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.
Hi am really anxious to make this- just one question. Is this recipe really only 1 # (one) pound of gb? Have always made my loaves with 2 #. I want to be sure that’s correct before start! Of course i know i can double it but want to verify it’s written so can follow as written first time Thank so much
This recipe is spot on for the best classic meatloaf EVER! The result is moist and tender with lots of flavor. The topping adds to the recipe, not masks it. Definitely a 5 Star recipe, so don’t pass this one up. I put a personal ‘spin’ and added 1/2 stalk of celery (chopped) and a smidge of sausage, just because that’s what my mom used to include. Wonderful!!!
The best meatloaf we have ever had.
My family was not too excited when I told them we were having meatloaf for dinner….they absolutely loved this dish! They asked when we could have it again 😊 Thank you so much for sharing!
I have never cooked a meatloaf before , so I used this recipe and it was a hit . Thanks for the help , I will be usong the recipe again & again !! 😊👍
Thank You so very,very much for this delicious recipe and the time it saved me! I’ve been just so very,very busy with my job, the kids and my husband and his work! This recipe allowed me at least an hour’s time for just myself to have a little ” My Time” before everyone got home hungry and wanting to know ” what’s for dinner ma?” Dinner went great and everyone loved the meatloaf, it was just right! So again Thank You SO MUCH! Truly Vickie
I add a lb of mushrooms to a pan and sautée them with the onion. Let cool a few minutes and add to meatloaf mixture. I also add a splash of Worstceshire to the sauce that is over the top of the meatloaf. Superb!
Can you use mini loaf pans? any bake time changes?
I used ketchup, brown sugar and balsamic vinegar for the glaze and it was amazing!
I’ve made this several times now. It’s delicious.
I do add 2 teaspoons of Dijon Mustard. It’s yummy
I made this exactly as written, with no substitutions or tweaks at all. The meatloaf came out perfectly, rich and flavorful. The title says it all… absolutely the best classic meatloaf. This will be my go-to recipe now, many thanks!
I never have red wine vinegar so I use apple cider vinegar. Makes it taste so good.
Can I use 70% ground beef it’s all I have
Absolutely delicious! I did substitute the garlic powder for 3 fresh cloves of mashed garlic and didn’t have red vinegar for the topping so used balsamic vinegar instead. Also halved the 2 tbsp of brown sugar, it was just right and sweet enough. Definitely my new go-to meatloaf recipe!
I made this after asking ‘Siri’ to find the most popular, lean ground beef meatloaf recipe, & this popped up! Even my hubby, who usually does the (gourmet) cooking, said it was REALLY good! It’s a keeper!
When my son does leftovers you know it’s a good recipe. Thank you for sharing it.
P.S. I add 1/4 tsp of dry mustard for a little pizzazz.
This is my only meatloaf recipe I use because it is that good! During the summer, I cook in it in my crock pot. Turns out perfectly every time!
I quit making ML a few years ago because (a) I had been seduced to The Dark Side and using that powdered onion soup crud that so many folks rely upon, and (b) I had messed with the recipe so much that I had lost the real essence of the dish. I recently found this version and used it to go back to the basics, and it’s WONDERFUL. This is what ML should be! I mess with it a bit: I include some ground pork (maybe 2/3rds lb to a full pound of lean beef), and I use homemade ketchup that I leave chunky. I might be a bit heavy-handed with the Worcestershire sauce. But this recipe is just lovely.
If you’re not into a tomato glaze top-side, scatter some very coarse sea salt, coarse fresh-cracked black pepper, and some minced sweet onion over the top, and crank up the heat to 425 or so for the last 5 to 10 minutes of cooking to crisp up the top. Switching to Broil would work just as well.
This is delish!
This is a no-fail recipe! I increased it to 6 pounds, two 3 pound meatloafs. I used Italian bread crumbs for extra seasoning, dried minced onion instead of chopped and did not add the parsley. They turned out moist and delicious. I cooked them to 160 degrees. Finally, I have a consistent recipe for meatloaf. Thank you!
All I have to say is O…M…G!!! I have been searching for a great meatloaf recipe for YEARS & I have finally found it! I am in love with this one. I followed the recipe exactly but I sautéed the onions with fresh garlic before adding to the meat mixture. My whole family loved it, including my picky 2 year old. Well done with this one!
Excellent meatloaf. I’ve been using the sauce topping for years on other meatloafs. Seeing that you used that sauce made me try your recipe and I’m very happy. Thanks