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
Filed Under
This is my go to recipe for meatloaf & it always gets rave reviews! Ive tweaked it out of curiosity over time & sauté my onions first and add Worcestershire sauce but other than that this is truly one of my favorite recipes. No tweaks are actually needed, it’s just fun to try new things. My family loves this recipe and I wish I could take the credit but I always direct them to this page. Thank you so much for giving me a recipe that my family and I love.
Thanks a lot for sharing that with us, Raven. Happy to know that your family loves this recipe a lot too!
Absolutely the best meatloaf I have ever eaten! Easy preparation. The sauce! The sauce!
So glad you love it! Thank you for the feedback.
I made this meatloaf recipe as directed. It took quite a bit longer to cook in the pre-heated oven, and to reach the internal temperature of 160-degrees and I literally had to increase the oven temperature to 425-degrees. Total cook time was around an hour and a half. The flavor was outstanding and I would definitely use this recipe again, adjusting oven temperature and cook time, using a digital thermometer probe to ensure doneness. I live at high altitude and today was cold and rainy (hence looking for a great recipe to bake in the oven and warm the house) and from experience I know that both altitude and weather impact cooking time. The people who have vigorously complained about this recipe clearly did not use a digital thermometer and probably shouldn’t be cooking meals from scratch because there will almost always be adjustments for geographic and atmospheric differences. Grocery stores and supermarkets cater to those who cannot cook and fill the middle of stores with pre-packaged ‘non-foods’ that are packed with preservatives, fillers and sodium. So you’re on a low sodium diet and complaining about this meatloaf? Omit or reduce the salt – don’t trash the recipe. Don’t have a working knowledge of measuring cups and measuring spoons, no meat thermometer and think it takes an hour to dice an onion, mince garlic and finely chop parsley? You may need to invest in some basic kitchen tools before you embark on real cooking – again, don’t trash the recipe!
Thank you for sharing your detailed experince trying this recipe. Totally agree, using a digital thermometer helps A LOT in achieving the perfect results. I’m glad that you shared that with us!
Followed recipe but used ground sirloin. Easy recipe and delicious!
That’s great, Allen! Thank you for sharing that with us.
Delicious, and made wonderful meatloaf sandwiches the next day. Will make this again, and here are the changes I made:
My package of hamburger was 1 & 3/4 lb rather than the two pounds the recipe calls for, and I added a teaspoon of horseradish to the glaze. Also, I didn’t have a meatloaf pan as shown so I shaped the meat into a loaf and placed the loaf on a broiler pan to bake. After the forty minutes I slathered on the sauce and baked until 160 degrees inside. It turned out perfectly!
Thank you for sharing that with us, Connie!
This is the first time I’ve made a meatloaf that didn’t fall apart, and it was delicious, too! I used 1lb. 80/20 ground beef and 1lb. 85/15. Great recipe. I will make it again.
I’m so happy to hear that, Michele! Thank you for your wonderful feedback!
I followed this recipe very closely, with the only change being I omitted onions as my bf does like them and substituted with onion powder. The fat/juices from the meatloaf overflowed the pan and got my oven filthy and stunk my house up with a burning smell. Hope the taste makes up for this…
Thank you so much for sharing that with me.
You want to put you meatloaf pan inside a bigger pan or on a cookie sheet or something. Overflow should be expected with something like this.
Hi what would the cooking time be for 2 people on this cheers
Hi Steve, I recommend using the recipe slider to make the adjustments for two people. The bake time may be less but shouldn’t change by much. If you experiment, let me know how you liked the recipe.
Make the whole thing and cut and freeze different servings or cut recipe in half if that’s too much. Freezes well
Mine just got out of the oven and I’m pleasantly surprised..
however, I think next time only one egg would be ok and a slightly larger pan so it can bake it more consistently and mushrooms taste good in it as well BUT it deserves 4 stars
Thank you so much for sharing that with me, Diana!
We all loved the meatloaf. Paired it with mashed potatoes and canned corn.
So glad you all enjoyed it!
Yes! I rate it 5 stars as the recipe is very close to the meatloaf I bake.
Thanks, Katherine!
Followed the recipe exactly as stated. The meat was mushy and overpowered with garlic
Sorry would not make again
Hi Judy, did you happen to use any substitutions? I have not had a mushy meatloaf using this recipe before.
Mine just got out of the oven and I’m understanding exactly what you are saying ugh I just put it back in the oven at 400 degrees & hopefully it won’t be so mushy but I’m afraid it’s gonna have that strong garlic smh I hate when this happens and I def won’t use it again either smh
Great taste to this meatloaf. It feel apart with 80/20 ground beef, so I needed to use a spatula to support the loaf coming out of the pan.
