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.
The absolute best meatloaf I’ve ever made!!! So juicy, moist and full of flavor.
Best I’ve ever had! Beats my own moms!
I stayed closel to the recipe but added finely chopped onion, celery, garlic, fresh sage, dill weed and sauteed in butter until tender. Used a bit more Worcestershire and a tsp of dry mustard. I used garlic pepper in place of powdered garlic and pepper. Everyone loved it and I thinks it’s the best I have ever tasted
Was delicious — however, it says for 10 people, I really don’t think so.
I have been using a meatloaf recipe for 20 years and thought I would try yours for a change. We wee not disappointed. The meatloaf came out so moist and flavorful it is now the go to recipe in our family cook book.
My husband loved it. I didn’t have the Worcester sauce and I didn’t have bread crumbs so I tore up 3 pieces of white bread and I used almond milk instead of regular milk. The meatloaf was so moist and tender.
The BEST meatloaf recipe ever! I threw away my old stand-by meatloaf recipe which I have baked for years,
thinking it was great. We love this!
Can you make this ahead of time?
My picky teens’ new fav meatloaf recipe! Saving this one for sure. Glaze on top was perfect!
What the…? Where has this recipe BEEN my whole life?? It’s probably literally the best thing I’ve cooked in months, probably longer! Like many others, I added my own personal touches, including about a half cup of diced mushrooms (with the diced onions), 1/2tsp of minced garlic (reducing the powdered garlic to 1/4tsp). I had no parsley (so I used a tsp of a complete seasoning with parsley as one of the main ingredients), and reduced the salt slightly, bc of the extra in the complete seasoning. It was slightly salty, to me, bc of that extra salt in the seasoning (my bad), but otherwise it was SOOO amazing! I made 1.5 times the recipe and added sliced mushrooms on top, under the glaze. It’s already 2/3rds gone between myself, my husband and my son. Everybody LOVED it! My husband has already warned me that it may be gone by the morning, lol! THANK YOU for this!!! Much love!
Absolutely the best meatloaf I’ve ever had. Followed the recipe exactly, except I substituted balsamic vinegar for the red wine vinegar on the topping
I tried it for the first time and my picky husband loved it and said it was just as good as his Grandma’s. I didn’t have onions since they are currently in recall so I used chopped celery and sautéed them until soft and it was just as tasty. Thank you for posting this recipe. It’s perfect!
This really is the best. My parents loved it so much, they asked me to cook it three days in a row. It will be a meal planning favorite!
Excellent and delicious. Used chopped dried onion and sugar free barbecue sauce on top.
A great recipe for an old favorite, my favorite is the glaze/topping.
Delicious!
Can I use dried onions instead of fresh ? Just realized I don’t have any onions in the house !Mary
Hello everyone.
I’m Judith. I tried this recipe for the first time tonight. Unfortunately I did not have all the exact ingredients but it turned out moist and delicious. I used 2 lb of meat so I doubled the amounts of all the ingredients. I ran out of ketchup but I used barbecue sauce instead. I did not have Worcestershire sauce but I used soy sauce instead. I used half salt and half chicken seasoning. I know all the change was risky but I didn’t have a choice 😐. I put the meat in 2 round pans and baked for 45 mns instead of 55 mns (given that the meat was less thick since it was divided). The result is amazing. My family and I loved it.
Just made it. Delicious.
So, I only have 80/20 beef on hand will that work and should I change something in the recipe if I do that?