• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ร—
    Home ยป Recipes ยป Savory

    Actually the Best Meatloaf Recipe

    March 13, 2025 By Sam Merritt 50 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of meatloaf, top image is a close up of meatloaf on white serving dish, bottom image of full loaf on wood cutting board sliced

    This is the most flavorful, BEST meatloaf recipe out there! It has the perfect texture (not too dry or greasy) and you don’t even need a loaf pan to make it (please don’t use one, actually). Recipe includes a how-to video!

    Meatloaf with one slice cut to show the interior.

    What Makes My Meatloaf Recipe the Best

    • Made from-scratch. No bottled ketchup, BBQ sauce, or chili sauce in this meatloaf recipe! Making our own ketchup (like I do in my sloppy joe recipe) gives us complete control over what goes in our meatloaf and how it tastes (which is amazing, by the way!).
    • Incredible texture. For the best texture, it is critical that you do not over-mix the ground beef (same thing applies when making smash burgers). We’ll implement the panade technique from my meatball recipe and “temper” the mixture with a small amount of the ground beef to make sure everything combines without the risk of over-mixing.
    • Unparalleled flavor. Cooking the onion and caramelizing the tomato paste is an extra step (as opposed to tossing straight into the mixture), but it adds SO much depth of flavor.
    • No loaf pan needed! Surprise! While many meatloaf recipes are baked in a loaf pan, cooking the meatloaf on a sheet pan is actually much better here. It allows the loaf to evenly brown and prevents it from sitting in a pool of grease (often leading to a gummy texture).
    Slices of meatloaf topped with a homemade glaze.

    My homemade meatloaf recipe is tender, moist, incredibly flavorful and made 100% from-scratch. I tested over a dozen versions (we ate a lot of meatloaf for weeks 😅) before deeming this one the winner and I’m just as proud of this one as I am my worst chocolate chip cookies or vanilla cake. I mean it when I say I can’t wait to hear how you like it (so make sure you let me know!).

    What You Need

    A lot of thought went into the technique as well as the ingredients. Let’s go over a few notes about a few of the key ingredients that you’ll need for my meatloaf recipe before we begin…

    Overhead view of ingredients including ground beef, tomato paste, Worcestershire sauce, and more.
    • Ground beef. A higher fat meat provides the most flavor. 80% lean can be quite greasy but is really good (the meatloaf basically melts in your mouth!). 85% lean is what I opt for; it’s still tender and flavorful but doesn’t have as much grease. 90% or higher will yield a more dry and crumbly meatloaf. If it’s all I had on hand, I’d use it, but it’s not as good. Note that the higher the fat, the more grease you’ll have on your pan so don’t be alarmed when you pull the meatloaf out of the oven!
    • Brown sugar. This is part of our homemade ketchup, and it adds such a nice depth of flavor. If you want, you could substitute coconut sugar for the brown sugar.
    • Panko breadcrumbs. I tried this recipe with plain panko, regular breadcrumbs, and torn slices of bread (like I use in my meatball recipe). Panko and torn bread gave the best results, but I opt for panko because it’s the easiest to measure and have consistent results. You can alternatively tear up 3 pieces of white bread to use instead; I’ve also torn up slices of my sourdough bread to make this, and it’s delicious that way, too. Breadcrumbs were my least favorite and the meatloaf came out the driest this way. 
    • Whole milk. This creates a very tender texture. If you don’t want to use milk, you can substitute beef broth instead. 

    SAM’S TIP: For the best presentation, I recommend transferring your loaf to a serving platter after 10 minutes (use a large spatula) and garnishing with a bit of fresh parsley. Not necessary, but it looks nicer, especially if you are serving this to guests!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Meatloaf

    Four photos showing a meatloaf base being prepared by first making a panade and then sautéing onions and tomato paste.
    1. Make the panade by stirring the panko and milk together in a large bowl. Set aside so the milk has time to saturate (I let it sit while I move onto the next step of cooking the onion!).
    2. Saute the onion over medium heat until softened, then stir in the garlic, tomato paste, and sugar. Cook until the tomato paste caramelizes (a step that takes 30 seconds but really enhances the flavor — don’t skip it!), then stir in the worcestershire and vinegar (vinegar enhances the flavor and adds a nice bit of brightness to the flavor). Add this to the panko mixture and stir to combine.
    3. Add the eggs, spices and two tablespoons of the ground beef and stir very well to combine. Be vigorous and thorough, and don’t worry about over-doing it at this point (I use a whisk!). We’re rougher with this smaller portion of the meat that way we can be more gentle in the next step and not worry about overdoing it.
    4. Add the remaining meat and now gently work everything together with your hands. At this point, you need to be gentle, delicate, and careful while still making sure everything is well incorporated. Don’t over-work the meat, or you will make your meatloaf tough!
    Four photos showing a meatloaf being formed and glazed before baking.
    1. Form the mixture into a loaf on a parchment and foil lined rimmed baking sheet. I typically aim for typical loaf-size (so 8×5″) and try to smooth the surface as much as possible (to prevent cracks!).
    2. Make the glaze by combining all ingredients in a large measuring cup.
    3. Spread half of the glaze over the loaf. Make sure you reserve the rest for later. Bake partway, then add the remaining glaze and return the loaf to the oven until cooked through.
    4. Let the meatloaf rest for 10-15 minutes before cutting in (otherwise it could fall apart).

