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Meatloaf Recipe with the Best Glaze

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:

Meatloaf Recipe with the Best Glaze

4.94 from 302 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
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!

Author: Valentina Ablaev
Skill Level: Easy
Cost to Make: $10-$12
Keyword: meatloaf, meatloaf recipe
Cuisine: American
Course: Dinner, Main Course
Calories: 344 kcal
Servings: 8 servings

Ingredients

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

  1. Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
  2. In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
  3. Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.

  4. 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. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.  

Nutrition Facts
Meatloaf Recipe with the Best Glaze
Amount Per Serving
Calories 344 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 118mg39%
Sodium 910mg40%
Potassium 507mg14%
Carbohydrates 18g6%
Sugar 11g12%
Protein 24g48%
Vitamin A 410IU8%
Vitamin C 4.5mg5%
Calcium 65mg7%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

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

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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

Read comments/reviewsAdd comment/review

  • Dee Redpath.
    August 21, 2020

    Can I use rice crackers instead of bread ? I am gluten free.

    Reply

    • Natashas Kitchen
      August 21, 2020

      Hi Dee, have not tested this with a gluten-free option or rice crackers but here is what one of our readers wrote: “Since finding this recipe I’ve made it several times and it really is the best meatloaf recipe I’ve found. It’s very moist and flavoursome. I think the sugar in the glaze can be reduced but either way, very delicious. I’ve just become gluten free so this is the first time I’ve tried adapting it by using 2 slices of gluten free bread which I mixed with the egg and milk, instead of the bread crumbs. I also added some quinoa just to use it up. It turned out just as well as before when making it with bread crumbs.” I hope that helps.

      Reply

    • Kim Shephard
      November 5, 2020

      Hi Dee, I’m gluten free and always use Schar brand bread crumbs in my meatloaf. It works great!

      Reply

  • Bigbird
    August 20, 2020

    Yummy! Love meatloaf, never used panko? I will from now own. The sauce in delicious, can’t wait to make a meatloaf sandwich tomorrow.

    Reply

    • Natasha's Kitchen
      August 20, 2020

      Sounds like a great plan. I hope you enjoy it!

      Reply

  • Paula
    August 20, 2020

    Do you think a couple slices of bacon could be added on top of meatloaf while cooking? Making it this weekend, sounds delish!! (my mom always used to put bacon on top of her meatloaf)

    Reply

    • Natashas Kitchen
      August 20, 2020

      Hi Paula! That should work! Here’s what one of our readers wrote: ” I’ve made this any number of times and it’s the best meatloaf ever. I cover the meatloaf with bacon and add a dash or two of Worcestershire and Dijon mustard.” I hope that is helpful!

      Reply

    • Ben
      September 1, 2020

      Andrew Zimmern has a recipe with bacon on top
      I have Natasha’s version baking in the oven right now and I can’t wait!

      Reply

      • Natashas Kitchen
        September 1, 2020

        Thank you so much for sharing that with us! I hope you love our recipe!

        Reply

  • Olga
    August 19, 2020

    Great meatloaf! Thank you for sharing this recipe with us! Today I plan to cook a small version (in two mini loafs pans 6×4″) When I checked the recommendations I was surprised that I need to increase the prep time (“If using a smaller loaf pan than 9″x5″, increase cooking time”) I know it was your test how much we pay attention to details

    Reply

    • Natasha's Kitchen
      August 20, 2020

      I’m so glad you got that right! Thanks for sharing your great feedback with us, Olga. We appreciate your comments!

      Reply

  • Jatinder Dhillon Wyly
    August 17, 2020

    The firs time I made this I did not have a loaf pan, so just molded it on some foil then on a baking sheet,my husband loved it (first time making it) it’s currently in the oven in a glass loaf pan I found at a second hand store, I just put the glaze on it. Looking forward to the comparison.

    Reply

    • Natasha's Kitchen
      August 17, 2020

      Sounds good, please share with us how it goes and which version you liked better!

      Reply

  • Gillian
    August 15, 2020

    New family favourite! My 2 year old eats it with gusto. I skip the parsley only because I never seem to have it on hand!

    Reply

    • Natasha's Kitchen
      August 15, 2020

      So great to hear that, thanks for sharing!

      Reply

  • Joyce
    August 13, 2020

    I am going to make this tomorrow. Are the panko breadcrumbs seasoned or plain? Thank you!

