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 am planning on doubling the receipe, any suggestions on cook time?
This was an amazing recipe. My family loved it. Thank You
You’ve found the holy grail of meatloafs (meatloaves?). Thank you for this.
I used 80/20 meat and took the loaf out of the pan to drain the grease. I also used toasted brioche for my bread crumbs. It cut into delicious slices that held together perfectly.
I made this for the second time tonight, and this time I used a glaze from my MIL, substituting a couple of teaspoons of Colemans Prepared Mustard for the vinegar to make a Piquant Sauce.
Made it for the whole family who are in self isolation here in New Zealand, was a massive winner as I have limited pantry staples!! They told me to save the recipe as it’s the new fave.
Should I double ingredients if double meat?
Can I put this in muffin tins for individual meatloaf servings? How would that impact the cook time do you think?
This was the best tasting meatloaf I have ever made. It was moist (not dried out or greasy) and had great flavor. Instead of Garlic powder, I used a Roasted garlic sea salt and omitted the salt and then used a couple tablespoons of celery leaves and for the sauce instead of red wine vinegar, I used a tablespoon of Traditional Balsamic Vinegar. I would highly recommend this recipe to anyone and will be sharing it with my friends. First time on your site and happy your recipe came up for “The Best Meatloaf Recipe.” Thanks!!
Thank you for the best meatloaf recipe! It is delicious! My husband loved it! It was full of flavor, and moist. Everything you would want to make a yummy meal! It was easy to make and the sauce for the top was so good!
This is a fantastic recipe. I haven’t made a meatloaf this good in years. Thank you Amanda.
Such a great meatloaf recipe!!! Made a lot of different versions, but this one of the best!!!
I love this recipe! I am going to attempt to double the recipe and bake in a glass dish. Any advice on adjustments that I should make (temperature and/or cook time) for a 2 lb loaf?
I just made this exactly following the recipe. It was very moist great flavor. My husband loved.
Best meatloaf I’ve ever had! So moist and delicious. I did substitute 1/2 tablespoon of balsamic vinegar in place of the red wine vinegar for the glaze and it tasted amazing! Great recipe! The whole family enjoyed thoroughly!!!
it was great! i cooked the onion with garlic and fresh thyme/rosemary, which was great for flavor, but next time maybe i’ll do a combination of raw and cooked, for texture.
i amped up the sauce by adding sriracha and dijon, plus more vinegar than called for. served with mashed potatoes and green peas. my fiancee’s favorite meal.
BEST MEATLOAF RECIPE EVER!! Moist and tasty. This has become a dinner favorite (no leftovers!). I always make extras to freeze for busy days.
Incredible! Best meatloaf I’ve ever made. I’ve been searching for the perfect recipe, and I’ve finally found it!
Wow! You will not be disappointed if you make this meatloaf. I’m not a huge meatloaf fan, and every meatloaf I would make just wouldn’t turn out good. I have pretty high standards. I did use 1 1/3 pounds of ground beef but kept the ingredients the same with the exception of the breadcrumbs. I took those down to 3/4 cup. The flavor was just perfect! I did feel it was almost bordering on too salty, so I might leave out a smidgen of salt next time. Anyway, thank you for sharing this great recipe as I am over the moon to have a keeper now!
3.5⭐️It was decent. Not bad. Not the best. I did everything to a tee, using grass fed beef & skipping the chopped onion as the husband (& pups🐶) have aversion. Meat was a tad dry, perhaps due to my breadcrumbs? It took 7.5 (!!) bread slices to make the single required cup!😲 The ketchup topping was delish..I doubled it for a thicker layer, but skipped a tablespoon or 2 of sugar – using a mixture of dark brown sugar & golden monk fruit with champagne vinegar. Seems vinegar is flexible & many will improvise, as others have mentioned.. My pups went bat🦇💩🤪for the special rare treat of momma’s cooking.. Sans the sweet topping, of course.
This really is the best meatloaf ever. I hate greasy foods and was not a fan of meatloaf. I made this for my husband and couldn’t believe how good it is. We ate it for 2 meals and had meatloaf sandwiches. Love the texture, how moist it was, but not greasy at all. The flavor was perfect, as was the glaze. Will definitely be making this again. Thanks!