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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 372 votes
Prep Time: 10 minutes
Cook Time: 1 hour
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

  • LJ
    January 5, 2021

    Made this last night and its delicious. My favorite is always the leftover for a sandwich. Thanks for sharing, your videos are good and you always make me laugh with something : )

    Reply

    • Natasha's Kitchen
      January 5, 2021

      That is so nice to hear, LJ. I’m happy that you are enjoying my videos. Thanks for always watching!

      Reply

  • bill
    January 4, 2021

    can you make this ahead of time

    Reply

    • Natasha
      January 4, 2021

      Hi Bill, that should work to assemble earlier and bake later. It may need a longer baking time coming right out of the refrigerator, or you might have it sit at room temperature for a bit. Also, we have freezer instructions in the post.

      Reply

      • Beth Ragland
        January 8, 2021

        The best,very,best meat loaf. I love the topping.Thank you for all video’s and great ideas.

        Reply

        • Natashas Kitchen
          January 8, 2021

          Thank you for that wonderful review, Beth!

          Reply

  • Paul
    January 2, 2021

    I used this recipe for the meatloaf itself, but skipped on the glaze and it was still very delicious! With all that ketchup, each portion ends up with 910 of sodium, which is simply too high for a healthy meal to serve to people you love.

    Sure, sugar and salt make things taste good, but we pay a huge toll later in life with high blood pressure and diabetes. I’ll try this next time with fresh tomato sauce and a little vinegar, in place of the ketchup — I’m sure it will be equally mouth-watering. Thanks for the recipes!

    Reply

    • Katie
      January 11, 2021

      Lol everything in moderation. This is not a healthy recipe site. No need to chastise people for their choices. I LOVE the sauce with it. I won’t eat it every day but it’s worth the indulgence once in awhile. No one in my family is overweight or unhealthy.

      Reply

  • centralohiogal
    January 2, 2021

    This is WAY too much meat for my standard 9×5 glass pan. Glad I had silicone sheet on lower shelf as the drippings gushed over edges. I used 90/10 mix and it took forever to com through. Next time I’ll divide recipe in half.

    Reply

  • chris david
    January 2, 2021

    We tried this recipe with beck and bulow buffalo meat. the taste was yummy delicious. my kids are really liked the recipe.

    Reply

    • Natasha
      January 2, 2021

      That’s interesting and great to know it works with buffalo. Thank you for sharing your great review.

      Reply

  • Captain Steve
    December 31, 2020

    I’m going to make this meatloaf.
    I do wish you had a video on it, I love your presentations..

    Reply

    • Natashas Kitchen
      December 31, 2020

      Thank you for that suggestion! We are working hard on getting videos out for you all 🙂 Happy New year!

      Reply

  • Jeni Schneider
    December 31, 2020

    Meatloaf sandwiches: slice and place between two slices of bread. This is what my mother always did with leftover meatloaf.

    Reply

    • Natashas Kitchen
      December 31, 2020

      Thank you for sharing that with me, Jeni.

      Reply

    • AKNannie
      January 5, 2021

      Because there are only 2 of us, I make half the recipe. And since we love mashed or baked potatoes with it, it’s enough to have 2 slices left over. For sandwiches!! Good, white bread (toasted for my husband, not for me), mayo, ketchup. We prefer it cold. If warm, we use a roll. Yum all the way around!

      Reply

  • Louise Pinkney
    December 30, 2020

    Prepared this recipe two days ago. SUPERB!! The best I’ve had yet. Will pass it on to friends and family.

    Reply

    • Natashas Kitchen
      December 30, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Lisa
    December 29, 2020

    Made this tonight and we all loved it! Perfect texture and the sauce just topped it off perfectly! Thank you for sharing. It’s a KEEPER

    Reply

    • Natasha's Kitchen
      December 29, 2020

      You are most welcome, Lisa. Thanks for sharing your great review with us!

      Reply

  • Sandra
    December 29, 2020

    Sounds Amazing!! I’m using 1lb hamburger meat since its just 3 of us. Should I down the ingredients for the glaze and if so how much?

    Reply

    • Natasha
      December 30, 2020

      Hi Sandra, you can use the recipe adjuster in the recipe card to help with that. Click on the number of servings and scale it up or down.