    Reply

    • Natashas Kitchen
      August 14, 2020

      Hi Joyce, we used plain.

      Reply

  • Tracy
    August 10, 2020

    Delicious! and very easy to make!

    Reply

    • Natasha's Kitchen
      August 10, 2020

      Thank you so much for your awesome review.

      Reply

  • Maria
    August 10, 2020

    Is there a gluten free substitute for the Panko crumbs?

    Thanks you

    Reply

    • Natashas Kitchen
      August 10, 2020

      Hi Maria, I have not tested this with a gluten-free option but here is what one of our readers wrote: “Since finding this recipe I’ve made it several times and it really is the best meatloaf recipe I’ve found. It’s very moist and flavoursome. I think the sugar in the glaze can be reduced but either way, very delicious. I’ve just become gluten free so this is the first time I’ve tried adapting it by using 2 slices of gluten free bread which I mixed with the egg and milk, instead of the bread crumbs. I also added some quinoa just to use it up. It turned out just as well as before when making it with bread crumbs.” I hope that helps.”

      Reply

    • Debbie
      August 26, 2020

      Kikoman makes gluten free panko breadcrumbs.

      Reply

    • annie
      October 18, 2020

      You can also use the same amount of rolled oats in place of bread crumbs. Still tastes yummy!

      Reply

  • Marianne V.
    August 9, 2020

    I just have to say how much I love this meatloaf recipe. Just made it tonight for the third time! I’ve recently come to the realization that a lot of the recipes I’ve been making have come from you. You are such a gem!

    Reply

    • Natasha's Kitchen
      August 10, 2020

      Love it! I’m so happy to know that you have been loving the recipes that you tried.

      Reply

  • Marc
    August 9, 2020

    Nice recipy tough I modified slightly. I swaped out the itanlian season for “herb de provance” and omitted the paprika and it turned out really nice.

    Reply

    • Natasha's Kitchen
      August 9, 2020

      So nice to know that. Thanks for sharing that with us, Marc.

      Reply

  • Stephanie C.
    August 8, 2020

    I have been searching for the perfect meatloaf recipe. Everything I tried was too bland, too dry, etc. etc. Your recipe is the one I’ve been searching for. It is a keeper!

    Reply

    • Natashas Kitchen
      August 8, 2020

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

      Reply

  • Delia
    August 8, 2020

    This was the first time I had ever made meatloaf. I liked this recipe because of the glaze ingredients. It looked so much more interesting than just catsup.

    We loved it! It was super tender and not dense or heavy. The glaze WAS delicious.

    Thank you so much for the recipe. I will now make meatloaf much more often.

    Reply

    • Natashas Kitchen
      August 8, 2020

      I’m so happy you enjoyed this recipe Delia! That’s so great!

      Reply

  • Chuck Williams
    August 6, 2020

    I wish all these recipes would include Celsius temp. Being overseas, they do not have the F temps on the dials of the oven.

    Reply

    • Natasha's Kitchen
      August 7, 2020

      Thanks for your suggestion, Chuck.

      Reply

  • Margo
    August 6, 2020

    I made your, “Meatloaf Recipe With the Best Glaze”. What a phenomenal recipe! My husband is still “singing the praises” of the glaze long after our dinner is over.
    Also, With your recommendation, I was careful not to pack the meatloaf too much. It made a huge difference with the texture.
    Looking forward to our leftovers.

    Reply

    • Natashas Kitchen
      August 6, 2020

      That’s just awesome! Thank you for sharing that with me! I’m so glad you enjoyed it!

      Reply

  • Diane Andriaccio
    August 6, 2020

    This meatloaf is so good — very juicy and no ingredient overpowers. Just deliciousness. I took Natasha’s advice and sauteed the onions which made them blend so nicely into the loaf.

    Reply

    • Natashas Kitchen
      August 6, 2020

      I’m so happy you liked this recipe, Diane! thank you for that wonderful review!

      Reply

  • richard
    August 5, 2020

    this is a wonderful recipe and remarkably easy; I couldn’t believe how great it turned out on my first attempt. I do have a question – how will the finished product taste and the texture change if I use a blend of 50/50 ground beef and veal and/or lamb? Thanks

    Reply

    • Natashas Kitchen
      August 5, 2020

      Isn’t it so great! To be honest I haven’t tried that mix to advise Richard! If you happen to experiment please let me know how you like that!

