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 made hundreds of different meatloaf recipes in my life, this was simple yet absolutely delicious. This will be my go to from now on.
Soooo good! Best meatloaf I’ve ever had.
This meatloaf is soooo good that I bookmarked the page and have come back time and time again.
Thank you for sharing yur recipe. You’ve made a difference for me in my cooking-life!
Really good! My husband gave compliments immediately. I agree this is the best recipe. I will make again and again. Thank you for this recipe. I did not use the sugar/ketchup topping. I don’t think it’s needed. Very good without it.
Just wanted to add my 2 cents in. This is a great recipe. It’s easy to prep and taste awesome. I did add extra ketchup topping for my meat loaf and added just alittle of the same seasoning that I put in the meat loaf and it came out awesome!!
I make this meatloaf all the time. It is the best I have ever had. The only change I make is in the meat. The store I shop at has a mixture of pork, veal, and beef in a 1 lb. package . I really like it better than with just beef.
Amazing recipe. Normally we use a lot of ketchup on meatloaf after it has been cooked because it is dry. Absolutely no ketchup needed after it has been cooked! Family loved it and that is hard to do!
I made this meatloaf today and it was a hit. Tasted great and sliced perfectly.
I added fresh Rosemary! outstanding
I made this meatloaf for dinner tonight and it was great! It’s one I will make again and again. I really loved it.
I have made this recipe many times it’s great each time. Both my MIL and mom love it just as much as I do. I do add extra glaze and I have stuffed it with fresh mozzeralla cheese. Tonight I am gonna stuff it with mild chedder cheese.
How do you stuff it ?
Build the meatloaf around the cheese. Do a bottom layer of meat. Place a block of cheese, and then continue to build the meat load around it.
This meatloaf recipe was ok. In my opinion it tasted like there was too much of a soggy bread texture. The seasonings were pretty good. It held together great. If you like more of a meaty texture, I recommend finding a different recipe. 😉
This is my all-time favorite meatloaf recipe. My grandmother always used to make meatloaf meals to feed my cousins and I and this one takes me right back to those times spent with her. The glaze is deliciously tangy. 10/10 would highly recommend!
Followed this recipe to the letter and it is the best meatloaf I’ve ever made! Meatloaf had good flavor and was very moist, the topping was tangy and tasty which gave the meatloaf a rich flavor. This meatloaf was also a hit with my kids so this recipe is a keeper. Thanks Amanda!
This is my first time making meatloaf (I’m English and we don’t really have it). I decided to try it with turkey mince and it was fantastic! Light and tasty and my kids loved it. Thanks for a fantastic recipe, it will become a regular.
This classic meatloaf was great, very moist and good flavor.
I have never used a recipe for meatloaf before. I usually just make it up as I go. But decided to try this one. It was outstanding! This is now my go to recipe for meatloaf!! I will say I think the servings are off . This would not serve 10 adults. It was perfect for our family of 4.
This receipe is to die for…..Haha
I followed this recipe exactly. The meatloaf itself was very moist & seasoned well. The only problem was that we felt the glaze was too sweet (myself & a 19 year old young man). Perhaps use only 1 tbsp of brown sugar next time or adding some heat to counteract the sweetness.
perhaps try the heinz jalapeno ketchup if you like a little bite…i do too
I make my meatloaf with a mixture of 2 parts ground beef, one part ground pork and 1 part ground veal. It’s hard to find ground veal so it helps to have your own meat grinder. Once I have combined all my ingredients, I spray a loaf pan with cooking spray a loaf pan, pack the meatloaf mix into the loaf pan, and invert it onto a broiler pan. This allows all the fat to drain off into the broiler instead of having your meatloaf swimming in it.
Delicious! Moist and flavorful. Made it last night for my family and father-in-law, and they thought it was the best meatloaf they’ve tasted. Cooking time is spot on. I did make one addition for personal tastes – I added about 1/3 cup shredded cheddar to the mixture. This recipe is a keeper!
One of the best
this is truly the best meat loaf ever had. I only use ketchup as the topping. it’s moist, stays together.