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.
I add some bell peppers to it and wrap it in bacon. It’s a winner.
It is a good recipe. I added mushroom gravy mix for a little extra umph. I really enjoyed it and everyone else must have too since it was demolished.
I followed this recipe all the way to the tee and didn’t omit anything and it was the best meatloaf ever! My family loved it! Will definitely save it and make it again, THANKS!
I love this dish! I’ve made it so many times. This is the first time I’ve stopped to rate and comment on an online recipe. Thank you for this!
I didn’t have dried parsley leaves so I used dried oregano leaves. It was delicious.
Loved the seasoning. Reduced the amount of milk as it was too mushy the first time I made it
I just made this tonight for dinner, and I think it is “THE one.” I have been trying meatloaf recipes, trying to find one that pleases everyone. I had a copycat Boston Market recipe that, while it tasted good, was just too, too soggy, and fell apart — even after letting it sit for ten minutes. Plus, my son in law found it too ketchupy. With your recipe, I made 2 loaves with just under a total of 4 lbs. of meat (so about 1.8 lbs. for each.) I had to estimate a bit to nearly double the other ingredients. I had to bake it for an additional 15 mins. — until a meat thermometer registered 155 degrees F. I let it sit for ten mins., and it came out beautifully! In one piece, juicy and flavorful. I think the Worcestershire sauce is a very nice touch. I was annoyed I didn’t have parsley, but used equal parts thyme and rosemary, and it was terrific. Next time, I’ll try the recipe as written, with parsley. I strongly suggest people buy the two part meatloaf pans, which have an insert with holes, to drain away the fat. I was able to use cheaper, 80% fat hamburg, and with the two part pans, drained away excess fat.
Delicious.
Thank you for the recipe. Our family loves meatloaf. This recipe is great. My modifications were to brown the onions for more flavor and add grated carrots and dived green peppers. I also put katsup on top of the glaze at the end of baking and then it under the broiler for about 4 minutes. I would have had bacon strips on top but we were out of bacon at the time. My meatloaf was free form, sitting on tin foil on a rack sitting that was in a sheet pan that also was protected with foil for easy clean up. Again, Thank You.
Terrific!! Has just become my go to recipe for meal loaf ❤️ Only change I made was to the glaze – I have my own recipe for that. Thank you!!
This recipe was so easy to make and was super delicious. I doubled the recipe and made it with beef and pork. Also, since I didn’t have ketchup for a topping, I used BBQ sauce and it was turned out quite good.
This is the second time making this wonderful meatloaf. Cutting back on my salt intake I followed the basic receipe, but this time making it I added 2 Tbls ea. of sauteed but still crunchy Green, Yellow, Red and Orange Bell Peppers and 1/2 lb. Of Tennessee Pride Hot Sausage. I omitted salt, pepper and worcestershire sauce. It was great and made a slightly larger meatloaf enough to freeze. Baked 10 mins longer.
Fantastic recipe!
I’ve made this meatloaf a few times and it is absolutely delicious. It is my go to meatloaf recipe now. Thank you for such a tasty and easy recipe.
In this meatloaf, I added cinnamon and cumin powder. Minced ginger. In the topping, added chilli flakes. It was moist and delicious. Thank you.
This was fantastic. I have tried several meatloaf recipes in recent months and this was the best. Very moist and delicious, a huge hit. I made 2 and froze one! Easy.
Forgot to give it 5 stars!
Very good recipe. If I use 5 lbs of hamburger do I do anything different in the ingredience
Great recipe. I added small amount of chopped mushrooms sautéed with onions on the 2nd time I made it. Plus used 2 eggs instead of milk. Liked the simple glaze. Four grandsons liked the addition of mushrooms.
I never cared for meatloaf, but this recipe is a keeper! Easy and delicious! Made a convert out of me! Everyone I’ve made it for just raves about how good it is! 👍🙏🏻Thank you!
Very good meat loaf, it stayed together when slicing it.
It also makes the best sandwiches when it’s cold.