This classic meatloaf recipe is packed with savory flavor and topped with a sweet and tangy glaze that caramelizes beautifully in the oven. It’s juicy, tender, and incredibly satisfying—perfect for a comforting family dinner or easy leftovers the next day.

Why You’ll Love This Recipe

I love how simple and foolproof this meatloaf is. It uses basic pantry ingredients but delivers that cozy, home-cooked flavor that never goes out of style. Sautéing the onions first adds a subtle sweetness, and the glaze gives a perfect balance of sweet and savory. I always find it moist, never dry, and it slices beautifully every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Meatloaf:

2 lbs ground beef (80% or 85% lean)
1 medium onion, finely chopped (about 1 cup)
1 tsp olive oil
2 large eggs
3 garlic cloves, minced
2 Tbsp ketchup
3 Tbsp fresh parsley, finely chopped
¾ cup Panko breadcrumbs (or gluten-free breadcrumbs)
⅓ cup milk
1 tsp salt (or to taste)
1 tsp Italian seasoning
½ tsp ground black pepper

Glaze:

¾ cup ketchup
1½ tsp white vinegar
2 Tbsp brown sugar
½ tsp garlic powder
½ tsp onion powder

directions

I preheat the oven to 350°F and line a rimmed baking sheet with parchment paper or foil.
I sauté the chopped onion in olive oil over medium heat until soft and golden, about 5–7 minutes, then let it cool slightly.
In a large mixing bowl, I combine the beef, sautéed onion, eggs, garlic, ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and pepper. I mix everything together with my hands until just combined—being careful not to overmix.
I shape the mixture into a loaf (about 8″x4″x3″) and place it on the prepared baking sheet.
I bake it uncovered for 40 minutes.
While it bakes, I mix together all the glaze ingredients.
After 40 minutes, I spread the glaze evenly over the meatloaf and return it to the oven for another 20 minutes, or until the internal temperature reaches 160°F.
I let it rest for 10–15 minutes before slicing and serving to let the juices redistribute.

Servings and timing

Servings: 8 slices
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

Sometimes I swap half the ground beef for ground turkey or chicken for a different flavor or leaner option.
I like to add a pinch of red pepper flakes or hot sauce to the glaze if I want a little heat.
For a gluten-free version, I use gluten-free breadcrumbs instead of Panko.
I occasionally add shredded carrots or zucchini to sneak in extra veggies.

storage/reheating

I store leftover meatloaf in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the oven at 325°F or in a skillet with a splash of water and cover it to keep the moisture in.
If I want to freeze it, I let it cool completely, then wrap it tightly in plastic wrap and foil. It keeps well for up to 3 months. To reheat, I thaw it overnight in the fridge and warm it in the oven until hot all the way through.

FAQs

What temperature should meatloaf be cooked to?

I cook meatloaf until it reaches 160°F in the center. That ensures it’s safe to eat and still juicy.

Can I make the meatloaf ahead of time?

Yes, I often mix and shape the meatloaf a day in advance. I keep it in the fridge covered, then bake it fresh when ready.

Can I use a loaf pan instead of a baking sheet?

Yes, but I prefer a baking sheet because it allows the meatloaf to brown more evenly. A loaf pan will work—it just might need a few extra minutes of cooking time.

How do I keep the meatloaf from falling apart?

I make sure to use enough binder (like eggs and breadcrumbs) and let it rest after baking. That helps it hold its shape when sliced.

What can I serve with meatloaf?

I usually serve it with mashed potatoes, green beans, roasted veggies, or a side salad. It’s great with classic comfort-food sides.

Conclusion

This meatloaf recipe is one of my go-to comfort meals. It’s hearty, flavorful, and easy to make with everyday ingredients. Whether I’m serving it fresh or reheating leftovers, it always satisfies. Once I tried this version with the perfect glaze, I stopped looking for other meatloaf recipes—this one just works.