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.
Would it hurt to put a bit of red pepper flakes in the recipe?
Oh, WOW! So good. Thank you for sharing!
Loved everything about this meatloaf!
Meatloaf is our go-to comfort food recipe. It was my dad’s specialty, so it’s got a place in my heart. This recipe is the best I’ve tried. Baked in the pan, the edges come out so deliciously caramelized. We devoured it!
This recipe was easy to prepare and make. And most important, the meatloaf tasted great.
Love this classic meatloaf recipe! I have tried alternative recipes with ground turkey and flax meal and nothing tastes as good ol’ homemade ground beef meatloaf made with bread crumbs! Love the Worcestershire sauce and I added 1/2 cup of diced green pepper. My husband and I think this was the best meatloaf I’ve made yet. Thank you!
Delicious turned out perfect!
Do I need to bake longer if I make each loaf 1 pound instead of 1/2 a lb?
My only deviation was 85% because I did not have 90% in the freezer… This is the first time I’ve made this, can’t wait to try it with 90% because otherwise this was perfect! This has never, ever happened with a meatloaf recipe!
I tried the recipe but I added 2 finely chopped carrots for more crunch and served it with mashed potatoes and a salad.
It was very good. Even my little peeky eaters loved t.
I have tried many meatloaf recipes over the years and this recipe is the best. So glad I found it. So easy and so good
When you say “dried bread crumbs”, do you mean the packaged kinda ground up kind?
Thank you!
Nancy
Love this recipe – always comes out great!
This is the second time I made this recipe in 2 weeks. It’s so quick, easy and delicious!! My husband told me that this recipe is “a keeper!” Thank you for sharing!
Amazing! I made this recipe in an instant pot with a 6” springform cake pan on high for 25 minutes and quick release. I skipped the glaze and just served with ketchup (household tradition). Six nice portions. 10 tiny ones. I also added 2 chopped habanero peppers to add a touch of heat. I also doubled the salt but we are all salt lovers. Best, most reliable meatloaf recipe I have found! Thank you!
Excellent! Made it exactly as suggested – it was moist and delicious. It’s going to replace Betty Crocker’s recipe that I have been making forever.
Thank You For Posting This Recipe. My Husband And Son Says This Is A Keeper!
I tried making meatloaf for the first time and found this recipe, just want to thank you for sharing. The meatloaf was easy to make and came out delicious 😋.
This is the best meatloaf recipe ever! Easy to make and the topping is so good. I usually hear groans when I announce meatloaf is for dinner, but now my family asks for it!! Thank you so much for sharing this recipe.
I’ve made this recipe twice, exactly as written, and both times it came out perfect! Thank you for posting it!
I made this with turkey instead of beef and otherwise no changes. It was excellent!