This homemade Meatloaf is incredibly juicy, packed with flavor, and topped with a sweet and tangy glaze that caramelizes beautifully. It’s the ultimate comfort food – easy to make and satisfying.
Everyone needs a great meatloaf recipe that they can count on, and this one delivers every time. Follow my tips below for the most flavorful, moist, and tender meatloaf you’ll ever make.
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Meatloaf Recipe
The first time I told my kids we’d be having meatloaf for dinner, their facial expressions were hilarious – I guess they had seen too many tv shows poking fun at meatloaf as being dry or boring, but they quickly changed their tunes when they tried my meatloaf! Now, my whole family gets excited when meatloaf is on the menu. It’s no wonder this meatloaf has been so popular on my blog for years.
Ground beef mixed with onion, Panko breadcrumbs, milk, fresh parsley, and seasonings produces an irresistibly tender and juicy meatloaf, and this recipe has the best sweet and tangy glaze that caramelizes in the oven and adds amazing flavor to every bite.
My family loves Meatloaf paired with Creamy Mashed Potatoes and a side of Baked Asparagus, or Roasted Broccoli, but it pairs well with just about anything.
Helpful Reader Reviews
“A must try recipe. Truly the best one there is!!! Thank you for sharing. This is one of my go to comfort meals and great for meal prepping.” – Sadie ★★★★★
“Hands down the best meatloaf recipe! I have made this recipe for my family several times and always a hit! Even my 90 year old father asked me for this recipe – said he had never tasted anything so good!!” – Darla ★★★★★
Ingredients for Meatloaf
- Lean Ground Beef – use 80% or 85% lean meat. Just like with making Hamburgers, the fat content will make the meatloaf moist and juicy. Avoid super lean ground beef. You could also substitute half of the ground beef with turkey, pork, or Italian sausage.
- Onions and Garlic – aromatics that add flavor to the meatloaf
- Breadcrumbs and Eggs – act as binders to hold the meatloaf together. You could substitute panko breadcrumbs with Italian breadcrumbs or even gluten-free breadcrumbs.
- Ketchup – adds flavor and tenderizes the ground beef. You could substitute with 1 Tbsp of Worcestershire sauce if needed.
- Milk – Hydrates the bread crumbs to add moisture and also helps tenderize the beef for a softer and juicier meatloaf.
- Seasonings – Fresh parsley adds freshness to the meatloaf. The Italian seasoning, salt and pepper enhance the natural flavors of the beef.
- For the Glaze – combining ketchup, white vinegar, brown sugar, garlic powder and onion powder create a sweet and tangy glaze. In a pinch, you can substitute it with your favorite BBQ Sauce.
How to Make Meatloaf
I used to make meatloaf in a loaf pan (which works fine, and I included instructions on that below), but baking it on a baking sheet has been a game-changer! It creates crispy edges, cooks faster, makes serving a breeze, and there’s more room for the sauce, which is honestly everyone’s favorite part.
- Prep – Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F.
- Sautee Onion -in a bit of oil over medium heat for 5-7 minutes, stirring occasionally until softened and golden. Transfer it to a plate and set aside to cool slightly.
- Make the Meatloaf Mixture – In a large bowl, add all of the meatloaf ingredients and mix just until well combined (your hands are your best tool for mixing – put on disposable gloves if you want to).
- Shape Meatloaf and Bake – Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide and 3 inches tall. Bake uncovered at 350˚F for 40 minutes.
Pro Tip:
I bake initially without the glaze for a few reasons: to prevent burning the glaze, create a better surface for the glaze to stick, and avoid trapped steam so your meatloaf doesn’t get soggy.
- Make the Meatloaf Glaze – In a small bowl, mix all of the ingredients together for the sauce until combined.
- Spread the sauce over the Meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160˚F on an instant-read thermometer. Rest the meatloaf for 10-15 minutes before serving, and it will be much easier to slice.
How do I know when Meatloaf is Done?
Different ovens and pans can affect the bake time. The most reliable way to test for doneness is by inserting an instant-read thermometer into the thickest part of the meatloaf. Remove it from the oven when it reaches 160˚F. If you used ground turkey or chicken, it should reach 165˚F.
