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.
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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.
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
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!
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.
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.
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):
- Leftover Meatloaf Sandwiches
- Make Spaghetti Bolognese (just add meat to the sauce!)
- Beef Tacos – Break up the meat and put it in tacos
- Quick Beef Chili – just stir, simmer and enjoy!
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.
More Easy Dinner Recipes to try:
- Turkey Chili is on the regular rotation at our house
- Chicken Parmesan – Better than eat out
- Chicken Stuffed Shells – The filling is amazing
- Chicken Fried Rice – A one-pan wonder
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 sauce that glazes the meatloaf and adds so much flavor!
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:
- 3/4 cup ketchup
- 1 ½ tsp white vinegar
- 2 ½ Tbsp brown sugar
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
- ¼ tsp salt
Instructions
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Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
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In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
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Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Second time using this never fail meatloaf recipe.Awesome
Last time I had excess meat left over so I made patties..omg..they were delicious..use your meatloaf recipe for patties any day too👍❤️
That’s nice! Thanks for your perfect review and rating, we’re so glad you loved our meatloaf recipe!
Best recipe..I too,was tired of making terrible meatloaves..loved this recipe..spiced it up a bit..great sauce..this is my second time using this recipe..never fails.
Thank you, Janet!
This recipe is delicious and really easy to make! I made it in a hurry but it still turned out great, the sauce is what really brings it together.
Some tips: take the time to finely chop your onions, don’t over mix your meatloaf (mine came out a little dense but that’s on me), and add a little Worcestershire sauce if you have it on hand. I also added a dollop of honey BBQ sauce and sriracha (trust me, it works) for a tangier sauce and it was really tasty. Great recipe, would recommend trying!
Love it! Thank you so much for your great feedback and tips! That is so helpful, we appreciate it, Jessica.
Wow, this is the best tasting meatloaf I’ve ever had. I had given up on meatloaf until I tried this recipe. I did add one tablespoon Worcestershire sauce and increased the Italian seasoning to 2 teaspoons. My husband and daughter loved it, and it makes great leftovers and meatloaf sandwiches. Thanks so much!
That’s just awesome! Thank you for sharing your wonderful review!
I halved the recipe since there are only two of us, and it was delicious. I’m saving the site and will never again buy a meatloaf packet or sauce. None of them can compare and it was simple to put together.
That’s so great! It sounds like you have a new favorite, Holly!
Hi Holly, I halved the meatloaf as well and was wondering how long you cooked it for?
Made this a couple weeks ago, doubled the recipe minus the parsley and sugars. My roomie was SOOO upset after he tasted it that we gave the second loaf to a neighbor lol! Making it again tonight but def not giving any away…he want’s meatloaf sandwiches! And this is the guy that doesn’t like leftovers so…GREAT recipe!!!
Also, made mashed potatoes and used *gasp* jarred gravy from the store. Poured some of the drippings from the meatloaf into the gravy and it was liquid heaven on the mashed potatoes. Please give it a try
Sounds yummy! Thanks for sharing that with us and for this suggestion.
LOL make sure to make more next time! Thank you for sharing that with us, we appreciate it!
I have made several recipes and they have all been great. Especially spaghetti and meatballs and chicken potpies. Look forward to your recipes. Also my husband thanks you.
I’m glad to hear that, Joy. Thanks for sharing and I hope you love every recipe that you will try!
This is best meatloaf recipe that I have ever tried!! When I made it, I doubled the recipe and replaced a pound of ground beef with ground pork sausage. The house smelled amazing, my dinner guests took home leftovers and my brand new oven is now broken in. lol.. THANK YOU!!
That is awesome! I love it, thank you so much for sharing that with us. I’m happy that everyone loved this recipe!
I’ve used this meatloaf recipe twice and each time it has been a HIT! Thank you
Hooray! It sounds like you found a new favorite meatloaf!
I am making this right now. All of your other recipes have been great! I am sure this one is too! I am back is was really good!
I hope you love this recipe Randy!
Made this twice now and wife and daughter absolutely love it!!! Great recipe.
That’s just awesome Todd! Thank you so much for sharing that wonderful review with us!
