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 made this tonight for dinner and it is outstanding! I doubled the recipe and made the loafs in small loaf pans. There are only 2 of us so one small meatloaf (just over 1/4 lb of meat) works out great for us. It made 6 loaves so I had dinner tonight and froze the other 5. I also used Montgomery Inn barbeque sauce instead of the topping in the recipe. For those not in the Ohio area, Montgomery Inn sauce is sweet, slightly tangy and not smokey. Yum.
This recipe goes in my recipe box and not many recipes make it there. I also plan on using this same mixture for meatballs when I make my spaghetti sauce. We’ll see how that goes but it’s got to be good.
Best flavorful moist meatloaf I have ever made/had.
Used tomato sauce in meatloaf instead of ketchup since I had some in the refrigerator. And added garlic (garlic lover)
Made this recipe over 5 separate times. substitute the beef for ground turkey and almond milk for the regular milk. comes out absolutely fantastic- never thought my housemates would beg for meatloaf but they do! 5 stars
My husband loves it!
My wife and I love this meatloaf, we actually make it together.
Awesome
Really pleased with how this meatloaf turned out. This will be my go-to recipe!
This is the best meatloaf recipe. The glaze is like crack! (Not that would know). Always the go to recipe…even my picky daughter asks for this.
It just bothers me when people say this is the BEST recipe ever. But seriously, I don’t see a reason to ever try another meatloaf recipe again after trying this one. I’m making it tonight for the 2nd time and I’m actually excited! I mean really, who craves meatloaf?? It’s so flavorful and moist. I followed the recipe completely, no deviating, and it was outstanding. Some meatloaf’s just taste like glorified hamburger, but this one is not that! Thank you for spending the time to create the BEST meatloaf recipe ever! 🙂
Tastes great! not
Best meatloaf ever!! Thanks so much for this recipe. 🙂
Looove it!!!
That is what I used. I dont use non stick cookware at all. I used my glass pyrex loaf dish and it came out perfect.
I am a horrible cook. I followed this recipe precisely and it is the best meatloaf I ever made and probably one of the best I have eaten. Baked it on sheet pan and it worked beautifully. Thanks!
what can I substitute for red wine vinegar? Would apple cider vinegar work?
I don’t have a loaf pan, would it be alright to use my 9X13 glass Pyrex dish and form a loaf? I don’t want it to fall apart 😕 thanks in advance for any advise!!
I would cook it 40 minutes at the most, then. If you have a thermometer you can check for temp. If it reads between 155-160 you’re good. Food temps continue to rise 5-10 degrees as they rest when taken out of oven.
I always use a Dutch oven or Crock-Pot and just form the ball and it Cooks fine, I never have it loose shape or fall apart
Made this and only change was I added 4 cloves of minced garlic. It was great!
CanI use almond milk instead of regular milk? Or what can I substitute dairy milk with?
I used almond milk and it came out delicious!
Great Recipe.Follow recipe closely and turns out perfect every time.Moist and slices easily.
This was delicious. I made it gluten free and substituted oats for bread crumbs. Placed a hard boiled egg in the middle. Makes the slice pretty. I also turned the broiler on for about three minutes to carmelize the sauce Thanks