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 have made this recipe several times now and it is tasty and most importantly moist. I do use water instead of the milk and it comes out great!
Just curious. What is the reason for ref wine vinegar for the topping
It thoroughly dissolves the brown sugar so you get a smooth sauce not any grainy texture.
Can I use apple vinegar?
What if i forgot to add in the milk? 🙁
Oh man.. I just realized that I forgot too. What happened?
We love this recipe. I’ve made it twice already but I only had 85% ground beef and they were still delicious. This is the only meatloaf recipe I use now. Thanks!
Best recipe I have tried. So,so good. The topping
was excellent. Even using the topping for my spareribs.
The kids and grandchildren love it.
I’m not really a good cook but I tried making it and my wife loved it .so did I. I would like to know where is all the sodium coming from. I can’t eat much sodium because I have a kidney problem.please answer so I can make a small change in the ingredience. Really delicious thank you.
I’m on a low sodium diet as well and I just didn’t add the salt. Nothing else in the recipe is high in salt so I’m assuming that’s where the majority of the sodium content is coming from.
Worcestshire sauce is loaded with sodium, Also check your bread crumbs for sodium
I’ve made this recipe twice. Everyone loves it!
I just tried these recipe and i am so happy and satisfied with the outcome. Moist and tender. My husband loves it and he keep saying it is very good Dear while he’s eating and it made me happy too. I definitely cook it again.
I’ve used many meatloaf recipes over nearly 40 years, and this one was definitely the best. It was so moist and very easy to modify to fit my needs/taste. I added a little chopped green pepper, shredded carrots, and substituted oatmeal for bread crumbs. The topping was a hit in my family! The meatloaf sliced very neatly and was still great as leftovers. Thank you for sharing.
It’s perfect. Tasty, tender, and simple to prep!
Today is my 5th time making it by request!
I cook my meatloaf on the broiler pan, then the grease off the hamburg drops to the bottom.
This really is the best meatloaf ever. My whole family is hooked on it now.
I used this recipe but added some minced garlic and a 2nd egg. It turned out beautifully. I
I made this recipe last week and now have to make it again this week. Leftovers never have gone so fast in my household!! Simple, easy and extremely tasty!!
Hi,
I will be making this meatloaf recipe this weekend. Can’t wait. your directions and just the way you describe it sounds delish…
I made this recipe for dinner last night. It was probably the best meat loaf recipe I have found to date. I followed the instructions and measurements exactly. Only thing I changed was I multiplied the recipe by 3 and cooked it for 1.5 hours. I needed enough for 7 people and it was the perfect amount. I even had enough left to pack a lunch for me and my husband. I highly recommend this. We had baked potatoes on the side and it made for a perfect meal. Cant wait to make it again. The entire family LOVED it. Even my extremely picky 6 year old who cant seem to eat anything other than chicken nuggets or cheese burgers. Thank you for the recipe!!!
I made meatloaf tonight and it came out great, I will be using this recipe again.
Been making this recipe for 25 years. Everyone that has tried it says it’s the best they’ve ever eaten. Only difference is that I’ve added some of the glaze to the mixture into the meatloaf. This recipe truly is the best meatloaf ever.
I have been cooking for 40 years and my husband and I agree this is the best meatloaf I ever made. I used jalapeño ketchup and it gave it a little kick. I also used a thermometer so as to not overcook it. It was nice and moist with great flavor. Fabulous!
Used 80% lean ground beef and a little less milk and turned out great. Will be my go-to recipe for an easy and tasty meatloaf
I’ve have searched for a great meatloaf recipe forEVER, until now. I have made this 4 or 5 times and the only thing I do different is no red wine vinegar in the topping. I didn’t have any and it was so delicious I haven’t bothered since it isn’t something I keep in my cupboard.