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 haven’t made this yet, but I love that it is a simple and basic recipe. I’ve not been successful with meatloaf so I have some questions:
Can I bake it in a glass loaf pan and what adjustments for time and oven temperature?
Is this actual bread crumbs, not Panko? What kind of bread crumbs?
Looking forward to replies. Thanks!!
We used roasted garlic breadcrumbs in the cylinder can. It was radical skadadical.
I live 5000ft above sea level : I mixed 1/2 lb lean ground beef & 1/2 lb of ground turkey …. I cooked in glass pan & used Panko bread crumbs at 350 for 1hour 10 mins- it came out Perfect!
I used a 9×13 glass pan. Baked it at 350 for an hour and it turned out perfectly. I have a very hot oven so yours might be slightly different
I used both
My family loves this! I’ve made it in glass and metal. Both are great but you’ll have to add time for glass and it won’t get that scrumptious “crust” a metal pan will give. Hands down this meatloaf recipe wins every time! I use regular bread crumbs but I’m sure Pablo would be just as good. Take this recipe as a foundation then do your own experimenting to the way you like!
MY ALL TIME FAVORITE RECIPE!!! I add carrots and celery as well. SO BOMB
I really have to say I’m surprised no one has mentioned the amount of bread crumbs. I followed the recipe to the T like I always do trying something new. While the overall flavor was good, the consistency was way off. Like eating meat flavored cake
My family loved this meatloaf, but I agree with you, Lee. I think this was way too heavy on the breadcrumbs. The flavor was really good and the sauce was delicious, but the texture was unappealing to me.
I use this meatloaf recipe in stuffed pumpkin, and it was superb!!
Loved this meatloaf recipe. Easy and quick to make. Followed the directions except added cream and 2 percent milk, half of each. Husband and my 8 year old asked for seconds; always a good sign. Will be making this again.
Used 85% lean fresh ground beef and baked it on baking sheet not loaf pan. it was so moist and delicious. Just had leftover for breakfast.
I have made this a few times, using Almond Milk and Gluten-free bread crumbs. Everyone enjoys it. Thanks.
The only meatloaf recipe in my recipe box now. Everyone in the family likes it.
When I tried this recipe, I didn’t think it would impress as much as it did. I used 3 pounds of meat so I had to triple the ingredients as I have 3 males in my family plus me you know they eat so much. Anyway, the family ate and liked it. I definitely recommend this. The glaze was a delicious topper and mixed in made the meat a bit sweet it was so yummy I will be reaching for it more now. Thank you to THEWHOLESOMEDISH COM!
How long did you cook it?
55 minutes on 350
When I cook with 3lbs., I usually cook it at 350°F for 1 hr & 15-20 minutes!
I cook ground beef to 165 -170 degrees.
The recipe says to cook for 55 minutes. Depending on how large or small you make the loaf, I think cooking to a temperature is better. I am not a chef, just a wife, mom, grandma…and I make meatloaf often. I think this is an excellent recipe!
3lbs. Is what I’m using. Did you have to cook it longer?
First time maker of same here… I am a lady in my later 50’s, who today lives in far NE Kansas in deep farm country (for example? my town has 124 folks in it, but I am literally in a sea of green crops when looking out the windows…), having moved from San Diego, and who has cooked lifetime without a recipe. Because of a thing or two, I do look for “some” recipes today. This meatloaf was darn near exactly the same as the one in my “ladies of the church” hand made type cookbook from the late 1950’s – This is the one my Mother used for a bi-weekly Friday night dinner at my house growing up. Topping was the same as well…! Having looked for it for ages (my Kansas cookbook is all torn up today, and missing a page or two), am VERY happy to have found VERY similar here! Made it, forgot the milk, like a doofus, but it has plenty of beef broth and homegrown diced tomatoes, just for fun. Cheers all!
I love this meatloaf and make it exactly as described. I line my pan with foil and then can just pull the loaf right out.
Thank you for sharing. Delicious, my spouse is a fan. My 11 year old was so hesitant but finally took a bit and loved it. I added a little mustard. I never got a chance to get my kids papa’s meatloaf recipe. But i do recall his secret touch of mustard. It was spot on
Love this meatloaf! So moist and delicious! I don’t use the sauce topping, I make one up using onion soup, ketchup, worchester sauce and brown sugar. Thank you for a wonderful recipe!
What recipe for sauce?
Try fresh mushrooms and strips of block cheddar cheese with chopped up sweet pickles and diced onions..its a delicious
Mess…
Thank you so much for sharing! I really appreciated all of the bonus tips as well, since I am a young newlywed trying to learn to cook. Great recipe that is just like my mom’s!
Take this to the next level and use 1 cup Honey Nut Cheerios soaked in the milk!
Woah, that’s a cool trick. My MIL made the very best meatloaf and her trick was similar but she soaked saltine crackers in milk.
Made this with 3 lbs of hamburger. No milk and no glazed topping. Very nice flavor.. will make this again.
Hi Michelle! I’m making this tonight with 2 pounds so I doubled the recipe, should I double the time? How long did you bake yours? Thanks!
My husband loved this and so did i. I did not change the recipe. Will definitly make it again.
Excellent! Don’t tell Mom I like your better than hers!
Definitely moist and delicious. I sautéed onions in butter and yuengling lager and used those instead of finely diced onions and it was bomb.
This is a wonderful yet simple recipe and it pairs perfectly with salad and Catalina dressing..
I made it last week and I’m making it again today. Thank you for the recipe!
The best recipe for meatloaf yet… so easy and delish! Like others, I make extra sauce. I’ve also divided it into 4 mini loaves, placing them on lightly sprayed foil on a baking sheet. These only need to bake for about 40-45 minutes!
Best meatloaf I ever made. The glaze really makes it outstanding. I make extra to put on the slices. Sweet but tangy. Yum!!
How much of each ingredient do you use for the glaze?
Hi Jenna, The glaze ingredients and quantities for the meatloaf glaze are listed under #4 in the directions. Maybe double it, use have save back half for later?
Listed in last 3 lines of the ingredients above.
The recipe calls for 1/4 c ketchup, 2 Tbsp packed brown sugar & 1 Tbsp red wine vinegar.
I also do this!!! I triple the recipe for the topping, place 2/3 on the top and save 1/3 for the slices as a dipping sauce— it is AMAZING! My absolute favorite meatloaf recipe, try it now– You won’t be disappointed!
I have made meatloaf with this recipe over the last few years and I have to say it hasn’t been beat yet. I do switch it up with some ground turkey and about 1/3 or 1/2 cup diced green peppers. I find it has amazing flavor and texture that way. But the recipe does stand well as is if you want more of a traditional meatloaf that still has lots of flavor. Better than any one else’s that’s for sure!!
This is by far our favorite meatloaf recipe. Will use it for years to come! It’s a staple in my house. Thank you!
Can I use apple cider vinegar instead?
Amazing, classic meatloaf recipe!! My husband and I are super picky when it comes to meatloaf. We both loved this one. My husband loved it because it doesn’t have all the extras like green peppers or chilis, etc. (he’s a big texture person), and I loved it because it wasn’t swimming in fat after it was cooked because of the lean meat. The lean meat makes a huge difference! This recipe will be in regular rotation at our house!