      Reply

      • Tino Toraya
        August 8, 2020

        Hello Mr.T. here,

        In reply to Richards question re the 50/50 mix, that’s what i was going to do today as i believe that because lamb has that fattier/juices it will keep the meatloaf moist and give it an extra juicier flavor within.

        Just my 2 bobs worth.

        Reply

        • Natashas Kitchen
          August 8, 2020

          Thank you for sharing that with us Tino!

          Reply

  • Karla
    August 5, 2020

    This meatloaf is great!!!!

    Reply

    • Natashas Kitchen
      August 5, 2020

      I’m so happy you enjoyed that Karla! Thank you for that great review!

      Reply

    • Chris
      August 5, 2020

      It’s cooking away in my oven today too! 😁

      Reply

  • Michelle
    August 4, 2020

    This is the best meatloaf recipe! I have sent it to all 3 of my grown children to make! They are all guys and love to cook! Each one of them has made it also, and called me with great reviews! It is perfect!!

    Reply

    • Natasha's Kitchen
      August 5, 2020

      Thank you so much for your wonderful feedback, Michelle. We appreciate it!

      Reply

  • Karen
    August 3, 2020

    I forgot the parsley. It was still the best meatloaf I have made
    Doesn’t crumble when you slice it, and the sauce is so delicious.
    Really a great recipe of an old classic! Besides being absolutely adorable, that Natasha really knows her food. 🍎

    Reply

    • Natasha's Kitchen
      August 4, 2020

      Love it! Thank you so much for sharing your experience with us, Karen. I am so glad you loved it.

      Reply

  • Adrienne
    July 30, 2020

    Recipe is on POINT! Thank you! Will be making again for the fam

    Reply

    • Natashas Kitchen
      July 30, 2020

      I’m so glad you enjoyed that Adrienne! Thank you for that great review!

      Reply

  • Maria Rosenberg
    July 30, 2020

    Thanks very much Natasha for your very creatives ideas!! was yummi for my friends and hubi!!

    Reply

    • Natashas Kitchen
      July 30, 2020

      That’s just awesome! Thank you for sharing that with me!

      Reply

  • Shannon
    July 30, 2020

    I made the Meatloaf last night and another dish last week. Both were amazing.

    Reply

    • Natashas Kitchen
      July 30, 2020

      I’m so happy to hear you’re enjoying our recipes Shannon! That’s so great!

      Reply

  • Dee
    July 28, 2020

    This recipe is tried and true INCREDIBLE. My spouse love it and it will be in the dinner rotation from now on!!! Natasha, you do not disappoint!!!!

    Reply

    • Natashas Kitchen
      July 28, 2020

      I’m so happy you enjoyed that. Thank you for sharing that lovely comment with us, Dee!

      Reply

  • JEANNETTE
    July 26, 2020

    I am making three of these today, as we have Sunday Funday with all family members. I am going to cook on grill as its too hot for oven, any suggestions or thoughts?

    Reply

    • Natasha's Kitchen
      July 26, 2020

      Hi Jeanette, I haven’t tried that yet to advise. Please share with us how it goes if you will do an experiment.

      Reply

  • K
    July 23, 2020

    Hi! We ALWAYS use this meatload recipe, it’s everyones favorite!! Thank you so much for sharing it.
    It’s just two of us tonight and we want to make 2 mini meatloaf’s instead of one big one, how long do you recommend we cook it for? And when to add the *delicious* sauce? Thank you, again!

    Reply

    • Natasha's Kitchen
      July 23, 2020

      Hello K, thanks for sharing! When you are at the recipe you may click Jump to recipe and then adjust the number of servings.

      Reply

  • EARomero
    July 22, 2020

    This was the first meatloaf recipe I’ve made where my 18 year old son couldn’t get enough of, and he doesn’t really like meatloaf! The sauce is the key. The only substitution I made was for the brown sugar. I replaced it with brown sugar bourbon spice and it turned out great. Thank you for this great classic recipe! I will be saving this one for sure!

    Reply

    • Natasha's Kitchen
      July 23, 2020

      I am so happy to hear that you son enjoyed this meatloaf. I hope your family will love every recipe that you will try!