      Reply

    • Mike
      January 3, 2021

      The whole point of meatloaf is the cold meatloaf sandwiches later. Make the full recipe.

      Reply

  • Jil Taylor
    December 29, 2020

    My family loves meatloaf. I always make my Grammy’s recipe. Your glaze is awesome and completes the meatloaf. Thank you for sharing. Next week I will be trying your Chicken Stuffed Shells in Alfredo Sauce cannot wait.

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Hi Jil, you are most welcome. I hope you’ll love every recipe that you will try from my website!

      Reply

  • Anita Miller
    December 28, 2020

    This was delicious! My grandkids ate it up, too! Very easy and so flavorful. Except for using individual sized pans, I didn’t change a thing! Thank you so much for sharing with us!

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Hi Anita, you are most welcome. So good to know that your family enjoyed this recipe!

      Reply

  • mohakon
    December 28, 2020

    I don’t understand –
    “If using a smaller loaf pan than 9″x5″, increase cooking time”

    Shouldn’t it be decreased?

    Reply

    • Natasha
      December 29, 2020

      Hi, if using a smaller pan, the meatloaf will be taller and will need a longer cooking time for cooking through. I would highly recommend checking the center with a thermometer to make sure it reaches a safe temperature without overcooking.

      Reply

  • Greta
    December 25, 2020

    Made this meatloaf for Christmas dinner and it was a hit! My husband just loved it!
    Thank you so much for posting your recipe!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      I’m happy to hear that your husband enjoyed the meatloaf. Thanks for sharing that with us, Greta!

      Reply

  • Laura
    December 24, 2020

    This recipe is only for the glaze, as my family is vegan and we used it on our vegan meatloaf. It was PERFECT. I now have my forever vegan meatloaf & glaze holiday recipe down!

    Reply

    • Natashas Kitchen
      December 24, 2020

      I’m so glad the glaze worked great for your recipe! Happy Holidays!

      Reply

  • Lee Ann Baker
    December 24, 2020

    YUMMY!!! Made this for Christmas Eve dinner. Just my husband and I, but it was delicious!! The only change to the recipe was that I used 1/2 hamburger and 1/2 Jimmy Dean Italian sausage. We will definitely make this again!! Thank you!!! 🙂
    Merry Christmas!!

    Reply

    • Natashas Kitchen
      December 24, 2020

      Hi Lee Ann, I’m so glad you both enjoyed that! Thank you for the wonderful review. Merry Christmas!

      Reply

  • Trina
    December 24, 2020

    Last week, I made the meatloaf and was very good! Tonight I cooked lil smokies and simmered them in the meatloaf glaze I made for them for tonight’s get together! Everyone liked them!

    Reply

    • Natasha's Kitchen
      December 24, 2020

      That is wonderful! I’m happy to hear that, Trina. Thanks for your awesome review!

      Reply

  • Vanessa
    December 24, 2020

    The most delicious meatloaf recipe ever!! My family loved every single bite!!

    Reply

    • Natashas Kitchen
      December 24, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Allison
    December 23, 2020

    I didn’t think I liked meatloaf until I tried this recipe. It’s delicious. Thank you!

    Reply

    • Natashas Kitchen
      December 23, 2020

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

      Reply

  • Mikhaila Hillyer
    December 23, 2020

    Love this recipe

    Reply

  • Suzanne
    December 23, 2020

    Thank you Natasha for such an amazing recipe! Just made this for a second time. It is scrumptious. The meatloaf turns out so moist, and the flavor is incredible. It is my GO TO meatloaf recipe now. Thank you!! 🙂

    Reply

    • Natashas Kitchen
      December 23, 2020

      I’m so glad you enjoyed it, Suzanne! Thank you for the wonderful review!

      Reply

  • Janna
    December 22, 2020

    This is so very similar to my grandma’s sweet & sour meatloaf.

    Growing up I hated meatloaf. I would tolerate my mom’s Italian meatloaf but only the bites I got with green olive. (I know I’m weird). Then one day my grandma made this and it’s my only meatloaf recipe. Only she used tomato sauce instead of ketchup. She also poke holes in the meatloaf and added the sauce before baking. Such good flavor. We have a friend who hated meatloaf as she said it always looked uncooked. We made this one day and my son took her some. (We sent the end piece) she asked for the recipe. Try this y’all it’s delicious.

