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.
The best classic meatloaf recipe I have come across.
I have looked for a meatloaf like my Mom used to make since I moved out on my own as an adult – over 40 years ago. This is it! Only thing I did differently was to add 1 tsp of Italian seasoning, because Mom did. Delicious, moist but not falling apart, perfectly seasoned. Yum!
Today was the first time I have used your recipe. The only thing I did differently was add a green bell pepper to it. This meat loaf is one of the tastiest I have made or eaten.
Delicious! Will definitely be making again!
Wow! This recipe brings back ford memories of great get-togethers in the past! Love LOVE this meatloaf! I’ve made it several times now! Always a winner! Once, I doubled (well, almost doubled ) the topping because We love it so much. . . Um… DON’T do that! Its perfect as it is! Thank you for sharing this amazing recipe with us!
“fond” memories btw… not “ford” lol
My husband and I just love this recipe, it’s my go to recipe for meatloaf everytime now! Just delicious every time I make it!!
Love this recipe. I doubled the recipe and it turned out wonderful each time. Thanks for a different way to make a moist meatloaf.
I want to try this recipe too! It sounds delicious. I’m making a two-pound meatloaf, so, do I need to double the entire recipe?
I’ve made this recipe about 4 times within the past 6mnths lol! Growing up I’ve NEVER liked meatloaf but once I tried THIS one OMG! I even shared it with my mom and in her words “if YOU said its good, then I know it is” and she’s made it multiple times as well! Im actually making this for dinner tonight! I always have to make extra sauce for the top because its the second best part next to the meat itself! Thanks for this awesome dish!
This is my go to meatloaf recipie, it is so moist and delicious. I sub Italian bread crumbs and reduce the salt. I also don’t have red wine vinegar so I just used alittle white vinegar. Delicious!
Can you use lean turkey meat?
I have never, ever liked meatloaf but this, yummy. My 15-year-old daughter makes this regularly it’s so quick and easy. I can’t believe I actually look forward to meatloaf now.
Really yummy!
Absolutely Fantastic!!! Make sure you press the meatloaf into the pan. Mine had a couple of air bubbles!
First time I made this I followed the recipe to a T, and it was delicious. We all have our own different tastes so on the second time the only things I changed was cutting back on the Breadcrumbs to 2/3 of a cup, and added 1/3 cup of both diced fresh Mushrooms and green Bell Pepper. Thank you for the recipe, great dish!
What everyone else says! Best ML recipe ever! Even self proclaimed non-meatloaf people have said this was surprisingly good!
I’ve only made meatloaf a handful of times. The first attempt resulted in a goopy loaf drenched in fat, devoid of any flavor. This was obviously an operator error. The second try was my poor attempt at a vegan ‘lentil’ loaf, which honestly tasted worse than it sounds.
To my surprise, this recipe wound up producing the tastiest, moistest meatloaf I’ve ever eaten or made. I didn’t have parsley flakes on hand or brown sugar, but I wound up substituting those ingredients for similar ones. The only major variation I made included soaking the bread crumbs in milk before mixing them with the other ingredients.
The result was a moist, tender loaf with delicious glutenous bits throughout, accented by a tangy and sweet glaze.
My boyfriend gave his stamp of approval so, 12/10 would recommend.
Absolutely the best I’ve tasted ……will be making it in the future.and can’t wait until supper time this eve to have leftovers. Thank you. I’ll try the Chill recipe next.
I followed the recipe exactly. What we ate tasted like dough. We are both very frugal, however, we threw the leftover meatloaf away.
I am so sorry to give a negative review, however, for purists, this is not traditional Meatloaf.
You did something different then, perhaps because of your being frugal but this recipe is fail proof and I’ve been making meatloaf exactly like this since my German mom taught me 50 years ago… only difference is the sauce on top. I just used plain ketchup but this one has a wonderful taste!
I make this recipe ALL the time…and it’s delicious every time! Most meat loaf recipes DO have extra additives, which keep the meatloaf full, moist and tasty! Maybe you didn’t follow the recipe? As you can see…they’re all 5 Star ratings for this one! You’re the odd-one-out!
I doubled the recipe using 1# lean beef and 1# ground pork. Didn’t have red wine vinegar for sauce so substituted balsamic and cut amount of vinegar in half. Best meatloaf we have ever had!! Thanks for a real keeper!!!
Hi Sheila, I want to double this, too. How long did you bake it? Thanks 🙂
Hello I’m doubling recipe also, do I need to add time to cooking? Don’t have a meat thermometer so….
I usually never leave a comment either due to ignorance on my part thinking my opinion doesnt matter or wont make a difference or simply bc im so glad for the cooking part to finally be over and ready for everyone to just eat that i forget to show gratitude to whom i got the recipe from. However….this is like the 3rd or 4th time now making this and i just had to take the time while its in the oven to say thank you and that our family loves it. I follow the recipe exactly as is as well and we love it. Much thanks
Me too I m the only one that likes meatloaf a d this recipe is perfect especially the glaze on top I have made this recipe 4 times for myself and have eaten every drop I put half in the freezer and in a week have meatloaf to enjoy again!! Try it everyone!!
What she said. Made it like 4 times and haven’t changed a thing. The topping being zingy is what makes this meatloaf the star.
Your opinion matters, thanks for sharing!! Mine is in the oven right now! Hope it delicious.