Meatloaf Recipe with the Best Glaze
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.
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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.
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
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!
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.
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.
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):
- Leftover Meatloaf Sandwiches
- Make Spaghetti Bolognese (just add meat to the sauce!)
- Beef Tacos – Break up the meat and put it in tacos
- Quick Beef Chili – just stir, simmer and enjoy!
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.
More Easy Dinner Recipes to try:
- Turkey Chili is on the regular rotation at our house
- Chicken Parmesan – Better than eat out
- Chicken Stuffed Shells – The filling is amazing
- Chicken Fried Rice – A one-pan wonder
Meatloaf Recipe with the Best Glaze
Ingredients
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:
- 3/4 cup ketchup
- 1 ½ tsp white vinegar
- 2 ½ Tbsp brown sugar
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
- ¼ tsp salt
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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Amazing recipe. Will be my go to now on. Only thing indid different was instead of adding an onion I used onion soup mix. Just fantastic thank you for the recipe
It’s my pleasure. Glad you loved it!
Best meatloaf recipe! Make it all the time for my family ❤️
Amazing recipe. Will be my go to now on. Only thing indid different was instead of adding an onion I used onion soup mix. Just fantastic thank you for the recipe
Thank you for sharing, Heather.
Hubby loved this. The sauce turned out amazing. I served the dish with ranch mashed potatoes and steamed broccoli. I prepped the meatloaf the night before. Unfortunately, it was so good there was only 1 piece left and hubby took it to work for lunch.
That’s wonderful. So glad it was a hit!
Do you have to use parchment paper? Can you use non stick spray instead?
Hi Britt! The parchment paper provides a grip to help lift the meatloaf out of the pan.
Hi, I would like to split this recipe into two meatloaves and cook them at the same time (I can’t eat onions or garlic but my husband can. What would be the approximate cook times for the smaller loaves?
Hi Maria. Without testing it myself, I can’t provide those specific instructions. The best way to check for doneness is with a food thermometer and cook until the internal temperature is 160°F.
This is an excellent meatloaf recipe! I substitute beef for ground turkey and comes out just as great! This is a family favorite.
Thank you for your awesome review we appreciate it!
Super yummy! the oven smelled sooooo goood!!! We couldn’t wait to try it and it blew our (already high) expectations out of the water. Even making this recipe was a delight!
Hi Shelly, thank you for your good comments and feedback. We’re very glad to hear that you enjoyed it!
We haven’t eaten yet, but this took much longer than an hour to get to 160°! I don’t typically have this issue with my oven. It smells amazing and I can’t wait to eat it!
I hope it becomes your new favorite. We’d love to know how you liked it!
Best meatloaf ever! I have been making the same meatloaf for years, but I decided to try your recipe. However, I used 1 lb. ground beef and 1 lb. ground pork. The best meatloaf … my family loved the new flavors. Thank you.
Thank you for trying the recipe! I’m so glad you loved it!
I made this recipe for the first time last week and I’m being forced to make it again tonight because everyone loved it. I had to make 2 loaves so my dad and my best friend could have some. The loaf is firm and holds together well and I don’t know what it is about that glaze but it makes this meatloaf the bomb. I don’t really care for meatloaf but I can’t stop eating this.
I’m so glad the recipe is a hit! Thank you for the feedback.
The sauce was good, but the meatloaf was not. It was too salty for me – and I cut it back. And it fell apart when I cut it.
Hi Laurie! I’m sorry to hear that. This is a well loved recipe on the blog and I’ve never had this be too salty when I’ve made it. We use 1.5 tsp of salt for 2 lbs of meat which is not a lot of salt but you add it to your preference. If the meatloaf does not rest long enough after it’s baked, it can fall apart when you try to cut it.
I make this religiously, at least once a month. My best friend is a priest, and some years ago I realized he’d go all day without eating because he never stopped to cook before dinner.
So I got in the habit of cooking this meatloaf, and bringing it to his rectory during busy seasons. I also brought fresh bread & condiments. He’d enjoy it fresh for dinner, and then have the leftovers as a sandwich during the rest of the week.
I always felt badly that I couldn’t look after him during the work week (because I have a job), but I was always happy knowing that he was sufficiently fed a good lunch when I brought him this meatloaf.
He’s since been reassigned out of state, but I make it whenever he visits. And I make it for my new husband, too. This recipe represents all kinds of love and care in my life.
Hi Molly! I’m so glad this recipe is being enjoyed. Thank you for sharing.
This is the best meatloaf recipe I have ever made! I’ve been looking for the right recipe for a long time. Thank God (:
That’s wonderful, Holli! I’m so glad you found this recipe!