Made this meatloaf with ground turkey and it came out delicious. I did add a red bell pepper and substituted the ketchup with tomato sauce. One of the best meatloafs I’ve ever made. I will definitely make it again. Thank you
Yum! That sounds amazing! Thank you for that wonderful review Tessa!
Delicious! Made exactly as written. There are only 2 of us so we had a lot of leftovers but they are just a delicious as the first day! The glaze was great too! Thank you for this recipe.
You’re welcome, Adrienne! I’m so glad you enjoyed this recipe!
Good morning, I made this meatloaf yesterday and my husband liked it but he mentioned it was too dense and that 2 lbs of meat is a lot especially for a family of 3. Do you think it was dense because I over mixed it. He had stated to maybe use 1.5 lbs of meat and maybe 1 cup of breadcrumbs. What do you think and help. Thank you
Hi Michelle, meatloaf can get tough if over mixed or overbaked. Also, using beef that is super lean will make the meatloaf less juicy.
Thank you for responding back!! The meat that I use is 80/20, IDK if that means anything to you lol. I will try to not over mix the next time I make this recipe, thank you.
Recipe says 3/4 cup Panko bread crumbs
Hello Natasha, please tell me, in the sauce, can I replace white vinegar with apple vinegar 5% (such white vinegar is not sold here)? or not add anything?
Hi Manana, I haven’t tested that, but I think it would be worth testing that.
Natasha, I always use Cider Vinegar because my parents used that years ago when they made meatloaf and sauce. It just gives you a tiny more tang if you like something like that.try it , you just might like it. Good luck.
Thank you so much for sharing that with me!
This is so delicious. I substituted the ketchup for tomato passata/purée and added a little sweet paprika to the glaze. It was so good. We will definitely make again.
Hello Jazmin, nice to know that you were able to find a great substitute and I’m glad you loved it!
For the first time in 62 years I made an amazing meatloaf with this recipe!!
I’m so glad you enjoyed that Brenda!
I just made this meatloaf and it is AMAZING !!!! It is so soft and tasty. The recipe worked perfect and the sauce on top is delicious!! I have made several of your recipes so far and they are all outstanding !
That’s so great Debbie! Thank you so much for sharing this awesome review with me!
Would I be able to substitute regular breadcrumbs for panko? I don’t have any on hand.
Hello Lyss, I imagine that will work fine too.
Lyss- ***Please read personal note at end…
You can substitute Panko with crushed Saltine crackers… That’s what my mom always used.
***You’re the first person I’ve ever known in my whole life who has the same name as me!
My name is Lyss but it’s short for Lyssa. Anyway, happy cooking!
Great recipe. I made only slight changes (used beef, pork, and veal) but used the basic structure. The glaze is what really made the dish. Really reminded me of eating meatloaf as a kid, but definitely elevated.
Thanks a lot, I will be adding this one to my recipe collection.
Oh, and one more tip:
I stuck a digital thermometer probe into the meatloaf, takes the guesswork out of cooking to temp. I think USDA recommends 160. But I cooked to 155 as I had ground my own meat and was less concerned about pathogens.
You’re welcome, Larry! I’m so glad you enjoyed this recipe!
Your recipe got shared in a cooking group I’m in on Facebook and I am so grateful! This is the best meatloaf recipe I’ve used.
Love it! Thanks for your great comments and feedback, Stephanie.
Can I use dried parsley? I don’t have fresh.
Hi Laura, dried parsley should work too
I made this tonight, but left the vinegar out of the sauce. It was delicious!
I’m happy you enjoyed that Sue! Thank you for that great review!
Everyone I made the meatloaf for loves it, especially the sauce!
That’s so great Makala! I’m so happy to hear that!
Omg! Such a good meatloaf recipe. This went into my favorites pin board! I followed the recipe exactly how it was wrote. My husband went back for seconds he enjoyed it so much!
That is so awesome! I’m glad to hear that, Shannon. Thank you for sharing that with us.
Can I make this into meatballs instead?
Hi Mandy, I haven’t tested that but I think it could work. Check out more meatball recipes here.
I don’t have brown sugar on hand, will white sugar work instead?
Hi Patrick, we prefer brown sugar for the color and flavor, but you could substitute if you don’t have brown sugar on hand.