Tips for the BEST Meatloaf
Whether you’ve been making meatloaf for years or it’s your first time, these tips I have developed over the years will help you create the most moist, juicy, and perfectly cooked meatloaf.
- DO NOT OVERMIX – This is the secret to keeping meatloaf moist! Overworking the meat mixture can result in a tough meatloaf.
- Sautee the onions – it’s a quick step that helps tone down any harsh onion flavor and reduce the chances of onion burps (if you know, you know!). They also blend into the meatloaf better with a softer, more pleasant texture.
- Bake Free-Form – In developing this recipe, I found that shaping meatloaf on a baking sheet instead of a loaf pan gives it the best crust, plus more airflow results in less grey residue buildup (which are coagulated fats and proteins released from the meat). If you do see residue, just spoon it off or dab it off with a paper towel.
- Rest meatloaf for 10-15 minutes before slicing for the juices to redistribute and for easier slicing.
Can I Bake Meatloaf in a Loaf Pan?
For years, we made meatloaf in a loaf pan and it works well to keep that classic loaf shape. The recipe is the same with these modifications:
- Line the loaf pan with parchment paper for easier removal.
- Shape the meat mixture into your loaf pan and avoid pressing it down too firmly. Bake following the same instructions, but increase the temperature to 375˚F, or it will take longer to cook through.
Make-Ahead and Storage
Meatloaf is great for meal planning with tons of make-ahead options:
- Assemble in advance – Assemble 1-2 days before baking. Wrap tightly in plastic wrap and refrigerate until ready to cook.
- Refrigerate leftovers – Stored cooled meatloaf in an airtight container in the refrigerator for 3 to 4 days. Use leftovers to make meatloaf sandwiches, tacos, and burritos!
- Freezing raw meatloaf – Prepare meatloaf per instructions and shape into a loaf pan or free-form. Cover with plastic wrap and aluminum foil and freeze up to 6 months. Defrost covered in the refrigerator for 24 hours and add 5 minutes to the baking time.
- Freezing cooked meatloaf – Once the meatloaf has cooled, freeze portions in freezer-safe zip bags for up to 3 months. Thaw in the refrigerator overnight then reheat in the oven or air fryer.
This Meatloaf Recipe has been one of the most beloved recipes on my blog. I think you’ll agree this is the best meatloaf recipe ever, and I hope it lands on your regular dinner rotation.
What to Serve with Meatloaf
Meatloaf is a comforting main dish that pairs well with a huge variety of sides but these are my favorite classic pairings for a meatloaf menu:
- Potatoes – Mashed Potatoes, Baked Potatoes, or Roasted Potatoes
- Salad – Coleslaw, Caesar Salad
- Veggies – Roasted Carrots, Roasted Cauliflower, Green Beans
- Pasta – Baked Mac and Cheese, Buttered Pasta
Meatloaf Recipe
Ingredients
Meatloaf Ingredients:
- 2 lbs ground beef, 85% or 80% lean*
- 1 med onion, (1 cup), finely chopped
- 1 tsp olive oil
- 2 large eggs
- 3 garlic cloves, minced
- 2 Tbsp ketchup
- 3 Tbsp fresh parsley, finely chopped
- 3/4 cup Panko breadcrumbs, or gluten-free bread crumbs
- 1/3 cup milk
- 1 tsp salt, or to taste
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
Meatloaf Sauce Ingredients:
- 3/4 cup ketchup
- 1 ½ tsp white vinegar
- 2 Tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Prep – Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F.
- Sautee Onions – Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool.
- Make the Meatloaf Mixture – In a large bowl, add all of the meatloaf ingredients and mix just until well combined (your hands are your best tool for mixing – put on disposable gloves if you want to).
- Shape Meatloaf and Bake – Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350˚F for 40 minutes.
- Make the Sauce – In a small bowl, add the sauce ingredients and stir to combine.
- Add the Glaze – Spread the sauce over the Meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160˚F on an instant-read thermometer. Rest the meatloaf for 10-15 minutes before serving and it will be much easier to slice.
