The Best Glazed Meatloaf {Tips for Cooking in the Instant Pot}
This is the best meatloaf recipe ever! It has hundreds of five-star recipe reviews. Easy and flavorful, it’s comfort food at its finest!
Finding just the right meatloaf recipe might seem like a feat for a super human individual.
One that will please everyone. The onion haters. The soggy bread haters. The meatloaf haters.
The Best Meatloaf Recipe
I did all the work to find the perfect meatloaf recipe so you don’t have to.
This is it. The recipe that’s united us all as a family of meatloaf lovers, and I’m sticking with it for all time.
Because to be quite honest, getting a meatloaf recipe that pleases everyone has been straight up exhausting.
Meatlof is Easy to Make
This recipe is really easy!
- Crush saltine crackers, add milk, and let sit for a few minutes until soft.
- Add the seasonings and eggs and mix well.
- Add the meat and mix (yep, get your hands right on in there) until well-combined.
What Type of Meat is Best for Meatloaf
I prefer using half ground beef and half ground pork for the best flavor and texture.
Using extra lean meat might result in meatloaf that is tough and dry.
The Glaze is Everything
Meatloaf would just be…well…a loaf of meat without the glaze. The glaze is tangy and saucy and so yummy!
Slather the meatloaf with glaze before baking. And then bake until the meatloaf is baked all the way through and the glaze is bubbly.
A Tried-and-True Recipe
I mean, listen, meatloaf is not a fancy food. It’s not out there winning any gourmet cuisine awards.
But if you want comfort food at its very best, this really is the best meatloaf recipe.
We’ve been making it for years, and it has very much stood the tried-and-true test of time. Others of you agree wholeheartedly!
Rebecca says: The best! My family is definitely opinionated and they LOVE this recipe. I use finely diced onion and sub 3/4 cup breadcrumbs for the crackers since I don’t keep those on hand. Easy to whip up in 5 min, throw in the fridge in a bowl until dinner time. Thanks Mel!
Mary says: Wow absolutely delicious.
Loaded with flavor and it was a hit with my husband. Thank You so much for sharing
S Wiggins says: 23 years of marriage, and I have probably tried 100 meatloaf recipes in attempt to find the right one for my meat-loving husband. This one wins hands-down, and I can stop searching for the exact one!! Thank you!!!
FAQ’s for Glazed Meatloaf
I’ve given notes below in the recipe, but my favorite blend is to use half ground beef and half ground pork for flavor and tenderness. You can experiment using 100% ground turkey or ground beef or creating your own signature ground meat mixture.
If you have an instant-read thermometer, it should register about 160 degrees F at the center of the meatloaf. If you don’t have a thermometer, a meatloaf shaped into a 9X4-inch loaf will bake in approximately 50-60 minutes at 375 degrees.
Yes! Shape the meatloaf so it will fit in the Instant Pot (a thick round shape). Place the rack inside the Instant Pot and pour in 1 cup water. Make a foil sling for the meatloaf that is wide enough to hold the meatloaf and long enough to pull the foil edges up and out of the Instant Pot when it is finished cooking.
Place the meatloaf on the foil and place it on the rack inside the Instant Pot. Make sure the foil is completely tucked inside and not hanging out. Glaze the meatloaf. Secure the lid and cook on high pressure for 35 minutes. Quick release the pressure and then carefully lift the meatloaf (using the ends of the foil sling) up and out of the pot. Let it rest for 10 minutes or so before slicing and serving.
What to Serve With This
- Roasted vegetables (broccoli, brussels sprouts, etc)
- Cheesy Funeral Potatoes or Cheesy Bacon and Garlic Smashed Potatoes
- Buttermilk Drop Biscuits
One Year Ago: Pumpkin Cream Cheese Muffins
Two Years Ago: Double Chocolate Chunk Muffins
Three Years Ago: White Bean Chicken Chili
Four Years Ago: Classic Slow Cooker Chili
Five Years Ago: White Texas Sheet Cake
The Best Glazed Meatloaf
Ingredients
Meatloaf:
- 1 cup crushed saltines, 25-30 crackers
- ⅓ cup milk
- ¼ to ½ cup minced fresh parsley
- 2 large eggs, lightly beaten
- 2 teaspoons onion powder, see note to use fresh onions
- 3 garlic cloves, finely minced or 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 3 tablespoons Worcestershire sauce
- 1 ½ teaspoons salt, I use coarse, kosher salt – use slightly less for table salt
- ½ teaspoon black pepper, I use coarse black pepper – use slightly less for finely ground
- 2 pounds ground meat, I use half ground beef/half ground pork (see note)
Glaze:
- ⅔ cup ketchup or BBQ sauce, or a combination
- 2 tablespoons brown sugar
- 2 tablespoons apple cider or red wine vinegar
Instructions
- For the meatloaf, in a large mixing bowl, add the crushed saltines and milk and let the mixture sit for 5-10 minutes. Add the parsley, eggs, onion powder, garlic, Dijon mustard, Worcestershire sauce, salt and pepper. Mix well.
