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:

Natasha's Kitchen Cookbook

Meatloaf Recipe with the Best Glaze

4.99 from 8703 votes
Author: Valentina Ablaev
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!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour

Ingredients 

Servings: 8 servings

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

  • Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
  • In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
  • Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
  • 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 or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.  

Nutrition Per Serving

344kcal Calories18g Carbs24g Protein18g Fat7g Saturated Fat118mg Cholesterol910mg Sodium507mg Potassium11g Sugar410IU Vitamin A4.5mg Vitamin C65mg Calcium3.3mg Iron
Nutrition Facts
Meatloaf Recipe with the Best Glaze
Amount per Serving
Calories
344
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
118
mg
39
%
Sodium
 
910
mg
40
%
Potassium
 
507
mg
14
%
Carbohydrates
 
18
g
6
%
Sugar
 
11
g
12
%
Protein
 
24
g
48
%
Vitamin A
 
410
IU
8
%
Vitamin C
 
4.5
mg
5
%
Calcium
 
65
mg
7
%
Iron
 
3.3
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: American
Keyword: meatloaf, meatloaf recipe
Skill Level: Easy
Cost to Make: $$
Calories: 344

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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

Leave a Comment

Recipe Rating




Comments

  • Jamie
    December 17, 2019

    I don’t have Panko, nor do I have Saltines that other commenters said they used as a substitute. Would Ritz crackers work well? Or is there another substitute that I might have in my pantry that would work better?

    Reply

    • Natasha
      December 17, 2019

      Hi Jamie, I haven’t tested that but I think ritz would work fine and would add some nice buttery flavor. I would crush them and add them as though they were bread crumbs. Let me know if you try that out. I’m curious!

      Reply

    • Renee
      December 23, 2019

      Wow, so good! I made no changes to recipe. My kids loved it, definitely a keeper!!

      Reply

      • Natashas Kitchen
        December 23, 2019

        That’s so great, Renee! Thank you so much for sharing that awesome review with me! That is the best when kids love what we parents make!

        Reply

  • Julissa
    December 16, 2019

    I am so in love with this recipe so is my husband, comes out just right. Juicy and full of flavor ! Made it for a thanksgiving dinner at work and all my co-workers wanted me to make more and asked for the recipe ! The best meatloaf I’ve ever had

    Reply

    • Natashas Kitchen
      December 17, 2019

      Sounds like you found a new potluck favorite, Julissa! Thank you for that awesome review.

      Reply

  • Erika
    December 12, 2019

    I made this meatloaf recipe recently and it’s the best! I do have a question, if I wanted to make this recipe with ground turkey would it come as as great as using beef? Thank you so much Natasha for your great recipes.

    Reply

    • Natasha
      December 12, 2019

      Hi Erika, we prefer beef for that classic meatloaf flavor but ground turkey works well for meatloaf also.

      Reply

  • jliz
    December 8, 2019

    Best meatloaf I have ever made. I noticed you have directions for freezing. How do you wrap without making a mess of the toppings? Or should I freeze the topping separate?

    Reply

    • Natashas Kitchen
      December 9, 2019

      Yes! To freeze, prepare meatloaf per instructions. Cover tightly with plastic wrap and foil and freeze. You are welcome to freeze it with the toppings I just wouldn’t move the saran around too much after covering it.

      Reply

  • Diana Cross
    December 4, 2019

    Best meatloaf recipe ever. thank you. Love watching your videos

    Reply

    • Natashas Kitchen
      December 4, 2019

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

      Reply

  • Lisa Ross
    November 24, 2019

    Made this tonight and it was fabulous! Didn’t make the sauce, but used fire roasted tomatoes and a bit of cheese. It was yummy and so moist!

    Reply

    • Natashas Kitchen
      November 25, 2019

      I’m so glad you enjoyed it!