This is our new favourite comfort food! I added the drippings to regular brown gravy and it made the best gravy to go over your creamy mashed potatoes as well. I’m working my way through all your recipes and so far they are all fabulous- keep ‘em coming!
I’m so glad you found a favorite!! Thank you for sharing this with me, Sue!
Made this tonight. It was my first meatloaf and man was it a hit! Thank you.
You’re welcome! I’m so glad you enjoyed that!
This meatloaf is amazing! Other than making half the recipe, I made it pretty much as written.
For the glaze, I added an extra tablespoon of brown sugar since I used ACV instead of white vinegar.
My husband LOVED it! Thanks so much!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Janice, I halved the meatloaf as well and was wondering how long you cooked it for?
Hi Natasha! I would love to have the meatloaf frozen in single serving size portions for grab and go during the week. Does the meatloaf freeze well after it’s cooked?
Hi Alice, I haven’t tried freezing it yet after cooking. But 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.
Alice, I make a very similar recipe to this one and it freezes very well in slices! It makes great sandwiches, too.
I have frozen cooked meatloaf successfully for years.
Hey girl…i love watching your video tutorials on your site…although lately they have to many pop up adds and i cant seem to get to the video portion as easy as it once was…
Hi Tina, thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. I appreciate your feedback and I hope you love every recipe you try.
I used your recipe last night. It was soooooo good!!! My family loved it. Instead of using 2lbs of ground beef, I used 1lb of ground beef and 1 lb. of turkey ground. I will not be going back to my old way of making meatloaf😊
I am so happy to hear that! Thank you so much for sharing your experience making this recipe.
Can we make the meatloaf with ground turkey?
Hello Mary, I imagine that will work.
Made exactly as written…huge hit!! We will be making this again and again!!!!
Wonderful to hear that! Thank you so much, Chris.
Per Paula Deen’s recipe finely chop a Granny Smith Apple and add it to your meatloaf. Adds a different texture. Your glaze is amazing!
Thank you for sharing that tip with me Janna!
Just made this, but with half ground turkey and half ground veal. Added minced celery, used up a bit of leftover homemade spag sauce for the ketchup, and ‘regular’ breadcrumbs. Fabulous! Used honey instead of brown sugar in the glaze, and added worcestshire sauce. Big hit!
I’m so happy you enjoyed that!
Great recipe I used chili sauce and added a little brown sugar it was easy and delicious
I’m so glad you enjoyed it!
2nd time making this and absolutely perfect once again! Thank you so much for sharing this wonderful recipe!!
You’re welcome Beeg! I’m happy you enjoyed that!
Just made this for dinner it was fantastic! I didn’t have Panko so I used crushed saltines delicious 😋 Thanks for another great recipe🥰
So good to know that the substitute that you used worked well! Thank you for your good comments and feedback, we appreciate it!
Hello!
What can be used in place of the egg in this recipe? Thanks!
Hi Rod, I have not tested a substitute to advise. Others have mentioned substitutions with either 1/4 cup tomato sauce, beef broth, or even applesauce for the egg in your recipe. I hope this helps.
I have made this several times, it is absolutely the best meatloaf I have ever had (and I have tried quite a bit as it is one of my favorite entrees). In a family of 7, everyone loves it and I have 2 members that do not like meatloaf ever! It is one of our go-to recipes that we make at least once every 2 weeks now. Thank you so much for sharing, I have referred others to this recipe as well and they love it too. Can’t wait to try other recipes from Natasha’s Kitchen!
You’re welcome, Stacey!I’m so glad you enjoyed this recipe!
Would using dried parsley change the flavour any?
Hi Stacey, dried parsley should work!
Best meatloaf I’ve ever had and I’ve tried them all!
Hi, I am so happy you loved the meatloaf. Thank you for the wonderful review!
So good…my picky family loved it! Made 2 last night, one was with the IMPOSSIBLE BURGER and the other with ground beef. The family could not tell the difference. Both were so full of flavor. definitely a keeper. Thanks, again for another great reciepe!!!
That’s so great! That is the best when kids love what we moms make.
Such a hit!!! I actually made 2 one with the Impossible Burger, other with ground beef. My picky family couldn’t tell the difference. Thank you for the easy and amazing good recipes you have shared. Forgot to take a picture.
That’s just awesome! Thank you for sharing that with me Josie!