    Reply

    • Natashas Kitchen
      December 22, 2020

      Thank you for that wonderful review, Jann! I’m so glad you enjoyed this!

      Reply

  • Jo
    December 22, 2020

    This is the only meatloaf recipe I will use. I’ve got some picky eaters in the house and they absolutely loved this! Thanks for sharing this recipe, it’s 🔥

    Reply

    • Natashas Kitchen
      December 22, 2020

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

      Reply

  • Jordan
    December 22, 2020

    My FAVORITE meatloaf ever. I’ve made it so many times and my family loves it.

    Sadly, I just found out that my 1 year old son is allergic to eggs so I can’t make it anymore. 🙁

    Do you know of anything I could substitute for eggs?

    Reply

    • Natasha
      December 22, 2020

      Oh that is such a bummer – sorry to hear that. I haven’t tested anything else, but one reader wrote: “I used 2 T cornstarch plus 3 T water to replace the binding power of 1 egg.”

      Reply

  • Keith Lambert
    December 22, 2020

    Like this version of the traditional meatloaf a lot.

    My tweaks: Garlic soaked in oil as a tool to add flavor. Lots of cloves soaked in the oil for a few days to infuse. Use that oil in the above recipe. Especially when pre cooking the onions!
    Then used those oily garlic cloves in the meatloaf mix. Added an extra clove. You see my theme.
    And added a few splashes of worcestershire sauce for a tad bit of smoke. And added a little extra panko bread crumbs to go almost to a full cup. Held together well.

    The baking paper is a nice addition. The saving of the drippings for a drizzle on the final serving is great tip.

    And I really liked the topping sauce.

    This will be a repeat in my kitchen for sure.

    Thank you to Natasha.

    Reply

    • Natashas Kitchen
      December 22, 2020

      You’re welcome! I’m glad you found a new favorite!

      Reply

  • David Gugger
    December 21, 2020

    Hi Natacha! I made your meatloaf recipe tonight – the best I’ve ever had!

    Reply

    • Natashas Kitchen
      December 21, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Hilary
    December 20, 2020

    My first recipe from your site and I’m already looking for more. This was a big hit with my family tonight! So easy to make and deliciously moist!

    Reply

    • Natasha's Kitchen
      December 20, 2020

      So awesome! Thanks for your great review, Hilary. Appreciate it.

      Reply

  • Bob Hodgson
    December 19, 2020

    Hi Natasha,
    My wife, who is a very good cook, constantly criticizes my cooking since I am basically a beginner cook who diligently follows the recipes. However she loves your meatloaf and requests that I cook it frequently. I love watching your videos and I appreciate all of your recipes. Thank you so much, Bob

    Reply

    • Natashas Kitchen
      December 19, 2020

      I’m so glad you’re enjoying our recipes, Bob! Thank you so much for sharing that with me!

      Reply

  • Lily Q
    December 19, 2020

    Should meatloaf be covered when cooking?

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Lily, please see this note in the recipe “Cook the meatloaf uncovered for 40 minutes at 375°F” I hope that helps 🙂

      Reply

  • Kaela
    December 17, 2020

    My kiddos aren’t a huge fan of meatloaf but they loved it! Even asked for seconds! They even asked me to put this in our recipe book!

    Reply

    • Natasha's Kitchen
      December 17, 2020

      Very nice, I’m happy to hear that! Thanks for your great feedback, Kaela.

      Reply

  • Betsy
    December 17, 2020

    Made this according to receipt without the glaze. The flavor was so delicious and it was very moist. Hubby said it was the best meatloaf I’ve ever made and I have tried several recipes!
    Thank you.

    Reply

    • Natasha's Kitchen
      December 17, 2020

      That is a nice comment from your hubby, thank you for sharing that with us! I’m glad you both enjoyed it even without the glaze.

      Reply

  • Jasmine
    December 16, 2020

    I really should have checked the temp before pulling it out of the pan. It fell in half on its way out and I noticed that it was very pink. I checked it afterwards and the temp was reading 135 in the middle. I microwaved it before serving so it was safe. The flavor and texture was good. I may mix things up a bit differently next time, and definitely cook it a bit longer. Yes I used the correct size of pan, but different ovens can cook differently, so check your temps people.

