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.
My daughter found the recipe and after tasting it, I asked her to please share the recipe because it was so delicious! That’s a couple of years ago now and I have made multiple times since then! Everyone loves it every time I make it and there’s never anything left!!!
If I can’t find 90/10 beef, can I use 85/15 or 93/7 ground beef without drying it out?
Also, can I use fresh parsley instead of dried parsley? And if so, what’s the recommended measurement?
Thank you! Looking forward to trying a new meatloaf recipe
Nice recipe. Hit all the flavor points without an abundance of ingredients
This is THE BEST meatloaf recipe. It’s super easy and quick to prepare and tastes so delicious it’s dangerous for vegetarians (like I was until this came along). I substitute oats for breadcrumbs to make a gluten free version. Moist and delicious.
Excellent!!! Best i ever had. I am not a fan of meatloaf, but i am now. I have been cooking for 60 yrs. Had to double the sauce topping not enough to cover meal.
Can you use ground round
I love this recipe! It is delicious. But It falls apart when I cut it. I have mixed it well and let it cool. What am I doing wrong??
This is the Best!! meatloaf ever! My go to recipe!
I made this meatloaf tonight. I am a novice when it comes to cooking, but after following the instructions, the meatloaf turned out delicious. It was flavorful, and moist. Very delicious. I guess you can teach an old dog new tricks!
I’ve been using this recipe for years and figured it was time to leave a review! My family loves it and it’s easy to tweak to your liking. I use turkey meat, a little less onion (only because my kids insist), and skip the glaze when I’m in a rush and opt for ketchup. Thank you so much!
This is the best classic meatloaf. It’s moist and has great flavor. I’ve changed up the sauce on top in the past and substituted balsamic vinegar and it was good too.
Use all the ingredients to prepare the meat but on top, I use the can of tomato soup that I had left . Made Two loaves froze one and my husband loved it taste just like the way our moms used to make it.
I have been making this meatloaf for years! It’s the absolute best. It always turns out to perfection.
We cooked this in the ninja foodie, pressure for 15 mins (covered with foil as directed) then bake in the air fryer @ 360 for 15 mins and it was the best meatloaf! So moist and flavorful!
I tripled the amounts and cooked for 2 hours and it was perfect. I used tomato paste for the topping but ketchup for the loaf. Very delicious. I’ll use this as my favorite for sure.
So moist and delicious. Everybody loved it.
This is the best meatloaf that I’ve ever made. Very moist and flavorful.
I most always use this recipe as written but it is just as good with 80 or 85 percent ground beef. I make a 2nd loaf to freeze and reheat for next week. You would never know it was frozen. No need for extra calories to make gravy because the meatloaf is flavorful and moist without it. My husband and dinner guests love it.
I never cared much about meat loaf, but this recipe is fabulous! I have made it 3 times this month.
Just the right ingredients. I made it exactly as the way the recipe was written.
Try it, you won’t be sorry. Thanks for getting me to eat meat loaf again. My husband loves it too!
This looks delicious! We have an onion food sensitivity (onion powder is fine, but diced onion is too much). Could the onion be omitted? Or perhaps swapped out for something else?
This meatloaf is amazing and my kids request it every year for their birthday dinner. While I didn’t provide this recipe, I think onion powder would work. If you’re not sensitive to bell peppers, you could try that too. Or maybe both onion powder with some diced bell pepper? I prefer red or orange bell peppers over green but any would probably work. Good luck!