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
Filed Under
I use parchment paper on a cookie sheet, form the meatloaf on it and cook. All sides get crisp. Learned the trick from Chef Michael Smith. Natasha has great recipes!!!
Thanks for sharing that with us, Andy. I hope you’ll love all the recipes that you will try.
Recipe is a keeper. The whole family loved it. I followed recipe exactly. However the meat mix seemed a little mushy so I added an extra half cup of panko bread crumbs. This went into my saved recipes for future. This is my new go to meatloaf recipe.
Great to hear that it turned out great, Donna. Thank you for sharing that with us.
I am going to make this tonight for my husband as he loves meat loaf. I am going to make a separate one as well with ground turkey. My questions are do you think it would cook the same?
and Can I freeze the left overs?
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. You may also cover it tightly with plastic wrap and foil and freeze it. You can check the comments section at the bottom of the recipe and my freezing instructions for more tips.
Can’t post Photo- All Gone!
My family loved it! I soaked the panko crumbs in the milk while I prepped the rest of the ingredient. I only used 1 egg and used smoked fresh garlic. I came back on the web site to copy the recipe. It’s a keeper for sure.
That’s so great! It sounds like you have a new favorite!
This was so good! I’ll always make this one. My personal tweaks: I didn’t use parchment paper (the pan was non stick). I drained the juice before adding the glaze and used it to make an awesome gravy (a little flour, stir til brown and add water). I also broiled it at the end for just a couple of minutes. I used a little extra meat, but kept the ingredients the same. My goal was to make 2 meals out of it, which we did, barely, lol.
That’s nice, Shelby. Thank you for sharing some tips with us and for the review. We appreciate it!
Followed directions perfectly. Even cooked longer. Had raw centre.
Hi John, I haven’t had that experience and it’s unusual that it would be raw after that long of a bake time. Make sure your oven is fully preheated and that it is heating correctly. You can check this with an in-oven thermometer.
I used 1.5 lb.hamburger 80% lean 20% fat I used 1/2 oatmeal added 1/2 green pepper and 1/2 red pepper I used Italian seasoning garlic powder like it called for.I used barbecue sauce for topping It is in oven Hope it’s good!
Thank you so much for sharing that with me.
If I want to divide this into 4 parts and freeze them, should I cut the cooking time for each portion I cook by 3/4ths?
Hi Don, I haven’t tested that so I’m not sure about specific baking times for that size. I highly recommend checking for doneness with a meat thermometer to make sure you’ve reached a safe internal temperature.
This was a HUGE hit in our home! This is a keeper and will be our go-to recipe from now on!!! The only things I had to change were increasing the oven temp to 390 and cooking the meatloaf for 50 minutes. I then pulled the meatloaf out and drizzled the glaze, and put it back in for an additional 20 minutes. The meatloaf was at a perfect 165 degrees when it was said and done. Great recipe all around!
That’s so great! I’m so happy this was a hit, Kristi!!
I am baking a meatloaf right now. The recipe sounded so good. I will let you know how it turns out. I have tried several recipes of yours and they have been delicious….
That’s just awesome! Thank you for sharing your wonderful review, Emelene!
It is “slap your Mama” good! I used ground pork and substituted a can of Rotel diced tomatoes and peppers every time it called for ketchup. The tomatoes on top perfectly compliments the loaf, and the first to go.
Love it! I’m glad you loved this recipe, Malcolm. Thanks for your review!
How big is a serving size? It should say that when giving nutritional info but doesn’t. Please include.
Hi Sunni, approximately eight full servings for adults. It really depends, but you can adjust the serving size by clicking on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
Made this recipe four times it is absolutely delicious I will never make meatloaf the way I used to it will always be the recipe I use from here on out and makes the best meatloaf sandwiches the next day
Aaw, that is such nice feedback. Thank you so much for sharing that with us, Toni.
I didn’t care for the Italian seasoning in the meatloaf, it made it taste like Italian meatballs instead. It held together well, just wasn’t the flavor profile I prefer.
I have tried this recipe several times, followed it to a “T” and each time I have to cook it for longer and it is total mush. No structure to it at all. Only sub I have to make is using gluten free Panko and even this time I doubled the Panko to help with the mush-iness of it and it was still a disaster. HELP!!
Hi Laura, it’s hard to say what the culprit is, especially with substitutions. It may likely be the panko since I haven’t had this experience. I’m not sure of the brand you used, but one of my readers mentioned: “Schar Gluten Free Breadcrumbs” saying “it’s delicious!! I’m the only one gluten free in the family and no one else can tell a difference.”
Gluten is a binding agent so it makes sense that it would turn out mushy when using gluten free crumbs. Adding a gluten free binding agent should help.
What about chia seeds? I have used a couple tsp of ground chia seeds to replace the egg in a vegan muffin recipe before. It holds it together beautifully!
I’m making this for the first time but I always use a 13 x 9 and still shape it like a regular meatloaf. It seemed awfully “wet” but I added shredded cheese (as I usually do) and it seemed great I hope this comes out good cuz I’ve had NO LUCK with meatloaf lately!
I hope you it becomes your new favorite!
Hello
Can I replace the ground beef with ground turkey instead.
Hi Felicia, 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.
My husband liked it, but the Italian seasoning ruined it for me. We both liked the topping.
Hi Moni, did you possibly use more than what is called for in the recipe?
I made this at 375 on convection bake. I really think when you add the sauce on top it cools everything down. I think you should adjust the temperature and/or time on this. Or maybe add the sauce in the beginning, so it doesn’t cool off the meatloaf. Still waiting for it to come out, while the potatoes and carrots get cold 🙁
The best meatloaf we’ve had in a long time. Added extra garlic lol, and some sautéed onion and bell pepper to the sauce. Perfect. Thanks, so good..! 😎
YUM! I love all of those extras! So glad you enjoyed that