    Reply

    • Natasha's Kitchen
      December 16, 2020

      Hello Jasmine, that is so true about ovens. I always tell the others to check the temps and the instructions that came with the oven as every oven is different. Thanks for sharing your experience with us.

      Reply

  • MaryJane Collins
    December 16, 2020

    Meatloaf is plain delicious! My family found the glaze way too sweet. Think I’d rather just put a little ketchup on top instead!

    Reply

    • Natasha's Kitchen
      December 16, 2020

      Thanks for your comments and feedback, MaryJane. Good to know that you liked it!

      Reply

  • Sue
    December 16, 2020

    Absolutely delicious!!! You won’t be disappointed!!

    Reply

    • Natashas Kitchen
      December 16, 2020

      I’m so glad you enjoyed it!

      Reply

  • Shane
    December 15, 2020

    How many servings should this recipe make based on the Nutrition Facts posted here?

    Absolutely amazing results btw, my only addition was 1 tbsp Chipotle Tabasco Sauce in the glaze topping for a little kick! 🙂

    Reply

    • Natasha's Kitchen
      December 15, 2020

      Thank you, Shane! This recipe makes 8 servings.

      Reply

  • Ashley
    December 15, 2020

    Great recipe! Amazing glaze! The family has enjoyed it both times I’ve made it. Great job, Natasha👍

    Reply

    • Natasha's Kitchen
      December 15, 2020

      I’m glad to hear that your family enjoyed this recipe, Ashley. Thank you for sharing that with us!

      Reply

  • Janet
    December 14, 2020

    Made this today an it was really good, loved the sauce 😊

    Reply

    • Natashas Kitchen
      December 14, 2020

      Thank you so much for sharing that with me Janet! I’m so glad you’re enjoying this recipe!

      Reply

  • Caitlin
    December 14, 2020

    I only have a 10 x 5 loaf pan. Will It be okay?

    Reply

    • Natasha
      December 14, 2020

      Hi Caitlin, that should work, but it will be a little shorter and may bake slightly faster. I would check the internal temperature with a thermometer to double-check doneness.

      Reply

  • BakerBob
    December 14, 2020

    Loved it! Made a second time and hid some shaved carrot, celery & red pepper in there. Added Worcestershire, squirt of yellow mustard, tsp old bay, some Parmesan cheese, little soy sauce (omitted salt), 1/2 tsp cayenne, omitted milk and one egg. Kids loved it, I loved it. Just a little extra kick… Bam!

    Reply

    • Natashas Kitchen
      December 14, 2020

      That is the best when kids love what we parents make. That’s so great!

      Reply

  • Sheepdoc
    December 14, 2020

    This was a great meatloaf with great texture. I had 93/7 beef and was afraid it would be dry. I added 4 pieces of pre-cooked bacon and 2 T butter to the food processor when I chopped the onions.

    Reply

    • Natashas Kitchen
      December 14, 2020

      Great idea! Thank you for sharing that with me!

      Reply

  • Marie
    December 14, 2020

    I have never been able to make a decent meatloaf, no matter how closely I followed the recipe. When i told my family I was trying again, they weren’t very hopeful (neither was I, to tell the truth!). Happy to say we were pleasantly surprised when this time it turned out looking like actual meatloaf, holding its shape, and tasting delicious! I did have to turn the temp to 400 degrees after an hour bc it wasn’t done all the way through, so I’d recommend a higher cooking temperature for me next time. Also I substituted balsamic vinegar for white vinegar in the glaze, which gave it a nice little tang. I’ve added this to my recipe file. Thanks so much!

    Reply

    • Natashas Kitchen
      December 14, 2020

      I’m so glad you all enjoyed it, Marie! Thank you for the wonderful review!

      Reply

  • Judith
    December 13, 2020

    I would love to make this meat
    Loaf but I could not tolerate the ingredients for the glaze as I can’t have sugar or fermented sauces. Would it be ok without glaze?

    Reply

    • Natasha's Kitchen
      December 14, 2020

      Hi Judith, the glaze really makes the dish so special but you can try it without it too. I imagine it will work but wouldn’t have the same taste of course.

