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.
Love this recipe! I prefer stale bread to bread crumbs and add dried celery and bell pepper. Delicious!
Love this recipe!
Meatloaf was a hit for our NewYears’ dinner. I did mine with 85% instead of the 90% lean to keep it juicy and moist. I also added celery into the mixture with stuffing bread crumbs. It was delicious 😋
Best meatloaf I have made. Like your recipe for the meatloaf. Had it again the next day was like I first made it. Very flavorful
Delicious! The best meatloaf recipe I’ve made, even better than mom’s.
I only have regular vinegar is that ok to use instead of the red wine vinegar!
I added celery seed and chives but otherwise measured and followed the recipe. Hubs loves it, I thought it was a bit overly seasoned. It held together well and cooked up nicely. We used straight ketchup for the glaze. I made 3 batches and froze it, so we will have lots of opportunity to love it. Next time I will reduce the seasoning a bit.
If I double the recipe, how long should I cook for? I don’t have a meat thermometer.
I made this meatloaf today and when U
I say it was the bestttt I ever had trust me. I will be using this recipe from now on. I followed recipe to the T and it was so flavorful and delicious OM is all I can say🔥🔥🔥🔥
Thank you very much for sharing this recipe. This is the first time I made meatloaf and I really like the taste, it’s not too meaty like burger’s patty. FYI I don’t use parsley, instead I bought the bread crumb that has Italian style taste, no Worcestershire sauce, no soy sauce but I used vegetarian mushroom sauce:)
At the time I made it I have leftover white eggs so I baked the white eggs in the square pan, cut 1/3 and put it inside the loaf, it comes out so nice. So thank you again for sharing this, the best part is my boys like it so much😋
Happy holidays and stay safe.
this was sooooo yummyyyy just did it today for lunch!! thank you so much, my family enjoyed it sooo much
I was never a meatloaf person but it was requested by my husband and step son… I googed and found this recipe… It was a huge hit and has been added as a favorite in our home!!!
The best meatloaf I have ever had! Family favorite as well!
I normally don’t comment/rate Internet recipes, but this one stands out. 5/5!
The techniques for binding and moisture are perfect. I’ve tried several meatloaf recipes in the past and never had such a good out come as with this one: “The Best Classic Meatloaf Recipe”
Bravo Amanda.
This recipe produces an excellent meatloaf. So easy, with many of the ingredients routinely in my pantry. Taste and texture were excellent. Thank you!
I make this regularly for my husband and I. I make it in a pan that makes 6 mini loaves (5 to 6 oz each and about 1 tbsp of topping on each) I bake for 35 minutes. Once they cool, I lay them in a baking pan, put them in the freezer just until they start to freeze. Then I use my sealer and make individual freezer meals that are fantastic!! After a long day at work, just grab one from the freezer, “defrost” approximately 5 min in microwave and because I LOVE crispy edges, I bake mine in the toaster oven for 10 minutes! Love this recipe!!
OMG, so delicious. My husband loved it so it was a hit in my house. No exaggeration it is the best meatloaf and the glaze adds a great tangy flavor that puts it over the top.
This is my go-to recipe for meatloaf it always comes out good! I’ve also shared this recipe and even those people thanked me! I highly recommend following the steps ezactly it’ll come out great!
I have been a homemaker and cooking since 1964. I have always loosely followed my mother’s recipe, I don’t know why. (it was not the best but…) I have been craving meatloaf for a week and decided to search for a new (hopefully better) meatloaf recipe. I found it!!! I followed the recipe exactly except I had 2 lbs of ground beef so I doubled the recipe. This is delicious! Even my husband who “doesn’t like” meatloaf had seconds. I think the topping enhances the meatloaf. Yum
Your recipe was DEFINITELY a crowd pleaser!! Thank you soooo much!!! 😁🙌🏽💪🏽💞