Do you use yellow or white onion?
Hi Mary, we used yellow onion for this recipe.
I made this tonight and it was so good!! The glaze makes all the difference!
Super! Thanks for your awesome review, Candy.
Easy and delicious. One of my kiddos wasn’t sure of the sweetness but the rest of us loved it. A keeper for sure.
Thanks for sharing that with us, Crystal. We appreciate your feedback!
Thank you for this recipe. I made it and it was a hit. More points for daddy’s dinners.
That’s so great! I’m so glad it was a hit Mike!
Hi can i subsitute almond or coconut milk for the dairy milk ?
Hi Susan, several of our readers left comments about leaving out the milk altogether and it worked great. One of our readers said: “This was really fabulous. For those asking about excluding milk, I substituted it for unsweetened almond milk and it came out perfect!” I hope that helps.
Hi!
Can i use half and half instead of milk?
Hi, that should work to substitute.
FYI, I made this tonight and substitute the milk with chicken broth and it was delicious!
That’s so great! Thank you so much for sharing that with me!
i just have to leave my experience about this recipe! I am a 37 year old who has NEVER made homemade meatloaf so i searched the internet and came across yours. My boyfriend called from work yesterday evening and asked what was i cooking and i told him meatloaf. With a long silence he said “can you do that”? Of course I was like uggghhh YEAHHH!!! lol NO PROBLEM! About an hour after that he called again to ask if it would be enough for his co worker and wife to come over…me being me, I told him absolutely. I was so scared I was going to mess this meal up. Well, everything turned out PERFECT!!! The best part was receiving compliments on my meatloaf..thank you so much!!!!!
HAHA – oh that’s awesome! Way to prove you can do it! I’m so happy you enjoyed this recipe!!
Good meatloaf recipe. The only thing I added was a little Worcestershire sauce. The glaze is also good. Two thumbs up.
I’m so happy you enjoyed that! Thank you for sharing that great review with us Jake!
Made this yesterday just as in recipe. It was easy and sooo delicious. It was a lot of gravy that made me worried that my meatload was not cooked but it did have internal temp of 169 so I think it was great! Thank you for this outstanding recipe!
You’re welcome Pear! I’m so happy you enjoyed this recipe!
Bonjour,
Je suis du Québec, ce pain de viande est mon préféré. Vos recettes sont toutes délicieuses.
Merci
I’m so happy you found a favorite on our blog, Carole! That’s so great!
My only meatloaf recipe now…a few modifications as I don’t have parsley and added a 1/2 tsp of dry mustard in the meatloaf mix and used red wine vinegar in the sauce. Added the sauce at the beginning and my loaf pan and ant really large so cooked mine for 1 hour 15 minutes.
So good to know that worked well, Rhoda! Thank you for sharing some tips with us.
Your Meatloaf was a great success. Wanted to send a pic, but there is no way. Topped mine with a sprinkle of cheese and Parsley. Looked as great as it tasted. Thanks for sharing this recipe.
So awesome to hear that, Barbara! You may share photos of your creation on our Facebook page or group, that way other members can see it too!
My meatloaf is very similar except mine has more ketchup and green peppers but yours tastes so much better!! I do exactly you’re receipt now and add some green peppers
Delicious
Love the idea of adding peppers! Thank you for that wonderful feedback!
Turned out delicious the first time i made this and am making it for a second time for dinner tonight!
That’s just awesome Angela! Thank you for that wonderful feedback!
Can you sub tomato paste for the ketchup, either in the actual meatloaf, the glaze, or both?
Back in my younger days I seen beef and pork in 50/50 in market for meatloaf. I never made without ground pork with your recipe will it be taste same?? Your only say 2lb ground beef. I’m willing to try it new recipe of your.
Hi Pavia, we love this recipe with ground beef but I imagine this recipe will work with pork. If you experiment, let me know how you liked the recipe.
I wanted to let you know that this meat loaf is the best meat loaf I’ve made. My family just loves it. I follow the ingredients but I do like to add a green pepper. Thank you for making yummy recipes. We have tried many.
That makes me so happy, Stacy! Thank you for sharing your awesome feedback with us. Love it!
