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 had good flavor and texture, I only used 25 ounces of burger and cooked the same amount of time but there was a raw spot.
Hi Katie! This recipe is written for 32 ounces of ground meat. That could be the reason you had a raw/wet spot. If the ratios were off, it could affect how it bakes. Also, be sure to fully preheat the oven before you start baking or you will need to add additional time.
I can’t even wait to try this recipe out for my friend for his requested birthday dinner!
Also, just my thoughts on it coming out too watery and falling apart:
Are you at a higher elevation? that’s always something to consider when baking anything. What pan are you using? Did you wait until it was even more than preheated? *some ovens are a bit older and take some getting used to*
Anyway, I am so excited I found this recipe and will update when he tries it!
Thank you for that reminder, we’d love to know how you liked our recipe. Please update us.
I made this for my girlfriend yesterday, and she said it’s the best meatloaf she’s ever had.
Thank you!!!!
Thank you so much for that wonderful feedback. We’re so happy to know that your girlfriend loved it!
I was looking for a meatloaf recipe and this one seemed rate fairly high, so I tried it and it did not disappoint. About the best if not the best meatloaf I have ever eaten, and my family agrees as well. Took a bit longer to bake, but I cooked to 160 internal and it turned out nice and moist.
Love it! I’m glad that you chose our recipes to try and that you enjoyed it!
The sauce was too sweet for my taste. I wish I didn’t add the sugar. There seemed to be a lot of competing flavors. The meatloaf is definitely moist but almost too moist that it cooked in a ton of liquid at the end and steamed. The slices were very soft and fell apart and were so mushy that it was a little off putting. I was expecting something with a little more bite. I followed the recipe exactly. This recipe is good depending on what you look for in a meatloaf.
H Austin, if your meatloaf is steam cooking and/or falling apart, make sure your oven is fully preheated before baking the meatloaf. Also, with the sauce, be sure to add the vinegar as well which balances the flavor of the glaze.
Hi Natasha! I absolutely LOVE all your recipes! I don’t have 2lbs of ground beef on hand, can I use the 1lb that I do have and half the remaining ingredients in the meatloaf?
Hi Rebecca, I bet that could work. I recommend using the recipe slider to adjust to your meat amount. You may need to adjust the bake time also.
My husband loves meatloaf… I personally hate it… until I came across this recipe. I tried following a different recipe a while ago… epic fail. But then I noticed this recipe was different. The milk is definitely a must. Interesting that that is the hidden ingredient for my thanksgiving stuffing. Like another comment, I also sautéed the onions prior to incorporating. It was a hit and unfortunately there were no leftovers since my husband and son had seconds and thirds.
Yay, great to hear that it was a huge hit! Thanks so much for sharing that with us, we appreciate your feedback.
This really is the only meat loaf recipe I will ever need! We love the flavor. I’ve made it a few times now. Never tasted such delicious meat loaf before. So good!!! Thanks for sharing!
It’s my pleasure, Joyce and I hope you’ll love all the recipes that you will try from us!
I made your Glaze meatloaf I ever put milk in my meatloaf before but it made the meatloaf so moist and delicious Thank you for the tip I bake my meatloaf on sheet pan lined with foil turn
You’re welcome, It’s my pleaseure to share this awesome recipe and we’re glad that you liked it!
I think I reviewed this recipe before but, I’m gonna say it again:
This is the Best Meatloaf we Have Ever Eaten!
The sauce is amazing! I make extra sauce for leftovers.
A friend is having hip surgery next week and I’m going to surprise him with this delicious meatloaf for an evening meal.
Natasha, where can I get a pretty blue loaf pan like yours? I would like tp present the meatloaf to them in it.
Thanks so much for an outstanding recipe! Your recipes are my “go to” when I want something delicious!
Thank you so much for this awesome review, Joanie. We appreciate it and we’re really happy that you love it a lot! You can check my Amazon Affiliate Shop to find the kitchen tools that I always use,
I found the loaf pan on Amazon and bought 2 of them so that they can keep one when I gift the awesome meatloaf. Thanks Natasha!
You’re welcome, Joanie!
