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.
This is very good. I used Italian style breadcrumbs; I realized too late, that 1 cup is too much. I have a turkey loaf recipe that uses 1/2 cup bread or cracker crumbs to 2-3 lbs of ground turkey. I will definitely make this again, reducing the amount of breadcrumbs to about half or less. For the sauce, I used a half & half of ketchup and barbecue sauce.
I have been using this recipe for several years and we love it! My husband and son hunt, so we usually have ground venison in the freezer. So I double this recipe and use half beef and half venison. It’s a great way to use that and probably works well in this recipe because it’s so lean. I take this to meals at church a lot, and there is never any left. Thanks for the great recipe!
Can you prep this the night before cooking?
This is my go to meatloaf recipe cause it’s that good. Really it’s about the ratio of meat, breadcrumbs and milk. Perfect! Moist, meaty and loaf-like. Then I get creative. One thing I’ve always thought was silly, though, is the nutritional info. This ain’t no 10 servings unless you’re looking to leave them unsatisfied and hungry. More like 5.
This is the only meatloaf recipe we make anymore.
The best meatloaf! Easy to make up with what I had in my pantry.
Love this meatloaf recipe
I did add Half tsp rubbed sage and only 2/3 cup of bread crumbs. The sauce in top was perfect
Wow! I’ve tried many, many different meatloaf recipes and I’ve settled on this one! Really tasty! Moist and wonderful, my husband said it’s the best ever.
I did add some Italian seasoning (1 scant tsp.) and sliced garlic and a bit more pepper but gosh this is good!
Give this a try! You’ll love it!
Love!Love! Love! This is the best meatloaf recipe!
Ive made this several times over and now it’s the only recipe I use. Best meatloaf I’ve ever made! The first time I wasn’t quite sure about using breadcrumbs. I’ve always used crackers or oatmeal. When I mixed it all together it was VERY wet, almost mushy. I molded it into a loaf and baked on a cookie sheet lined with parchment paper, halfway through the baking time I doubled the sauce poured on the top and down the sides and it was absolutely perfect 🥰 Best I’ve ever made (49 yrs later) now it’s the only recipe I ever use. DELICIOUS
Thank you.
It was excellent.