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. 🙂
More Easy Comfort Food Recipes
Find more of my recipes on TikTok
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.
This is just like my mom’s recipe. Absolutely dekishhhh
This meatloaf is delicious!!! If you’re looking for something different TRY IT😊
I made a few changes though, added green bell pepper, 3 tab ketchup, no milk. For topping I only had balsamic vinegar on hand, it was very tasty. Hubby loved it!!!
Hi, this is my 3 time making this recipe, and my husband keeps on asking to make it over ,and over again. It’s simple the best, thank you!
Just one question: how long to bake, for a 2pounds meet ? Thank you!
Super mea- loaf recipe. I will make this again. It did not fall apart when sliced. I used chunky salsa and honey for the topping. I also added diced green bell pepper, chili powder, cumin, oregano and cilantro flakes in the meat and, I also added about 1/4 pound of ground sausage. Cooked it at 350 for about 1.5 hours. Checked it often and drained liquid when it was necessary. Let it rest for 5 minutes, as instructed, and it was perfect.
Everyone is going to shake their heads when they read this, but I’ve been making this as a vegan recipe for several years and it’s a hit! My wife is allergic to eggs and I was raised not eating meat. Everyone that we’ve made this for is obsessed with it. We substitute the ground beef with the Morningstar Crumbles that you can get at Walmart these days, and we use flax seed for the egg. 1 tbls of ground flax to 3 tbls of warm water that rests for 5 minutes prior to adding to the other ingredients. Thank you for sharing this.
My husband’s favorite dinner! I don’t change a thing.
This is exact go to recipe for meatloaf I’ve used for 40 years. But have never added a topping until now. Extra punch is nice. I have always used crushed club crackers instead of bread crumbs. Adds a rich buttery flavor.
I have found that by putting toasted loaf bread on the bottom of the loaf pan and then putting the meatloaf on top of the bread , any excess fat is absorbs into the bread that’s in the bottom of the pan.
I started cooking for my elderly mother 4 years ago, this is her favorite meatloaf and she admitted better than her long-time recipe. I use 2lbs hamburger and 1 lb sausage, and double the recipe for everything else. I also add 1/2 cup diced green peppers, its the best!
The best.. loved it. Can’t wait to make it again.
Thank you for this recipe! I had never made meatloaf at home before so this was really easy and it totally worked. I understand how the glaze stole everyone’s hearts – seeing the comments I had doubled the glaze recipe just in case and used half for the top and half for dipping and it was great. One tiny critique would be that it is a very sweet dish overall with all the ketchup and brown sugar, but its a preference if you ask me, you like it or you don’t. Anyways, I will be keeping this recipe for the future that’s for sure !
So good! We always come back to this recipe- the glaze is the best part!
Great recipe!
Trying to reduce bread from my diet, so can I substitute Almond flour or another wheat-free filler in place of the bread crumbs?
Delicious
Nice flavor and texture. Good advice on the lean meat and chopping onion finely. Next time I will try sauteeing onion a bit because that sounds good too.
When I was younger, I worked in a restaurant kitchen. We made meatloaf 30 lbs at a time in a commercial Hobart mixer. I never cared for the taste of their meatloaf and never tried to cook any at home.
I’m retired now and made your meatloaf recipe for my husband…he loved it! I used 93% lean ground beef and added green pepper. I preferred to make a loaf on a sheet pan. The advantage to making it in this shape is more sauce can be applied to the outside surface. When making the loaf, shape the loaf tightly with no cracks on the surface. After baking, let the loaf rest for 10 minutes before slicing. This shape makes a nice presentation for the table.
What kind of vinegar if I don’t have red wine vinegar?
I use an envelopemof onion soup mix to my meat mixture and also just cut up finely onion, green pepper, and celery . I put the veggies in a bowl of water and microwave for 2 minutes. Drain and add veggies to the meat mix. Put into a loaf pan and top with the ketchup and brown sugar. Sooo good if you want some more of the veggies.
Thanks for posting your recipe!
This meatloaf was delicious and very moist. I will make it again ! Thank you for deliciousness!!
This meatloaf is amazing! I make it for my boyfriend and I about once or twice a month and he loves it. I accidentally used worcester sauce for the glaze instead of the red wine vinegar and my boyfriend actually prefers it. In case you don’t have the red wine or do not like the red wine vinegar, worcester sauce works great too!