      Reply

  • David Vaughan
    December 13, 2020

    Yum! Thanks so much. As a 65 year old cooking rookie who has had to take over cooking duties I’m trying to expand the menu for the wife and I. Your recipe here is now right near the top. The glaze was amazing. Had to call my daughter to better understand “3 cloves” & which of the parsley was correct, she giggled and got me on my way. Again. Thanks much for dinner and many to come.

    Reply

    • Natasha's Kitchen
      December 14, 2020

      Hello David, so nice to hear from you, and thanks for sharing that with us. That is so cute, but I’m glad that you successfully made the meatloaf and loved it!

      Reply

  • Shelly
    December 13, 2020

    This meatloaf was absolutely amazing! I’ve always use my stepmother‘s recipe, but decided on something new tonight. I’m so happy I did. My family agreed that it was much better than my normal meatloaf. The only difference was I used club crackers because I was out of breadcrumbs and saltine crackers. But I really think I will continue using the club crackers from now on.

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Thank you for trying out my recipe, Shelly and I’m so glad that you and your family loved it!

      Reply

  • Amanda
    December 13, 2020

    My family loves this meatloaf! Great recipe, the flavor is amazing! Our new favorite meatloaf. Thanks so much for another awesome recipe.

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Yay, that is so wonderful! I’m so glad to hear that, Amanda.

      Reply

  • Robin
    December 10, 2020

    This was amazing good!!!!!

    Reply

    • Natasha's Kitchen
      December 11, 2020

      Thank you, Robin!

      Reply

  • Trinity
    December 9, 2020

    Mine was still red after the cooking time, how much longer do you recommend?

    Reply

    • Natasha
      December 10, 2020

      Hi Trinity, it can be a little different if you are using a different sized pan. I highly recommend using a thermometer when cooking meatloaf to ensure it reaches a safe internal temperature.

      Reply

      • Jewels
        February 8, 2021

        Have been told this is the best meatloaf ever, many times! So thank you fir this amazing recipe!

        I screwed up and put the sauce on FIRST….will be a pain to try to take it off, what should I do now???

        Reply

        • Natasha
          February 9, 2021

          Hi Jewels, you could just wipe it off with a papertowel and make the sauce again to put it on at the right time.

          Reply

  • Katie
    December 9, 2020

    Hi there!

    My husband is diabetic and he cant have panko or breadcrumbs, can I do it withuout?

    Reply

    • Natasha's Kitchen
      December 10, 2020

      Hi Katie, I haven’t tried any other substitute to advise. If you do an experiment, maybe try oats, please share with us how it goes.

      Reply

    • Renee Robertson
      December 10, 2020

      I use rolled oats (oatmeal) old fashion not quick oat one for a very long time works great.

      Reply

  • Tammy
    December 7, 2020

    This is the best meatloaf I have eaten. Perfect.

    Reply

    • Natasha's Kitchen
      December 7, 2020

      That is so nice, Tammy. Thank you so much!

      Reply

  • Pauline SG
    December 7, 2020

    This meatloaf is AWESOME! I have made this recipe a few times over the past several months and everyone always loves it. Thank you for creating recipes that a mom can just make for dinner! You’ve made this time of Covid easier in the kitchen! Also very much appreciate the videos because they inspire me to cook!

    Reply

    • Natashas Kitchen
      December 7, 2020

      That’s so great! Thank you so much for sharing that with me! I’m so glad you enjoyed it Pauline!

      Reply

  • Natasha Munce
    December 6, 2020

    Amazing recipe, have just made it and yummmooooo. Thank you Natasha

    Reply

    • Natasha's Kitchen
      December 7, 2020

      You’re welcome, Natasha! I’m glad you enjoyed this recipe.

      Reply

  • Renee
    December 6, 2020

    Am going to try this tonight. I am going to use a cooking rack so the fat drains off…..will it still be moist?

    Reply

    • Natashas Kitchen
      December 7, 2020

      Hi Renee, I haven’t tried that way, but one of our readers left a great review saying they tried it on a rack and loved it.

      Reply

  • Paul
    December 6, 2020

    I forgot to buy Panko. I do have Italian breadcrumbs, can I use that at the same measurement?

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hi Paul, I imagine it would work find too using the same measurement.

      Reply

    • Pauline SG
      December 7, 2020

      I’ve also used crunched up Saltines and other cracker type thing when I was out of panko. They all seem to work.