Notes
- *Meat Variations – You can replace half the meat with ground turkey, chicken, or pork (or even Italian sausage). Note: poultry must be baked to 165˚F.
- Do Not Overmix – Mix until the meat mixture is just combined so you don’t end up with a dense meatloaf.
- To Bake in a loaf pan – Line the loaf pan with parchment paper for easier removal. Gently press your meat mixture into your loaf pan and bake following the same instructions, but increase the temperature to 375˚F, or it will take longer to cook through.
Nutrition Per Serving
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Tried this last night since I’ve recently had a craving for meatloaf. I’d never made it myself before and this was a wonderful recipe. I followed the instructions exactly (doubling the amount as I was feeding 6 hungry adults and I wanted leftovers). It turned out delicious and moist, slicing well but falling apart a little bit when trying to plate. Everyone loved it, even my pickiest eater went back for seconds. The only request I had was to make more sauce for the top and coat the bottom as one of my roommate’s mother used to do. I’ll try that next time!
That’s wonderful, Chris! I’m so glad it was a hit. Thank you for sharing.
Hi.this has become my husband’s favorite all time meatloaf.I make your meatloaf recipe at least once a month.I like your meatloaf too.
Thank you so much for sharing that with me, Mary! I’m so glad you enjoyed it!
I made this meatloaf several times as its my goto meatloaf recipe. It is always praised when I do, but the biggest praise is that darn sauce!!! I have been told “this is the BEST meatloaf sauce I have ever had”.. If this wasn’t my goto recipe, I might have gotten jealous😂. But even though it’s not MY recipe.. I am the one who purchased and cokked the meal,so idk sharing the praise 🤣🤣.. Love it… Ty!!
That’s awesome! I’m so glad it was hit! Thank you for the wonderful feedback!
What size loaf pan did you use? I read a lot recipes and hardly anyone bothers to include information about the pan size – and that is important for the success of how the meatloaf cooks! This recipe has 2 pound of ground meat.
Hello Robert, it was mentioned in the recipe that I used a 9″x5 loaf pan. Hope that helps.
Very delicious. First time making a meatloaf. I let it rest for 10 mins, but it came out falling apart. What did I do wrong? Thanks!
Hi Adriane! Did you make any changes to the recipe or use a different size pan? It should stay intact if the recipe was followed as it is. You can use a spatula to support the loaf coming out of the pan to see if that helps. It could also have used a longer rest. We used large eggs, did you possibly use extra large eggs?
If the issue continues try less milk or egg and make sure all your ingredients are measured correctly. I hope that helps.
Perfect every time! Thank you for the most delicious consistent meatloaf recipe. I’ve never really followed one…but I do I now:)
Hi Nancy! I’m so glad you loved the recipe! Thank you for sharing.
Outstanding recipe! My entire family agreed that this is hands down the best meatloaf we have ever made or eaten. Incredibly juicy, but not crumbly; balanced seasoning and that sauce… tangy and delicious- next time I will make extra. Yum!
(I did add a teaspoon of Worcestershire sauce to the loaf and then removed a pinch of salt from what was called for, and because I forgot to add the fresh parsley to loaf before baking, I chopped it finely and layered it on top after 40 minutes, then topped with sauce. I loved how both tasted!)
Outstanding recipe!
Hi Lolo! That’s great. I’m so glad to hear it was a hit! Thank you for your feedback.
Best meatloaf I’ve ever made. My parents loved it and are requesting for me to make them one tonight.
Hi Carla! That’s wonderful. Thank you for sharing.
This is the best meatloaf I have ever made, if I wanted to make little muffin pan meatloafs, how long would I cook and at what temp.
Hi Elizabeth! I’m glad you love the recipe. I haven’t tried it in mini loaf pans to advise on the time. The temperature should be the same, but you’ll have to watch them closely since they will get done faster. Use a meat thermometer (affiliate link) to check for doneness.
I don’t have a 9×5 cooking pan. Would 2 x 2lb loaf tins work instead? Can’t wait to try this!!
Hi Marian, I haven’t tried this recipe in those size pans, but it may work! you may need to adjust bake time. I hope you love it!
