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 don’t usually cook or eat beef but my husband asked for beef meatloaf so I found your recipe. I would normally use my Mom’s recipe as I think hers is the best! Was I delightfully surprised to find yours tasted as good, if not better than my Mom’s!
I’ve never been a big meatloaf fan. Made it for years using ingredients I thought should be in it. Today I used and followed this recipe and I LOVED it. Husband was in his office working and came out to ask me what the delicious smell was. He loved it too. Thank you, I will only use this recipe from now on.
My husband wasn’t thrilled when I said we are having meatloaf for dinner. When he tasted this meatloaf his attitude changed. He said it was the best tasting meatloaf that he’s ever had and I agree! The tangy topping is like the icing on the cake! Delicious!
Outrageously DELICIOUS! I used sugar-free ketchup, and still AMAZING! Thanks for the recipe!
Very good. doesn’t fall apart. No floating grease. Both husband and adult son love it.
I was wondering instead of red wine vinegar or balsamic vinegar cab you use apple cider vinegar
I love this recipe……I always put ketchup in my meatloaf, but when I tried the bbq sauce, it was soooooooo much better! I don’t care for the chopped onions, so I use a packet of onion soup mix and it works great!
I followed this recipe to the letter. Was not satisfied with the results. Next time I will use Ground Beef that’s not as lean (for better flavor) and less bread crumbs (tasted like bread crumbs and had a weird texture), more seasonings. The sauce was good.
Easy, moist, delicious:)
I do not usually like to eat beef but the guys in my family wanted it. Made it last night and it tasted just like my Mom’s, who I think made THE best meatloaf!
I’ve been cooking for over 50 years and THIS Classic Meatloaf is Awesome!
I have almost four lbs of ground beef for a large family. Do I triple the ingredients to make four loafs
My son oway make meatloaf everybody love it
I’ve tried scores of recipes for meatloaf and this will be my g-to recipe. It really is very good,
I love the fact that I can use lean ground beef and tbe meatloaf is moist and flavorful. I was buying ground chuck for flavor—but the fat level was always such a turnoff.
I think it’s important to follow the recipe as weitten. The technique is part of why it is so good. Mix everything, but the meat together first. When it’s well combined, add it to the meat. Don’t take a shortcut and add the breadcrumbs, spices, etc separately to the mean. Mix them all together first and then mix with the meat.
Best tasting meatloaf and easy too!
I just made this as my first ever meatloaf in my copper meatloaf pan… didn’t have any red wine. But instead of making that glaze I used a bbq sauce. I also hollowed a pocket out and stuffed a stick of string cheese inside. This was FANTASTIC!! I will be making it for my kids this weekend!!!
I’ve made this so many times and every time it’s amazing. It’s so easy. I’ve used 80% meat, 93% meat, and everything in between and it turns out delicious every time. One time I even forgot the milk (I set it off to the side of the other ingredients) and it was still moist! I do use 1.5 lbs of meat instead of 1 lb and keep everything else the same, and it all works. Thank you for this recipe!
This is the juiciest & most flavorful meatloaf I think I’ve ever made!! My new go-to meatloaf recipe! Thanks!
I make this on the regular! Thanks for a delish recipe 🙂
We have made this many times Tonight we used Impossible burger instead of ground beet. It was every bit as
good as ground beef! Made exactly as directed in the recipe, except the substitution of the “Veggie burger”. Will make it this way from now own! Excellent recipe!