Outstanding meatloaf recipe. I must admit, I was a bit skeptical about a sauced meatloaf but it was absolutely delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us, Angel.
By far my FAVORITE meatloaf recipe! Exactly the flavor I want in a meatloaf! I’ve always “winged” it every time I made meatloaf – sometimes I’d nail the flavor and consistency; other times missing my expectation marks completely. It’s so nice to have a go to recipe that’s a hit with everyone! THANK YOU!
You’re very welcome! I’m so glad you loved it!
Absolutely the best meatloaf recipe I ever made or had. No need for any other recipe or changes.
Thank you for posting this recipe. From now on, this is my go to meatloaf recipe.
I’m so glad you loved it!
This Recipe is beyond amazing and delicious. You have turned a Meatloaf non liker into a Meatloaf lover with this recipe Thank you so much!! I can’t wait to make this for my Husband when he comes home from deployment. Again Thank you
Wow! That’s just awesome! Thank you for sharing your wonderful review & for your service to our country, Stephanie!
About to make this for the second time – such a great recipe! This is my go-to from now on – Thank You!
Hello Wendy, thank you for sharing. We’re happy to hear that this is your new go-to recipe now!
seriously one of the best meatloaves ever. ate too much though and felt full all night while sleeping. too bad we hadnt finished making it sooner. it was so good. thanks!
I’m so happy you loved it, Alison! Thank you so much for sharing that with me.
Absolutely delicious and much easier than my original recipe. I didn’t change anything except cooking a little longer to get temp to 165. This is going in my permanent recipe book. Thank you!
Great to hear that you loved it!
I made this as the recipe stated, knowing it would be too much for my son and I but i knew it would freeze and be great for another meal. My others two boys came over as it was cooling. You can guess what happened then. They ate half of it and raved about it. This will now be my go-to recipe. Thanks so much for all your recipes. You are my personal chef for great meals.
Hi Gail! That’s wonderful. I’m so glad your family enjoyed the recipe!
Wow!! I have made many different meatloaf recipes, but this one takes the cake. I made two changes. 1. I used plain oatmeal instead of breadcrumbs. 2. I added a grated small granny smith apple. I have a new go-to recipe and the glaze was amazing. Next time I will double the glaze so we can use it as a dip on the side. Thank you so much!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Josh!
Made it exactly as written, and it was perfect. Nothing better on a cold, rainy day! Thanks!
We’re glad that you loved it!
This recipe is so simple and absolutely delicious! My entire family loves it!
Great to har that youn enjoy our recipe! Thanks for the good feedback.
I thought I loved my meatloaf recipe before I tried this. I don’t know what it is, but this is the best meatloaf I’ve ever had! I shared a pan with my parents and they agree…this is the winner! I used crushed saltines in place of panko and apple cider vinegar in place of white vinegar….just because that’s what I had on hand. I’m so excited for leftovers today!!! Well done!
That’s awesome! I’m so glad you loved this recipe.
Natasha, could you substitute ground turkey for beef? If so, what fat level ground turkey would you use?
Hi John, while I haven’t tried this with turkey here’s what one of my readers wrote: “The only variation was we used ground turkey to see if it would give a lighter taste. It did not disappoint. Thanks-family loved it 👍🏽👍🏽” I hope you love it!
This is the only recipe I have been following for years. It is the best!
I’m so glad you love it!
This recipe was terrific. I was wanting to improve my own recipe and thought I should use 3 meats like I do my meatballs, so I ran across this recipe and tried it. Really good! The glaze is also better than what I was doing!!
Hi Molly! Thank you for the wonderful feedback!
Second time making this. Its a simple grass roots recipe. The great thing is its a base to work from. I added some toco seasoning , barbeque sauce , and mustard. One pound of medium ground beef plus half a pound of pork. Verdict……..absaf@#*ing good. Much thanks .
Thank for sharing, Jack. Great to hear that you enjoyed it!
I thought my meatloaf was good until I tried this recipe! This Meatloaf was so much better and delicious! The glaze makes it. I followed receipt to a “T” and it came out Perfect. Cooking time took a little longer but that is it. Thank you for sharing.
Love it! Thank you for this wonderful reviw, Julienne. We appreciate you sharing that with us.
It was pretty good, it was nice and moist but it was too savory for me with all the Italian spices and chopped onion with the onion powder was too overpowering being in the loaf and the sauce. Id probably tone the Italian seasonings and pepper and salt down slightly if I made it again
Thanks for sharing, Naomi!