      Reply

  • Mia
    July 21, 2020

    When I make meatloaf I shape it into a loaf and bake it on a broiler pan so the fat drains off. Spray the tray part with oil spray so it doesn’t stick and line the bottom pan with foil so easier clean up.

    Reply

    • Natashas Kitchen
      July 21, 2020

      Great idea! Thank you for sharing that with me Mia!

      Reply

      • Artemisa Dueñas
        August 8, 2020

        My daughter-in-law had never tasted meatloaf, I used this recipe and she is hooked. She asks me to make it for her all the time. The glaze is amazing. On behalf of me and my family, thank you so much.

        Reply

        • Natashas Kitchen
          August 8, 2020

          Sounds like you definitely gound a new favorite! That’s so great Artemisa!

          Reply

  • Deanna
    July 20, 2020

    So delicious-this is my go to recipe with a few tweaks. I make this vegetarian by substituting beyond beef! And I add about a tablespoon of Worcester sauce to the mix. Cook in a large Pyrex dish so The sides are exposed and it gets crusty. It takes about 20-30 min longer but comes out amazing. The crusty glaze is just how I remember the perfect meatloaf. Thanks!!!

    Reply

    • Natashas Kitchen
      July 20, 2020

      Thank you so much for sharing this with us Deanna! This review is helpful to our vegetarian readers! Thank you!

      Reply

      • Anne
        July 27, 2020

        Can it be made without milk.

        Reply

        • Natashas Kitchen
          July 27, 2020

          Hi Anne, several of our readers left comments about leaving out the milk altogether and it worked great. I hope that helps.

          Reply

  • Susan Griffin
    July 19, 2020

    My Mother used to use Chili Sauce instead of ketchup. Has anyone tried this? She also used beef and a 1/2 lb ground pork? Any idea why? Ian trying the recipe, but I will say we love chili sauce.

    Reply

    • Natasha's Kitchen
      July 19, 2020

      I haven’t tried that yet but thanks for sharing. I hope you love our version too.

      Reply

  • Leah Stevenson
    July 19, 2020

    I have a question: could I make the meatloaf today, store in the fridge, then cook it tomorrow? Thanks in advance!

    Reply

    • Natasha's Kitchen
      July 19, 2020

      Hi Leah. 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.

      Reply

    • Julie M
      August 9, 2020

      If it’s just one day, then putting it in the fridge instead of freezing it should be fine. You might need to cook it a little long if you’re putting it in the oven straight from the fridge. If you let it come to room temp first, the cooking time will be the same.

      Reply

  • Lisa
    July 17, 2020

    I made this today and my husband and I LOVE it! It will now be my go to meatloaf recipe! I used 1# ground beef and 1# “meatloaf mix”. DELICIOUS!

    Reply

    • Natashas Kitchen
      July 17, 2020

      Sounds like you found a new favorite Lisa! That’s so great! Thank you so much for sharing that review with me!

      Reply

  • Prue Pavese
    July 15, 2020

    This meatloaf is fantastic…I’ve made it several times and it never disappoints!!
    Do you think you can form the loaf in the pan ahead of time and store it in fridge before cooking?

    Reply

    • Natasha's Kitchen
      July 15, 2020

      Thank you so much for your great feedback. 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.

      Reply

  • Jennie
    July 12, 2020

    Natasha, thanks SO much for sharing Valentina’s recipe!
    The meatloaf came out perfectly cooked and seasoned. With a side of mashed spuds and some steamed veggies, it made a great comfort-food-a-licous dinner.
    This recipe is going in my definite keeper file for future. Cheers! 😁

    Reply

    • Natasha's Kitchen
      July 12, 2020

      My pleasure. I’m so glad you enjoyed this recipe!

      Reply

  • Alexandria
    July 12, 2020

    Just made the meatloaf and WOW. Soooo delicious.

    Reply

    • Natasha's Kitchen
      July 12, 2020

      Awesome! I am so happy to know that you enjoyed it.

      Reply

  • Agatha
    July 11, 2020

    Needed a Meatloaf sauce recipe and this was excellent…..

    Reply

    • Natashas Kitchen
      July 11, 2020

      I’m so happy you enjoyed that!

      Reply

  • Amanda
    July 9, 2020

    I’ve made this recipe a few times, and am making it again tonight for hubby’s birthday dinner! I made these in muffin tins and loved the smaller portions and being able to customize flavours. I add sriracha to the meat once mine are scooped out, and again I add it to the sauce.

