thank you!

    Reply

    • Natashas Kitchen
      May 10, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

    • yt03
      May 15, 2019

      Check you Italian Seasoning, maybe it also has salt. I try to get Italian Seasonings that don’t include added salt, just the spices.

      Reply

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