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.
A wonderful substitute for a number of your items (vinegar, Worchetshire sauce, ketchup, etc.) is Catalina dressing. The first time I used Catalina in oatmeal was just before I moved. Most seasonings were packed away, Catalina adds amazing flavor
Very moist! I followed the exact recipe and my family loved it! Definitely keeping this recipe. Perfectly paired with mashed potatoes for a true comfort meal! Only suggestion…maybe extend baking time by 5 more minutes, but even that may not be necessary for all ovens.
The best meatloaf recipe I’ve tried! Perfect & Tasty the way it is. Thank you for sharing.
If I was to use 3 lbs of meat, would I triple all ingredients?
Great
This really is the best meatloaf ever!
Best meatloaf I have ever been able to make.
I didn’t have parsley so substituted sage & also didn’t have red wine vinegar but came out delicious. I doubled recipe as I had almost two pounds ground chuck. Plus we like leftovers.
It really is the BEST meatloaf ever!
I am always on the search for the best meatloaf everywhere I go. I made this one and I think I am close to finding it. I did make some slight changes (not in the ingredients-just the type of ingredient). I used multigrain bread for the breadcrumbs. I dried the bread in a warm oven for two hours and then turned them into fine crumbs in the food processor. I also used Trader Joes organic ketchup instead of common sugary popular ketchups especially since we are making a sweet glaze with brown sugar. The red wine vinegar made the perfect glaze. Made 3 extra loaves for the freezer!
So amazing! The only thing I did was add mozzarella cheese don’t ask im pregnant and sounded so good! Turned out AMAZING!
My brother’s wife was recently discharged from the hospital, so I doubled the recipe and baked one meatloaf for their dinner this evening and topped the other with plastic wrap and baking instructions so they could put it in the freezer for later. Just got this text from my brother: “The meatloaf was delicious! So moist and flavorful!”
It’s the first time I tried the recipe and sure won’t be the last. So quick and easy. BTW, I used dark brown sugar in the glaze so it came out darker than the photo . . . also used balsamic vinegar—thought it might add even more flavor.
Made this for dinner last night. Will be making this again. Everyone really enjoyed it. I doubled the recipe, but used 1 # each of ground beef and turkey.
This was delicious!! I should have made two loaves.
I used ground turkey twice and both times it was delicious. Very easy, simple recipe for busy nights!
Excellent! Had to adjust as my youngest has allergies. I substituted gluten free bread crumbs in addition to A1 sauce for the Worcestershire sauce. My whole family enjoyed it. I will definitely make this again! Thank you!
I’ve never been a big fan of meatloaf but I made this last night and it was by far the best meatloaf I’ve had. I did change it a little bit as I used BBQ instead of ketchup and I didn’t use the glaze as I thought it didn’t need all that sugar. I also put in quite a bit more bread crumbs than it called for too. I was using sprouted wheat bread crust so I’m not sure if that made a difference. It was perfect though will definitely be putting this in my rotation.
This is the recipe I have been searching for! Perfect meatloaf. Thank you… the is the only meatloaf I will make from now on.
Loved this! My entire group of picky eaters went at it like they were starving. Even the teenager went for seconds. Thank you! Total keeper
I followed the recipe exactly and it turned out great! I thought my husband would eat what was served (2 slices with mashed potatoes and creamed corn) and end of story. NOPE! He got up and served himself 3 more slices and ate it all. I was very surprised on one hand, but considering how it tasted, I don’t blame him! Will definitely make again in the future as it had that perfect classic taste I ate as a child..
*I did make another little batch of the topping and drizzled the meat after plating it.
Can this be doubled by doubling the ingredients?