- Add the ground meat and mix until evenly and well combined. (You can use a food processor for all of the above if you want a an even more well combined spice and meat mixture.)
- For the glaze, combine the ketchup (or BBQ sauce), brown sugar, and vinegar and whisk to combine.
- Preheat the oven to 375 degrees F. Line a baking sheet with foil and lightly grease with cooking spray.
- Pile the meat mixture in the middle of the prepared pan and shape into a loaf about 9 inches long and 4 inches wide (it doesn’t have to be perfect; just try to get it an even thickness throughout).
- Spoon the glaze over the meatloaf. Bake for 45-50 minutes until an instant-read thermometer registers 160 degrees F in the center of the meatloaf.
- Loosely tent with foil and let the meatloaf rest for 10-15 minutes before slicing and serving.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (varied from this old favorite)
Definitely the best meatloaf we’ve had!
Mel, let me just say you have changed my world with your wonderful little blog…I can’t thank you enough for all the work you put into making my life so much easier……..now for my question…I just learned we are having dinner guests so i’m going to add another pound of ground beef to the beef/pork mix….how long should i cook this 3 pound loaf? I’m not good at this kinda thing and I’m sort of panicking!!
Thank you so much, Cyndi! I think if you add another 10-15 minutes, you should be fine!
This was super yummy! I used to have a great meatloaf recipe but lost it, and have been looking for another one for a long time. I think I’ve found it! Nice and tender and good flavor, and easy! I used my own glaze (my grandmother’s recipe), and used real onions, and next time will probably add some shredded carrots just because I like sneaking some veggies in there, but this was just what I was looking for!
Definitely going to try this meatloaf recipe – we love meatloaf! We also really enjoy this recipe for instant meat loaf and red potatoes. https://www.5dollardinners.com/instant-pot-bbq-meatloaf-and-mashed-red-potatoes/
This recipe was so easy and delicious. My picker eater who RARELY eats meat devoured this and told me it was “yummy.” We served the meatloaf with peas and roasted potatoes. Will make again and again!
It was delicious! I used regular spicy brown mustard instead of dijon (its what I had on hand) and 4tbsp minced onion instead of powder. For the sauce I used half ketchup half BBQ, and it’s great. Nice and tangy.
Finally, I can stop trying meatloaf recipes! Made this for dinner tonight and it was amazing! I used 2# ground beef and 1# ground turkey, adjusting the rest of ingredients accordingly. We love onions so I used both onion powder and fresh (sauteed) . Always up the garlic in everything. Made 2 loaves and my teen boys are thrilled to have a whole loaf left over. Sauce was a winner! Thank you for a great recipe!!
Amazing! Made this tonight! Came out perfect! I did sauté onions and add them in like suggested in your notes!
Absolutely wonderful, I was a guest and thoroughly enjoyed it !!!!!!
I think I have made this once before, but I cannot remember for sure. I never have saltines in the house, so probably subbed bread crumbs. I made about 10 of them today with saltines and they smell divine and I haven’t even cooked it yet! I am so excited about them. I will say that I made mine in disposable loaf pans and they fit, but might be messy in the oven. Mine is currently in the slow cooker for 5 hours on high to alleviate that mess in the oven. I just spread the sauce on top while raw, though I am going to freeze them today before putting on the foil on top. It would be terribly messy otherwise.
I have been singing along to iTunes 80’s love songs and I do believe I sang one to you because I was in awe of your ability to put a recipe together. I can do the magic trick, but you are the magician. kiss kiss.
I felt the love! Are you stocking your freezer with 10 of these??
This our new go to meatloaf. My husband loves meat loaf and believe me we have tried so many recipes.
It does not fall apart or split when baking.
No need to double batch of glaze. I found it
To be plenty for topping the
Meatloaf and some for dipping.