Can Apple cider vinegar be used instead of the white vinegar? Also I have parsley flakes instead of fresh, would they work? Trying to avoid going to the store. Otherwise I have all the ingredients.
Hi Dawn, I haven’t tested that but one of our readers mentioned great results using apple cider vinegar.
This was absolutely the BEST meatloaf I have ever made!!!! You could really taste the garlic and onions! And it was very tender. Meatloaf sandwiches were awesome!!!!
Wow! I’m so happy to hear that! Thank you for the great review, Bob!
Made this meatloaf and it was very good. Hubby loved it. The only reason for the 4 stars instead of 5 is because it was a little too “garlicky” for me. All-in-all, a very good recipe.
Thank you so much for sharing that with me & for that feedback!
You can never have too much garlic.
I love all your recipes and I try most of them and I want to start my business at home because I love and enjoying cooking
Hello Helena, so wonderful to hear that and I think that’s a good plan. I hope my recipes will help you with your soon-to-be business!
Hi Natasha, can make this meatloaf couple of hours earlier or mix everything couple of hours earlier and put in the fridge? Please let me know. Thanks!
Hi Haley, 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.
Can I mix this and put in the pan and put in the fridge and bake tomorrow?
Hi Judy, that should work, but it will need a little more time in the oven if going from the refrigerator to the oven.
I have made many different versions of meat loaf but was never satisfied BUT this recipe is the BOMB!!! Love it so does my husband. The sauce for the top is so much better then the others too.
I’m glad I signed up for your recipes.
That’s just awesome Faith! I’m so happy you enjoyed this recipe!
After my success with your pot roast recipe I returned for a good, basic meatloaf recipe. Made this last night and my husband said it was the best meatloaf he’s ever eaten (and he’s a Nebraskan who grew up on meat and potatoes). No changes other than cutting it in half (I only had 1.2 lbs ground beef). Super moist and very, very tasty.
Wow!! Sounds like you found a new favorite Kathryn! I’m so happy you both enjoyed this recipe!
Just curious, how long did you cook it?
Excited to try this tomorrow night! My local store has 85% ground round or 80% lean and 93% lean ground beef. As someone who hasn’t made meatloaf before, I’m not sure if ground round will work as well. Of my three options, what might you recommend? Thanks!
Hi Charlotte, in general, the higher the fat content, the juicier your meatloaf will be. I would go with the 80% or 85%.
Now that fall is upon us I will be looking for warm cosy meals like meatloaf. Most of the recipes I have used always leave something to be desired if you know what I mean. I am going to make yours and do a test with ‘Jessica Gavin culinary scientist’ recipe. It was very good. After reading the comments on your recipe I am going to give your’s a try. I have never been disappointed with any of your recipes. I will let you know the results. thanks
I hope you love this recipe, Claudia! It is one of our more popular recipes!
made this tonight for dinner , looks delicious with the glaze, i have tried a few of your recipes and everyone has been on point, so i know that the meatloaf will be just as good, thanks again
You’re most welcome, Lisa. I hope you love it too!
LOVE THIS MEATLOAF. BEST MEATLOAF EVER. I SUBSTITUTE CRUSHED CRACKERS INSTEAD OF PANKO. TURNED OUT PERFECT.
Sounds like you found a new favorite Nancy! That’s so great!
I’m not a meatloaf person, but my husband really is! This recipe has turned me around on meatloaf!!! It is truly fabulous!!! I serve it with mashed potatoes and fried onion strings on top!!
That’s just awesome Misty! Thank you for sharing that with me!
OMG!! A little hesitant making this as there are various different types of meatloaf recipes on the internet. i just made this one and it is amazing!!! thank you so much for sharing!! will definetly try your other recipes!!
Yay, that is amazing! I am so happy to know that it was a success, I hope you love every recipe that you will try, Veronica.
Making this tonight! But I’m cooking for one. Does it freeze well after it’s cooked?
Sounds good, Diane. 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.
Best meatloaf ever!!!!
Thank you for sharing
You’re welcome, Sarah! I’m so glad you enjoyed this recipe!
I like the simpleness of this recipe. I also like the fact that you didn’t need to add other meats to make it more flavorful. The glaze makes it sound delicious. I will be making this recipe this week with mashed potatoes!
I’m so happy you enjoyed that Kay! Thank you for this great review!