I don’t have a loaf pan. Can I use a c an 8×8 casserole dish instead?
Hi Allison! I haven’t tested it in that size pan. You can experiment with it but will need to watch it in the oven because the timing will be different. Use a food thermometer to know when it’s done.
I love this meatloaf recipe! I have made it some many times and every time it comes out great. I always add a little extra Italian seasonings and then take a sample, roll it into a meatball and cook it. I adjust the flavor if needed. Also after the first 40 minutes of cooking I take the meatloaf out of the pan and put it directly on the sheet pan (by that time it cooked so it doesn’t fall apart), add the ketchup sauce and cook for the remaining 20 minutes. The outside of the meatloaf get crusty and good. I noticed in other comments they complained about the excess liquid and I think this solves the problem. I always make extra ketchup sauce and I add smoked paprika because it gives it a nice smoky taste. I serve it with Chef John’s Potatoes Romanoff or Steakhouse potatoes 😉
Sounds amazing, Brenda! Thank you for sharing that with us!
Hi Brenda,
Loved your tip on removing the meatloaf from the pan after forty minutes. I’m going to try using a bakers cooling rack over the pan, with a stainless steel fine mesh screen over the cooling rack. The browned crispness on the sides and bottom sound absolutely delicious!
BTW…. Your taste in Chefs is excellent, Natasha and Chef John are my two favorites! Natasha’s playfulness and Chef John’s campy humor, are what set them apart from the rest!!!
Amazing meatloaf. I’m 83 years old and have been trying to find the perfect meatloaf for 63 years. This one IS perfect! My family loves it and request it for all occasions. In fact, I now give “meatloaf of the month” gift cards to my family for birthday presents.😊
Aaaw, that’s super inspiring for us. Thanks a lot for sharing that with us, Jane!
I never thought of giving out cards for dinners, or special treats as a gift. What a wonderful idea!
I have to laugh, I am 79 and still trying to make meatloaf. Maybe my luck has changed with this one. You would think something so basic would be a snap to make. Not for me, it wasn’t!
Couls I add some grated zucchini (courgette) instead of the milk to keep it all nice and moist ? I use grated zucchini in my rissole mix and that works really well.
Hi Mark, I haven’t really tested that yet to advise. If you do an experiment, we’d love to know how it turns out.
Hi Natasha, the zucchini worked really well, the meatloaf was moist and delicious. A little crumbly on the plate although it sliced well. Great recipe, thanks.
That’s wonderful, Mark! Thank you for sharing that.
I am 71 years old and have been married for 47 years. I love to cook and try new recipes. My meatloaf recipe was just mediocre and I have looking for a new recipe to try. I tried your recipe tonight. I don’t have to look any further. Moist, flavorful, and delicious! Easy to put together with ingredients you have in your pantry. YUM! Thank you so very much!
Hi Patricia, yay thanks for sharing! I’m so happy that you finally found your go-to recipe for meatloaf.
This is my 2nd time making it, it’s delicious! Husband loves it too and wants me to make extra sauce next time. Made some roasted veges with it, easy “all in the oven” meal.
Great to hear that you both love our Meatloaf Recipe!
This is my favorite meat loaf recipe. I never liked meatloaf when I was younger it was always too dry. This is nice and juicy and makes great sandwiches it there is any left over
Hi Kimberley! Thank you for sharing. I’m glad you love this recipe. It’s our go-to meatloaf.
This meatloaf recipe is the best meatloaf I’ve ever made, good on you and thanks so much!
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That’s so great to hear, Penny! Thank you for the wonderful feedback!
My daughter made this for the 3 of us. She used seasoned bread crumbs (what we had) instead of italian seasoning. It was great. Tasted great and held together so we could use the leftover for sandwiches. Absolutely super from all aspects.
Hello John, nice to know that the seasoned bread crumbs worked well! Thanks a lot for sharing, we’re glad that you enjoyed it!
This is absolutely my go to meatloaf recipe. We substitute “beyond ground meat” (vegan) for the beef and it’s perfect.
Great to hear that, Dawn. Thanks a lot for sharing!