My household really enjoyed this recipe exactly as written–YUMMMMY. I’m only replying to Naomi with an idea for her to turn this into a more bland meatloaf to suit her tastebuds:D There are so many recipes that call for both onion and onion powder as they each give off an individual flavor all their own (onion powder being VERY light in flavor once cooked into a meal… if you smell onion powder, you’ll find it really doesn’t much make one think of onions right off the bat). But, maybe if you tried sautéing your onions first (to kill some of their flavor) and skip salt & pepper altogether, that could help to calm the flavor down for you. I definitely wouldn’t recommend excluding the onion powder–it’s going to need some lower level flavors mixed in! 🙂 Just “food for thought” LOL! 😀
Thanks so much, Dana. We appreiate your detialed feedback.
My go-to meatloaf recipe because it is so delicious and easy, and comes out amazingly every single time I’ve made it (and I’m not typically someone who repeats a recipe unless it’s the perfect recipe). Well, this is the perfect meatloaf recipe.
Thank you for your awesome comments. We’re glad that this has become your go-to-recipe!
I made this meatloaf according to the recipe and put it uncooked in the freezer for a premade dinner. We thawed overnight before cooking and it was excellent. My only comment is it seems like a LOT of onions. Is that how it should be with a very oniony flavor?
Do you cover the meatloaf when cooking it? Cooking it for the first time right now
My family loves this meatloaf so much. I’ve made it probably a dozen times. My teenager gets so excited when it’s meatloaf night lol! Delicious and the glaze is amazing. Thank you!
That’s just awesome! Thank you for sharing your wonderful review, Stacy! I’m so glad to here this was a hit with your family.
Are we using yellow or white onion?
Do we cover when baking?
Can’t wait to cook this.
Hi Robyn! Either one will work.
We did not cover the meat loaf while baking. I hope you love the recipe!
Can you make this the night before? Does that help with flavor or takes away from flavor?
This reheats well and still tastes great the next day. You can also prep, refrigerate and then bake it fresh the next day.
Just made this recipe step by step and it was delicious 😋. The only variation was we used ground turkey to see if it would give a lighter taste. It did not disappoint. Thanks-family loved it 👍🏽👍🏽
That’s great to hear, Charles! Thank you for sharing.
This was one of the best meatloafs me and my partner have had yet! Very moist and flavorful.
So glad it was a hit! Thank you for the feedback!
Best meatloaf recipe, including the glaze. I’ve made many meatloafs over the years and tried several recipes, but this beats them all. Normally, I serve with gravy, but the glaze was a great substitute. Throwing out all my old meatloaf recipes!
Hi Susan! I’m so glad to hear that you found a new favorite. Thank you for the feedback.
Yum! I have to say this will be my meat loaf recipe from here on out. With giving one well two minor changes 1. On the sauce I will reduce the brown sugar it was a tad sweet for me not to too sweet just a tad. And the second is an addition to the meat, where I have learned it is just an upgrade in all meatloaf recipes which also adds health benefits as well. This addition is one medium size apple. Any type of apple will do. And you don’t have to peel it either. Just cut out the core and seeds and either use a large cheese grater or toss it in an electric chopper thingy. I have forgotten all the reasons behind this addition now though. I do remember this it made sense just to and I seem to get a lot of compliments no matter what meatloaf recipe I cooked. I get asked “what is your secret ingredient?” It’s no secret I had read it in someone’s cooking like a chief book something like that anyways years ago. Try it I think you will enjoy……. ✌🏼
Thank you so much for sharing that with us! I’m so glad you found a new go-to recipe!
Have you ever heard of adding a mashed apple to meatloaf ingredients? I’ve been told it’s quite good but I wasn’t sure how it could change the meatloaf with using the exact ingredients that are called for in your recipe.
Hi Cindy! I have not tested that to know how it would affect this recipe!
Just tried this recipe tonight and will be making again. The glaze on top added such a nice deep flavor- highly recommend. I have picky eaters and all happily ate this.
Hi Sarah! My kids love this too. Im so glad your family enjoyed it!
Hello!
Can you make the meatloaf and refrigerate it for a few hours before cooking?
Hi Annie! Yes, you can. You’ll likely need to add some time to baking since it will be cold and may take longer.
Would love to try this meatloaf, but my son doesn’t like glazes will this work without the glaze? would it be as tender? maybe a gravy? if so, which gravy would you recommend?
Hi Janet! I haven’t tried any alternatives. I think that it could work with a gravy of some sort, but without testing it myself, I can’t advise.