    I also use soda crackers instead of panko. Works great 🙂

    Reply

    • Natasha's Kitchen
      July 9, 2020

      Sounds awesome! I am so glad that this is one of your favorite recipes. Thanks for your great review!

      Reply

      • Kathy
        July 30, 2020

        Hi Natasha, let me say I love watching your videos and you make cooking look so fun and I have learned a lot fro you.
        I just made your meatloaf recipe but forgot and put the topping on it instead of cooking first. Will it sill be ok or should I try and remove most of it off?

        Reply

        • Natasha's Kitchen
          July 30, 2020

          Hi Kathy, I haven’t tried baking it with the topping for that period of time. You can try to remove most of it that you can remove and let us know how it goes.

          Reply

  • Nalini Raj
    July 9, 2020

    Second meatloaf recipe I tried…as I didn’t like the first one. This is a keeper!!! My Family loved this meatloaf. I made it exactly as per the recipe. It is absolutely delicious. Thank you!

    Reply

    • Natashas Kitchen
      July 9, 2020

      I’m so glad you enjoyed that Nalini! Thank you for that wonderful review!

      Reply

  • MJ
    July 7, 2020

    Thank you for sharing your precious recipe Can you please let us know the recipes for leftover meatloaf? I clicked the bolonese pasta recipe, but it seems to be a little bit complicated to modify using leftover meatloaf Thank you again with your wonderful work!!!!!

    Reply

    • Natashas Kitchen
      July 7, 2020

      Hi MJ, I recommend reading through the comments. Several of our readers have reported making sandwiches or even Shepherds Pie with this recipe. If you experiment, let me know how you liked the recipe.

      Reply

  • Erin
    July 6, 2020

    I’m not a big meatloaf fan but my husband and father are and they both LOVED this recipe! My husband said it’s the best meatloaf he’s ever had.

    Reply

    • Natasha's Kitchen
      July 7, 2020

      I love it! I am so glad to hear that they all loved this recipe.

      Reply

  • Donna
    July 4, 2020

    I made this tonite & was not impressed. It had an aftertaste. Almost all the ingredients were what I normally use in a meatloaf, so, I’m thinking the Italian seasoning was what turned me off. Go figure.

    Reply

    • Natasha
      July 6, 2020

      Hi Donna, I have never noticed an after taste – I wonder if one of your ingredients went bad? Make sure to use fresh meat and I always smell my eggs as I crack them because I’ve had weird ones before and you can always smell it when something is off.

      Reply

      • Frieda Cole
        August 5, 2020

        To tell if eggs are bad, put them in cold water. If they float, this means they are bad….pitch.

        Reply

  • Alexandra P.
    July 4, 2020

    This was absolutely delicious. Made for my mom and me. I was never a big meatloaf person but this recipe us great.
    Already shared recipe with my brother. I reduced a bit for 1.5 lbs.

    The only thing I did different was that I was a bit shy of enough ketchup for glaze so I squeezed a dash of barbecue sauce to make up that last bit. And i cut up 2 strips of bacon and put across meatloaf for the first 40 min and then added glaze from there for last 20. I cut up some small yukon gold potatoes and roasted in a small pan next to meatloaf. Yummy. Thanks!

    Reply

    • Alexandra P.
      July 4, 2020

      Oh and I did like other gentleman also did. I put meatloaf on a piece of parchment on a rack on a cookie sheet. This way i poked some holes in parchment and the oil could drain away underneath the rack.

      Reply

    • Natashas Kitchen
      July 4, 2020

      Thank you so much for sharing that with me Alexandra! I’m happy you like this recipe!

      Reply

  • Marti
    July 4, 2020

    Tried this recipe today,and it was delicious! Full-flavored and very tasty. Wasn’t too sure about using the suggested amount of white vinegar in the glaze,so I did cut back on that. Definitely my”go to” recipe for meat loaf from now on!

    Reply

    • Natashas Kitchen
      July 4, 2020

      I’m so happy you liked that Marti! Thank you for that great review.

      Reply

  • Miranda
    July 2, 2020

    Hi! I’m planning to make this tonight and only have 1 lb of ground meat. Do I need to cut all the other ingredients in half?

    Thanks!

    Reply

    • Natashas Kitchen
      July 2, 2020

      Hi Miranda, yes, I would adjust the recipe to the amount of meat you have. You can use the recipe slider to help you with the measurements.

