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 our go to recipe and everyone loves it. We make our with bison.
Excellent recipe !!! added Bell Pepper. Also used half Panko and half regular bread crumbs
I’ve been making this meatloaf recipe for years, my whole family loves it. I usually double recipe for the topping because we love it. I also cook it in muffin tins for easier serving. Delicious!!
AWESOME RECIPE! I doubled the recipe and used 2 T minced garlic (jarred with the juice) vs powder.
How long did you cook it when you doubled it? Thanks!
When you doubled the recipe, was the cooking time extended?
I have made meatloaf my whole life, 49+ years. It was always a crap shoot on whether it was dry or turned out sloppy. This is one of those classic recipes a lot of us grew up with(my mom’s was ok, just ok). Whether it was good or not we had to eat it anyway! Needless to say, meatloaf was never one of my favorites…, until I went looking and found yours! My husband loves it, I love it, so easy to make, so flavorful.., oh so delicious!! Thank you for reinstating my love for meatloaf when I had all but given up and quit making it!! I can’t wait to see how your other comfort foods turn out!! Thank you, THANK YOU!!
Krikket W and Family!!
Very moist and flavorful!! Made it 3 times already
How do I get cooked meatloaf out of pan ?
Very easy and delicious meat loaf, will be making this again
Live this recipe. The topping really makes it yum! 💗
Awesome recipe! I cook plenty of food for my homebound elderly patients and this gets rave reviews! Leftovers are perfect sandwiches…
I’ve made this recipe several times and I use grated Parmesan cheese instead of breadcrumbs and it taste awesome. Because of the other seasonings and onions you can’t taste the Parmesan cheese.
I double the glaze cause it’s so darn good!! I’ve made it at least a dozen times now and won’t try any other. Thanks!!
I’ve made this about 5 times and it is delicious.
Delicious meat loaf. I used Bison meat because that is what I had in the fridge. I did not have brown sugar so i sprinkled raisins on the ketchup. Very tasty
Great recipe! Tastes just like my grandmother’s from years ago. A new family favorite for my family!
This meatloaf was excellent. Thank you for sharing the recipe
I made this and it was fantastic my husband did a happy dance around the living room.
I added 1/4 cup green bell pepper, 1/2 cup chopped olives and little white cheese pieces about 1/2 cup.
Excellent
I agree this is the best meatloaf I have ever tasted. Awesome!! I will be making it again and often!!
This recipe is perfect as written. The secret is the milk which tenderizes and binds when mixed with the bread crumbs leading to a moist result that holds together nicely. The same strategy works very well with meatballs which can then be dropped into simmering sauce without browning which yields the tenderest of meatballs while holding together in your sauce. Meatloaf is one of those recipes that can be altered successfully in infinite ways. It is always puzzling to me, though, why people want to rate a recipe, only to describe how they’ve changed the entire thing. All I can say is, do yourself a favor and try this one as written. And, if you do alter something on future tries, whether for personal tastes or available supplies, be sure to use milk and breadcrumbs!
This really is the best meatloaf I’ve ever made!
You ain’t lylin’… this is truly the best meatloaf recipe I have ever tried. I make it with ground turkey and it is incredible. Thank you so much
Magnificent recipe! The essence of my childhood, ‘67 baby, with a side of mashed potatoes, cabbage and cornbread. Yummy, yum, yum! Thank you for sharing this gem—absolute perfection.
Best I have made.
I have been making meatloaf for over 35 years . I tried this recipe and my husband loves it . I have made this meatloaf about 6 times now and it’s a winner everytime . Thank you The Wholesome Dish for sharing this wonderful and flavorful meatloaf . It is a wonderful flavorful meatloaf . I had been meaning to comment everytime but got sidetracked . Today is the day , I am giving this meatloaf a 5 star review. Much 💘 from Tennessee !!