      Reply

    • Angie
      January 16, 2020

      Don’t be scared girl. Go for it. Ritz (or the waaaayy cheaper Aldi off-brand ones if I’m being honest) are where it’s at! I usually make my fried chicken and my meatloaf with a mixture of Panko and crushed up buttery crackers.

      Loved the (lack of bell pepper) meatloaf recipe itself but didn’t love the glaze as much as the Dijon brown sugar glaze I usually make. I know… everyone’s a critic right? Oh and lining the meatloaf pan with parch paper… genius. Thanks for sharing!

      Reply

      • Natashas Kitchen
        January 17, 2020

        Thank you for stopping by & for that awesome review, Angie!

        Reply

  • Patricia deLiberato
    November 24, 2019

    where did i go wrong? it was dry and flavourless. the worst meat loaf ever.

    Reply

    • Natasha
      November 24, 2019

      Hi Patricia, it is difficult to say without being there with you but I’m always willing to help troubleshoot. Did you change anything at all in the recipe? Also, could it have been overbaked? Make sure to use conventional bake mode (not convection, which would bake it faster).

      Reply

      • Robin Burns
        December 3, 2019

        Delicious, I have made this a few times now and it’s amazing. I like it better when the onions are lightly sauteed before adding. Family and potluck favourite
        *One question, is it safe to refreeze if using meat that was previously frozen?

        Reply

        • Natashas Kitchen
          December 3, 2019

          Hi Robin, I have not tried refreezing a meatloaf so I had to take a look at USDA regulations for safety and here is what they wrote: “One thing to be aware of, however, is if the meat was frozen before you made it into the meatloaf—depending on how it was defrosted will determine whether it is safe to refreeze or not. Frozen meat that was thawed in the refrigerator is ok to refreeze, according to USDA” I hope that helps.

          Reply

  • Marianne V.
    November 18, 2019

    Definitely saving this recipe to make again. I bought 3 lbs. of ground beef so I followed suit and multiplied everything else by 1.5. I divided the mixture into 2 generous size loaves. The internal temperature got up to 180 degrees after cooking it for the full hour including the glaze step, but it was still super moist. Probably will be just as good or even better the day after.

    Reply

    • Natashas Kitchen
      November 18, 2019

      Thank you for sharing that awesome review with me, Marianne! I’m so happy you enjoyed that.

      Reply

  • Joan Dalton
    November 18, 2019

    I don’t make a lot of recipes twice, but I have made this meatloaf about 4 or 5 times now and it is always a hit. I have made it with all ground beef and with a mix of pork and beef. I have used bread crumbs and TJs “rice crumbs” for a gluten-free version. I have added some Worcestershire sauce and/or Franks hot sauce or a chopped jalapeño pepper. The recipe is easy and fun to experiment with. It always turns out juicy and so delicious. Thanks Natasha!

    Reply

    • Natashas Kitchen
      November 18, 2019

      I’m so happy to hear that, Joan! Sounds like you found a new favorite.

      Reply

  • Alisa
    November 17, 2019

    Can I freeze this meatloaf?

    Reply

    • Natashas Kitchen
      November 18, 2019

      Hi Alisa, I haven’t tested freezing that before baking so I cannot advise. One of our readers has stored it in the freezer post-baking, however. If you experiment, let me know how you liked the recipe

      Reply

  • Nonie Sanders
    November 17, 2019

    My husband is the usual cook and made this first. It was really good. Then he had to work really late, so I took over. It is just the two of us, but I had two pounds of 90%.
    So I chopped and sauteed half of red/yellow/green peppers, whole yellow onion, some garlic, added 8 saltine crackers for ‘filling.’ Followed rest of ingredients, then made three ‘mini-loafs’ baked together on the bottom part of the broiler pan. (covered pan with foil for super easy clean up). Baked it with the glaze on for 45 minutes, then froze two of them. My oh my, the frozen ones were even better than fresh! AND we just thawed and heated in the microwave! Super easy dinner! Thanks for a great recipe!

