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.
Wow! I saved this recipe in the seasoning cabinet. I’ll never use a different one. I sautéed my crumbs in some butter, but did everything else exactly as told. It came out 110%, I even had my brother-in-law say “Wow! This is great, not a lot of people know how to cook a good meatloaf.” Win for me! Hubby said the loaf was “on point” and he doesn’t even really like meatloaf. Good job and thanks for sharing.
This is an excellent meatloaf recipe. I didn’t have bread crumbs or red wine vinegar, but substituted with about 4-5 oz of stove top stuffing (chicken flavored) & apple cider vinegar. I also used about 1 1/2 string cheese sticks, quartered (pushed them down into the mixture once in the meatloaf pan) and it was delicious. Even my fiancée who “hates” meatloaf loved it ❤️
Delicious meatloaf, very moist. Will be my go to Meatloaf recipe!
Made this recipe with gluten free crackers and almond milk. Was absolutely fantastic.
Delicious! I made a vegan version, using almond milk, Beyond Beef package of “hamburger,” and 3.9 oz. cup of plain applesauce as substitute for egg. (The 3.9 oz. applesauce is the one that comes in a 6-pack).
Picky toddler loved it, will have this on our regular rotation. Thanks for the delicious amd easy recipe!
Delicious!
I added 3 minced garlic bulbs…family totally enjoyed it.
I’m 72 and have always used my MIL’s recipe. Tried this exactly as printed and will never go back. Superb!
LOVE this meatloaf. Only thing I changed was that I cooked the onions first before putting them in. So delicious!
What is your recommendation for adding green pepper to your recipe?
I actually put chopped bell pepper, onions, celery and 2cloves of garlic.
I used lightly salted Ritz crackers in place of bread crumbs. ( because that’s what I had and no one likes them and I didn’t want them to go to waste)
The meat loaf was delicious and seasoned really well..
I can see why this recipe has such a high star rating! Made this the other day, and I have nothing bad to say about it. Super moist, flavourful, and delicious. Paired it with some mashed potatoes and it was a hit. Thanks for an A+ recipe 🙂
Delectable! My husband loved it, my daughter who eats mostly veggies ate this and liked it, my son in law ate half the meatloaf! This is indeed very tasty.
Amazing! This is our go to recipe to use for meatloaf!!! We have used both ground Turkey and ground ground beef and both are delicious. I am GF & DF so I use GF panko breadcrumbs and almond milk. For the topping I use coconut palm sugar and the other ingredients. This recipe is easy, flavorful, incredibly (NOT dry) and just awesome.
This is a favourite recipe. I use ground beef and pork and for the sauce I use extra Tomato Soup which my husband loves to pour over the mashed potatoes. Keep up the good work.
My kids actually ask for meatloaf with this recipe! Definitely a keeper.
I’ve made the recipe once and it was amazing. The first and only meatloaf recipe I will do going forward. I’m curious though, could I layer bacon on top with the sauce on top of the bacon? Wondering if that would mess it up.
Best. Meatloaf. Ever. I can’t say better than that. I’ve tried lots of meatloaf recipes and they’ve ended up being too dry or too sloppy. I’ve made this recipe at least four times now and it’s been perfect every time – firm enough to slice nicely but beautifully moist.
I cheated slightly; for the sauce I used a can of Hunt’s “Seasoned Tomato Sauce for Meatloaf” – the whole can, because I like extra sauce – and gave it an extra three minutes in the oven to compensate for the extra. Also I only use skim milk, and I doubled up the black pepper, replacing the garlic powder. To mix, I throw everything in my stand mixer and use the dough hook (!) for a couple of minutes, stopping at intervals to scrape the bowl.
This is far and away the best meatloaf recipe I’ve ever tried. Thanks so much for this.
Best meatloaf ever!!
Do not change a thing.
Truly the best meatloaf receipt ever! I’ve tried many, including truly complicated ones, with three kinds of ground meat, but this beats them all. And sooo easy! I make the breadcrumbs by drying out several slices of sourdough bread, breaking them up a bit, and putting them in the food processor until they turn into crumbs. Everyone who’s eaten this loves it!
This is my new goto recipe. Fyi I was lazy and didn’t have onions or red wine vinegar so subbed a pack of onion soup mix and apple cider vinegar and it tastes great. I also didn’t have breadcrumbs but I did have croutons so I ran them through the food processor and used those instead. Love that the recipe is a little forgiving.