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.
AMAZING!!!! I always used whatever I had to put into my meatloaf but decided to try your true recipe, oh my gosh, this tops any meatloaf I’ve ever made and my husband really raved over this recipe, THANKYOU!!! I didn’t change a thing to it, made it exactly how you said, YUMMY!!
This is my go-to meatloaf recipe, a family favorite! I always double the sauce on the top, since it’s so delicious.
My husband and I love this meatloaf! Tender and delicious. I throw two heels of a loaf of bread in my little food processor, lay the crumbs on aluminum foil in the pan I’m baking the meatloaf on and put them in the oven while it’s preheating. Almost exactly 1 cup of dried breadcrumbs. Just throw them in the bowl and use the aluminum foil I used under the meatloaf.
I’ve been making this over and over again for months and its my favorite go-to meatloaf recipe. Thank you for sharing it.
THE BEST Meatloaf recipe I’ve been searching for soooo long! I love it! Simple, delicious, easy and not dry. Can’t thank you enough!!!
Can you make it with mixture of pork, beef and veal?
In my book you can sub that in any ground beef recipe or at least the pork and and beef at 2/1 beef to Pork. I have not used ground veal and probably would not.
My family loves this meatloaf recipe. I have been making it for about 1 year. Very easy and delicious.
VERY MOIST AND VERY EASY TO PREPARE AND MAKE.
The absolute BEST recipe and consistently perfect every time I make it!!
This is my families favorite meatloaf by far. There are never leftovers.
Love this recipe! I make this meatloaf almost every week. Only thing I change is the topping. I use ketchup, little bit of Dijon mustard, and a little bit of grape jelly for that light sweetness (: I know call me crazy but my fiancé and I love it!
I have been making meat loaf for decades. This is the best! Thank you.
Everyone LOVED It!
Perfect! Easy recipe. It did fall apart but I substituted a bit of quinoa for the breadcrumbs and didn’t wait a full 10 minutes to cut. Love the glaze. Used a meatloaf mix of beef, pork and veal because it was what I had.
Excellent recipe. Followed to the letter except I like a beef/ground pork mix.
50/50 turned out the best meatloaf I have ever eaten. Good job, the chicken parm is next.
I made this tonight WOW
Best meatloaf ever
This will be my go meatloaf recipe
Outstanding
Excellent meatloaf! I was worried it would be greasy making it in a loaf pan but it was perfect. Easy to put together and very moist. Despite being moist, it held together perfectly for slicing. I didn’t have red wine vinegar on hand and used apple cider vinegar instead which worked great.
I was just about to ask if I could use ACV, mine’s about to go into the oven in Austin, TX
This is fantastic. My only change was to use a cup of stuffing mix for the bread, which I always do. We are empty nesters now and this was my first smaller meatloaf. I used one of the cubes of grass fed beef I had in the freezer. Thank you!
Is this recipe correct? Only 1 lb of ground beef for 10 servings?
Hi Janet, the proportion is correct. Take into consideration folks having a slice or so (and other sides as well). You could always double the recipe if needed. Serving sizes are generally small. Considering a 20 oz soda bottle has 2.5 servings, but you typically don’t share, at least I don’t! 🙂
I too questioned the number of servings, A typical 1 lb. bread pan is 8.5 inches wide. It is more likely you will get 8 slices, which for my family is about 4-6 servings.
Same thought. I made it and it was perfect for a family of 4.
I have the same question.
Gracious…I made this tonight and my husband and I ate half of it! Delicious, even without the parsley which I forgot.
Definitely a very, tasty, meatloaf. It’s my go to when I do meatloaf for dinner. A few times I’ve substituted the ketchup and Worcester sause for, either A-1 Thick and Hearty or Heinz57 sauce. I think I prefer it with the 57 sauce the best. And twice I used buffalo meat instead of beef. Still really great!
I followed the directions 1st time with a new recipe. Meatloaf is moist, tender, & bursting with flavor. Your kids will love it. I agree with Heidi & would use half the brown sugar. It’s a bit sweet for me. Lucky for me, I had 2 & 1/2 pounds of 90% lean ground beef I needed to use up & made 2 meat loafs. Now, I have leftovers for another meal. Yum yum.