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!
This was excellent!!!! I’ve never made meatloaf and wanted to make a vegan one. I substituted the meat with impossible burger, the eggs for flax egg and used plant based milk. The only ketchup I had was a truffle oil one.
My fella who isn’t vegan but eats vegan at home since I’m the cook, thought this was fabulous and we will be making this for thanksgiving this year. THANK YOU!
Where does the freeze go if your putting the meatloaf In A loaf pan?
Best meatloaf I’ve ever made! My family loved it! There were no leftovers.
Made this the other day – was wonderful; just a hint – I use a special non-stick “loaf” pan that has a perforated insert (allows the grease to flow through), plus the insert has two handles for easy removal of the loaf from the pan.
Also, I added brown sugar and chilli powder to the ground beef to give it a little “kick”!
I have been making meatloaf for years but decided to try a different recipe, due to mine always turning out too dry. I looked at many recipes and decided on this one and I definitely made the right choice! This is the best meatloaf I have ever had with the moistness and the flavor!! I will be checking out some of your other recipes!! Thank you.
This came out great! My boyfriend is a food snob and gave it an A. I’m making it again today.
Can I substitute ground beef with ground chicken? Thank you
I found that 1 pound of meat was not enough, i used at least 1 1/2 to 2 pounds worked better, love this recipe!
I made this today. It was delicious! I’m not a great meatloaf maker, but I nailed it with this recipe. This is now my go to for meatloaf.
We loved the flavor of this recipe. I used Gluten Free bread crumbs and the texture was a bit gummy. Has anyone had the same experience and any suggestions? I will definitely use recipe again but would like to keep it GF
Best meatloaf recipe EVER!! Great with mix of venison also.
Best meatloaf I have ever had!!
This recipe is a keeper! Thank you for sharing.
5 star meatloaf without a doubt.
I did substitute old fashioned oatmeal 2/3 cup and pulsates 3 times. For the bread crumbs.
EASY AND FANTASTIC
Every bit of the recipe worked well for me.
I was worried it would be tough because of the leaner beef but it was so moist. So delicious. The glaze is amazing!
I love this recipe. I can tell just by looking at the ingredients that it is delicious.
This recipe is delicious. Moist and has a wonderful flavor.
Best meatloaf recipe I’ve ever made and ive been searching for one for some time. No changes, only doubled the recipe and it was wonderful!
M family of ten all enjoyed!