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.
Is it possible to make this recipe without an oven?
I would say yes as i have made about every dish you can imagine in a covered BBq grill with charcoal while living abroad in Asia. From Lasagna to Meatloaf and many more. Monitor the dishes temp in the center to assure completely cooked.
I often cook meatloaf on a charcoal grill Grill it on indirect heat. It is fantastic!
You could make the mixture into patties, or meatballs, and cook on a stovetop or hot plate.
Sure! Shape them into patties and fry them in a skillet, then use the glaze when you are done frying it.
I made this exactly as written and it was delicious! None left. I have written it on my recipe card to keep!!! It was a big hit with my family!
I omitted the onions – so my kids would eat it and substituted regular ketchup with spicy ketchup… It was a huge hit!!
Made this recipe yesterday !!! Loved it !!! Thank you for sharing !!!❤️
Turned out really good. Very impressed. Thank you.
Best I’ve ever made. I did not make the topping — I use Pace picante sauce on individual servings for myself … others could use a barbecue sauce or ketchup. You might as well double the recipe. As written, I’d say it’s more like five servings rather than 10.
DID YOU HAVE TO INCREASE THE COOK TIME DOUBLING THE RECIPE
I doubled recipe and it took 1 1/2 hours to cook it.
I did not have to but I shaped it into TWO loaves and put it on a foil lined cookie sheet, leaving a lot of space between the loaves. They were both done in the 55 minutes.
easy and very good!
I made this according to the recipe this evening. I used Wagyu hamburger meat. My family loved this recipe and wanted 2nds.
Good waste of prime beef.
Fantastic! Easy too. More breadcrumbs than I normally use which I think adds greatly. Sauce is excellent.
Made this once but forgot the milk, came out great anyway! doing it again tonight without the glaze (did not like it first time) but added envelope of onion soup mix instead of salt and garlic . Great recipe as is!
Pleased those from 24 to 92 years old. Made the recipe as written with a few substitutions as I wasn’t in my own kitchen: oregano vs. parsley, minced garlic cloves vs. garlic powder, 3 hard boiled eggs in center. I typically make meatloaf with mustard. This is a bit sweeter. It went well with mashed potatoes, a mixed green salad & green beans. Definitely delicious & worth making again!
Forgot that to add the stars! Marvelous!
Add shredded carrots to mix and it is irresistible! I was kind of scared it would ruin it but hubby said in his restaurant that’s what he would do and traveled all over the United States until he got it right… so I went for it and it was the perfect texture!
Wonderful meatloaf
I make it with a 50/50 mixture of venison burger/85-15 beef burger. Because venison is so lean, you need more fat in the beef. Everything else is as per your recipe. Simple, great tasting and healthy, or to put a CP spin on it:
FREE RANGE,GRASS FED, HORMONE FREE, ORGANIC
Best meatloaf recipe I ever made!!
I followed the recipe and it’s the best meatloaf I’ve ever made as a matter of fact the best meatloaf I’ve ever eaten!!
It’s nice and moist ..its not dry at all..the flavor is wonderful..I love it..I made it for Christmas Eve dinner and everyone loved it.
Made this meatloaf on Christmas day along with soup beans and baked mac and cheese-it was delicious!!followed your directions to a tee and it was perfect! Go to recipe from now on! Thank you!
It is a delicious recipe! I used a plant base substitution. I will use this recipe forever. Thank you!
I tried to cooked twice this meatloaf oh we love it.