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.
Great Classic Meatloaf!
Are you able to use white vinegar instead of red wine vinegar? I unfortunately do not have any red wine vinegar.
Hadn’t made meatloaf in a long time and never one that didn’t crumble. This meat loaf was delicious and actually sliced beautifully. The whole family loved it!
This meatloaf was very good. It was easy to make and the taste is so classic of a great meatloaf.
Ive never made meat loaf but I’ve eaten some really good and some really bad. I followed this recipe to the letter with the sole exceptions of halving the Worcestershire sauce and adding 1/2 cup celery and I have to say it was the best… I think the milk and the glaze are the secrets!!!
This is hands down the best meatloaf.
I made a vegan version of this, and it turned out great! I used Beyond Beef 1-lb. ground, almond milk, and substituted applesauce for the egg (one 3.9 oz. cup that comes in a 6-pack).
Did it crumble when you cut it, or did it let you cut nice in tact slices?
This so far is my go to meatloaf recipe! I prefer the classic taste along with simple and easy preperation.., the only thing I change is making mine bigger lol…, thank you for sharing this 😉
Really quick and easy to make. Tastes delicious.
Excellent classic meatloaf recipe. Very moist. I used about three-quarters of a cup of unsweetened almond milk. I would use less sugar in the glaze next time – maybe just one tablespoon if that.
Go with cheese instead of milk. You won’t regret it!
This was amazing! I did add half a green pepper and I used heavy cream instead of milk as that is all I had…but otherwise followed the recipe as written and it was so easy. My husband said it was the best I’ve ever made! I typically wing a lot of my recipes but this one I will put into my dinner rotation for sure, thank you!
My goodness! This is the best meal I’ve made for myself in a really long time. I’ve made this recipe almost a dozen times now since experimenting with it a few months ago. I had bariatric surgery about 2 years ago and was looking for something of a little more substance than just the blah fish and turkey variety. And this is the most amazing meal on my list for good. Thank you for such a wonderful recipe.
Followed the recipe with 3 exceptions: used ground venison, used red onions, and substitution of raspberry basalmic vinegar. It was wonderful. Great leftover sandwich. Will make again.
Wow that sounds amazing. I will have to try it that way next time I make it. Thanks for the tip.
Kids loved it.. followed exactly for 1st try. I can see how I can tweak to change it up but its an easy and tasty recipe. Exactly what I was looking for and moist just as described.. thank you!!!
Great!!
The best meatloaf I’ve ever made.Simple and delicious.
Made the amazing meatloaf as directed! Just like gramma use to make. I’m very impressed. Thank you for sharing. I will upload a photo 8n a little while. 9h and yes roasted Brussels sprouts and smashed potatoes…. numm
So funny Laura Cox Torgeson! I literally have brussel sprouts and potato’s out for mashed potatoes tonight, to serve with this recipe!! So many goooooood comfort foods!
The egg is the binder. Egg sets at 180 degrees. If cooked to this internal temp.,the slices will hold together.
JOHN, GOOD POINT, the science of cooking got to love it.
This was amazing! I never had made meatloaf before that did not fall apart or wasn’t super-greasy. I did pour out just a bit of grease before serving and used a glass loaf pan, not metal. Definitely a hit in my house!
Interesting Lisa, the recipe calls for LEAN chop meat 90% should not have left very much grease for you to pour off- unless you used 80% or less which is a common oversight or the butcher is cheating… anyway next time try to use a spatula around 30-40 mins- to run around the edges and it will create a place for the grease to drain. By the time you remove the meatloaf slice it and serve it the grease will be nowhere to be found.