    Reply

    • Natashas Kitchen
      November 18, 2019

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

      Reply

  • Judy Olivier
    November 16, 2019

    Made tonight. Delicious. Truly delicious. I’m not much of a meat loaf eater but my husband loved this dish. He’s downstairs cleaning up the kitchen as a guise to continue nibbling away on the loaf. I added Worcestershire and green pepper. This is now my “go to” meatloaf recipe. Thank you.

    Reply

    • Natashas Kitchen
      November 17, 2019

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

      Reply

  • P Pitcher
    November 13, 2019

    Absolutely the best meatloaf recipe! Cut the recipe in half. Being a New Mexico girl, I could not resist adding chopped Jalapeño pepper and a small sweet pepper. I keep roasted garlic in the frig and used it here. I sautéed Onion and peppers before adding to mixture. I missed the part about baking without glaze and adding it later. Instead I glazed (I topped with grated Parmesan Cheese) and baked for an hour on a ceramic quiche dish. My husband said it was the best meat loaf I have ever made and I couldn’t agree more.

    Reply

    • Natashas Kitchen
      November 13, 2019

      Thank you so much for sharing that with me! I’m so glad you all enjoyed it!

      Reply

  • Nickey
    November 12, 2019

    We loved this recipe!! I used to make the same way, except I didn’t put ketchup in meat, and didnt put vinegar in my sauce. It makes a huge difference! I add green peppers to meat and a little bit of honey to my sauce tho.

    Reply

    • Natashas Kitchen
      November 12, 2019

      Thank you for sharing that with me, Nickey!

      Reply

  • Sandra e
    November 12, 2019

    Amazing

    Reply

    • Natashas Kitchen
      November 12, 2019

      Thank you Sandra!

      Reply

  • DOREEN BEHNKE
    November 5, 2019

    I normally don’t do reviews, but my husband said this recipe is exceptional! (I don’t eat meatlosaf, myself!)

    Reply

    • Natashas Kitchen
      November 5, 2019

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

      Reply

      • Dani
        November 6, 2019

        If I were to half this recipe and use a smaller loaf pan, how long should I be baking it for?

        Reply

        • Natashas Kitchen
          November 6, 2019

          Hi Dani, the bake time will depend on the size of pan that you used. If you used a pan that is half the size, it should bake in about the same amount of time since the meatloaf will be the same height. I hope you love the meatloaf!

          Reply

          • Dani
            November 7, 2019

            Thank you! I’ve loved every one of your recipes that I’ve tried so far, so can’t imagine it being any different for the meatloaf!

  • Margaret
    November 3, 2019

    I’ve made this meatloaf recipe a few times it’s the best !

    Thanks for sharing
    Marg
    From Maryland

    Reply

    • Natashas Kitchen
      November 4, 2019

      I’m so glad you enjoyed it!

      Reply

  • CK
    November 3, 2019

    Just made this and it was a hit! I actually halved the recipe as I only had one pound of meat, but it still formed an ok sized loaf. I also didn’t have ketchup on hand so used crushed tomatoes. With the sauce, it was delicious! Thank you!

    Reply

    • Natashas Kitchen
      November 4, 2019

      You’re welcome! I’m so happy you enjoyed it, CK!

      Reply

  • Tonya Denton
    October 30, 2019

    I made this last night for dinner and my husband and I LOVED IT!! I wouldn’t change a thing about the recipe, although I did use half salt and half Tony’s Chachere’s Creole Seasoning. My husband has to have that cajun spice in almost everything! LOL! The glaze is the BEST GLAZE! This recipe is definitely a KEEPER!!

    Reply

    • Natashas Kitchen
      October 31, 2019

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

      Reply

  • Natalia Scott
    October 28, 2019

    I forgot to click on the stars, giving it 5 STARS!!!

    Reply

    • Natashas Kitchen
      October 28, 2019

      You’re so nice! Thank you!

      Reply

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