    SAM’S TIP: Use a rimmed baking sheet! The meatloaf will release a fair amount of grease when cooking, and if that drips into your oven, it could start a fire. I also recommend you line your sheet well with foil (and then place parchment on top, to avoid cooking directly on foil) for easy cleaning.

    Meatloaf with one slice cut with roasted broccoli and mashed potatoes in the background.

    Tips

    Skip the loaf pan!

    While meatloaf is sometimes baked in a loaf pan I knew I specifically wanted to avoid this with my meatloaf recipe. You’ll get best flavor, appearance, and texture by cooking it on a baking sheet. If you bake it in a loaf pan the meatloaf sits in the excess grease, which can make it soggy. Additionally, the outside tends to overcook while the center stays underdone. Baking on a (rimmed!) baking sheet lets the extra grease/fat drain and the loaf browns more evenly.

    Make it a full meal

    Serve with mashed potatoes (or garlic mashed potatoes!) and/or a green veggie like asparagus, peas, roasted broccoli, or roasted brussels sprouts. Other good starchy sides options include my easy mac and cheese or roasted potatoes. And don’t forget the bread! Artisan bread, drop biscuits, or garlic knots are good additions!

    Swap the meat for a leaner option (just temper your expectations)

    Ground turkey or ground chicken (the chicken would be my preference if I only had a choice between the two) will work just fine here, but since they are leaner meats the flavor won’t be as rich and deep. Just keep that in mind and temper your expectations accordingly 😉

    Make cleanup easy on yourself

    Line a rimmed baking pan with aluminum foil to catch any grease from the meatloaf (there will most certainly be some!). If you don’t like baking directly on aluminum foil (I don’t) place a piece of parchment on top of the foil before adding your meatloaf to the pan.

    Slices of meatloaf topped with a homemade glaze.

    I am so proud of this meatloaf recipe and seriously cannot wait to hear how you like it!

    Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

    Meatloaf with one slice cut to show the interior.

    Actually the Best Meatloaf Recipe

    This is the most flavorful, BEST meatloaf recipe out there! It has the perfect texture (not too dry or greasy) and you don't even need a loaf pan to make it.
    Recipe includes a how-to video!
    5 from 17 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dinner, Main Course, Main Dish
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 8 servings
    Calories: 373kcal
    Author: Sam Merritt

    Ingredients

    For the meatloaf

    • 1 cup (90 g) plain panko
    • ½ cup (118 ml) milk
    • 1 Tablespoon olive oil
    • 1 cup finely diced yellow onion
    • 1 Tablespoon minced garlic
    • 2 Tablespoons (33 g) tomato paste
    • 1 Tablespoon light brown sugar
    • 2 Tablespoons worcestershire sauce may substitute coconut aminos
    • 2 teaspoons apple cider vinegar
    • 2 large eggs lightly beaten
    • 1 teaspoon dried parsley
    • 1 teaspoon table salt
    • ½ teaspoon onion powder
    • ½ teaspoon ground black pepper
    • ¼ teaspoon dried oregano
    • ⅛ teaspoon crushed red pepper
    • 2 lb (907 g) 85% ground beef

    For the glaze

    • ¼ cup (66 g) tomato paste
    • 2 Tablespoons (25 g) light or dark brown sugar firmly packed
    • 2 Tablespoons (42 g) honey
    • 2 Tablespoons apple cider vinegar
    • 2 teaspoons worcestershire sauce may substitute coconut aminos
    • ½ teaspoon table salt
    • ¼ teaspoon ground black pepper