      Reply

  • Jane
    December 6, 2020

    I haven’t made meatloaf in decades, so I followed this recipe to a T and it was perfect!

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Love it! I’m so glad to hear that, Jane!

      Reply

  • hali
    December 2, 2020

    Anyone try with ground venison?

    Reply

    • Natashas Kitchen
      December 2, 2020

      Hi Hali, I looked through the comments and didn’t see a comment with that. If you experiment, let me know how you liked the recipe!

      Reply

      • Candi Sims Baldwin
        December 14, 2020

        Hali, I use ground venison for my meatloaf and it always works. I think the important thing is that there is fat added to the ground meat. Some processors just grind lean meat but we grind ours at home adding beef fat. I would think that the lean meat would be too dry, but our 80/20 venison works perfectly.

        Reply

  • Bonnie Schwab
    December 1, 2020

    Excellent dish! Sauce is a perfect finish, keeps loaf juicy and locks in flavour. Parchment paper a must. I add a lot more herbs and double the crushed garlic with some Worcester added. Made a great cold lunch afterwards with different flavour.

    Reply

    • Natashas Kitchen
      December 1, 2020

      Yum! Thank you so much for sharing that with me, Bonnie!

      Reply

  • Rick
    November 30, 2020

    What an awesome dish. Easy to prepare and taste’s great.

    Reply

    • Natashas Kitchen
      November 30, 2020

      I’m so glad you enjoyed it!

      Reply

  • Evelyn Haber
    November 30, 2020

    what can u use instead of milk in the meatloaf? Allergies

    Reply

    • Natashas Kitchen
      November 30, 2020

      Hi Evelyn, 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.

      Reply

  • Pat Watkinson
    November 29, 2020

    The only thing we could taste was ketchup. It needs much more flavour and less ketchup.

    Reply

    • Natasha's Kitchen
      November 30, 2020

      Thanks for your feedback, Pat. However, we’ve made this recipe a lot of times already and it never tasted just like ketchup. Were the ingredients measured correctly? I hope this article on How to Measure Ingredients can also help.

      Reply

  • Jess Plummer
    November 29, 2020

    So amazing!!!! I hated meatloaf when I was younger, but decided to make this to mix up our meals. Making it for the second time tonight, and had to double it for our family of 6 because everyone wanted leftovers! My dad also uses it, and will be slow roasting for six hours next time he makes it. Thank you!!!

    Reply

    • Natasha's Kitchen
      November 29, 2020

      Hi Jess, so good to know that you enjoyed our meatloaf recipe. This is also one of our favorites, I hope that you and your family will also love all the other recipes that you will try!

      Reply

  • Deborah J Jackson
    November 29, 2020

    Hi Natasha – two questions. Can I use Gluten free oats instead of the panko crumbs? I look forward to making it!

    Thank you –

    Deborah

    Reply

    • Natasha's Kitchen
      November 29, 2020

      Hi Deborah, I haven’t tried that yet to advise. You might need to do an experiment on that one. If you try that process, please share with us how it goes.

      Reply

    • Mike
      December 8, 2020

      I use GF breadcrumbs all the time with this and its great.

      Reply

      • Natasha's Kitchen
        December 8, 2020

        So great to hear that, Mike. Thanks for sharing that with us, I’m sure a lot would like to know about this!

        Reply

  • Mackey
    November 28, 2020

    I just finished making your meatloaf recipe for the second time. The first time I made it, it was a very big hit with my husband. I loved it too. I had tried soo many meatloaf recipes trying to find a moist one. My mother made moist meatloafs but never used a recipe. By the time I wanted to make meatloaf for my family it was too late to ask how to make hers. But I have yours now and I won’t be looking for another meatloaf recipe. The glaze is beyond amazing. Thank you for sharing!

    Reply

    • Natashas Kitchen
      November 28, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Ruth Miza
    November 26, 2020

    Hi Natasha is it necessary to use Parchment paper ? Or can I make it without it?

    Reply

    • Natasha
      November 26, 2020

      Hi Ruth, if your pan is a good non-stick pan, that would work without parchment, but it does make it easier to serve and remove using parchment paper.

