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.
Meatloaf is my favorite dish to make. I really enjoyed your recipe. I want make it any other way. Delicious!!!!
I really thought my family had the best meatloaf recipe but this one proved it was all a lie. Delicious and turned out absolutely perfect. I used saltine crackers as that’s all I had on hand.
Great recipe! I’m really not a cook but after making a meatloaf using this recipe I somehow became the new family cook. At least on meatloaf day.
I made this last night >>> OMG we loved it. I had to use balsamic vinegar instead of the red wine vinegar >> and it was really good! This will be made regularly in my house!
Just a great lil meatloaf recipe. Very close to my own in which I used cheese-it’s in place of bread crumbs. I never went strong on my glaze till this recipe. First time I made this I followed the recipe completely, and still do, but after that I used jalapeño ketchup for the glaze. Omg!! Just a lil kick to it but works so good. Even my fiancé, who didn’t like meatloaf, eats it and asks for it. Well done. Thank you
I’ve made this three times and each time better. I prefer it with a non-HFCS ketchup! Yum! A five-minute prep puts a delicious meal on the table in one hour; you can’t believe how comforting a good meatloaf is on a chilly winter’s eve.
This recipe was very good. It wasn’t greasy and messy in the oven. I did take a few liberties with the ingredients…using ground bison, Italian breadcrumbs, skim milk, and balsamic vinegar in the glaze. It was firm enough to slice and serve after the 10 min. rest. Thanks for a recipe good enough to print!
Awesome tasting meatloaf
I’ve made this recipe a few times and my kids love it. I have done a few modifiers to it however. Instead of beef I use ground bison, I also switched ketchup for maple bourbon bbq sauce, I also used a tbs of hickory liquid smoke.
I am seriously in love with this meatloaf and the topping is to die for, it’s definitely a family favorite and I thank you for that. As a matter of fact I just sent it to my mom and she is making it right now 😊😊
I never really cared for meatloaf. It was always dry. NOT this one. This meatloaf is amazingly easy and tasty. I make this several times a year.
Love this recipe! My go to meatloaf. I always use 1lb of a meatloaf mix.
I was also wondering if I can make these in a muffin tin?
This has become my go-to meatloaf recipe. I always double the recipe even if just me and my husband so we have leftovers. I use one pound of 85% and one pound of 93% as I have found that to be the perfect ratio for not too greasy but still moist loaf. And since we both love garlic I do add more but otherwise, keep the recipe the exact same. The glaze topping is perfect.
Do you double all ingredients?
Thanks!
Just as good as others have mentioned. I made it as directed except I used 93% lean ground turkey. The taste was still amazing. I will be making this meatloaf again.
I have made this 3 times so far and each time it was delicious! The first time was by the book. The second and third time I adjusted seasonings to fit different tastes. All three times I added a sheet of parchment paper under the loaf and let it have an overhang. I used that to get the loaf out of the pan. Then I placed it on a baking sheet and put it under the broiler for a couple of mins so that the sides get a bit crispy. To me, this the best foundational meatloaf recipe that is delicious as-is but allows you play with it and make it your own as well. Thank you for this!
One of the best I have ever made and tasted. Can add other spices to made even more tasty. Bravo Amanda.
This meatloaf recipe was delicious. Tasteful, moist, tender, and easy to make.
This is my go to meatloaf recipe! 💯
Best meatloaf recipe, I’ve tried! Very moist and tasty. The red wine vinegar really made the sauce good. I was worried to use it at first because I usually use mustard but it was great. I used Panko breadcrumbs.
Very nice flavor!
This is a good recipe. The meatloaf was moist and tasty. The glaze is all the condiment you need.
This is the only meatloaf recipe I make since I found this recipe 3 or 4 years ago. It is always a hit. So good, moist but firm, great flavor. I do add a little Lawry’s seasoning salt in addition to the other ingredients but my husband, children, and I LOVE this meatloaf. The topping is top notch!