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. 🙂
More Easy Comfort Food Recipes
Find more of my recipes on TikTok
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.
Great recipe! Quick, easy and fool-proof.
Nice, moist loaf with good flavour. Just added a bit of Italian seasoning.
Can’t wait to make it again!
Absolutely delicious but no way will it serve 10 people it serves two.
I made this last night and my husband loved it. The only thing I did differently was added green bell pepper. This is now my go to recipe for meatloaf.
I really like this meatloaf recipe. I substitute tomato sauce for the milk and add some finely diced green pepper. I use slight less bread crumbs. I leave out the worchester sauce, and add some sage and basil It’s great!
One of the best meatloaf recipe’s I have ever made. Moist, firm texture and taste excellent. Will make this again.
Yeah…I’m going to need to double this recipe next time. Absolutely delicious, one loaf was not enough!
This is, hands down, one of my favorite meatloaf recipes! I have been using this for a while now, and I just love it. So does my husband. I have also used ground turkey to make this, and it works just as well as the ground beef does. I do use lean meat (93% lean on both beef and turkey) as I don’t like a lot of grease (fat) terrific recipe! Thank you for sharing it
I ran out of ketchup for the recipe so it was either use babrbecue sauce in the meat mixture OR use it as my base for the top glaze. I went went barbecue sauce in the meat mixture and ketchup in the glaze and it was AMAZING! I also tripled the recipe and made a giant loaf and a bunch of meatloaf cupcakes (which the kids went nuts over). I reduced the tripled recipe by 1/3 cup milk and baked the whole thing (cupcakes and loaf) at 400 degrees. The loaf was done at about 55 minutes, and the cupcakes were done at about 30 minutes.
This meatloaf is THE BEST!!! I am 67 years old and as you might imagine have tried and made many different meatloaf recipes … nothing comes close to this recipe. It is moist, it is flavorful, it is easy to put together. From now on this will be my go-to! Hope you try and enjoy!
Super good!!
Listen this is the best MEAT LOAF RECIPE EVERRRR! Not to much seasoning that over powers the dish and extremely moist. My boys loved it, fat boy approved! They told me to put that in there lol!
Tried this recipe but also added 3 hot chili peppers in jar to give it a spicy taste. So delicious.
Bravo!!! This recipe is just wonderful!
I have made this recipe often and it always gets rave reviews! Sometimes I triple the recipe using one pound of ground pork for a big crowd, so good!
I have saved this recipe in my screen shots because I use so many wevsites for recipes. This is one that I find myself coming back to over and over again. I LOVE this recipe. I have frozen meatballs today and plan to use the topping for the meatballs. It’s just too good to not use! The meatloaf in this recipe isn’t terribly wet like my mom used to make and it’s not dry and hard like ive also had before. It’s perfectly moist and tender with amazing flavor. Really delightful.
Family loved the recipe, tripled the recipe and split it among two 12″ cast iron skillets, cooking time did not need to be adjusted.
I tweaked it for my needs and it was perfect. Thanks for a great recipe.
Excellent meatloaf! Only suggestion is half the amount of breadcrumbs. Trust me on this.
Good
This is by far the best meatloaf recipe I have ever found!!!! The meatloaf was moist and perfectly seasoned!! Thank you so much for sharing. The only thing I did different was triple the recipe because we love meatloaf and didnt think 1# of ground meat would be enough. With tripling it, I cooked the meat loaf for 1 hour and 20 minutes. I wanted the temperature to be 155-160 F and that was how long it took. Delicious!!!!!