      Reply

  • Angela
    November 25, 2020

    Wow, amazing! I’ve never added a glaze to my meatloaf, and I saw this the other day and had to try it. Big hit with my picky eaters!!!
    Will definitely make this again.

    Reply

    • Natashas Kitchen
      November 25, 2020

      That’s just awesome, Angela! Thank you so much for that wonderful review!

      Reply

  • Prem
    November 24, 2020

    Wow! Big hit for dinner tonight! I added chopped celery and I must admit I was hesitant about the glaze but it was delicious!!

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Love it! Thanks for your great feedback, I’m glad you enjoyed this recipe.

      Reply

  • brandi
    November 24, 2020

    I forgot the milk… we’ll see how it turns out LOL

    Reply

    • Natasha's Kitchen
      November 24, 2020

      I hope it still turns out good. Please let us know how it goes, Brandi!

      Reply

  • Lottie
    November 23, 2020

    Made this meatloaf last night – it was excellent!
    Even when reheated today for a meatloaf sandwich, it was still very moist. We like the crispy edges, so I cooked it on a larger pan as you suggested. I’m looking forward to leftovers for dinner.
    Thank you for another wonderful recipe!

    Reply

    • Natasha's Kitchen
      November 23, 2020

      I’m so glad you loved this recipe, Lottie. Thank you for the 5 stars and awesome review!

      Reply

  • Mike
    November 23, 2020

    I decided to try this recipe. I got tired of my family eating out and was really craving a good ol homemade cooked meal. Not to toot my own horn but wow! It was amazing, I was really impressed for making meatloaf for the first time.The most flavor-able, juicy, and overall best meatloaf recipe. Thank you!

    Reply

    • Natashas Kitchen
      November 23, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Mike!

      Reply

  • Christine Gibson
    November 21, 2020

    Making this for supper with roasted brussel sprouts, whipped potatoes and lemon pie for dessert. Really enjoy using your recipes Natasha, thank you for posting your recipes.

    Reply

    • Natashas Kitchen
      November 21, 2020

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

      Reply

  • kelly
    November 19, 2020

    can I half the recipe? and if so, how long would you cook it? I only have 1/2 the meat and dont want to go to store. thanks!

    Reply

    • Natashas Kitchen
      November 19, 2020

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

      Reply

  • bob
    November 19, 2020

    I usually don’t make a topping for my meatload but I’m making dinner for a foster family tonight so I will try your topping. My tip for meatloaf is to make it in a round pan (like a souffle dish) and leave a hole in the middle. Then, midway through you can use papertowels to sop up the excess fat. Makes a bit less greasy meatloaf.

    Reply

    • Natasha's Kitchen
      November 19, 2020

      Sounds good, I hope you like it! Thank you for sharing some tips with us, Bob. We appreciate it.

      Reply

  • Jean Bullard
    November 18, 2020

    I had a craving for meatloaf and came across your recipe. Wow – so juicy and full of flavor. We all loved it and will definitely make it again and again!

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Awesome! Thanks for your great feedback, Jean. I’m glad you loved this recipe.

      Reply

  • Maria
    November 17, 2020

    I made the your meatloaf and creamy mashed potato recipe and they were delicious. It’s been years since I hadn’t made meatloaf and I loved your recipe. Thanks for sharing your recipes 🙏

    Reply

    • Natasha's Kitchen
      November 18, 2020

      I’m so glad you loved both recipes, Maria. I hope you will love all the recipes that you will try!

      Reply

  • Nonnie
    November 16, 2020

    My hubby is a bacon lover so I have to sub the tomato over the top with bacon. I think maybe it made the juices even better. I am not a big fan of meatloaf so haven’t eaten much since my mom died over 25 years ago. I loved hers and don’t have that touch with it but this is good but still not like moms. Family loved this recipe and wolfed it down and hubby was glad of the little leftovers to make sandwiches next day. Happy happy family and happy me too.

    Reply

    • Natashas Kitchen
      November 16, 2020

      I’m glad you found this recipe Nonnie and the family enjoyed it!

      Reply

  • EWoods
    November 16, 2020

    Can you substitute beyond beef in this recipe?

    Reply

    • Natashas Kitchen
      November 16, 2020

      Hi, I haven’t experimented with Beyond Beef to advise on but here is what one of our readers wrote: ” 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!!!” I hope this is helpful!

      Reply

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