Awesome! I followed the recipe, as much as a man can…used 3/4 beef 1/4 pork. Used a meat thermometer.
Came out perfect! Tx U.
That’s wonderful, Ken!
This is the BEST! I’ve made this recipe two times and absolutely love it! The glaze is the bomb!
I’m so glad you loved this recipe! Thank you for the wonderful feedback.
I made your recipe for meatloaf tonight. It was really good!
Charlotte Ferrara
Virginia Beach, Virginia
So glad you loved it!
Would this recipe also taste well with a bit of ground sweet sausage as well? For context my family eats a lot so i would like to double the recipe, but only have 3lbs of ground beef presently. TIA!
Hi Jessica! I’ve never tried it with sausage to advise. Some of my readers have reported using other ground meat with good results. Let us know if you experiment.
If I were to cut the recipe in half, what size pan do you recommend?
Hi Lori! You can change the servings in the recipe card to 4, converting the ingredient list and cutting the recipe in half for you. You will need to adjust the baking time depending on the size of pan you use. I haven’t tested that to recommend the exact pan size but if using a smaller loaf pan than 9″x5″, increase cooking time.
I found this recipe and it had so many 5 star reviews I had to try it. My husband loved it and so did I. I will definitely make it again.
I’m glad to hear that you bothg loved it, Cathy!
Your recipe is great. The only thing is added was diced green pepper and bacon on top. But it came out great. Solid recipe.
That sounds great, Charlie! I’m glad you enjoyed the meatloaf recipe!
My husband is a meatloaf connoisseur and he said this is the best he has had and I have made many!
That’s wonderful to hear, Tina! Thank you for sharing.
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.
This Meatloaf Recipe was amazing! I followed the recipe to a T. I even purchased fresh parsley for the first time in my life! LOL. It came out perfect! Best Meatloaf I ever had! Thank you for this recipe. The sauce really made it! 😋 YUM
That’s so great! It sounds like you have a new favorite, Julienne!
You can’t go wrong with this recipe. I appreciated the note to saute the veggies first (threw in green pepper, and put bacon on top) We loved the sauce! Congrats on the book!
Hi Diana! Thank you! I’m glad you loved it.
Not a bad recipe, but I found the texture a little crumbly and the spice mix wasn’t really to my taste.
This was so goooood. and moist. I used tomato soup instead of catsup. I chopped finely. Cooked as instructed, and the glaze is awesome. This is my new meatloaf. I already know this will make excellent meatloaf sandwiches.
Great to hear that tomato soup worked well! Thanks for sharing your comments nad review, Ethel.
I found this recipe easy to make. I layered a 9×13 pan with onions and made two loaves. Love the sauce on top!
That/s great! Good to now that you enjoyed the process of making this recipe.
Second time I’ve made this recipe! It is easy to make with plenty of leftovers for 2! The sauce is tangy and sweet, perfect for meatloaf! We love it!
That’s wonderful, Julie!
Best meatloaf! I used 85% ground beef and there was A LOT of fat/juices. Was wondering if I should drain it?
Hi Peggy, if there are a lot of juices, if you prefer not to have them, yes you can drain it. I hope you love it.
I’m making it now on 10/21/23 myself. I’m using the drippings to make homemade gravy. We’ll see how it goes. Never used the dripping for gravy before. I don’t know why not lol?
This meatloaf is delicious, I swapped out tomato paste for the ketchup (only in the meatloaf) that glaze is everything. I will be making this again and again
Thank you for sharing. So glad you enjoyed the recipe.
I’m not a fan of meatloaf but was eager to make something quick & meatloaf it was. Wow! It was truly delicious! With the glaze it’s extra extra delicious! I can see eating leftover with semolina bread – yummy yummy!!! It’s a keeper – thank you♥️
I’m so glad you loved it, Paula! Thank you for the feedback.
Just made your meatloaf recipe and it rocked!! Old man and I truly enjoyed it. Thank you for sharing. Linda
So glad it was a hit, Linda!
wowza !! this was amazing..I have several good recipes for meatloaf but this one takes 1st place
That’s amazing, Kylee! Thank you for sharing.
My husband said this was an award winning meatloaf recipe. I baked it in a glass baking dish (not a loaf pan size) lined with parchment.
Loved it and this will be my go to meatloaf recipe. I really liked the addition of panko crumbs instead of using bread crumbs.
Thank you Natasha!
That’s wonderful to hear. I’m so glad it was a hit!
Recipe sounds great..but confused.. you say to use parchment paper, but the picture of your meatloaf there is no parchment paper being used.. can you explain why?
Parchment paper helps to lift the meatloaf out of the pan.