      Reply

      • Leah Merry
        July 6, 2020

        Hello!

        I’d like to make this tonight, but since it’s just for two of us, I was also going to halve it. Would the cooking time need to be adjusted at all for this?

        Reply

        • Natashas Kitchen
          July 6, 2020

          Hi Leah, I haven’t tried halving the recipe but that should work fine halved. The time shouldn’t by change much I hope you love it.

          Reply

  • Angela
    July 1, 2020

    Made this last night and it was a huge hit! will definitely be making this again

    Reply

    • Natashas Kitchen
      July 1, 2020

      I’m so happy you enjoyed that! Thank you for that great review!

      Reply

  • walter konyk
    June 28, 2020

    Turkey meatloaf can i use the same recipe as beef???

    Reply

    • Natashas Kitchen
      June 29, 2020

      Hi Walter! I bet that could work!

      Reply

  • Kee Prince
    June 27, 2020

    Hi Natasha!

    Your meatloaf recipe is outstanding! The meatloaf is very moist and flavorful.

    Thank You for sharing.

    Kee P.🤗

    Reply

    • Natasha's Kitchen
      June 28, 2020

      My pleasure! Thanks for giving this recipe a try, so great to hear that you enjoyed it!

      Reply

  • Kim
    June 26, 2020

    I have never froze anything like this,do I freeze this in the laoaf pan?

    Reply

    • Natashas Kitchen
      June 26, 2020

      Hi Kim, To freeze, prepare meatloaf per instructions. Cover tightly with plastic wrap and foil and freeze. You are welcome to freeze it with the toppings I just wouldn’t move the saran around too much after covering it. You can keep it in the loaf pan or transfer to an airtight container.

      Reply

  • Maryann Gomez
    June 23, 2020

    I made this meatloaf along with mashed potatoes. It was way too greasy. I used 90% lean ground beef. Also, the topping was way too sweet. Not a fan.

    Reply

    • Natasha's Kitchen
      June 23, 2020

      Thanks for sharing that with us Maryann. You can omit the topping and use another sauce or just do without it too.

      Reply

  • Sharon Germain
    June 23, 2020

    I have been making meatloaf for years. This is a great recipe! Will make it again. Everybody loved it. Thank you Wonderful sandwiches the next day. The sauce adds just the right touch.

    Reply

    • Natashas Kitchen
      June 23, 2020

      I’m so glad you enjoyed that Sharon! Thank you for that great review!

      Reply

  • John Fellows
    June 22, 2020

    I bought a small broiler pan with holes that allow the oil & moisture to drain away from the meatloaf ! I don’t use a loaf pan because the meatloaf sits in the moisture and is boiled ! I also add 1/2 cup of green pepper sauted with the onion !

    I bought the Norpro Nonstick Broil/Roast Pan Set
    Size:12 inches x 9 inches

    Reply

  • Beth Sampson-Tell
    June 21, 2020

    Thank you so much Natasha! This is my go to meatloaf recipe now…even my picky husband loves it! Now I don’t have to wonder if my meatloaf will turn out great!

    Reply

    • Natasha's Kitchen
      June 21, 2020

      You are very welcome, Beth. I am so glad you loved this recipe!

      Reply

  • Pam Murdock
    June 19, 2020

    This was amazing!! My family isn’t a huge meatloaf fan but they all LOVED it! It reminded me of my Mother’s.

    Reply

    • Natashas Kitchen
      June 19, 2020

      That’s just awesome Pam! Sounds like you found a new family favorite!

      Reply

  • Wiera
    June 18, 2020

    Made the meatloaf with your amazing mashed potatoes… everyone loved it! They even came back for seconds! Cant wait to try another recipe….like the lemon ricotta pancakes!

    Reply

    • Natashas Kitchen
      June 18, 2020

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

      Reply

  • Margarita
    June 17, 2020

    This was truly fantastic! My husband got a THIRD serving! This will absolutely be added to our rotation! Thank you so much!

    Reply

    • Natashas Kitchen
      June 17, 2020

      You’re welcome! I’m so happy you enjoyed it, Margarita!

      Reply

  • Michael
    June 16, 2020

    cooking meatloaf now, smelling good. We had to freeze half due to two people only eating. What do you think un-cooked frozen for a few weeks? Or cook and freeze ?