Very easy to make with great flavors!!
Hi, Mel!
I’m thinking about making this with your funeral potatoes this weekend. Could I cook both at the same temperature so they are done at the same time? I’m not great with timing, so what would be the best way to make both? Thanks!
Yes, I think so! I’d cook them both at the meatloaf temperature – you may need to pull the potatoes out a bit sooner, just keep an eye on that.
Can you make this the morning of…so I can pop in oven as soon as I get home from work?
Yep!
This meatloaf is PERFECT. I used half ground beef and half ground turkey. Even my picky 11 year old devoured this. Another huge success from my go-to flood blog.
Well, considering that I’m making this for the fourth time tonight and the first time I made it was less than a month ago I figured I should rate it. We love it! My non-meat-lover calls it “the good meat” and everyone else eats it with gusto as well. It ticks all my boxes: hands off right before supper when the kiddos are crazy, satisfies my hubby’s meat and potatoes preference, easy to serve the kids, and everyone loves it. Thanks for another winner Mel!
Thanks for the review, Shauna!!
Hi Mel, my oven stopped working on Christmas Day of all days so I’ve been cooking in my brand new instant pot a lot. I love it and this meatloaf was fabulous cooked in it. Thanks for another great recipe!
Best meatloaf ever!! Do you think this can be made into meatballs?
Yes!
This is the best meatloaf I’ve ever made! The mixture of ground beef and ground pork is SO GOOD! Super easy to make too!
Best meatloaf ever! As I was mixing it up, my boys were skeptical. They have been watching a cartoon on Netflix where the dad makes meatloaf every night and the kids hate it. My boys took one bite and said, “Why does Johnny Test hate meatloaf so much? Its awesome!” Haha! Thanks for making believers out of them!
Haha, that’s awesome. I’m glad this meatloaf won them over (but really, ANY meatloaf served every night would be ew).
I’m just curious as to why you don’t use a loaf pan? If using one would it change the cooking time! Thnx!
I think it takes longer to cook in a loaf pan, but I’m not sure – I’ve always made my meatloaf freeform like this. 🙂
Your recipes never disappoint. This is the best meatloaf Ive ever made and one of the easiest! My husband and kids loved it and asked for seconds. The leftovers tasted just as good the next day, we were fighting over it! Love the sauce recipe too. My husband is a bbq meatloaf fan and I’ve always preferred the traditional tomato base sauce. I did half ketchup/bbq sauce like you recommended and it was perfect! Thanks so much for sharing! I love your blog and make your recipes weekly! ☺
Thanks so much, Emily! So happy you and your family loved this one!
Hi Mel,
Probably a really silly question, but does the fresh minced parsley really add anything to the meatloaf other than a little color? I’ve never really use parsley much! I can’t wait to try this recipe.
Hey Tiff, it gives a really nice hint and pop of freshness, so I highly recommend it, but you could probably leave it out or use dried parsley as a sub (maybe a couple teaspoons).
Just an update….we all loved this meatloaf! We aren’t super fans of any meatloaf and I don’t make it often, but it was great. I’m glad I went with fresh parsley too. My husband is eating leftovers tonight and it is just as good the second night. Thanks!
Thanks for the review, Tiff!
I made this on Sunday, along with your smashed potatoes. It was delicious, esp the sauce!
Thanks, Lisa!
My family has never been a huge fan of meatloaf…until this recipe. They loved it! I have to make my dinners gluten and dairy free, so I just substituted the saltine crackers with oats and the milk with almond milk. Thanks Mel for another great recipe!
Thanks so much for letting me know, Irene!
Irene, did you blend the oats up first? I have GF rolled oats and am wondering if I should make them fine like quick oats.
My kids loved this meal! I used quick oats instead of saltines, because it’s what I had. After it cooked in the instant pot, I stuck it under the broiler. Just to get the sauce to boil a little bit. It was a hit!
Awesome! Thanks for the notes!
Any instruction for cooking this from frozen in the IP? Prepping meals for postpartum & my husband loves the ease of IP freezer meals. Thanks so much!
I haven’t tried cooking from frozen, but I have heard that you may not need to add much extra time since it takes longer for the IP to come to temperature if the meat is frozen and that helps balance the cooking time.
This was *excellent.* The one thing my kids and I haven’t liked about meatloaf in the past was the diced onions. I didn’t want to forgo the onion flavor, so I kept them in, but neither my kids nor I liked the consistency of our meatloaf. This recipe is brilliant, using onion powder in lieu of diced onions. We loved both the consistency and the flavor of this version. A big winner. Thank you for yet another great recipe to add to the collection. I loved how easy this was to make, too!
