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.
This was a hit! I mixed a little steak sauce in with the topping. Delicious! This will be my go to meatloaf recipe from now on.
Great recipes. Thanks. My first successful meatloaf and delicious!
It was perfect! I added a dash of olive oil and one tablespoon of dijon mustard, used tomato paste for the top without sugar, just with vinegar and water. Turned out moist and delicious. Thank you for this easy recipe.
This meatloaf recipe is very good. My children don’t normally like meatloaf, but they both had second helpings (as did my husband) of this one. Adding milk to the recipe definitely made it more moist, and all of us found the glaze on the top to be tasty.
I love this meatloaf. I make it at least once a month.
There are not many things that I make that my husband loves . . . but this meatloaf he absolutely loved. I will be making it again. Thank you!
WOW!! The very best meatloaf Recipe I have ever made!! My family LOVED IT!!
I lined the bottom of the pan with bacon and the top of the loaf also… then tomato paste and catsup on top… my mom made it that way when i was a child… for dinner… lunch in a sandwich or breakfast with eggs and toast!
I usually have a problem when making meatloaf but this recipe is the bomb.Definitely will use this recipe from now on.
This makes a great tasting meatloaf that stays moist during baking. I used 4c seasoned bread crumbs that I had on hands. They are seasoned with Pecorino Romano Cheese. I think they added some good flavor. Also substituted steak sauce for the Worcestershire as I didn’t have any on hands and try to keep shopping to a minimum these days.
my grandson loves it. Thank you.
I used thawed meat. Can i still freeze for a later date
As long as meat has been cooked after thawing, it can be froze again.
Was excellent, except I could taste breadcrumbs too much. Next time I will add a little less.
Yum ! I’m going to cook it
Hands down the best meatloaf ever. Believe me, I have made many variations and NONE have come close to this one. Followed recipe as written. Baked on a rack on a cookie sheet vs. a loaf pan to ensure proper drainage of grease…so very good. THANK you for sharing!
Super easy and all ingredients were on hand. Everyone lived this!
The best meatloaf I’ve ever made. Love it!
For 3 pounds of meatloaf I would just triple all the ingredients? And how thick or high should the meatloaf be?
I’ll be making this tonight. It is almost identical to my recipe. I use different binders. Whole wheat bread crumbs or ground oats. I also use soy sauce instead red wine vinegar. When I have a fattier ground beef, I bake it on a rack on a sheet pan. I always get rave reviews and many requests for the recipe
I made this a couple of weeks ago, and it was perfect. I am making it again today! I have tried severeal meatloaf recipes, and this one I have to say was the best! Classic , easy and came out great!
Ok, in CV-19 land I was short some ingredients. For meatloaf, substituted DRIED SAGE for parsley.
For topping, substituted 1 TBSP of Maple Syrup for light brown sugar and 1 TBSP AGED SHERRY VINEGAR for the red wine vinegar. WORKED GREAT and the meatloaf is LIGHT and not heavy. Husband loved it and really easy to make.
I am vegan and replaced the beef and dairy with a vegan alternatives and this has made the best “meat”loaf.