This is the best meatloaf recipe ever! This traditional meatloaf recipe is just like mom used to make, made with ground beef and a sweet and tangy glaze topping.
What Makes A Really Good Meatloaf
I think the trick to good meatloaf is using lean ground beef. The problem with a lot of meatloaf recipes is that they call for ground beef with a high fat content. As the meatloaf cooks, the fat cooks out and makes a greasy mess. Not this recipe!
How To Keep It Moist
You may be thinking, but won’t lean ground beef make the meatloaf dry? Not at all! The milk, egg, ketchup, and diced onion in the meat mixture are all working to keep the meatloaf moist and delicious.
Loaf Pan Versus Baking Sheet
I prefer to use a loaf pan because it keeps all the glaze in place perfectly and the meat is juicier. But, you could line a baking sheet with aluminum foil. Shape the meatloaf into a loaf shape. Top with the glaze. And, bake as normal.
How To Make The Best Meatloaf
*Note: This is a summary. The full printable recipe card is at the bottom of this post.
Make the Meatloaf:
- Add 90% lean ground beef to a large bowl.
- Add dried bread crumbs and some diced onion.
- Add milk, an egg, ketchup, and worcestershire sauce.
- Add dried parsley, garlic powder, salt and pepper.
- Mix it together REALLY well.
- Pour the meat mixture into a loaf pan.
- Spread it into a flat even layer.
Make the Ketchup Glaze
- Add ketchup, brown sugar, and red wine vinegar to a bowl.
- Whisk until combined.
- Pour the glaze over the meatloaf.
- Bake it!
- Let it cool before slicing.
Can This Be Made Ahead Of Time
Absolutely! Just cover the loaf pan with plastic wrap and refrigerate it until you’re ready for it. Then, uncover it and let it come to room temperature as you’re preheating the oven.
Can This Be Frozen
Yes! Prepare the meatloaf, put it in a loaf pan, and top with glaze according to the recipe directions. Cover the pan and freeze.
Place the frozen meatloaf in the refrigerator to thaw about 24 hours before you want to bake it. Then, uncover it and let it come to room temperature as you’re preheating the oven.
I’ve been playing around with this recipe for the past few months, making it many times. And, I didn’t mind the repetition at all because I do believe I ended up with the best classic meatloaf recipe ever. 🙂
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The Best Classic Meatloaf Recipe
Video
Ingredients
- 1 lb. 90% lean ground beef
- 1 cup dried bread crumbs
- 1/2 cup diced yellow onion
- 1/2 cup milk
- 1 large egg beaten
- 2 tbsp. ketchup
- 1 tbsp. Worcestershire sauce
- 1 tsp. dried parsley leaves
- 3/4 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. ground black pepper
- For the Topping:
- 1/4 cup ketchup
- 2 tbsp. packed light brown sugar
- 1 tbsp. red wine vinegar
Instructions
- Preheat oven to 350° Fahrenheit.
- In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*
- Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
- In a small bowl, add ¼ cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
- Bake uncovered for 55 minutes.
- Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**
Notes
Nutrition
Check out all of my great ground beef recipes.
Yummy. Loved it. Definitely a keeper recipe.
This meatloaf is a huge hit at our house! My wife can’t get enough of it. I have stopped using ground beef and now I use 93%/7% Lean Turkey instead. No one knows its turkey unless we tell them. It is delicious! Thanks for posting this recipe.
I’ve made many good meatloafs throughout the years but This is the most Delicious meatloaf recipe I’ve ever tried! I’ve been making it so often, I know the ingredients by heart now. My boyfriend was never a fan of meatloaf UNTIL I persuaded him to try this one. Now he requests it quite often!!! Thanks so much Amanda for sharing your recipes. Merry Christmas and I highly recommend this recipe to anyone searching for the BEST MEATLOAF!!!
Best meat loaf I’ve ever made!!
Thanks, it was delish!!!
Big hit! I didnt have any red wine vinegar but used white vinegar and was still amazing. My 9 yr old picky eater loved it so much that he had seconds! He also wants me to pack it in his lunch! Lol
I keep forgetting to leave a review, but I make this recipe at least 2x a month and my entire family of 6 loves it! We are gluten and dairy free due to one of my children’s allergies, so I make breadcrumbs from his allergy friendly bread-ends, and we use oat milk. I double the recipe and use 2 separate loaf pans, and I think if I made a third there still wouldn’t be a single bite left.
I used ground turkey, instead of beef, added poultry seasoning, & eliminated milk.
for topping I used balsamic vinegar instead of red wine.
This meatloaf recipe is delicious, definitely a keeper. My family loved it,
The ONLY meatloaf I make, since I discovered this recipe years ago! But … my son says it was better when I used minced garlic, instead of powder. lol Love it!