Thanks for the review, Sarah!
The best I’ve ever had. Took much longer to get to 160. About 1 hr & 15 min., but well worth the wait. Tip:. Put heels of bread under meatloaf before it goes in the oven. They soak up the grease.
Thanks for the review, Kathryn!
Made this with half beef/turkey, subbed the crackers with some homemade whole wheat seasoned bread crumbs, and 3/4 tsp. dry ground mustard (didn’t have dijon) combined in a food processor and cooked in the instant pot… AMAZING! Fabulous texture. So moist! Definitely my official meatloaf recipe now. Bye Campbell’s soup recipe!
Thank you again, Mel!
So happy to hear this – and yay for Instant Pot success!
I’m making this tonight and doubling it to freeze half for another night. Have you tried that with this recipe? In the past I’ve frozen uncooked meatloaf in a loaf pan and (I think) thawed in in the fridge before baking per the recipe. I’d love to know if you have experience with this and want to share your method.
v,
I have frozen uncooked meatloaf and it turns out the same as the fresh one, no one will know the difference, it’s no difference than freezing uncooked hamburgers.
You can also cook the meatloaf , slice it , freeze and put it in a sauté pan to thaw and make meatloaf sandwiches, great for a quick lunch. My preference is mayo on one side and ketchup on the other, but you can use mustard , thousand island dressing, bacon, cheese, etc.
Enjoy
Charles
Thanks, Charles!
We love meatloaf and it’s multitude of versions! This will be on next week’s line up. I know that it will end up in in our favorite list too! Fresh parsley is so delicious in meatloaf, looking forward to it!
Thanks for another great addition!
So I grew up hating meatloaf! Traumatic childhood memories, ha! I have, however, fallen in LOVE with your mini meatloaf recipe! So finger licking delicious!! I’m afraid to venture to the big loaf buuut, finding it hard to to resist the “best glazed meatloaf!” Please tell me I’ll be ok?
Katie – I’m going out on a limb here, but if you like the glazed mini meatloaves then I really think you’ll love this large and in charge version!
I made this last night and it was pretty tasty! I used half ground turkey and half ground beef. The glaze is super yummy. My husband loved it. Kids tolerated it, but they are picky little buggers!
Thanks, Tiffany – maybe meatloaf will grow on your kids and they’ll like it more each time. 🙂
It’s all about the panade!!! Thanks for the awesome work on this recipe!! Trying this Sunday- fingers crossed 🙂
I do like meatloaf, and have several recipes already, but I will probably try this one too! I was also going to suggest chopping the onion in food processor or blender like my mom did. She found it much easier to use her small food processor whenever she needed to chop an onion.
I would suggest you might try a glaze made with ketchup and jelly, equal parts of each, depending on how sweet you like it. A strong flavored jelly works best like grape, but I have used cherry or even mulberry jam. My husband like this better than the regular glaze.
My meatloaf recipe, handed down from my mother, calls for the onion to be finely grated, about 2 tablespoons…the kids don’t even know it has onion in it, and gobble it up! The flavor of fresh onion complements the garlic nicely, and gives the other flavors a nice lift.
Any tips for making this in the slow cooker?
I haven’t tried that, Veronica – have you googled a slow cooker meatloaf recipe for some tips? Sounds like a good idea!
If doubling the recipe to make 2 meatloaves, would you need to double the cook time???
No, not if you are separating them into two separate loaves…but if you are combining into one extra large loaf, then yes, you’ll probably need to adjust/add baking time.
I made this meatloaf for dinner tonight and it is amazing!! Thank you for sharing the recipe!!
Thank you so much, Missy! So happy you loved it!
I sometimes add dried onions from my food storage into my meatloaf instead of chopping an onion. They help with the binding and you can’t see them at all.
Great idea!
Mel,
I have been sneaking veggies in meatloaf , meatballs , even a vegitable gravy for any gluten free quests . Add raw veg to food processor , a little secret, add your bread crumbs or oats and the veg process smoother rather than bouncing on the sides of your food processor. I add onion , garlic, mushrooms, sweet red pepper, carrot , apple , celery ,spices
Everyone seems to like like the meatloaf or meatballs, even though they think it is all meat. one word of caution , some people have sensitivities to mushrooms , so if you take it to a school or public function list your ingredients as they won’t be visably recognized.
