The Best Classic Meatloaf

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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.

Three slices of meatloaf with ketchup glaze on top.

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!

Best Meatloaf recipe - 2 slices on a blue plate

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.
Meatloaf recipe ingredients in a mixing bowl: ground beef, onion, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, dried parsley, garlic powder, salt, pepper.
  • Mix it together REALLY well.
Meatloaf ingredients mixed together in a mixing bowl for the best meatloaf recipe
  • Pour the meat mixture into a loaf pan.
  • Spread it into a flat even layer.
Meatloaf mixture pressed into a loaf pan, ready to bake

Make the Ketchup Glaze

  • Add ketchup, brown sugar, and red wine vinegar to a bowl.
  • Whisk until combined.
  • Pour the glaze over the meatloaf.
Uncooked meatloaf with ketchup glaze in a loaf pan, ready to bake
  • Bake it!
  • Let it cool before slicing.
The Best Easy Meatloaf sliced on a white plate

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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Three slices of meatloaf with ketchup glaze on top.

The Best Classic Meatloaf Recipe

4.97 from 1950 votes
This traditional meatloaf recipe is just like mom used to make, made with ground beef and a sweet and tangy ketchup glaze topping. 
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Video

Servings 10 slices
Calories 164 kcal

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

*Be sure to mix the meat really well.  This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy. 
**I use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.

Nutrition

Serving: 1/10th of the meatloaf | Calories: 164kcal | Carbohydrates: 14.8g | Protein: 11.7g | Fat: 5.7g | Saturated Fat: 2.2g | Cholesterol: 49.9mg | Sodium: 399.3mg | Fiber: 0.6g | Sugar: 6.7g
Course Dinner, Entree, Main Course, Main Dish
Keyword best meatloaf recipe, classic meatloaf, meatloaf with ground beef
Cuisine American
Author Amanda Finks
the best classic meatloaf with glaze in a loaf pan
meatloaf

Check out all of my great ground beef recipes.

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Comments

  1. 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!!

    1. 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!

    2. 5 stars
      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

    3. 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!

  2. 2 stars
    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

    1. 2 stars
      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.

    1. 5 stars
      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.

    2. 5 stars
      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.

  3. 5 stars
    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!

      1. 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!

  4. 5 stars
    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!

  5. 5 stars
    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.

  6. 5 stars
    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

  7. 5 stars
    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!

    1. Try fresh mushrooms and strips of block cheddar cheese with chopped up sweet pickles and diced onions..its a delicious
      Mess…

  8. 5 stars
    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!

    1. 5 stars
      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.

    1. 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!

  9. 5 stars
    Definitely moist and delicious. I sautéed onions in butter and yuengling lager and used those instead of finely diced onions and it was bomb.

  10. 5 stars
    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!

    1. 5 stars
      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!

  11. 5 stars
    Best meatloaf I ever made. The glaze really makes it outstanding. I make extra to put on the slices. Sweet but tangy. Yum!!

      1. 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?

    1. 5 stars
      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!

  12. 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!!

    1. 5 stars
      This is by far our favorite meatloaf recipe. Will use it for years to come! It’s a staple in my house. Thank you!

    2. 5 stars
      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!

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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