This is the absolute BEST meatloaf I have baked for my family. A big winner! Thank you
Thank you so much, Anita for your great review and feedback!
I am not usually the cook of the family, but I took this one on. It was SO DELICIOUS! It was bursting with flavour. I especially loved the glaze. I grew up eating meatloaf. Sorry, mom. My meatloaf is better than yours.
That’s great to hear. So glad the recipe was enjoyed!
Absolutely my fav recipe of meatloaf.
What is serving size? Trying to shed some weight and appreciated greatly the nutritional info. :))
Hi Tatiana! You’ll see the number of servings at the top of the recipe card. This recipe serves 8 and the nutrition facts are per each serving.
My husband loved this so much he told me to add it to our family recipes and teach it to our daughter (She’s only 6 months old).
Caveats – I live in Korea and beef prices compare to lobster so I used ground pork. Also I accidentally forgot the milk.
Tender and juicy. Our picky 4yo liked it (alas, without the sauce, but happy he tried it). We are doing BLW and the baby loved it too!
Great to hear that you both enjoyed this recipe! Thanks so much for sharing.
Wondering if I can pre-make this without cooking until the next day. Have you tried this and if so does the mixture get soggy while sitting in the fridge awaiting cooking? If it helps to know I would be sauteing the onions and likely some green peppers prior to mixing everything together then cling wrap and into the fridge.
Yes, you can assemble this, refrigerate it, and then bake it the next day. You can also freeze it (see my note above).
This is the best meatloaf I’ve ever had! I made it according to the recipe and it was so delicious. This will be my new go-to meatloaf recipe.
Thanks, Shaun! We’re happy that you enjoyed our Meatloaf Recipe.
Phenomenal!! I thought my meatloaf was the best until I made yours! Only change was instead of 2lbs. ground beef, I subbed 1lb w/ ground sausage. My husband and I love this recipe so much, we use it for our meatballs! I make many of your recipes and all are 5 stars! Great recipes and cooking advice! Great site Natasha!
So glad you loved this recipe!
I could make a good meatloaf. Now, I make a delicious and moist meatloaf. This is a super, perfect recipe. Everyone will love it.
Hello Claudette, yes you surely can make this anytime you want to! Thanks for the great feedback and review.
Hi Valentina, I LOVED the flavor! Best meatloaf ever! I did have a couple of questions for next time.
Is the parchment paper just for easier cleanup and/or removing the loaf? My paper fell apart, so I think I won’t use it next time, but wanted to see what the consequence might be.
Also what temp should the loaf be at the point you add the glaze? Mine took forever to cook through and so a lot of the glaze ran off into the juices. I was thinking next time I’d let the loaf get nearly done before adding the glaze.
Thanks again!!
Hi Aimee, we use the parchment paper for easier removal of meatloaf. We address the temperature under the “How long to cook Meatloaf?” Section. I hope that helps.
OMG! This is the best meatloaf I’ve ever made. I don’t really like meatloaf bc it never wows me. THIS recipe…SOOOOO YUMMY! Thank you1
I’m so glad you loved it, Theresa!
This is the best meatloaf I’ve ever had!! The sauce is soooo good
Aaaw, thank you!
Hi Natasha, My husband and I devoured half of the meatloaf as soon as I took it from the oven. We had ours with baked potatoes and peas. Most of the time I serve it with mashed potatoes and green beans. We absolutely LOVE this recipe. I know I read somewhere before that we can use the leftover meatloaf to make your chili. How would I do it?
Thanks!
Joan
Hi Joan! I’m so glad that you loved the recipe. Thank you for the wonderful feedback. I have never used meatloaf for chili so I am not sure how to advise to incorporate it. Let us know if you experiment.
That’s what I saw before but couldn’t find it! Thanks so much. Yes, I’ll definitely let you know when I make it. I’ve lost count of how many times I’ve made this meatloaf! My brother begged for the recipe and he loves making it too! He said he freezes leftover slices then, heats them up in a frying pan to make meatloaf sandwiches whenever he wants one! Yum!!!
That’s great to hear! This is a great make ahead recipe and I’m glad that you’re both enjoying it!
Hi Joan! I’m so glad you loved this recipe. Thank you for the feedback. We have used leftovers to make our Beef chili recipe. You can follow the recipe as instructed (besides the part with cooking the meat). Then stir in your leftover meatloaf, simmer and enjoy!
Can this meatloaf be made and frozen? If so, is it best to freeze uncooked and how do you cook it after it’s frozen?
Hi Shelly! Yes- see the note in the blog above for instructions.