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 love this meatloaf! I made it according to the recipe exactly the first time, and my husband and I were big fans. Not so the picky small person, but I made another version in which I substituted the ketchup for tomato paste and did tomato sauce and paste on top (sadly, in lieu of the delicious brown sugar sauce). It still tasted great and the whole family loved it. Thanks!
Good meatloaf, moist, juicy. I didn’t have a couple of the ingredients, but it didn’t matter. It tasted good anyway. Other recipes I’ve done always end up with a lot of grease in the bottom. I’m keeping this one.
I have made this recipe many times now and it is excellant! My family loves it and it is so quick and easy to make. It is the perfect match of ingredients and tastes wonderful with or without the glaze. Thank you!
Only change I made was I used 1 cup of cracker crumbs rather than bread crumbs. I learned from my mom that cracker crumbs make a better meatloaf. Otherwise followed the recipe exactly.
It was truly delicious, both the hubby and I loved it. I will definitely be making it again and again! 😋
I have made this recipe a dozen times. My family LOVES it! I always make at least triple the recipe because leftovers are really good too! This is site is great because you change the number of servings to match close to the lbs of meat you have on hand. Today I bought 3,65 lbs of ground beef and I moved the slider until it made 36 servings. (Note: If you change the number of servings, it will update in the ingredients list but not in the recipe) I will cook it in a 13×9″ glass baking dish. Time remains the same since it is still shallow. Most times, I double to the sauce, but good either way. This recipe is great for Sunday dinners. I also freeze in small portions with some mashed potatoes for homemade frozen meals served with half a can of veggies and a side salad, its a well balanced lunch for my family.
Delicious! Added a little green pepper and grated carrot but otherwise went by recipe. Family thought was really good and will definitely make again.
Absolutely delicious! My husband says this is a must to keep in the recipe book! I replace the milk with unsweetened almond milk and use dairy-free breadcrumbs (4c and many other brands have whey in them) and he still loves it! I’m allergic to dairy so this delicious recipe when modified is amazing, thank you!
It’s soooo good! Followed the recipe but swapped out parsley for basil ( I didn’t have parsley).
Can i use panko breadcrumbs? Or is regular better?
This is by far the best meatloaf!
can I use balsamic as a substitute for red wine vinegar, which I don’t currently have in my pantry?
Absolutely the best meatloaf ever.I’m not the only one saying this,many family & friends who I have made this for have said the same thing.
My husband and I just love this meatloaf. The recipe is easy and now one of my favourites.
Thanks for sharing it!!
The family loved it!
I buy and add a fresh mild Italian sausage link by squeezing the contents from the casing into my meatloaf mixture – I find the addition of the pork really tasty, adding some depth to the ground beef, and subsequently, I cut back a “bit” from the other spices in the meatloaf. If I have it, I also add some grated fresh parmesan cheese into the mixture. I also cook the meatloaf with strips of uncured bacon over the top. The glaze in this recipe is excellent as well.
If I doubled recipe should I still cook for 55 min?
DELICIOUS!
My whole family loves this recipe. I always double the glaze because we love it so much!!
Holy crud this was good. I made a double and a half batch, doubling/tripling the ingredients and it came out so good. Baked one loaf and froze the other before cooking. Easily one of the best meat loafs I have ever had. Picky wife even liked it. The load didn’t last a day.
Excellent!!! Love Love this recipe! Thank you for sharing it will now be a family staple!! I did have to cook mine longer then the 55 mins approximately 1 hour and 15.