I love everything I’ve tried from Amanda’s recipes. The meatloaf was so quick and easy to put together, juicy and tasty. As a single guy, The Wholesome Dish is definitely my go to web site for one dish wonders anytime of year. 😎
Outstanding my family enjoyed it so very much, has asked already when is the next one coming, thank you for sharing,
I’m picky when it comes to meatloaf, because I compare it to the meatloaf my mom made when I was growing up. That being said, I love this recipe. It’s now my go to meatloaf recipe. The sauce on the top ties it all together.
Thanks Amanda, my hubby & I love this!
It is a tried & true meatloaf recipe! Super easy to make and is not only great for dinner but it also makes wonderful sandwiches for lunch the next day!
The only thing I changed was that I replaced 1/2 of the bread crumbs with crushed cheez-it’s! It gives it a little bit of cheesy flavor without being over powering.
I make the topping but I don’t cover the meatloaf with it, we use it as a condiment to dip the meatloaf in, and use it on sandwiches the next day. One side of the bread gets this and the other side gets mayo. Y7mmy meatloaf Sammie’s.
This is my favorite meatloaf recipe!!! Its so moist and flavorful. I saute the onions before I throw them in, it gives a nice roasted flavor. I also use the Italian breadcrumbs in the blue container that are seasoned. Delicious! Try it with half ground pork & half ground beef! Yum!
Fantastic moist meatloaf I use panko instead of regular bread crumbs abd a little extra black pepper
I added French’s onions to the top. Big hit!
This is my bookmarked go to recipe for over 5 years now. My family loves it and often requests it. I’ve made an Italian seasoning version which they liked, and also have had to mix half bread crumbs and half ritz crackers before. You really can’t go wrong with this one.
Dbl’d the recipe with 1lb ground pork. The family absolutely loved it. Thanks
This is true.ive also been using it for about 5 yrs.
This is the meatloaf recipe I’ve wanted to find + that brown sugar sauce is delish…thanks.
My go to recipe for meatloaf. I like to double up the topping mix so I can add some more after it cooks.
I finally found a meatloaf recipe that is as I remember a favorite recipe from years ago. This is a delicious meatloaf and one I’ve made over and over, including tonight!
I substituted the red wine vinegar with balsamic vinegar for a yummy flavor.
This was very good. The only thing I added was one half of a chopped bell pepper. . Also used a meatloaf mix (veal, beef and pork).
Will make this again.
Wondering what the time difference is for yeilding 2x vs 1x. Has anyone tried 2x and at what temp?
Best meatloaf recipe ever.
I just had a request to make this again! The first time I made it both my husband and father-in-law said it was the best they’ve ever had! I’m afraid to mess with it and add any other veggies, they requested green pepper.
My husband Mike is SUPER picky when it comes to meatloaf. I have tried for 25+years to find a recipe he considers excellent.
I made 2 changes – I used the traditional beef/pork/veal meatloaf mix and I used panko crumbs cuz that’s what I had. I do had to bake it about 70 min to get it to just over 160 degrees.
He loved this meatloaf! He said it’s one of the best he’s had and wants the leftovers tonight (and he doesn’t eat leftovers).
Thank you!
My GrandKids cleaned their plates before the adults could fill theirs! At ages 10 & 12 they are usually picky eaters and even thanked me for the extra loaf I made for their weekday dinners! The few changes I made to the recipe included 1/3 each ground round, ground pork & ground bison, tripling the recipe. Plus I split the milk quantity with low sodium bone broth & chicken broth.
Hands down the best Meatloaf. Over 30 years of attempting meatloaf recipes herself My mother has even praised me for having the perfect meatloaf recipe. I’m now in charge of making it. It stays together perfect, never greasy, and taste so unbelievably good. The sauce ontop is thw perfect touch. I’ve saved it in my phone and wrote it in my cookbook. It’s a keeper and my only meatloaf recipe I’ll ever use again. 100%
I used bbq sauce with the main mix and added a clove of garlic.Best ever
This is our all time favorite meatloaf recipe! We double it to “cook once, eat twice.” use 90/10 beef, gluten free seasoned breadcrumbs, 4-5 leaves of chopped (sage- my fav) and for the topping unsweetened ketchup and coconut sugar & the RWV for the topping – we use 1/2 the amount of sugar and it’s still awesome. Cook for 53 minutes here but different for everyone’s oven.
My Momma who made the best meatloaf ever said this was perfect! Now that says a lot to me, now that she is no longer with us, I feel I have something to give my family that they will love that I made.
This is a great recipe. I make 1.5 pound. I go a little heavy on the egg and onions. I have celiacs so I have all gluten free. I was short on bread crumbs so I added an undried piece of gluten free bread. It was the best one. I do it in a 6×9 Pyrex. I go half on the brown sugar. Delicious.
Can I leave out the sugar in the topping? Catsup already has sugar in it, and adding more doesn’t sound very appealing.
I’m so grateful for this recipe. I don’t eat meatloaf but I tried making t fir the first time for my husband who loves meatloaf. He states its the best meatloaf he has had and as soon as it finish I had to make him another one. That’s how much he love it. Thank you for the recipe.
Taste Great 👍