The Best Meatloaf Recipe

4.99 from 9002 votes 5,342 comments

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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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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.

“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 ★★★★★

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.

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.

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.

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.

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:

Meatloaf is great for meal planning with tons of make-ahead options:

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.

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:

4.99 from 9002 votes

Author: Natasha Kravchuk

This classic meatloaf recipe with a sweet and tangy glaze is easy to make and goes perfectly with my creamy mashed potatoes and roasted broccoli for a dinner everyone will love.

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Prep Time: 15 minutes minsCook Time: 1 hour hr 5 minutes minsTotal Time: 1 hour hr 20 minutes mins

Ingredients US CustomaryMetricServings: 8 servingsMeatloaf Ingredients: 2 lbs ground beef, 85% or 80% lean*1 med onion, (1 cup), finely chopped*1 tsp olive oil2 large eggs3 garlic cloves, minced2 Tbsp ketchup3 Tbsp fresh parsley, finely chopped3/4 cup Panko breadcrumbs, or gluten-free bread crumbs1/3 cup milk1 tsp salt, or to taste1 tsp Italian seasoning1/2 tsp ground black pepperMeatloaf Sauce Ingredients: 3/4 cup ketchup1 ½ tsp white vinegar2 Tbsp brown sugar1/2 tsp garlic powder1/2 tsp onion powder

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InstructionsPrep – 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
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 Serving338kcal Calories17g Carbs24g Protein19g Fat7g Saturated Fat1g Polyunsaturated Fat8g Monounsaturated Fat1g Trans Fat119mg Cholesterol667mg Sodium495mg Potassium1g Fiber10g Sugar345IU Vitamin A4mg Vitamin C65mg Calcium3mg IronFull Nutrition LabelNutrition Disclosure

.wprm-nutrition-label-layout .wprmp-nutrition-label-block-line {background-color: #333333;} .wprm-nutrition-label-layout .wprmp-nutrition-label-block-nutrient {border-top-color: #333333;}
Nutrition FactsMeatloaf RecipeAmount per ServingCalories338% Daily Value*Fat 19g29%Saturated Fat 7g44%Trans Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 8gCholesterol 119mg40%Sodium 667mg29%Potassium 495mg14%Carbohydrates 17g6%Fiber 1g4%Sugar 10g11%Protein 24g48%Vitamin A 345IU7%Vitamin C 4mg5%Calcium 65mg7%Iron 3mg17%* Percent Daily Values are based on a 2000 calorie diet.

Course: Dinner, Main CourseCuisine: AmericanKeyword: meatloaf, meatloaf recipeSkill Level: EasyCost to Make: $$
Calories: 338

Filed Under

#Main Course#Freezer Friendly#Beef#ground beef

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Seems like a different recipe than what I used before, which I loved. Has it changed?

Hi Deb! I removed paprika because it wasn’t needed, reduced the Italian seasoning to 1 teaspoon because some people found it overpowering, especially if you have a new jar of seasoning. I also changed the baking method to be on a baking sheet which I had better results with and it’s the more modern way to bake it. I left instructions for both in the friendly card, of course. also, the biggest change was that I recommended sautéing the onions for the best flavor in texture in the meatloaf. Overall, it’s similar recipe just a better baking method on the baking sheet. Crisper edges and more surface area for the sauce.

Is there a substitute for milk? Can i skip it since i cant have milk.

Water, broth, or even yogurt could work in its place.

Cooked this meatloaf tonight. I had all of the ingredients except the fresh Garlic; therefore, I used the equivalent of Garlic Powder. Smells & looks delicious!

Your recipe sounds good. I haven’t made it yet. But where does the grease go ?

Hi D.D. some of it stays on the pan which is a good reason to bake it on a rimmed sheet pan. Otherwise it redistributes in the loaf as it rests for a super juicy meatloaf.

Hi DD, Are you refering to the fat rendered from the ground beed? We like to use a lean meat, so there will be some, but not a lot, but that is cooked in with all of the ingredients. If there are a lot of juices, if you prefer not to have them, yes you can drain it. I hope you love it.

Could I substitute saltine cracker crumbs for the breadcrumbs? This sounds yummy! I can’t wait to try it.

Hi Dawn! I think it could work, I jus haven’t tested it myself.

I don’t have brown sugar at home, is there a substitute I could maybe use? White sugar, honey etc? I really want to make this meat loaf, a pregnancy craving haha. Thank you in advance!

Hello there! The best substitute for brown sugar is a combination of white sugar and molasses. You could also use honey or maple syrup as a substitute for brown sugar.

I love your recipes, this meatloaf did not disappoint. My husband said is was so good, I’m not a meatloaf lover and I enjoyed it very much. Thank you for clear instructions. I have used many of your recipes. Thank you and many blessings 😊

I’ve made this maybe a dozen times at least. I usually do 3lbs of beef and adjust up accordingly. But holy moly this recipe hits the jackpot every time! My husband begs for it every single week. Thank you for this!!!

It’s still in the oven. Can’t wait to dig into it.

I also have one in the oven. I’ve made this before and it is so delicious. Can’t wait for dinner tonight.

I am going to make this, going to freeze because I’m having surgery. Do I make the meatloaf sauce and but on top or leave it off before freezing. Thank you

It’s best to freeze the meatloaf without the sauce on top. You can add it before or after baking. I hope you will love it!

A little disappointed this recipe has been altered, it was perfect. The only thing I did differently was use a cast iron skillet instead of a loaf pan.

Yes – I was just thinking the same thing. The sauce is missing salt and pepper I think? Not a fan. Bring the old recipe back!!

We made this last night and it will be my go to recipe for meatloaf. It’s flavorful and moist. I only had Italian breadcrumbs and it worked perfectly. My husband and I enjoyed it very much including the ketchup topping, love the addition of brown sugar.

I’m allergic to eggs can i leave out ?

Hi Denise! I haven’t made this without eggs. You may need to use more bread crumbs as a binder.

Buy a can of chickpeas. The liquid inside is called aquafaba. 3 TBSPs is equivalent to 1 egg. It’s a great binder.

Question if I make 3 pounds how long will it take to cook?

Hi Christina! I don’t have the exact timing for that. You will need to extend the baking time, but not necessary by half. I would start checking at the 1hr mark and bake until the internal temperature is 160˚F.

really good recipe! I made it with ground turkey and it tasted really good

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The Best Meatloaf Recipe