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.
It is actually more tasty in the leftovers. Super easy to fix at a low cost
I see you have an incredible amount of likes but this one wasn’t for me. I’m 58 years old and I’ve been cooking my whole life all I got out of this was a very overly sweet loaf of bready sweetness, no meat flavour whatsoever. I would either double the meat or cut the other ingredients in half (same thing) and try it again. Definitely lose the sugar in the sauce. I absolutely require meat taste in my meat loaf and this had none at all. Zero.
The only recipe I will use! Absolutely delicious!!!
This is the best meatloaf recipe yet. The guys raved about it.
This is a must add to the rotation. Absolutely delicious. Wish I found this sooner and I’m always very happy to make it! We ate this tonight for dinner!
Best ever!
I make mine like this but put sliced green olives on top with the glaze.
My favorite meatloaf recipe. The only thing I do differently is to add a chopped stick of celery. I’ just used to celery in meatloaf that’s all.
I make mine just like this except for the parsley which I added today. My sister out in California showed me how to pretty up a meatloaf. Put a couple of hard boiled eggs in the middle of your meatloaf before cooking, then when you cut the meatloaf you have a pretty colorful slice. And it doesn’t change the taste.
The hard boiled eggs in the center is how my family make their meatloaf. So delicious. Can’t wait to make this recipe for dinner tonight!
I made this meatloaf the other day and it came out perfect. Since it’s only me; I put the meatloaf in small individual aluminum containers to be baked as needed. The meatloaf was moist and not dry. It’s the best meatloaf recipe I have ever made.
I am going to try the meatloaf recipe I will let you know how it goes ok
Delicious! I am not a fan of onion and did not have breadcrumbs, instead I used “crispy onions” ( used in green bean casserole). I ground them up in the food processor in place of these items. Turned out fabulous and gave me the onion flavour without the onion texture! Will definitely be adding this to my recipe book!
Wow! I never ever leave reviews – and I cook new recipes every day. But I had to stop in to tell you this was the best meatloaf I’ve ever eaten! The flavors were fabulous, the glaze was sweet and tangy and it was perfectly moist. Few notes:
-I used organic 85-15 grass fed beef. Quality of the meat makes all the difference!
-Because my meat was more fatty, I used only 1/3c of almond milk
-I hand shaped the loaf into a sheet tray. I find loaf pans can make meat loaves mushy and reduce brown-age!
Five stars and I will be making it again! Thank you.
Absolutely amazing, my husband said it’s the BEST meatloaf he has ever had and I agree!! I saved the recipe so I can make it again very very soon. I am also not one to leave a review but this recipe deserves it, this is a must try I promise you won’t regret it!!
Excellent recipe. I followed recipe exactly, except for using 80/20 ground beef. Used a ceramic dish about the same volume as a loaf pan. Made sure to mix ingredients thoroughly. Next time will remove meat from pan and let rest on a wire rack to allow excess fat to drain. (Perhaps a function of using beef with a higher fat content). Will be my go to meatloaf recipe going forward.
Can I add cheese to this??
How long to bake if I double the recipe
SO freakin good! I always bake my meatloaf about 5-7 minutes longer to make sure it’s all the cooked through, and I use half of an onion instead of a whole. SOOOO yummy!
I used 1/2 pound of venison and 1/2 pound of ground wild hog pork. Other than that I followed the recipe exactly, and I’m floored. So many meatloaf recipes add non classic ingredients like carrots or peppers. This is classic. It came out moist, it wasn’t dense, and the flavor was spot on. Definitely a keeper recipe!!
Delicious 👍
I’ve made this twice now in the past 3 days! My husband loves it! This will be my “go-to” meatloaf recipe from now on!
I did this recipe, only real change,I pureed the ingredients. I also used whole wheat bread,and cooked it at 300 degrees. The internal was 175.this was the best tasting meatloaf.I have ever had.
Can I put this recipe in muffin pans?