As for the gluten free gravy ad d veg to the bottom of your roast pan , when finished puree with liquid from the roast. If there is not enough liquid , just add liquid from your cooked veg
Charles Cook
Attention onion bit haters: throw that bad boy in the blender. My mom always put an onion and a bell pepper in the blender, fired it up until those veggies were juice, then added it to her meatloaf. None of her 5 kids were any the wiser, and all of us LOVED meatloaf. Hope this helps.
Great idea!
My family loves meatloaf and onion pieces are fine with them. But I hear ‘ya. I make small modifications too since they are great eaters on the whole. I make meatloaf because they love it. Never made one before having kids.
One tip I’d add is to bake it on a slotted broiler pan. The grease drops into the pan below.
I love my instant pot, but unless I was trying to avoid using the oven on a hot day, I can’t see the point for meatloaf. By the time it pressures up and depressurizes, there really isn’t much time savings for this recipe. And I love the carmelization from dry heat with the glaze.
Love your blog and recipes Mel! Thanks for keeping it real!
But is it bacon-wrapped? I’m just confused, since you’re saying it’s the best meatloaf, but it isn’t wrapped in bacon before cooking, which seems like a contradiction to me.
Feel free to do that! 🙂
I’ve never actually made meatloaf, because I doubt that my people would like it! But, I think I’m going to give this a shot!
2 dorky questions: Do you use half ground beef and half pork for flavor or texture? And, what kind of ground beef do you use? 85/15 or 90/10? I wouldn’t want it to be too dry or too greasy…
That’s a good question about the meat. I use half ground beef and half ground pork for both flavor and texture. It just tastes the yummiest, however, when I don’t have ground pork, 100% ground beef will work. We have ground beef in our freezer from the cows we raise on our pasture and to be honest, I don’t know what percentage the fat is in the meat, but I’m guessing it’s probably 85/15 although I think 90/10 should work, too.
Could you use dry parsley instead of fresh? How much?
Maybe try 1 tablespoon dried.
Could I half this recipe? I usually only need one pound of meat for my family.
Yep!
DO You cook it in a loaf pan?
No, I just shape it into a loaf on a foil-lined baking sheet.
I love meatloaf (and meatballs) … every time I make one or the other, I think “why don’t I make this/these more often?”. This recipe looks great! It is not as budget friendly, but I watch sales and I am liking beef-lamb mix, lately. I am not an onion hater, but I’ve never been happy with bits of onion in meatloaf or meatballs so like the powder sub!
That glaze mix looks especially good. I am not a fan of just ketchup on top.
I agree, watching sales can make meatloaf (or meatballs) happen! 🙂
I made this today: lamb and beef mix, my own sourdough breadcrumbs vs saltines and chianti balsamic vinegar in the sauce. THAT sauce!! And the meatloaf was best I’ve ever made also, but that sauce – perfect!
I’ve not made a meatloaf on a sheet pan, always in a loaf pan and I very much liked the sheet pan with formed loaf. It stayed in its shape and cuts perfectly.
Thanks, Mel – this IS the best meatloaf!
Thank you so much, Liz! I always look forward to your feedback, and if you declare something the best, that is, like, the highest honor!
I made two of these meatloaves in the last week to feed the guys at the ranch. I grew up on this recipe and I do a happy dance too when it is ready to eat
Another hint for you from an onion hater (I have to love your kids) : squeeze the juice out of the onion and use that instwad of chunks. The garlic press helps.
Great tip!
also – if you want the onion flavor without the pieces, grate fresh onion into the meat mix. yummy! This WILL be on the menu this weekend.
Thanks, Rebecca!
Just scratched my original plan for supper and we are now having this!!! Looks delicious (we are all meatloaf lovers!) I will give you a full report after supper tonight!
Excited to hear what you think, Hilary!
So this was AWESOME!!!! All of my kids inhaled it and my husband went back for seconds and told me “never stop making this”!!! A “win” all the way around!! My only complaint was that my family (6 of us) ate the entire thing..I was planning on sending the leftovers to school in my childrens’ lunchboxes..now I have to come up with something quick for lunch tomorrow! Thank you so much for yet again, another favorite..this for sure will be added to the permanent rotation! (I used 2 lbs ground beef since it was all I had..delicious!!)
Thanks for the comment, Hilary! So happy it was an all-family hit!