Made this tonight. The taste was spot on, and the sauce was delicious. It didn’t hold up well when cutting, think I will add a little more bread crumbs next time, Otherwise it was really moist, and delicious. I will be making it again.
Hi Jennifer! That’s wonderful. I’m so glad it was enjoyed. Thank you.
I added Worcestershire sauce to the meatloaf and substituted Whataburger spicy ketchup. OMG girl this is the best meatloaf I have ever had!! Now I’m just over here eating the wax paper with all the burnt on goodness. Don’t judge me!! Thank you for sharing!
You’re welcome. I’m so glad you loved it!
I’m doing the same tonight
With that Whataburger Spicy Ketchup
Me and my daughter made this today, it was excellent. It wasn’t to heavy or dry. Looking forward to meatloaf sandwiches for lunch tomorrow.
That’s wonderful! I’m so glad it was enjoyed. Thank you for the feedback.
Outstanding meatloaf! I confess I made mine with half pork/half beef, because I would have had to go to the store otherwise. It turned out really well. I used a slightly smaller loaf pan, so I cooked it about 20 minutes longer than specified. Otherwise, I stuck to the recipe. The glaze is wonderful, but I can see how some might think it’s a bit sweet. Personally, I liked the sweet and sour aspect.
I strongly advise letting the meatloaf rest in the pan for about 10 minutes after it comes out of the oven–it reabsorbs a lot of liquid and it makes cutting easier. It will still be plenty hot! Five stars, all the way! I’m saving this recipe.
I’m so glad it worked with a mixture of those meets, Ula! Thank you so much for sharing that with me.
Great recipe. I’d like to cook this in mini loaf pan’s for meals for my father in law.
How long would
I cook it if cooking 4 mind’s?
I know I can freeze uncooked meatloaf, can I freeze precooked meatloaf?
Hi Ronda, I haven’t tried this recipe in mini loaf pans to advise. If you happen to try it, I would watch the time closely. Maybe even insert an oven safe thermometer. Yes, Meatloaf can be frozen before cooking, I have more on this under the “Can you freeze Meatloaf?” section of the recipe.
Made this for the first time a couple of nights ago. The flavor of this is amazing! However, mine took about an hour and a half to reach 160 degrees in the middle. I ended up cutting off the ends and cooking the middle until it reached the appropriate temp. I think this may be due to the fact that my loaf pan is an 8.5×4.5 instead of the standard 9×5. I think next time I’ll use my 8×8 square pan instead. But you can’t beat the incredible flavor and moistness of this meatloaf!
Hi Vanessa! I’m so glad you loved the flavor and moistness of this meatloaf. The smaller pan could definitely affect the baking time. Also, be sure to let your oven fully preheat before you start baking it, as this could also add to baking time. I hope you have excellent results next attempt.
This recipe is delish, easy, and the glaze is perfection. Would definitely recommend to any meatloaf lovers out there.
Awesome! Thank you so much for your great comments and feedback.
The sauce was good but the meatloaf had no flavour and was sooo dry. We followed directions. Sautéing onions is a must or you end up with crunchy onions even if they are finely chopped
Hi Erica! I’m sorry that it didn’t work out for you. This recipe has excellent reviews and it should be super moist, not dry. You can adjust the seasoning if you prefer, though we found it to be well-seasoned with the addition of the glaze on top. Did you use a different size pan by chance? Unless something was measured incorrectly or substitutions were made, the only other thing I could think of that would dry it out is baking for too long. I highly encourage using an internal oven thermometer (affiliate link) to check the temperature of your oven and also a food thermometer (affiliate link) to check for doneness so you don’t overbake it. I hope that helps if you try this again.
This is without a doubt the absolute best meatloaf I’ve ever had. It’s so moist and the glaze is so good! I did add Bell pepper, a little extra milk, and instead of Italian seasoning, I used fresh basil,and oregano from my herb garden. This recipe has actually made me look forward to having meatloaf again. Thank you so much for sharing.
I’m so glad to hear that, Arlana! Thank you for sharing.
Question: does it matter if I use white, yellow, or red onion? Planning on making this, this week!
I usually use white or yellow onions for this recipe.
Out of necessity, I substituted the panco for gluten free crackers and it was still amazing!
That’s great, Vakota! Thank you for sharing.