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
- *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
Filed Under
Hi Natasha!
Can this meatloaf be frozen before the glaze is put on?
Hi Kathy, 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. We have freezer instructions in the post. You can freeze it with the glaze.
Wanting to make this tonight, but don’t want to have to run to the store after work to get milk since it’s such a small amount… can I use heavy cream in place of it?
Hi Moriah, that may work. Although I don’t always recommend this since milk helps moisten the mixture, a few of our readers left comments mentioning they left the milk out 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.
Thanks for the feedback. The meatloaf was good. It held together better than the recipe I have used for years and the sauce was good. The store was out of fresh parsley but I will give it a try next time.
This is my go to meatloaf! Everyone is obsessed when they have it!
That’s just awesome! Thank you for sharing your wonderful review, Sarah!
I have been searching for a new meatloaf recipe. After trying this one, I finally stopped searching! This is the one.
I do double the glaze because it’s so yummy. I put a bit (or more lol) on my bread when I make a sandwich with leftovers the next day.
My sides are mashed potatoes, and any kind of veggies go well with this meatloaf.
Other than doubling the glaze, I changed nothing in the recipe. It’s perfect the way it is. I don’t use a loaf pan and it stands well by itself on parchment paper and a pan, so there’s no need.
Thank you so much for this perfect meatloaf recipe! Oh…. compliments don’t bother me at all either! I get many from this one!
Hi Dee Dee! I’m so glad you love this recipe. Thank you for sharing your feedback.
Where should the Pan be in Where should the pan be in the oven in the middle or on the bottom
Hi Chris! We bake this in the middle rack of the oven.
I’ve been making meatloaf forever, but this recipe was amazing! It’s my new favorite. Definitely a keeper. Thanks, Natasha!
You’re welcome! I’m so happy you enjoyed it, Steven!
Really wish this recipe listed the onion weight instead of size. I googled what a medium onion weighs and found 6oz. So I used a 8oz onion with 1.5x the ingredients and 3lbs of ground meat. So technically that should be less than the recipe says (if a medium onion is 6oz)
Came out way too oniony, slightly ruined. Will try a different recipe next time.
Hi Bill, here is a helpful chart on onion sizes and according to my research, that is correct for a medium onion. Chopping the onion finely also helps for it to incorporate better into the mixture and make it less apparent in the cooked meatloaf, but you can also cut back if you prefer less onion.
So make it with 1/2 the onion. No biggie. But to ditch a 5 star recipe cuz your individual taste of onions? 🤷🏽♀️
Honestly when it comes to certain ingredients (in this case onion) I always find it best to go with what ur own judgement on how much to use. Also try sauteing the onion b4 hand to help mellow out the flavor. Definitely use ur own judgement on ingredients that can over power a dish
I never use a recipe for meatloaf I just use what I have, so this was a first. I had a little over a pound of beef so I modified the recipe. It was delicious and for sure a keeper. Easy, quick and tasty! Thanks for sharing.
You’re very welcome! So glad you enjoyed it.
My kids and I love this meatloaf. Have made it several times. I do make it with 3 pounds of ground beef, adjust the other ingredients. Then I make 3 smaller loaves on a cookie sheet, so we each get one. We all fought over the crispy end pieces and this way we all get our own. Lol. Delicious!
We’re glad you enjoyed our Meatloaf recipe!
Natasha,
Made this meatloaf today, What a great and easy recipe…. Had everything I needed in the pantry, I also added green peppers to it and potatoes around the outside. Everything turned out great !!! Thank you for sharing….
That’s lovely to hear! Thanks for your good comments and feedback, Mike.
This recipe sounds like a meatloaf my husband will love especially the sauce part of the recipe. I plan to try it soon and I would like to understand if the fresh parsley is a key ingredient or can I use dried parsley instead? Thank you.
We recommend fresh but you can use dried. I don’t have a specific amount. A general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe.