    Recommended Equipment

    • Baking sheet
    • Mixing bowls
    • Skillet

    Instructions

    • Preheat oven to 350F (175C). Line a baking sheet with foil (for easy cleanup) and then parchment paper. Set aside.
    • In a large mixing bowl, combine panko and milk and stir until panko is completely moistened. Let sit for at least 10 minutes while you prepare the onion.
      1 cup (90 g) plain panko, ½ cup (118 ml) milk
    • In a medium-sized skillet, heat oil over medium heat until shimmering.
      1 Tablespoon olive oil
    • Add onion and cook, stirring, until softened (about 5 minutes)
      1 cup finely diced yellow onion
    • Add garlic and cook, stirring, until fragrant (about 30 seconds).
      1 Tablespoon minced garlic
    • Add tomato paste and sugar and cook, stirring, until tomato paste is deepened in color.
      2 Tablespoons (33 g) tomato paste, 1 Tablespoon light brown sugar
    • Add worcestershire sauce and apple cider vinegar and stir well. Remove from heat and set aside.
      2 Tablespoons worcestershire sauce, 2 teaspoons apple cider vinegar
    • Once panko is completely saturated and has had at least 10 minutes to sit, add the onion mixture into the bowl and stir briefly.
    • Add eggs, spices, salt, and about 2 Tablespoons of the ground beef. Stir very well (I use a whisk) until all ingredients are very well-combined.
      2 large eggs, 1 teaspoon dried parsley, 1 teaspoon table salt, ½ teaspoon onion powder, ½ teaspoon ground black pepper, ¼ teaspoon dried oregano, ⅛ teaspoon crushed red pepper
    • Add the rest of the meat and use your hands to gently work everything together until ingredients are completely combined (do your best to not over-mix!).
      2 lb (907 g) 85% ground beef
    • Transfer the mixture to prepared baking sheet and use your hands to form into a loaf shape (about 8×5”). Prepare the glaze.

    For the glaze

    • Whisk together all glaze ingredients until smooth and thoroughly combined. Spoon half of the glaze mixture over the meatloaf and spread evenly over the loaf. Reserve the remaining glaze for later.
      ¼ cup (66 g) tomato paste, 2 Tablespoons (25 g) light or dark brown sugar, 2 Tablespoons (42 g) honey, 2 Tablespoons apple cider vinegar, 2 teaspoons worcestershire sauce, ½ teaspoon table salt, ¼ teaspoon ground black pepper
    • Transfer the baking sheet to the center rack of your 350F (175C) preheated oven and bake for 45 minutes. Remove from the oven and spoon the remaining glaze evenly overtop, then return to the oven and bake for another 20-25 minutes or until the center of the meatloaf reaches 160F (72C).
    • Allow meatloaf to rest for 10-15 minutes before slicing and serving. We like to serve ours with mashed potatoes and roasted broccoli.

    Notes

    Baking in loaf pan

    For best results, do not bake this meatloaf in a bread pan.

    Storing

    Allow meatloaf to cool then store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

    Making in advance

    You can prepare this meatloaf in advance! Assemble the meatloaf as indicated (through step 11) and make and use the glaze as indicated in step 1 of the “make the glaze” section. Cover the meatloaf and additional sauce tightly with plastic wrap, and refrigerate for up to 2 days before baking. You’ll likely need to bake longer to make sure it’s cooked through since it will be cold when it goes in the oven.

    Nutrition

    Serving: 1serving | Calories: 373kcal | Carbohydrates: 21g | Protein: 25g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 762mg | Potassium: 608mg | Fiber: 1g | Sugar: 13g | Vitamin A: 287IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 4mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    More Ground Beef Recipes

    • Salisbury steak in a pan with gravy and mushrooms.
      Salisbury Steak
    • sloppy joe sandwich resting on a wood cutting board
      The Best Sloppy Joe Recipe
    • Close-up view of a spoon scooping out meat and veggies from a dish of shepherd's pie.
      Shepherd’s Pie
    • chili in blue bowl with toppings
      The Best Chili Recipe
    « Cuban-Style Black Bean Recipe
    Peanut Butter Brownies »

    Reader Interactions

    Comments

    1. Ally

      May 18, 2025 at 2:42 am

      I plan to make your meatloaf recipe but in the section titled โ€œmaking it in advanceโ€ the instructions says to follow the recipe through step 12. There are not 12 steps in the recipe. Can you tell me the correct instructions for making it in advance? Have you ever tried freezing it?

      Reply
      • Sam

        May 21, 2025 at 9:16 pm

        I’m so sorry for the confusion, Ally! That should say through step 1 of making the glaze. ๐Ÿ™‚ Thank you for catching that. I have not frozen it before baking.

        Reply
    2. Ken (The Gringo Baker)

      May 04, 2025 at 7:18 pm

      5 stars
      I watched the video today and left a comment to say I’d be trying this for today’s dinner. Well, I did make it, and as I totally expected, it’s DELICIOUS!!! I’ll admit that I did not make the glaze though. I had intended too but doing so was going to make dinner too late, so I skipped it. I’ll make the glaze next time…and there WILL be a next time!!

