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.
Oh my god, I need to do this at home.
I can’t wait to make this! Heading to my kitchen right now!
I was craving meatloaf and found this recipe. Other than using a bit too much vinegar for the topping, this was an easy, flavorful, and moist recipe. Even the hubby, who is quick to judge, said it was moist and tasty – yay! A definite keeper 😊
This is a wonderful recipe, and as close to what I remember my mom making as I’ve come to.
I’ve made a number of meatloafs, usually combining recipes, and this recipe is basically what I’ve
been making – it’s just nice to have it down as one concise recipe!
I wanted it to be a bit bigger, so I used a lb. of 90% beef and about half a lb. of 85%, then just added
a bit more milk and seasonings as written in the recipe.
By the way, I believe the milk is key to keeping it moist. You can use more or less, depending on
how it looks to you (and how it comes together – you just have to “eyeball” it).
One minor change: I sauteed the onions in a little bit of olive oil/butter before adding it in –
I think it makes a difference. This is THE meatloaf recipe; look no further! Thanks for posting!
Simply put, very tasty
In my 40 some years of baking meatloaf, this is my new fave. I followed recipe as presented with a sprinkle of both Swiss and cheddar cheese. So very yummy and so sorry I did not make more!
I have the meatloaf in the crock pot now (April-9-18). And followed the recipe plus I added I/4 tsp black pepper- garlic powder- Greek seasoning. Was not sure about cooking it in a crock pot but it seems to make a lot of since so I will let you know after I eat it. terre Haute in Bob.
Going to try it this weekend. However very light on the Ketchup sauce (Diabetic) and also I won’t cover it completely on top.
I like the ends and top crispy but not burnt. I’ll also be using 85% ground beef, I’m Italian and like a juicy dish!
I’ve never made a good meatloaf, until today… this is the best meatloaf recipe I’ve made so far, very moist and delicious. I would cut the catch up mixture on the top in half though, I’m not crazy about catch up.
Made this tonight for hubby and my 11yo and 14yo. They loved it! Made two loaves. One for younger, picky daughter plain with just ketchup on top. Second loaf with onions and glaze from recipe. Everyone loved the meatloaf!
How many servings does this really make? The directions say ten. That would make each serving slightly over an ounce after cooking n
Yeah, realistically, this is a 4 serving recipe. (1/4 pound each)
I’m making this for the second time in a week because I devoured the first one! Thanks for the easy recipe and the best meatloaf I’ve ever had (take THAT Mom — OK I won’t tell her but seriously…)
What if I wanted to do 5lbs of meat?
I absolutely love this recipe! I substituted balsamic vinegar for the red wine vinegar and added sautéed celery, onions, green bell peppers, and carrots to meat mixture. My family loved it.
Did it exactly as written and it was great! My one change: use parchment paper for super-easy removal from the pan.
Great meatloaf! I also used bbq sauce instead of ketchup. It’s a hit. my husband complimented it’s so moist and tangy, My old meatloaf usually is hard and dried. Thanks for sharing the recipe.
Bbq sauce, brown sugar and red wine vinegar? Or just bbq sauce? And which bbq sauce? I want to try this recipe but my daughter doesn’t like ketchup so I’m thinking bbq sauce might be better please let me.know asap
I used sweet baby rays, turns out great everytime.
I use bbq sauce too, and I just use it by itself…Sweet Baby Rays.
I absolutely LOVE this meatloaf recipe! I have made it a couple times, this last time I added sauted mushrooms to the meat mixture and it was sooooo YUMMY!!! I will continue to make this recipe anytime I’m craving meatloaf….I also added a little siracha to the glaze to give it that extra zing, perfect!
“The Best Classic Meatloaf “ is the perfect name for this recipe. I made it for my family last night and we all loved it! I put a little sriracha in the sauce as well. Thank you for the excellent recipe!
I used bbq sauce instead of ketchup and ground Chuck instead of lean th. Fingers crossed…….
I made this recipe and I have to say it’s the best one I’ve found. I doubled the ingredients and used a meat thermometer to make sure it was well done in the center. Several of my family members complimented me on how good it was. It’s a keeper!