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.
This recipe is so good! Its generally how I put mine together but was nice to have it all written down! As opposed to a little of this.. I also sometimes put half the mixture in the pan and layer three whole hard boiled eggs, then cover with the other half of the meat mixture. So yummy with your great sauce topping! Great sandwiches, too.
This was really good and easy!
I loved the sauce on the top and thanks for the tip about letting it rest-my meatloaf always crumbles.
This recipe is good. I doubled the recipe and followed all directions except i used plain Panko bread crumbs and extra large eggs because that’s what I had on hand. And, I quadrupled the sauce. I cooked it in an aluminum throw away pan for 1 1/2hours at 350 degrees. It came out very moist, which surprised me, because I thought I had overcooked it.
My husband, who does not care for meatloaf, thought it was just ok. My son who is very picky thought it was good. I thought it was good, but I have had better. I didn’t feel there was enough flavor in the meat mixture. But I agree with most reviewers that the glaze was really delicious. I will probably make this again because it is definitely a good base recipe and it can be modified to your specific tastes. NOTE: I won’t change the glaze recipe…..it is that good! Thank you for sharing Gigi.
The best meatloaf I’ve ever made!
Excellent meat loaf! I followed the recipe pretty closely, but did make a few small changes: added a bit of grated Parmesan cheese (about 1/2 cup), used fresh parsley instead of dried (about 1-2 TBS, minced), and sauteed the onion before adding it in. For the glaze, I reduced the amount of brown sugar by half as I didn’t want it too sweet, which was perfect. And I didn’t have red wine vinegar on hand, but saw another recipe where they used white vinegar for the glaze, so I substituted that. It worked just fine. I opted to cook for 45 minutes and then add the glaze, and cooked it another 10-15 minutes more. Letting it sit really worked in keeping it from falling apart — it was the perfect consistency and sliced beautifully. Very moist!!
Made this recipe tonight using ground turkey! It tasted amazing! I love all the ingredients in this, helps stop it from being bland.
Anyone try this with ground turkey instead of beef??
Thank you this was a super great meatloaf recipe ecipe Me and husband enjoy it so much is best wetaste it so far. I made it just the way you mention it no change made to it Didnt need it the flavor was perfect. Again thank you
My God! Really good. Its great without or without the ketchup sauce. I didnt add parsley flakes but I don’t think it needed it. I added a little cayenne pepper instead….. BOMB!!!!!
After reading all of the comments, I decided to give this a try. Oh my goodness! This is really and truly the best meatloaf recipe on earth. My husband grew up on meatloaf and it’s his favorite meal so I have always tried to find a good recipe. To substitute, I have been buying Stouffer’s meatloaf but no more! This is definitely the one. I followed the recipe using all ingredients listed and came out wonderful. I even found the rice wine vinegar on the condiments aisle. I didn’t have to saute the onions, the glaze wasn’t too sweet and breadcrumbs were not over powerful. The recipe is actually fine as is. The only thing I plan on doing is tripling the glaze because it’s just so good and awesome.. I even ate the leftovers for a midnight snack and for lunch the next day. This is a keeper!
I made this last night and it was a hit. For my nephew who is a picky eater and is not a favor of any other meat but chicken he loved it. I had to however substitute a few items because I didn’t have it at home but even with that it came out pretty good. I substituted, the ground beef to ground Turkey, dried bread crumbs to 3 slices of wheat bread diced up, Worcestershire sauce to low sodium Soy sauce, light brown sugar to 1 Tbsp of raw honey
red wine vinegar to 1/2 tbsp. white vinegar. I was quite sure how it was going to come out but it came out pretty good and only have a bit left for lunch today.
Thank you for sharing the recipe.
Doubled up the recipe and ended up cooking for an hour and 40 minutes to bring it up to 165. also used 1lb 93/7 and 1lb ground pork. still great
Not sure if it was my cooking skills, the recipe or both. My mom said it was the best meatloaf she has ever eaten… even better than Nanny’s. ( I did add a small amount of bell pepper and celery )
2nd time for me too. excellent!. grandma is smiling down approvingly from heaven with her apron and wings. i use the crofton meatloaf pan with the tray that lets the grease drip to the bottom and leaves the meatloaf grease free.
The best I’ve ever tried!
I’ve tried many others, then came across this recipe. By far this is the best one. I have 3 children that range in, eats everything, eats most things, & hardly eats anything because he has food sensory issues. When all 3 got seconds, the picky one got 3rds, & I myself was blown away how amazing it was. I did change a few things. I used a pork & beef mixture they sell @ Publ!x for meatloaf, I used barbeque sauce instead for the topping section, & added a 1/2 cup shredded cheddar cheese 30 mins into baking. Even without the lean beef it still came out moist & juicy, & there was no grease at the bottom. Every other recipe required draining the oils off. My sensory child hates onions & still scarfed down 3 helpings. Hands down reminds me of my dear moms recipe.
My mother always made a perfect and delicious meatloaf and I was never able to duplicate her recipe. I believe this recipe is even better. My husband loved it and finally admitted that I finally found a recipe for meatloaf like my mom used to make. I will definitely make this meatloaf again and again.
This recipe was legit. Added chopped mushrooms and peppers, used crushed garlic croutons for bread crumbs because that’s simply what I had on hand.
For next time: would make more topping for each delicious bite once served, personal preference though! Delicious – thank you!
I had a meatloaf receipt that tasted very good but you could never get it moist. I believe it’s because it had oatmeal on it. But anyway, HANDS DOWN THE ABSOLUTE BEST MEATLOAF WE HAVE EVER ATE!! Meatloaf is my husband’s favorite dish. And I’m so glad I found this. My only problem is I can’t remember how long I left it in the oven because I double mine. I’ll figure it out though. Thank you for sharing.
The absolutely Best ❤️❤️❤️ meatloaf I’ve ever made and I’ve made a lot…If you’ve never made one or if you’ve made many try this one.this is one you won’t regret…..Give it a A+ Gigi