I put it on a baking sheet and flattened it to maybe not even 2/3 the height of a regular meat loaf. I only had one pound of ground, so I had to halve the recipe. Not sure of the timing with doing it this way, but for the next time, do you have any suggestions on cook times per meatloaf height? (I’ll update how it turned out this time, when it’s done!). Thank you!
Hi Valerie! I have not tested this in many sizes to advise on cooking times. The best thing is to bake until the internal temperature reaches 160°F.
I have tried meatloaf before many times and was not like ok not great , this is it people the best everyone myself went crazy . I even made a large care package for a friend with covid and boy she and her husband loved it. When you have covid its hard to taste anything but not this . Thank you so much . I recommend your site all the time now .
Hi Lynette! I’m so glad loved it. Thank you so much for sharing my website. I appreciate the love and support. I hope you will find many more recipes to enjoy.
I just made my meatloaf and put your glaze on it and it was the best I ever had. My go to from now on! Thank you for sharing.
So glad you found a new go-to, Pam! Thank you for sharing.
Natasha, this is THE best meatloaf I have made in my life! I cannot find any fault in it. The only thing I do differently is add about 1/3 of a bell pepper chopped small. (because I love bell pepper in my meatloaf. Thank you so so much for sharing this recipe. I’ll never use a different one again.
Hi Gail! That’s wonderful to hear. I’m so glad you loved the meatloaf. Thanks for sharing your experience.
I just want to add my two cents’ worth: Love this and my family loves it!
I have used it now about a 1/2 dozen times, and it has been wonderful each time. Easy to prep, most things are kitchen staples, and parchment paper makes cleanup a breeze.
Thank you for sharing!
I’m so glad to hear that. Thank you for the feedback. 🙂
P.S. I made cabbage rolls from your recipe – they were “to die for” – and many accolades from friends on them. So happy I have discovered your recipes!
Thank you for sharing, Mary! I’m so glad you found my website and hope you will find many more recipes to enjoy.
I’m trying the meatloaf today but cabbage rolls you mentioned has piqued my interest I trying to expand how I use cabbage.
I hope you love both recipes, Vivi! They’re both classics and so popular on our blog!
FABULOUS! I haven’t made meat loaf in decades but your recipe is delectable. I like all the spices/herbs you suggest; they boost the flavour. And the suggestion to grind oats as a replacement for bread crumbs makes it GF – so my brother can eat it when he comes to visit.
Hi Mary! Thank you for the feedback. I’m so glad you loved the recipe.
Hi Mary. I have celiac and have used gf Panko with great success. Readily available at most grocery stores 🙂
I can’t wait to try this! Any suggestions for making it spicy? I’m making it for my spice-loving family!
Hi Emily! You could try adding some red chili flakes either to the soup or to the meatballs. Using a hit of hot sauce in the glaze may do the trick as well. I hope you love this recipe! 🙂
I can’t wait to try this recipe! Just recently, I made a meatloaf with an online recipe, as it had been years since I’ve made one, and I needed a refresher on certain things that I didn’t remember. So, I looked at a lot of different recipes, and I decided on one. The meatloaf that I made was amazing!!!!!! A 10! And my meatloaf before was an 8!!!
The problem is, I forgot to save it to my recipe faves!😂😂. So I searched again and I believe this is the recipe I used. Let’s hope so!
Hi Serena! I hope it is. Let us know how it turns out. 🙂
I make this meat loaf all the time as it is a favorite in our home – love all your recipes
Hi Joan! I’m so glad you love the recipe. Thank you for the review.
Hi! We have an egg allergy in our house. This recipe sounds delish, but I’m wondering if you have any suggestions for changes I need to make to omit the eggs.
Thank you!
Hi Jessica! I haven’t tested a substitute for eggs in this recipe. You may find this article about egg substitutes helpful. I hope you love the recipe!
I have made this recipe twice omitting eggs and keeping the rest of the ingredients the same. It still holds together well and tastes just slightly different from the same recipe made with eggs.
Thank you so much for sharing that with us, Cory!