      Reply
      • Sam

        May 04, 2025 at 9:32 pm

        I’m so glad it was such a hit, Ken! ๐Ÿ™‚

        Reply
    3. Rick94131

      May 03, 2025 at 12:17 am

      5 stars
      Moist and packed with flavor. I followed the recipe exactly and this meatloaf is pretty close to perfection. I served it with a non-dairy mac & cheese (dairy sensitive stomach in the family) and roasted broccoli and people were licking their plates. This one is going on my regular rotation.

      Reply
      • Sam

        May 04, 2025 at 9:58 pm

        I’m so glad you enjoyed it so much, Rick! ๐Ÿ™‚

        Reply
    4. Miriam Rose Blanar

      May 02, 2025 at 11:20 am

      5 stars
      I made this a few weeks ago and it got rave reviews!!! My husband is a meatloaf lover and I never make meatloaf, and h a ve only attempted it once, which was not great, but i tried this one and my husband loved it so much! Thank you!

      Reply
      • Emily @ Sugar Spun Run

        May 06, 2025 at 3:32 pm

        We are so happy it turned out so nicely for you, Miriam! Thanks for the review ๐Ÿฅฐ

        Reply
    5. Millie

      April 25, 2025 at 6:07 pm

      5 stars
      My go to meatloaf was from an old Bobby Flay cookbook, which wasnโ€™t even his recipe, but a contestant that beat him. Tonight, I decided to make your recipe, and the only item I forgot to buy was the apple cider vinegar. Well, this was by far the best, and my husband loved it better than that old recipe I had. It was moist, and easy to put together. I wonder, what exactly does the apple cider vinegar do to this recipe? I thought it was perfect. Does it really make a difference using it? This was also my first savory dish of yours Iโ€™ve tried. Iโ€™ve made lots of your desserts, and are always great.

      Reply
      • Sam

        April 28, 2025 at 10:12 pm

        I’m so glad you enjoyed it so much, Millie! ๐Ÿ™‚ The apple cider vinegar adds an acidity and depth of flavor that is really, really good. I think you’ll enjoy it even more with the apple cider vinegar added. ๐Ÿ™‚

        Reply
        • Nina

          May 04, 2025 at 8:23 am

          5 stars
          I loved this! I halfed the recipe because i only had ~450g of ground meat(i think it was pork or a mixed meat mix) and it still came out great! I didn’t have apple cider vinegar so i used regular vinegar and i don’t think it made much of a difference taste-wise so theres that. I think the only thing that was a bit off to me was the sauce/glaze but that’s just my opinion and taste preference, it was just a bit too strong for me so i think in the future I’ll quarter it or leave it out entirely, the gold of the meatloaf is inside after all ;D. All in all a great recipe and it’s really amazing with mashed potatoes and roasted brocoli, 8.7/10 ^-^

        • Sam

          May 04, 2025 at 9:56 pm

          I’m so glad you enjoyed it so much, Nina! ๐Ÿ™‚

    6. Laura Rallios

      April 11, 2025 at 10:48 pm

      5 stars
      Winner, winner, meatloaf dinner! I’ve been making the same meatloaf for 35 years! I like following recipes, and my meatloaf was just one that I would throw together. Every once in a while, I would try a new recipe and my husband wouldn’t like it and wonder why I had to change what he thought was perfect. Well, when I saw this on YouTube, I knew I had to try it. I promised him this would be the last meatloaf recipe I would try if he hated it. He LOVED it and I agree! He said it was even better than the one I’ve made all these years. So flavorful, tender and the glaze is amazing. Thank you for my new meatloaf recipe!

      Reply
      • Sam

        April 15, 2025 at 3:26 pm

        I’m so glad it was such a hit, Laura! ๐Ÿ™‚

        Reply
    7. Cat

      April 07, 2025 at 8:21 pm

      5 stars
      Sam, thanks for ANOTHER out of the park recipe! This is definitely the best meatloaf weโ€™ve ever had. I am HERE for all your savory recipes lately!

      Reply
      • Sam

        April 08, 2025 at 1:02 pm

        I’m so glad you enjoyed them so much, Cat! ๐Ÿ™‚

        Reply
    « Older Comments
    5 from 17 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Warm Weather Recipes

    strawberry cobbler with scoop of vanilla icing on a plate

    Strawberry Cobbler

    summer pasta with fresh cherry tomatoes and basil served in a skillet

    Easy Summer Pasta (use up those garden veggies!)

    Overhead view of an ice cream scoop resting in a container of homemade key lime pie ice cream.

    No-Churn Key Lime Pie Ice Cream

    Close-up shot of ramen noodle salad.

    Ramen Noodle Salad

    Caprese salad in bowl

    Caprese Salad

    Overhead view of cheesecake stuffed strawberries arranged in a circle on a plate.

    Cheesecake Stuffed Strawberries

    More Spring Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    โ†‘ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    ยฉ 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.