    Reply

    • Natasha's Kitchen
      June 16, 2020

      Hi Michael. 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.

      Reply

  • LeAnn
    June 15, 2020

    Super delicious- but mine did not stay together. Just crumbled and fell apart. What did I do wrong?

    Reply

    • Natashas Kitchen
      June 15, 2020

      Hi LeAnn, I’m so glad you enjoyed this recipe. I haven’t had that happen but to better troubleshoot, I’m curious, was anything altered in the recipe?

      Reply

    • Wiera
      June 18, 2020

      Did you add the eggs? I just made it and it stayed together very well

      Reply

  • Crystal
    June 15, 2020

    Can the meatloaf sauce be made without the white vinegar, or is it a necessary ingredient? The only vinegar we have on hand is balsamic vinegar. Will that work? Thanks!

    Reply

    • Natasha
      June 15, 2020

      Hi Crystal, I haven’t tried with balsamic vinegar so I can’t say for sure. Apple cider vinegar might work better.

      Reply

  • Margaret
    June 11, 2020

    I’m not a fan of meatloaf, but absolutely loved this recipe. I made it tonight and it was really very good.

    Reply

    • Natasha's Kitchen
      June 11, 2020

      So great to hear that you loved the meatloaf recipe! Thanks for sharing that with us.

      Reply

  • Anonymous
    June 10, 2020

    My father owns a restaurant and is the chef there and you even won him over. The entire family loved this recipe! The sauce on it is delicious! Thank you for sharing!

    Reply

    • Natasha's Kitchen
      June 10, 2020

      Wow, I am so flattered, please tell your father thank you for all the support!

      Reply

  • Bob Curmdgeon
    June 9, 2020

    Alas, “back in the day” as ‘they’ say, my Mom tried her best at cooking, albeit time for prepping was more limited as she was one of those early Gals who worked “outside” the home while raising 2 kidlets. In addition to meatloaf, she made other comfort food of the day using hamburger like stuffed Bell Peppers and Golumpki. (RE the latter: I thought it funny a few years ago when Chinese restaurants started serving Lettuce Wraps to the wonderment of dinners, but no one remembered how long Golumpki’d been around!…LOL) Anyway RE meatloaf “back in the day” when most all of us seemed of the same economic level, there were actually rich Folk who served mint jelly with their more pricey lamb. Alas, while my Mom was not really into playing The Game, she nevertheless served a dollop of Welch’s Grape Jelly on the side to add a bit of pizzaz  (and maybe color?) to her meatloaf…all it took was pressing the tines of your fork into it, thereby just wetting them versus scooping some up. Na Zdrowie!

    Reply

    • Natashas Kitchen
      June 9, 2020

      Aww that’s the best Bob! Thank you so much for sharing that with us!

      Reply

  • Robert
    June 8, 2020

    Outstanding but everything I have tried of yours is outstanding.

    Reply

    • Natasha's Kitchen
      June 8, 2020

      Love it! Thanks for your wonderful comments.

      Reply

      • Barbara
        June 16, 2020

        I use Red Wine Vigner in my glaze for meatloaf. Love it.

        Reply

        • Natasha's Kitchen
          June 16, 2020

          Great to hear that Barbara. Thanks for sharing!

          Reply

  • Rita
    June 8, 2020

    This is a keeper; it’s delicious and easy. That glaze…..no words to describe it. Never really used a recipe for meatloaf until now – this will be my go-to! Had leftovers – scraped off the glaze, sliced the meatloaf and grilled it. Heated up the glaze and spread it on the slices. Just an idea for leftovers.

    Reply

    • Natashas Kitchen
      June 8, 2020

      That’s just awesome Rita! Thank you for that wonderful review and that tip with us! I’m so glad you enjoyed this recipe!

      Reply

      • The Kitchen Unlimited
        June 15, 2020

        In the oven and about to reach the 40′ mark about to come out to apply the sauce. Didn’t have parsley so added cilantro instead.The flavors coming from my kitchen is making everyone more hungry. Thank-you for a great recipe!

        Reply

        • Natasha's Kitchen
          June 15, 2020

          You’re so welcome! I hope everyone loved it.

          Reply

  • Carla Shavis
    June 7, 2020

    Absolutely delicious

    Reply

    • Natasha's Kitchen
      June 7, 2020

      Thanks for your great feedback Carla!

