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 was so easy, So little prep time and my finicky husband liked it very much
If i am making this with 1.5 lbs. ground turkey, what is the approximate cooking time and temp for a convection oven? Same internal temp or different for ground turkey? Can i still cook this in one large loaf pan? Thank you! I am cooking this for company tomorrow for the first time so I appreciate your advice ;>)
This recipe is excellent. Easy to make and delicious. I tried it twice, once with ground turkey and once with ground beef. I preferred the turkey because it didn’t shrink on the ends of the loaf pan, but both were outstanding. The leftover meatloaf makes good sandwiches too.
Family loved it. Went back for seconds! Only I didn’t have any Red wine vinegar for the topping. They still loved it! Thank you!
i used Ken’s vinaigrette dressing.
Could this be made in 3 small loaf pans successfully?
I made a 1 1/2 batch of this and it was indeed the best meatloaf. Thanks for the great recipe.
LOL my mom always makes this and its soooooooo good!! XD
I am a 70 year old man with very little cooking experience. This is the first meatloaf I have ever made, and I could not possibly be any happier with the outcome. Thank you for sharing this
Can I use a glass pan?
This meatloaf is absolutely amazing! Everyone I cook it for loves it! Including me. I double it but other than that I don’t change a thing.
Omg! Yum! Hands down my favorite meatloaf recipe now! I’m going to have to double the recipe next time.
SO good! I used ground Turkey instead of beef, minced onion instead of chopped, and a touch of basil instead of parsley. Best recipe I’ve made in a while!
What would I need to change if I had only 80% ground beef on hand? Thanks! My family loves this recipe!:)
Less milk. Let the delicious drippings make the rest of the liquid needed.
If using a meat with a higher fat content I would roast on a grate or rack to allow the fat to drain off! But that’s just me!
You can reduce amount of milk there, since your beef is fattier.
I always use 80% and leave all the other ingredients the same. Turns out great!
Here’s a trick I use: put sliced white bread on the bottom of the pan, then place your meatloaf (or meatloaves, if you’re shaping it into smaller loaves so it cooks faster) on top of the bread. The bread soaks up the grease from the meat, and you can simply discard it when you’re finished baking the meatloaf. I use cheap white bread for this; you need four to six slices, tops. If you have a dog, you won’t even have to throw them away!
Best meatloaf ever. I followed the recipe only
Left out the parsley. Still delicious!!
I used beef boullion instead of milk and fresh garlic instead of dried. It was delicious.
Yummy! I omitted the Parsley, believing – as I do – that there is no place for Parsley in a meatloaf. I baked it for about 6o minutes (I like meatloaf a bit more well-done). The best part of this recipe was the sandwiches I made the next day.
Great. Everyone liked
Can you pre make this dish the day before and cover it in the refrigerator until it’s ready to be baked?
I do premake the recipe the day before, makes the meatloaf that much better since the flavors have time to join together! Also makes for an easy dinner day, just pop it in the oven when you get home and you have time to get other necessities done!
I was looking in my usual cookbook and it said that you can prepare meatloaf the day before and bake it the next day. It also suggested to make ahead and freeze. Just make sure to defrost beforehand and to allow the refrigerated one to come to “room temperature” while the oven pre-heats. I just put mine in the oven. Can’t wait for dinner!
Yes you can. You can even freese it. It says it right in the article
Thank you so much for this easy recipe!! At least ones night a week I won’t groan before getting dinner started lol. One Question: has anyone doubled the recipe? If so, did you change the cooking time and/or temp?
I totally made this recipe and doubled it 3 times now and I changed nothing with excellent results!
We make a very similar recipe with 1.5lbs of beef, or a mixture of beef and pork. Cooking time is usually 1 hour, 10 minutes in a pan. This makes for nice, chewy bits on the edges edges top of the loaf. Doubling it in a single loaf pan would be a stretch, but you could always do it on a cookie sheet with foil as an open meat loaf, and monitor the temperature.
Where you able to figure out the cooking time for doubling the recipe? I have made this recipe so many times and my familia loves yo have seconds and leftovers so 1 lb isn’t enough anymore.
I’m fixing to find out. In fact, I’ve tripled it, since I have the beef. I don’t believe it will take any big increase to the cooking time, and I intend to keep the temp to 350. I rarely review and won’t guarantee a follow-up… unless for a need to know situation. So.. no news will be God news. LOL.
No same time and temp..Nothing changed for me…..
Yes, I almost always try and double a recipe so I can gift some. I just make two so the time in the oven stays the same.
I double and use my mini loaf and jumbo muffin pan. I get 6 perfect portions from each pan. I bake them for 35 minutes and they come out perfect, and didn’t change temperature.
I always double this recipe and it does take longer to cook I use a meat thermometer to know when it’s done.
I have never left a review on a food website but today has to be the day! I made this recipe twice already and oh MAN! This is delicious! If I could give it more stars I would. Thank you for sharing!
I never leave reviews online. THIS IS DELICIOUS!!!
I double the batch and use my mini loaf pan and jumbo muffin pan. Doubling the batch gives me 6 perfect portions from each pan. Everyone loves having their own little meatloaf! Paired with mashed potatoes….SO GOOD!!!
Can u use ground chuck