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’ve been using this recipe for more than a year now and my family love it. I use to over season my meat loaf and sometimes it would be sort of dry. Don’t have to worry about taste or dryness any more. Love the sauce as well, my teens want me to make more of it. Thanks for sharing this recipe!!!
I don’t particularly like meatloaf, but for some reason decided to make some tonight. I found this recipe on my phone. It is DELICIOUS. DOUBLE DELICIOUS. And so easy to make. I will make it often. Thanks for developing it. By the way, I live right across the river from you in Edwardsville, IL. 🙂
Hopefully this recipe will still taste great after I leave out the light brown sugar? Can’t use that.
Superb! Moist and full of flavor. I used a glass load dish and lined it with parchment paper with fabulous results. I did half bread crumbs and half pamko.
Can this recipe be doubled? If so, what would the baking time be?
Wish someone would reply to this. If you double it what is the cooking time.
Did you try to double this? I’m Also curious what cook time would be??
I made this meatloaf today. It was easy to put together and tasted great ! I will certainly make this again! Thanks!
I have got to say that this is the easiest and best meatloaf recipe ever. I love meatloaf so much, that I doubled the recipe, just so I can have move leftovers.
It is so easy to make and tastes soooo good. I would recommend this to anyone that loves meatloaf.
Thank you Amamnda
This is an excellent recipe! I make individual meatloaves in a muffin tin. One recipe makes 12 mini-meatloaves. They freeze very well if wrapped tightly in plastic wrap then stored in a freezer bag. I like to add about 1/2 cup of diced green or red pepper.
How long do you bake the mini meatloaves?
this is an excellent idea for the holidays. thanks so much…and you are right.. this is the best recipe ever. my family enjoyed it so much
Do u cook it the same amount of time and degrees?
Will make a meatloaf lover out of you
Came out fantastic!
This was my first time making meatloaf and honestly I don’t like meatloaf but this recipe make me love it! So easy and simple but just perfect. My sides were honey glazed carrots and mashed potatoes with arugula salad and I’m in love.
This is the best meatloaf recipe ever!
Everyone loves it!!
This recipe is the best! I make it into personal size meatloaf balls with the glaze.. OMGosh!!! SOOOOOO good! thank you!
Excellent, moist meatloaf! I did make a few changes, mostly out of necessity due to what I had on hand. I doubled the recipe so I could cook one and freeze one. I used 1 lb beef and 1 lb ground venison. I subbed the yellow onion with white onion, but sautéd it to take out some of the “bite”. I added fresh minced garlic with the onion and omitted the garlic powder. I used Italian seasoning because I didn’t have parsley. Lastly, for the topping I subbed prepared mustard for the vinegar (just due to preference—but would lessen the sugar if I did it this way again. I’m sure it’s great with the tangy vinegar to offset the sweet.).
My family loved this and we’re definitely looking forward to making the frozen meatloaf in the next few weeks too! Thank you for the excellent recipe!!
So simple. Tasted great.
Wow! Absolutely delicious!
Just made this meatloaf today, only variation was didn’t use red wine vinegar for topping. It is the Best!
Super easy and delicious!
This truly is the best meatloaf! My husband is a fussy eater and he enjoyed it too. I did only put half of the ingredients on the topping because I didn’t want it too sweet. Thanks for a great recipe
Made this tonight – LOVED it!!