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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I made this tonight & my husband gave it two “this is really good” raves. I’m floored because his usual rave is “it’s not bad.” It was absolutely the best meatloaf I’ve ever eaten. I didn’t have panko crumbs so I used bread crumbs. This recipe will go into rotation right away, though I’ll double the sauce quantity (it’s deeelish).
Hello Karen, that is awesome! I’m so happy that you both loved our Meatloaf recipe. Thanks a lot for sharing!
Great recipe. I’ve made lots of meatloafs, but this was by far the best. My husband was raving about it all night long! Will make this again!all of Natasha’s recipes I’ve done have been winners!
Hi Sue! I’m so glad you loved the meatloaf.
Meatloaf was very tasty. Will keep the meatloaf recipe minus the sauce. I will make it again but only the meatloaf part not the sauce.. The meatloaf sauce recipe was way too much plus we didn’t care for the taste of sauce.
I’ve never used a recipe for meatloaf, I’ve always just replicated what my mom did, but my daughter just went off to college and isn’t the best cook and wanted an exact recipe. I used this one because it had all the same ingredients that my mom used and it couldn’t have turned out any bette. The only substitute I made was using apple cider vinegar in the glaze simply because that’s what I’ve always used.
Thank you for sharing, Kevin!
TIP: easiest way to line a loaf pan with parchment w/o having wrinkles or creases in it
Turn the pan upside down and lay the parchment over it and trim. Then ‘wrap’ the bottom of the pan, like a gift, folding over the paper on the corners.
Remove, turn pan over and insert paper in pan
Hi! I was wondering, I don’t have any panko breadcrumbs. What’s the best substitute? How many crackers?
Hi Ali, I haven’t tried this with crackers to advise, one of my readers mentioned trying this with regular bread crumbs though.
I use plain oatmeal because my husband has a gluten sensitivity.
Thank you so much for sharing that with us, Amy!
I’ve always used oatmeal when cooking meatloaf because that’s the way my grandmother made it. I think it’s delicious!
Hi : All great ingrediants, and instructions, except you left out one main thing, mushrooms are great in meat loaf too. All the best to you and your family. Im just putting this in the oven now. Rob
Thanks for the tip, Rob.
I never review recipes. Never. I had to comment on this. Made it exactly as written and it’s now my favorite. My husband is on his second helping and he approves too! The. Best. Meatloaf.
Thanks for the review! I’m so glad to hear that you both love our Meatloaf Recipe.
Just learning to cook so wa nervous trying this but came out fantastic! My neighbors want to know the secret ingred.
Thanks for a great dinner!
You’re welcome! I’m so happy you enjoyed it, Edward!
Our of the ballpark delicious!!
Hubby thanks you once again!
(I used oatmeal instead of breadcrumbs)
I’m so glad you enjoyed it!
Mine came out a little bit salty , but that may be because the store only had Italian Panko crumbs. Will make it again without salt and see how it goes.
Love the meatloaf recipe. Best ever!! Family and friends love it as well. Natasha has become my “go to”.
That’s wonderful to hear, Shelly!
It’s the best meatloaf I’ve made……husband approves of it! It’s a keeper. I usually use the McCormicks mix but not anymore. I didn’t do the glaze just used ketchup and we love it. Thanks for sharing.
Hi Mary, great to hear that you loved it! The glaze is super good too so I hope you can try it next time.
We love this meatloaf! I made it last week for the first time as written. I’m making it again today. We seldom had meatloaf more than once or twice a year until I found this recipe. Thank you so much! Today I’m cutting back a tiny bit on the vinegar for personal taste, but the recipe really is excellent and doesn’t need to be changed.
Thank you for sharing, Tammi! I’m glad you enjoyed the recipe.
When I make this all you hear is mm mm mm and I’m told it’s the best meatloaf they’ve ever had. I do add finely chopped mushrooms to make it extra juicy. 10 out of 10!
That’s wonderful, Nikki! So glad it’s been a hit.
This is my go to recipe. No one complains about the sauce whatsoever! I tweak the meatloaf sometimes but it’s excellent as written as well. I almost have it memorized but still check back to the source. Save this recipe!
I’m so glad you’re loving this meatloaf. Thank you for sharing that with us!
My meatloaf came out very good but I forgot to put onions in and still love this, very tender
Glad you enjoyed it, Sandy!
I’ll be making this meatloaf for the 2nd time because we loved it so much, and it used minimal everyday ingredients. I grate my onion to avoid having the step of sautéing. And instead of a loaf pan I place my meatloaf on a sheet cake pan. That way I can baste the whole meatloaf with the yummy glaze (and then pour the rest on top for the final cooking💜). Thanks for the great recipe!
Sounds great and good to know that you’ll be making this recipe again. Thanks for sharing!
Can you use Ritz cracker crumbs in place of bread crumbs? Then I would cut back on the salt.
Hi Mary! I have not tested that to know how it would affect the recipe. Let us know if you experiment.
Good afternoon! Is it necessary to cover the meat loaf with something when we put it in the oven for 40 minutes? So, in addition to the baking sheet, do you need to line the baking pan with foil?
Hi Galina, we did not have to do that with this recipe.
The meat cooked properly but the taste was thrown off from the Italian seasoning and parsley would be a lot better without. Glaze was perfect though.