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
- *Meat 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
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I never leave reviews, though I try many, many recipes. Some are great, others not so much but this one here is absolutely amazing!! The BEST meatloaf ever!! I followed the recipe exactly as is and boy was it a hit!! Can’t wait to continue making for many years to come.
That’s so great! It sounds like you have a new favorite, Melissa!
Just made this tonight! It officially competes with my Mother-in-law’s recipe! It’s so good! Can’t wait to make it for her
Wow! Thank you for sharing that with us, Karina! I’m so glad you’ve enjoyed this recipe!
I will be making my first meatloaf ever… hope this turns out to be a hit.
I hope you love it! We look forward to your feedback!
This was my first time making meatloaf and it came out EXCELLENT! Definitely gonna become a staple in our household
That’s so great, Sally! It sounds like you have a new favorite!
I love this meatloaf recipe!!!
I’m so glad you enjoyed it!
I made it tonight it’s amazing I really like that it is simple but I like the addition of panko crumbs instead of regular bread crumbs and makes it just better! Only changes I made was to add Worcester sauce and I did not have onion powder for the sauce but I think I put a little extra onions in the meatloaf and then I think the only other thing I did was use cider vinegar in sauce instead of white since that’s what I had. I usually dice celery but with too many vegetables it makes a meatloaf fall apart and I think the key was what I did was to mix all the wet ingredients then gently mix it into the meat so that I didn’t make the meatloaf ending up tough.
I’m so glad you enjoyed that, Shawn. Thank you for sharing your onion powder substitutions, It sounds delicious!
thawing meat today gonna make bread crumbs with oat bread and cook it in a crock pot ,I think it will work out ,,,we will se ??? and smashed garlic potatoes.
Sounds like the perfect dinner to me! I look forward to your feedback!
Instead of a whole loaf, I made 6 mini loaves. That way everyone had their own serving! Turned out perfect, even the toddler gobbled it up!
That’s just awesome!! Thank you for sharing your wonderful review, Pamela!
This recipe was exactly like the one my mom made called sweet & meatloaf from our famous cook book 2nd helpings. Made this one to try it was a hit. I had to delete the milk as I do not mix meat with milk. It tasted fantastic that my 10 yr old ask for it to made again, so happy.
When the kids eat seconds you know its good! Thank you for sharing that great feedback with me!
Is the parsley 3 Tablespoons before or after its finely chopped? Thank you!
Hi Jon, per the recipe “3 Tbsp fresh parsley finely chopped” I hope that helps.
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.
That sounds delicious, Daniel! Thank you for that awesome review!
Fabulous, my kids gobbled it up and asked that I make it again! Winner!!
Isn’t that the best when kids love what we moms make? That’s so great!
I made this recipe and it as absolutely delicious. My family recommends it as a very filling meal but delicious with mashed potaotes and veg.
Thank you so much for sharing that with me!
The recipe looks good, and I am preparing to give it a try. However, I was wondering when you write about increasing the cooking time for smaller loaf pans if maybe you meant to say reduce cooking time
Hi Rick, a smaller sized pan would result in a taller meatloaf which would take longer to bake through.
Oh yum!! I have tried so many meatloaf recipes and this is without a doubt the best one yet. I made a half recipe and cooked the glaze for about 30 min. I thought the garlic was going to be to much in the glaze but it was really good. Very moist and flavorful! My go to now!!
That’s so great, Karen! It sounds like you have a new favorite!
I do!
Do you use convect oven method or regular bake. I can’t seem to get the baking right. Other than that, my son loved it who is a very picky eater.
Hi Laura, I always use regular bake mode (conventional) unless I write otherwise. I’m so glad your son loved it!
Purchase a good digital thermometer and pull the meat from the oven when the internal temperature of the meat reads 155°F – 160°F. This will ensure it is safe to eat but more importantly it will be perfectly cooked.
A good thermometer brand is one from Thermoworks.
Oh my gosh I have not made meatloaf in years… this one is fabulous will make it again! Thanks for sharing.
You’re welcome! I’m so happy you enjoyed it, Greta!
Delicious!
I was thrilled to find and make this meatloaf recipe. It is just like the one my grandma used to make and I could never get it to turn out the same as hers, only she put plain ketchup on hers. Your glaze makes this a keeper. We made sandwiches from the leftovers with mustard and sweet pickle relish. Heaven on breac!
That’s so great, thank you for sharing that with us! It sounds like you have a new favorite!
That was the first time I have ever made meatloaf because my husband of 31 years told me he didn’t like it. I had been craving it because I know a good meatloaf is delicious. I tried this recipe and it was amazing and very delicious. My husband could not stop talking about it. I will definitely make this again!
That’s so great! It sounds like you have a new favorite, Stacey!
Tried this recipe in combination with another I found and it turned out great. I used bread because I didn’t have bread crumbs and added chili and Worcestershire sauce to the mixture and glaze and it was amazing.
My first encounter with meatloaf was nothing to write home about so I hated it until I made this for the first time yesterday. Thanks for sharing your recipe.
You’re welcome, Sandra! I’m happy you liked that!
Can I make this with 93% ground turkey or will it be too dry?
I haven’t tested this recipe with turkey but I think it could work. If you experiment, let me know how you liked the recipe
My meat loaf is essentially the same as yours with the exception that I add prepared (yellow) mustard to my glaze instead of vinegar. Been doing this for over 40 years. Still good and friends rave over it.
That sounds delicious, thank you so much for sharing that with me.