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.
Best meatloaf ever. Best tasting and I had little to no grease in the pan. Very easy to make. My mammaw absolutely loved it and she’s eaten and cooked a few meatloafs in her 92 years!
Tried it. Love it. 💕 Now it’s our go to meatloaf. Wouldn’t change a thing.
This is the best meatloaf I’ve ever had. Boyfriend loves when I make it.
This is my favorite meatloaf recipe! Was wondering can you make this ahead and freeze it if not how long can it be refrigerated?
I have a new meatloaf recipe now!!! It is absolutely delicious!!!
Very delicious
Have tried several different meatloaf recipes. Some were quite good but this is now my Go To recipe. I use turkey as the protein and it so darn good and makes for great leftover meatloaf sandwiches. Highly recommend this recipe.
The recipe was easy to follow and with clean up only took 35 minutes. I used disposable gloves and mixed it well with my fingers. Turned out great and everyone loved it!
A good wholesome recipe for you and your family 😊😊😊😊 I highly recommend it for those people who loves to prepare a Great meal
Classic recipe is excellent. The Worcester in the meat loaf and the red wine vinegar for the sauce gives the meatloaf that distinctive taste 9f you must have worked hours preparing the meal. Love ❤️ it.
OUTSTANDING MEAL LOAF. Quick to prepare and enjoyed by my wife and self for many meals of this easy to cook and very discriptive recipe.
Another one is in the oven today.
Thanks to you
Love this recipe! I divide the red wine vinegar with balsamic vinegar. Equal parts. Just because I love balsamic vinegar but it’s not necessary. I also course grind a brisket. This recipe is 5 stars all day. Everyone that’s ever tasted my meatloaf (using this recipe) says it’s the best they ever had.
Delicious! The Only thing I changed was I didn’t use wine or ketchup, was out of both 🙁 so I improvised and substituted with “ manwich sauce “. Family loved it!
Have made this recipe at least 20 times, after the first time I cut the milk in half. I use a pound of beef and a pound of pork. I do 1.5 x all the other ingredients but now I leave the milk out completely. Learned a lot from Mom…… Meatloaf MUST be cooked in an iron skillet so no loaf pan for me 😎
I like to test new recopies from time to time but I do come back to this one often.
Really love this recipe. It has a lot of great flavor and ca be tweaked.
I made this meatloaf yesterday and it came out really good! Thank you for the recipe!
This is the first time making this meatloaf but it was super easy to put together. I found most of the ingredients were common items from the kitchen. Can’t wait until it is baked and ready to be served
I have made this recipe several times and it’s always moist, delicious, and a big hit! I do make one small tweak: I add a 1/2 cup of diced celery, and I saute the celery and onion together in a few tablespoons of butter and then cool before adding to the meat mixture. And be sure to put the topping on! Takes it over the top!
nice easy recipe easy to follow
I’ve made this receipie numerous times.. Best one I’ve ever had,and easy. My husband loves it.