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.
Best meat loaf I’ve ever made, my family loved it – Thanks for sharing the recipe
GLAZE!!…. 🙂
I made your recipe today and both my husband and I really enjoyed it. I used brown gravy instead of ketchup and brown sugar. It was absolutely Delicious!
I will be making this recipe again.
Hi Elizabeth…just wanted to comment that you really missed the boat by not using the recommended glass. Not sweet – just DELICIOUS! You really should try it next time.
Annie B.
Best meatloaf recipe I have ever used. Perfect for us. Makes great meatloaf sandwiches the next day. I have tried many recipes. I also add chopped celery.
I have made this recipe several times, and it is the best meatloaf recipe! Everyone loves it, and it now lives in our “family favorites” recipe box.
Thank you so much for sharing!
This is a recipe I come back to over and over again. I have it memorized but also saved on my phone. The 90% really is the secret.
This was so delicious the meat loaf was soft and moist. I didn’ have milk so use water instead but it was good thank you for sharing this recipe and looking forward to try your other recipes
I made this for my family. I don’t know how to cook America food but this recipe helped me. My grandson’s loved it. I’m making it again.
can you use Panko (Japanese style) bread crumbs? THX
Have made this a bunch of times. Probably the best recipe I’ve found. I follow the recipe exactly except for the glaze, never have red wine vinegar..Instead I use a fruity balsamic, usually cherry. Amazing every time!!! Thanks
I keep this recipe in my favorites on my laptop.
I have tried many meatloaf recipes in my kitchen, as it is a personal favorite and this is the best.
I was thoroughly satisfied with the results. The texture, flavor and moisture were all perfect. Well done!
This recipe is my new meatloaf standard as It created a dish that is exactly what I think of when I think of meatloaf.
I also enjoyed the ‘why and why not’ section preceding the recipe. It answered a few questions I would have had.
Has anyone made this in the air fryer? Jf so, how did it turn out? What temp and how long did you cook it for? Thanks!!
I made it in my oven/air fryer, but I used the oven convection setting. I had them temp at 300 and baked for 35 min instead of 55. It got a bit crispy on the outside, but still tasted great.
EasyAND deliscious!! Leftovers are almost better than the first time around!!
I add bacon on top of the ketchup glaze
John,
So true … I’ve always said a recipe’s precise flavor indication is how DELICIOUS are the LEFTOVERS 😋
I have tried many meatloaf recipes and this is one of the best…simple ingredients that just taste great together. I made it as written except I omitted the egg. I didn’t use the glaze…I served it with homemade brown gravy instead. Will make this often. Thank you for the recipe.
This recipe is a keeper! Tasty and freezes well (I froze half). Added a little sweet Thai chili sauce to the glaze as an experiment.
I have to say best Meatloaf recipe to date.
I doubled the recipe and froze half for a later date.
Added a 1/4 tsp of nutmeg and 1/4 tsp of cinnamon as well to the meat. I did also saute the onions and fresh grated garlic before mixing it in with the meat, spices, etc.
The loaf when done was sooo moist.
Will have to make it again!
Would like to know measurements on a 3lb loaf..
Simply Delicious and easy to make!!
Do I double the other ingredients when using 2lbs of ground beef?
I am not a meat loaf lover but my husband loves it. I made this tonight first time it was excellent. So moist, so tasty, very easy. Making it in a loaf pan definitely works better than any other baking dish I’ve used.
Hi I was wondering if I could use ground bison in place of ground beef. If so, what changes if any would you suggest?
This is my go-to meatloaf recipe! Even people (like my sister) who don’t like meatloaf, went in for seconds.
Just curious- has anyone made meatballs with this recipe? I though about subbing tomato sauce for the ketchup ( and of course, no topping).
Thanks
This is a super delicious meatloaf!!!!
I just have one question, can I substitute the breadcrumbs? Or, can omit the breadcrumbs without sacrifice the taste?
Thank you, Teresa Riccardi.