The “Total Time” needs to be updated to 1 hour and 10 minutes.
Thank you so much for sharing that with me, Rick!
Can you tell me what the time would be for baking this meatloaf in a convection oven?
Hi Tami! I have not tested this in a convection oven to advise. You may have to experiment with it. You could do a quick google search for tips to see the recommendations for adjusting to a convection setting. The best thing is to bake until the internal temperature reaches 160°F.
Great recipe! I added less salt for preference and flavor was great. The glaze was superb! My only flaw in making this is it took much longer to cook than expected; over 90 minutes and it still wasn’t as done as I’d prefer, though thermometer did read 160. I’d make this again on a wintery day and plan on an extra lengthy cook time.
Hi Laura! I’m so glad you loved the recipe. Thank you for the feedback.
The sauce is delicious! Substituted the sugar with molasses, and added a few drops of hot sauce.
That’s great! So glad it was enjoyed.
Hi did you substitute the same amount of molasses as for sugar? Just wondering as haven’t used molasses but have a container hiding away in my pantry I’d like to use up. TIA
This is absolutely the best. I have made it several times and it always comes out to rave reviews from the peanut gallery (Spouse) and to think, I am not really a meatloaf eater and yet, this is at least the 3rd or 4th time of making it within the last few months.
That’s amazing, Linda! Thanks so much for the feedback and review.
I am thinking of making this meatloaf for 50 people at the local homeless shelter where I make lunch once a week. Would you make this as 6 or 7 individual meatloaves, or can I make 3 or 4 larger loaves? What would the change in cooking time be? Thank you for any advice you can offer.
Hi Mary! I’m sorry, I haven’t made a batch that large to advise. I would bake it at the temperature but the timing could be different so it’s best to use a food thermometer and follow the recommendation above for “doneness”.
That was the best meatloaf I have ever had, even my son loved it. I lined the bottom of one pan with red green peppers and sliced onions, actually frozen and other loaf exactly how you said but with out onions, I have a picky eater here. Thank you so glad I found it.
Hi Renee! That’s wonderful to hear. So glad it was a nit. Thank you for the feedback.
One star because the flavor was good. Followed the recipe other than the cooking time (cooked it much longer). Starting cutting it up for dinner and it’s still pink inside. Basically ruined my family’s dinner so we filled up on my mashed potatoes.
Hi Jonathan, Make sure your oven is fully preheated before baking – otherwise, the bake time can really be off. Also, using a different-sized loaf pan can affect the bake time. Since there are so many variables that can affect bake time, I highly recommend an instant-read meat thermometer to double-check the doneness. A thermometer has saved many dinners for me both with undercooking and overcooking.
There’s this really cool invention called an instant read thermometer. Learn it , know it,love it,.
A little pink should never ”ruin” a meal, unless you have an extremely limited time frame to sit down to eat. Even then there are quick, easy remedies if you have a few extra minutes. Please note everyone’s cooking time will be different depending on a number of factors. You need to know your stove. Cooking is a trial and error skill. Just because a cooking time is off for your oven doesn’t mean it’s a one star recipe. If you liked the flavor, which is the most important factor, make the adjustment on the cooking time for your oven.
The use of a thermometer when cooking meat will prevent uncooked meat.
If it does happen, simply turn up the oven temperature and cook for a bit longer. Or, if time is limited cut the meatloaf into slices while still in the pan or place the meatloaf on a foil covered baking sheet, cut into slices and place back in the oven and it will cook through very quickly. Need even quicker, place the slices on a microwavable mat, plate, baking dish and heat for a minute at a time until the pink is gone.
Such an easy fix and no ”ruined” meal leaving you to fill up on side dishes.
Right? SMH with these ppl. I had to leave after 40 mins of cooking so added the glaze, left it in the oven that I turned off and played some pickle ball. Juices overflowed, my bad for not thinking of that so the oven was now DOA when I got home. Cut a few slices of the meatloaf and used this crazy machine to finish the cooking process. I think it’s called a microwave?
This is my go to recipe for our family meatloaf! I’ve never left a comment but enjoy your em recipes so much, I thought I should post that this one is a keeper for years! Thank you for your funny and yummy videos/recipes.
That’s wonderful, Sue! Thanks so much for the feedback.
Can you tell me why the sodium is 910? For one serving? Is it just the salt? Our diet needs to be lower sodium daily.
Hi Andrea, Sodium can be found in the Ketchup, Panko breadcrumbs, salt, Italian seasoning, etc. While yes most will come from the salt itself, other ingredients have sodium also. I hope this helps.