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.
This post may contain affiliate links. Read my disclosure policy.
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
The best meatloaf recipe I have ever made. My family loves it!
Love it! Thank you for sharing, MJ.
I’m planning on trying this recipe tonight. My husband isn’t a fan of meatloaf, so I’m hoping this is the one that convinces him. I grew up loving meatloaf with mashed potatoes and gravy. Is gravy possible using this glaze? Any suggestions on how to make that work?
Hi Kelly, I’m not sure how that combination will turn out. You can omit the glaze and use gravy intead if that’s what you prefer.
Ive always been terrified to make meatloaf but thought id finally give it a go! Came across this recipe and let me say, WOW! It was wonderful! My whole family loved it, we all did! Wouldnt chnage anything its absolutely perfect!! 👏
That’s great! I’m so glad it was a hit.
Loved this recipe, I made double the glaze, and I added a large heaping spoonful of the glaze directly to the meat mixture, like a spatula sized heaping spoonful, it was so moist and delicious. One of my top five recipes at this point. Thank you.
You’re welcome!
This is a really excellent recipe. Not like Mom used to make, but much better, more like gourmet meatloaf!
I will be serving this for our stay-at-home steak-house nights!
Served with mashed potato-turnips and sautéed Swiss chard.
Thank you, John! I’m so glad you loved this recipe.
We thought it was too much glaze for the recipe. Next time I’ll use less. Liked the meatloaf taste. Thanks.
This is the best meatloaf I’ve had since I was a kid; I grew up in foster care and lived with a family whose grandmother cooked a loaf like this every Sunday for dinner; I didn’t stay with them long as they were a transitional home while you waited for more permanent placement. That first bite had me feeling like Anton Ego in ratatouille, instantly transported back to my childhood memory of Sunday dinner with them. Thank you for this.
I’m so glad you love this recipe, Bill! Thank you for the feedback.
A good memory from your youth. Thank you for sharing. ❤️
I hope your time in foster care was ok and your forever family was wonderful! I adopted my youngest from foster care. He is amazing!
I’ve made meatloaf many times & by far, this is the best recipe! Thank you.
Hello Vaneska, that’s lovely to hear! Thank you for sharing that with us.
Delicious! I don’t measure but do approximate, and added more onions. Everyone at the house loved it! And no leftovers, which I was looking forward to. Thank you for a wonderful recipe.
You’re welcome! I’m so glad your family loved it. Thank you for sharing.
Pretty good! It was my first time making meatloaf. I sauteed the onion before adding- it made the texture perfect! I’ll definitely double the sauce next time, and simmer down half of it to serve as a side- the sauce was way too good.
Great job on your first try! I hope you will love the recipes that you will try from us.
The Meatloaf flavor itself was O.K. but I NEVER bake a Meatloaf IN a pan, I only use the pan as a way of forming the meat into a loaf. After I form the “loaf” with the pan I turn it out onto a cookie sheet with one of those wire wire racks so that as the loaf cooks it doesn’t sit in a puddle of fat that can’t drain off making it much healthier and lighter. In addition to the health benifits it allows us to have four additional sides for sauce to cling to and caramelize adding a lot of flavor. My fam loves it like this!
I have a meatloaf pan that has a “tray” that lifts out. look for one, its the best idea, and the meatloaf doesn’t sit in the fats as it cook.
Really good but too many onions 🧅, I would cut the onion amount in half next time
I second this! Mine came out too watery because of the onion I think
Hi tried recipe for meatloaf with glaze for first time tonight.. OMG was so delicious my family ate it all without complaining and no leftovers..Thank you so much.
That’s awesome! Great to know that it was a huge hit.
Hi Natasha,
Can I pre make this a night before? That way when I get home all I have to do is to put it in the oven.
Hi Kim, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Yes, you can make it ahead of time. I usually make my meatloaf the night before & cover it with plastic wrap & refrigerate. Makes it easy for the next day. If you cook it straight from the refrigerator add about 10 minutes to the cooking time because it will be cold.
meatloaf can definitely be made day ahead and cooked next day. I’ve even frozen raw meatloaf and cooked at later day..usually thawing in fridge first.
Thanks for sharing!
Yes you can make the meatloaf the night before. That is what I always do. Just cover with plastic wrap & refrigerate. Add on about 10 minutes to your cooking time due to the meatloaf being cold.
Not a meatloaf expert, but I think if you can prep it&store in fridge all night this would enhance the seasoning, and keep it sealed with foil or plastic to not lose the moist quality, so this would kind of marindade it, especially with A1 or a sauce added?
Love this juicy recipe! Best meatloaf I’ve had. I did add worcestershire sauce because I add that to all my beef dishes. I didn’t follow directions well on when to add the toping and added it at the beginning. Oops! It still turned out amazing.
I’m so happy you enjoyed that. Thank you for sharing that with us, Kelly!
Can you substitute regular or Italian breadcrumbs if you don’t have any panko breadcrumbs?
Hi Ina, a few of my readers shared in the comment section that they used regular bread crumbs and it worked well too.
This was THE BEST meatloaf ever. I’m not a meatloaf fan due to eating it so much growing up but I’m sold on the recipe. My husband loves meatloaf and ate every bite and usually leaves food on his plate. I’m saving this one and putting it in our monthly rotation of meals.
Hi Anitra! I’m so happy you enjoyed that. Thank you for sharing that great review with me!
I loved your recipe. But I did use one 6 oz. tomato paste with the ketchup.
Good to know that you loved it!
Really delicious, followed instructions exactly. Thank you for this recipe!
You are so welcome and I’m glad you enjoyed it!
This recipe is what I use to make “Mama’s Secret Famous Meatloaf” as my 6yo calls it. She’s an extremely picky eater, and this is her very very favorite dish. Making it into “feetloaf” this weekend for her to make it extra fun. Thanks for making something even my “I won’t eat anything except this one brand of mac n’ cheese” eater will devour
That is the best when kids love what we moms make, especially the picky ones. That’s so great!
Take leftover meatloaf while still cold and cut into half inch thick slices then cut slices in half. Fry in a skillet with butter on both sides then place a slice of American cheese on each. Then place in to warm home made biscuits or rolls for easy mouthwatering meatloaf sliders.
Sounds delicious!
Delicious – second time making it but just started weight watchers today. Does anyone know how many points this recipe is? I really want leftovers tonight!