      Reply

  • Ernest Contreras
    June 6, 2020

    As a chef for 40 years, your cooking skill never stop amazing me I also collect meatloaf recipes it’s a favorite of mine especially leftovers for sandwiches, I printed the recipe and look forward to a nice dinner tonight thanks once again Chef Ernie

    Reply

    • Natashas Kitchen
      June 6, 2020

      I hope you love this recipe, Ernest! Thank you for that great review.

      Reply

  • Karen
    June 5, 2020

    My entire family loved it! The meatloaf was juicy and really flavorful! So easy to make too!

    Reply

    • Natashas Kitchen
      June 5, 2020

      That’s so awesome Karen! Thank you for that great feedback!

      Reply

  • Melanie
    June 4, 2020

    Best meatloaf ever and so easy! Only change I made was added a squirt of sriracha in the glaze. Definitely will make again!

    Reply

    • Natasha's Kitchen
      June 4, 2020

      Love it! Thanks for your awesome review, I’m so glad you enjoyed the meatloaf.

      Reply

  • Angela
    June 3, 2020

    I made this a couple of weeks ago and my husband loved it! When I told him that I was going to make meatloaf tonight, he asked for the one with the “sauce on top”!! I love it, too. It was the only time I never added ketchup to it at the table, it was that moist!

    Reply

    • Natashas Kitchen
      June 3, 2020

      Sounds like you found a new favorite Angela! I’m so glad you enjoyed that!

      Reply

  • Kayla
    June 1, 2020

    Made it today and it was very delicious. Will add it to my make again recipe.

    Reply

    • Natashas Kitchen
      June 1, 2020

      I’m so glad you enjoyed that Kayla!

      Reply

  • Jasmine Dre
    May 30, 2020

    This is a fantastic recipe. I don’t have a loaf pan so I just shape it into a loaf on a cookie sheet. It works great and needs less time. I shape it wider and flatter so that I have a larger area for the sauce (The sauce is delicious even on its own, haha). This meatloaf is toddler approved! Thank you for such an easy and yummy recipe. Definitely a staple in our house now.

    Reply

    • Natashas Kitchen
      May 30, 2020

      You’re welcome! I’m so glad you enjoyed this recipe Jasmine!

      Reply

  • Deb Willms
    May 28, 2020

    This is very similar to our family recipe, which has been around for just over 100 years. Our recipe calls for rolled oats (quick cooking) instead of Panko crumbs and sage in place of Italian seasoning. Yum.

    Reply

    • Natasha's Kitchen
      May 28, 2020

      Nice to know that Deb. Thanks for sharing that with us, I hope you like our version too!

      Reply

    • Cathy Zimbler
      July 25, 2020

      I love this recipe came out moist for glaze I didn’t have brown sugar .Used honey was so good!!
      Family loved it💖

      Reply

      • Natasha
        July 26, 2020

        I’m so glad you loved it and thank you for sharing that tip on substituting with honey.

        Reply

  • Deannimal
    May 27, 2020

    Made this a couple times now and it is soooo good!! Fam fave! Thanks!

    Reply

    • Natashas Kitchen
      May 27, 2020

      You’re welcome! I’m so glad you enjoyed that!

      Reply

  • Noelyn
    May 27, 2020

    I’ve used this meatloaf recipe twice and each time it has been a HIT! Thank you

    Reply

    • Natashas Kitchen
      May 27, 2020

      That’s just awesome! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • VictoriaW
    May 27, 2020

    This is my go-to meatloaf recipe. I have made this at least a dozen times, it’s that good. I do 1 lb. hamburger and 1 lb. ground turkey, but I don’t make any other changes; it’s amazing!

    Reply

    • Natasha's Kitchen
      May 27, 2020

      Love it! Thanks for giving this recipe excellent feedback!

      Reply

  • Steven
    May 26, 2020

    Does the pan size really matter? I don’t know how a 2-pound meatloaf is going to fit in one 9×5 loaf pan. Any advice? Thanks!

    Reply

    • Natasha
      May 27, 2020

      Hi Steven the recipe works well with the recommended pan size.

      Reply

    • John
      June 22, 2020

      Norpro Nonstick Broil/Roast Pan Set
      Size:12 inches x 9 inches

      Works great , instead of loaf pan so it doesn’t boil in the juices !

      Reply

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