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
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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.
Delicious!I made three today. I mixed each individually to ensure right portion per loaf pan. My daughter in law has been ill for some time. I try to help her by sending meals that the grandkids enjoy. All four of the grandkids called me this evening and said Thank you that they loved this. I only made 2 changes because of what I had on hand. I used oats for bread crumbs and balsamic vinegar for red wine vinegar. Will definitely make again.
Perfect!
Made it exactly as the recipe called for
Family pleaser for sure!!
I normally buy 80-20 ground beef and bought 93-7 by accident. I was afraid the meat loaf I was craving would be dry – but this was soft but not falling apart. I followed the recipe almost exactly. I only had Italian bread crumb, no parsley (but there’s parsley in the Italian bread crumbs) and I can’t eat garlic. Otherwise I followed the instructions and the meat loaf was perfect.
I’m saving this recipe.
My one complaint is 10 servings??? My husband and I ate 1/2 of it by ourselves.
Always a winner after a long day at work
A winner! My husband said this is as good as his grandma’s meatloaf and that is a huge compliment. He is a picky eater and rivals Gordon Ramsey but gave this recipe his seal of approval. Thank you for sharing this recipe as Cooking is not my strong suit. Saving this recipe as one of our family favorites.
First up, I am not a huge fan of meatloaf, but my daughter is. Here are my comments on the recipe: The meatloaf does turn out really nice, I freestyled it vs pan loaf and cooked in the airfryer at 375F for about 25-30, turned out great. I did not use milk, and used panko crumbs. I upped the amount of worcestershire sauce and added a good blob of dijon mustard.
I am just confused about the servings given for the recipe: 10 servings for a 1 lb loaf is not realistic at all. 4-6 at the most.
Otherwise the recipe was good and i will keep it around and tweak it. Thank you
This meatloaf was sooooooo good and easy to make.
Might try to uses less ketchup in the meat mixture as I think it might have made it 50% sweeter than i usually like. other than that very good recipe!!
I never liked Meatloaf until I met my ex. Over the years we were married, I gobbled up her meatloaf and loved to have a meatloaf sandwich for lunch the following days. After we split, I never got the recipe from her. I have searched over the past 8 years for one trying dozens upon dozens of recipes but none were any good.
I tried this one and oh my gosh, this came out perfect. Was firm but not to the point where it was dense. Best part was that it did not get all flaky when you cut it or go to take a bite. I hate meatloaf that just falls apart when you put your fork into it.
This is now going to be my recipe for meatloaf. If I could give it more than 5 stars, I would. Thank you very much for sharing this.
Really nice and easy to follow. Thanks
All of your trials with this recipe in your kitchen proved to be fruitful for all of us!! This is a winner! Both my husband and I agree that it is the best meatloaf we ever had. I followed directions exactly. I searched for a good meatloaf recipe because a friend wouldn’t give me her “secret” meatloaf recipe…..well, now I have an even better one in my recipe box!! but I gladly share all my favorites!
I have never been a fan of meatloaf, I guess it is because I have never had this recipe. I loved this (wished only for more). It was moist, juicy, and tender, didn’t even need a knife. This is going in my recipe book of favourites right away. Resting is a must because it is so delicate, used parchment in the pan as it made for easy removal.
I’ve made this recipe several times as is. It’s always a big hit. I double the recipe for my family of 5 and we eat all the leftover within a couple of days. Thank you for a recipe that is simple and delicious.
I love this recipe! It is my go to for meatloaf. The only change I make is I add wayyy more ketchup! My Grandmother makes the best meatloaf but she doesn’t follow a recipe and she swears by a lot of ketchup. But it does make it fall apart a lot more…but it’s worth it! The glaze on this recipe is the best part!
This turned out wonderfully. Thank you!!
Love it!!! I answer a few little things but not much. Thank you for sharing this recipe it is a phenomenal tasting meatloaf..
Just made this recipe. Copied almost exactly as written. I only added 1/2t of salt instead of the 3/4t the recipe calls for. It was absolutely the best meatloaf ever. That sauce on top made it that much better. I’m trying to think of a way to incorporate that sauce into the meatloaf, not just on top. Maybe put half the meat, top with topping, add other half of meat then top with topping. So good. There is NO WAY this recipe feeds 10 though, not in my house. We fed 4 people with this portion and they were only about 1-1/2 inches thick. The mixture only filled the pan halfway up.
IF I DOUBLE THE RECIPE, DO I NEED TO COOK IT LONGER? The time didn’t change when I upped the recipe for 20 people. Sorry for caps. Don’t want the question to get lost in the review.
Delish! I doubled the recipe and formed the meatloaf onto parchment-lined baking sheet. It was moist and flavorful, definitely a keeper! Hubby loved it, too!
WOW….this was delicious! I followed the recipe but added 1 finely diced celery and 1 small shredded carrot. This recipe is definitely a keeper, thank you!
This is the best meatloaf I have ever made! My hubby told me that too. Now its the only one I use!