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
Double portion requires about an hour on the first phase and 5 extra minutes on the second. For the meat foundation I found that using 3 lb. ground beef and 1 lb. Italian sausage was amazing too ( So 2 1/2 lb ground beef and 1/2 lb. Italian sausage on the original recipe ).
Thank you so much for sharing that with us, Michael!
I want to try the meat loaf with the glaze but I react badly to the fructose that is in brown sugar. Is there something else I can use that does not contain fructose?
Hi Margaret, I wish I could be more helpful. I haven’t tried a substitute here, but I wonder if similar ingredients have a non-fructose option? If you happen to come across something and it works well for you, I’d like to know how you like it.
Try using Splenda Brown Sugar Blend. I just looked at the package and didn’t see fructose as an ingredient.
I used maple syrup as a substitute and totally loved it! I think agave would work as well.
We just had the meatloaf. It was great. I think your glaze really makes a difference.
Yes it does, I’m glad you didn’t skip it!
This meatloaf was a big hit with my family and extended relatives. Easy and delicious – added to my favorite recipes!
Awesome! Thanks so much for sharing, that makes me feel happy and more inspired.
I was running low on ketchup. OOPS, but a happy mistake made for extra deliciousness. I used Whataburger Spicy Ketchup and it married very well with this recipe. Best Meatloaf I’ve ever had. 🙂
Awesome and happy to hear that you enjoyed it!
Hi! I made this tonight. I used gluten free seasoned breadcrumbs, I used Organic Raw Honey instead of Brown Sugar,added a tad of dry mustard and a little bit of worchestershire sauce to the glaze and it was delicious.
I failed to follow the baking instructions and put the glaze on right away. I think it will be ok, it smells delicious in the oven right now. Next time I’ll follow the instructions 🤦♀️ I’ll also report back after dinner tonight. Thank you for all your wonderful recipes.
I hope you love it Peggy! Thank you for your wonderful comment!
Made this meatloaf last night for hubby and myself he could not stop ranting and raving about it said it was the best meatloaf he has had. And he always thought he was the best meatloaf connoisseur lol great recipe. Thank you.
That’s awesome. I’m so glad to hear that it was enjoyed, Suzanne. Thank you for sharing.
Awesome recipe!! Would you recommend using a meatloaf pan that has a drain tray? Or would that dry it out too much?
Believe me, I’m no substitute for Nastasha! I am planning on shaping this info a loaf and baking on a broiler pan so the grease can drain.
I always enjoy your recipes and I was wondering if you have tried this meatloaf using ground turkey?
Thank you
Hi Jaimie! I have not, but I think it would work well. Let us know if you experiment.
“meatloaf”…by definition…is a meat extender. I’ve yet to find a modern recipe that extends the meat by using smaller amount of meat, with more breadcrumbs and onion etc. This one actually managed to use MORE ground beef than any of the other recipes I’ve found.
I’m all about the look and taste of foods I eat. So, if you can stomach eating what you just cooked there must be something to that recipe. I made this meatloaf for myself tonight and I must say I was pleasantly surprised after taking that first bite. All the best flavors that one’s palette will savor are found within this simple easy to make recipe. It wasn’t dried out or bland tasting like some other Meatloaf’s I’ve had the misfortune of ingesting. I think I will recommend this here tasty recipe to the meat eating population of the world.
That’s wonderful to hear, John! Thank you so much for the wonderful feedback!
Amazing!!! Made this for a friends get together and it was a hit!!! Everyone loved it. Thanks for the great recipe
That’s wonderful, Laura! I’m so glad it was a hit.
This recipe sounds delicious. My husband doesn’t like onions could you substitute onion powder and how much would you suggest?
Hi Ranae, while I haven’t tried that substitution, one of my readers mentioned they substituted onion powder in this recipe. If you experiment, let me know how you liked the recipe.
Made this meatloaf tonight and it’s a keeper. I forgot to add salt to the meat but everything else was delightful.
Hi Paula, great to hear that you enjoyed our Meatloaf Recipe!
Made this meatloaf tonight and it’s a keeper. I forgot to add salt to the meat but everything else was delightful. Family loved my meatloaf but I don’t follow a recipe so it’s always different. Think I’ll keep this one
Hey Paula, thank you for your review. We’re happy to know that you and your faamily loved it!
I am considering make this, only the falling apart is a draw back. Could it be possible that more breadcrumbs would hold it together? I might make the sauce but not the meatloaf itself since I would be making this for someone.. Any other suggestions as to why the meatloaf falls apart?
Hi Kathy. Falling apart could be due to not letting the oven fully preheat and the meatloaf “steam baked” or not letting it rest after baking, therefore the slices are falling apart. We’ve had good results with this recipe, but adding more of the binding ingredients like bread crumbs could help.
Hi Natasha, I’m very excited to try out your recipe for the meatloaf in a few days, but I was wondering, can I add vegetable to the meatloaf? Like peas, carrotbits and corn? If so, how would you cook it then? Same temperature and amount of time in the oven?
Hi Lars! I haven’t tested it myself to know how to make adjustments. I think you could, but my concern would be that if the ratios are off and there are not enough of the binding ingredients to hold it together, it may fall apart. You can experiment with it.
Natasha, I made this twice. The flavor is delicious but it falls apart for me. First time I used Waygu and was told that is why. Next time I used 80/20 beef and it did it again. Can you offer a suggestion? A different beef? Thanks, Carol
Hi Carol, if your meatloaf is steam cooking and/or falling apart, make sure your oven is fully preheated before baking the meatloaf. Another reason could be your binding ingredients were either adjusted or improperly measured causing it to fall apart. It’s hard to say without being there, I wish I could be more helpful.
To those finding it difficult to keep their finished product in tact. One reason for your meatloaf falling apart, could be that you are not compacting the meat firmly enough when placing it into the loaf pan. Too much pressure will create a meatloaf brick, but by not applying enough pressure, the meat as it is cooking, will become loose due to the fat rendering out of the meat and into the bottom of the pan, thus creating a void between the granules of meat.
Simply imagine your meatloaf as a hamburger, apply the same amount of pressure into the loaf as you would making a patty.
Also, you might want to invest a few dollars into a 4 1/2″ wide rigid spatula, you will be amazed at how useful it will become in the kitchen!
Good Luck next time around, and never give up!
Love the recipe! I also added cayenne pepper, and chilli powder, and growing up my dad always added a can of vegetable soup, drained to it- so I always do too! I love the peas and Lima beans and potatoes and carrots and corn in with it, also a whole bell pepper 🫑 I gotta have the spices! Lol
Hi Elvin! That sounds great! Thank you for sharing. I’m glad you loved the recipe.
I am looking to make this… for the suace … Can you use white wine vinegar?
Hi Lisa! I think it would work fine if that is all you have. White wine vinegar has a more mild flavor so you may need to add more. Let us know how it is if you experiment.