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. 🙂
More Easy Comfort Food Recipes
Find more of my recipes on TikTok
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 has to be the verybest meatloaf i have ever tasted. So easy to make and my family totally live it.
I tried once and added more cut up vegetables. Like shredded zucchini or cut up spinach leaves, shredded carrots, does not matter. That recipe as is is amazing. No need for anything extra. I made it so many times at the request of my family, so started to add more vegetables and it is still the perfect one. Thank you so much 😊
I made two! It is now my favourite meatloaf recipe for ever! Omg delicious in my opinion , moist ❤️ And the sauce is sweet and there’s a lovely aftertaste . Thank you for this recipe!
Excellent meatloaf recipe. I used Italian breadcrumbs. It was exactly the right amount of moisture and glaze was tasty. I didn’t use a loaf pan but shaped into an even rectangle in a regular baking dish. Time of 55 min at 350 degrees was perfect.
Meatloaf is meatloaf, right? WRONG! This meatloaf is honestly the best I’ve ever had. Super moist, flavorful, easy to assemble, and delicious! I’m throwing out any old recipes and using this one from here on out. So glad I found it.
Oh – I also love that it’s a recipe for one pound, instead of a gigantic free-form blob that lots of other recipes end up being!
Followed the recipe and turned out perfect. Thanks for sharing!
Loved it. Meatloaf the way I remember as a kid. Thank you
This is the first meatloaf that my husband would eat without a complaint.
Well…. With over 1000 reviews I don’t know if another one is really needed. LoL. But OMG! This recipe is AMAZING!!!
I adjusted it slightly. I didn’t have dried parsley, so I substituted oregano.
I also opted to leave the sauce off and just have beef gravy, since I made mashed potatoes.
It did fall apart…. Not sure why as I did follow all the directions closely. But who cares…. It tasted incredible!
My daughter said after the first not….”Mom, you NEED to make this again!”
This recipe is the most delishus meatloaf I’ve ever made! The sauce/topping is so tasty and delishus!
Thank y ou! There’s none left to freeze, because I heat up 2 slices/night for dinner after work, w/fresh green beans, mashed potatoes, and sometimes a salad. Yum!
Excellent. Due to garlic issues I swapped it out for onion powder.
Perfect recipe to make “Meatloaf Mondays” something to look forward to. I do personally use a wooden spoon to mix ingredients in order to keep mixture from becoming dense, dump into cast iron skillet, loosely form loaf, (no packing), and double glaze. Between the simplicity of recipe, addictive glaze and cooking method, I have converted many meatloaf naysayers into lovers!
The meatloaf was pretty good but honestly I did not like the topping. Maybe because I don’t like vinegar but I was not impressed. Otherwise, decent recipe, we are going to make it tonight without the topping and maybe have it with ketchup instead.
I have made a lot of meatloaf, and this one is definitely the best! I do like to substitute the onion with 1/4 pound of spicy Italian sausage, but both ways are delicious! Or, really give it some flavor and do both! The glaze adds the perfect touch. Best leftovers ever!
The best meatloaf I’ve had.
Making this for the second time today.
Have to omit some things that I didn’t have but turned out great!
I look forward to having red wine vinegar next time I make it.
We love the sauce so we double that.
Used a smaller loaf dish so added about 30 minutes.
This recipe will stay in the “cookbook” for years to come! Thank you!
This is an unbelievably delicious recipe. Best meatloaf I ever had. I did add one celery stalk finely chopped. The top dressing sauce was a great add.
Can I use dark brown sugar?
Hands down, the best meatloaf ever! It has great seasoning and the glaze makes it extra-special. It’s my go-to meal and it never fails to come out perfectly.
VERY good! I also added some finely shredded carrot and it was moist and flavorful and a huge hit with everyone. Leftovers were yummy, too. If I had this recipe for meatloaf when I was a kid, it would have been one of my favorite dishes instead of one of my least favorite – lol. Thankfully my kids now know what really good meatloaf is!
I went 1 1/2# HB, 1/2# Italian sausage, added a diced jalapeño and doubled up the seasonings. I went with the Siracha Ketsup as well. Call it dads meatloaf with a little kick. Tasted Amazing. Great recipe
Thanks!