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 made this for the first time in my life. I am 48 years old and my husband loved it. Said it was the best meatloaf he ever had
Moist and delicious!! Made my husband and kids full and happy (which is a HUGE plus for this mama)! <3 thank you
This has got to be the best meatloaf recipe ever! I do not eat meatloaf but it looked so good I had to try it and it was delicious. Good thing I doubled the recipe because there was hardly any left. Just one request from my family was that I make extra sauce so that they can put it on as they are eating. This will now be my “GO TO” meatloaf recipe. Thank you for sharing this recipe.
When doubling the recipe how long did u cook it for
Stacy I still cooked it for the required 55 minutes, maybe just a tiny bit more but I also checked it with a thermometer to make sure it was right temp.
I made it with bison and omitted the milk, traded the dried parsley for rosemary, added minced black garlic and it was amazing!
I didn’t have red wine vinegar but I solved that problem by mixing equal parts of red wine and white vinegar.
Good recipe, I just don’t understand the milk. Seems excessive, as my meatloaf turned out perfect, not dry at all!
I’m super excited to try your recipe my only concern is that I don’t have the red wine vinegar. What would you suggest to substitute for it? If any. Please lmk. What you think. Thank you
I subbed apple cider vinegar and it tastes great.
I used balsamic and it was amazing
Made this meatloaf the other night with one and a quarter lb of 90% lean beef. I used half and half as the only other milk in the fridge was rice milk! Everything else was exactly as printed in the recipe. It came out of my loaf pan picture perfect with no greasiness. We loved it!! Best meat loaf ever!!!!
So easy! I made ahead and froze it for later in the week. It came out moist and perfect. Thank you for a great go-to classic!
Just made it and it is wonderful! Made recipe as stated and would not suggest any adjustments. I divided the meat mixture in two and formed two smaller meatloaves on a baking sheet. One for me, one for my neighbor! Thank you.
How long did you cook the smaller meatloaves?
Would love to do that.
Is it possible to quantify serving size’ by giving it i. Ounces or grams?
Me too. Grams please
This meatloaf recipe is the best! My new go-to meatloaf recipe! For the glaze, I didn’t have red wine vinegar, so I substituted with balsamic vinegar (used a little less than 2 tbsp) turned out AMAZING! Entire family loves (including picky eaters!) Thank you! 🙂
My husband said this was absolutely the best meatloaf I have ever made. Since we have been married 47 years in April I have made a lot of meatloaf. Thank you for this recipe!
This was so good we both had seconds. I ran out of milk so I used 1/3 cup sour cream instead, it was very moist and the perfect texture. I used a glass bread loaf dish and used butter to grease it. 350 degrees for 55 Minutes.
This was my first meatloaf I’ve made and the best I’ve ever tasted. I also added a tablespoon sweet bbq sauce to the meat mixture and the glaze. Yum and thank you for sharing.
Amazing recipe! I haven’t made meatloaf in over 30 years because I don’t care for it much, but I thought I would give this recipe a try because I’m sick of burgers! Wow, it was very delicious and a big hit! I used fresh parsley because I had some on hand. I will definitely be making this again! You won’t be disappointed!!
Thank you for posting your recipe! I have seriously tried to find the one and only meatloaf recipe i’ll ever need and this is it (have tried many others) – this one was perfect and so easy. I had a lazy afternoon so i slowly sauteed the onions in a little butter before adding them. I only had italian breadcrumbs and 85/15 ground beef; other than this i followed the recipe exactly, and in 55 minutes it was 170 degrees.
Made a second one for a friend and they too loved it. Thanks so much 🙂
This is my go to meatloaf recipe as it is … but we are cutting back on red meat. Traded out beef for ground turkey and it is still delicious!
Can i use apple cider vinegar in place of the red wine vinegar? Im excited to try this recipe. Thank you for sharing
My family loves this meatloaf! We took it a step farther and cook it in the smoker! It’s amazing.
Doubling the the recipe to a 2 lb of hamburger do I cook longer than 55 minutes?
OMG! I have been making grandmother’s/mother’s meatloaf 60 years until tonight. I was poking around meatloaf recipies and found your’s. Decided to make it. Let me tell you this recipe has broken a long needed break! The best tasting ever! The added instructions after out of oven were on target as well. Thank you for sharing. My tastebuds bow to you!
I’m very anxious to try this, but I’m surprised it’s only one pound of ground beef. Seems like it should be 2. Did you all make it with just one pound?
I’m gonna try with 3 lbs beef, 1 lb spicy sausage…
I just did the same thing plus put 2 hard boiled eggs inside. Looks cool
Yeah only 1lb of meat needed for this recipe. Today is my third time making it.
It’s perfect 👌🏻
I double the recipe every time. It feeds our family of 5. Love it
Did this last night, and I used 2lbs and added scallions. OMG, 👌. My significant other woke up at 2 am to have 2 more pieces.
I am
making it for the 3rd time today and it is perfect. I only
use 1 pound as there are only 2 of us. The meatloaf is pretty
true to most
loafs but the toppings g with brown sugar and red vinegar was the KEY!
I used 1 pound of lean ground beef as per the recipe. It was the best meat loaf ever. Moist and tasty.
I just made this recipe for the first time and it was delicious – moist and full of flavor! The savory/sweet topping was the perfect touch. I will definitely make this again.
Followed recipe and it came out amazing. Will be my new “go to” meatloaf method from now on!
Best recipe I’ve ever tried
I’ve MADE THIS 3 TIMES AND MY FRIENDS AND FAMILY BEG FOR THE RECIPE! LOVE, LOVE, LOVE IT!!!
Can i used fresh parley
OMG! The best …. only thing I changed was using a meatloaf mix of pork,beef,veal and I topped with sliced bacon for the last 25min
I use chili sauce instead of ketchup for a flavorsome kick,even in the glaze.