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.
Have you ever froze this before cooking? If so, what are the cooking instructions? Thanks!
Made this with 85% lean beef. It was really good.
Very delicious recipe.. hit the spot. Better than moms lol
Haven’t made meatloaf in years! My husband hasn’t liked any recipe I’ve tried because it just doesn’t taste like his mom’s. We had some ground beef that we had to use up and meatloaf sounded yummy on a cold night. I searched for some recipes and came across this one with so many positive reviews that I decided to try it and…..my husband LOVED it and so did I! He said it tasted just like his mom’s and that we need to keep it in the dinner rotation! Loved the video with the parchment paper recommendation. Thanks for the recipe, it’s delicious!!!
I have always sliced a small onion and placed the slices on the bottom of the pan. This prevents my meat loaf from sitting in greasy residue during cooking and imparts a very subtle caramelized note to the loaf.
This meatloaf was delicious and moist. Everyone enjoyed it and said it was a keeper.
This s the third time I have made this, as written. Typically I don’t use sugar but t does add a pinch of taste interest. N all my 65 years, I never let mine sit and now I see the solution! Will continue to use this recipe as it is very easy and yummy,
Absolutely amazing !!!! Extremely moist and flavourful .. I made the meatloaf exactly as the recipe said and I got rave reviews from my boyfriend and Dad !! Will definitely make this again ❤️❤️❤️
Tried the meatloaf recipe. It was certainly Delicious.
You guys. I had just been called out by my husband because I don’t cook. He cooks way better than me and I feel intimidated in the kitchen. Well, he was gone for the day (firefighter) and I found this recipe. I had all the ingredients and a 15 year old to test it on. Let me tell you…I followed the recipe perfectly, except I don’t like raw onion so I sautéed them first. It was MAGNIFICENT!! My son said “mmmm” through the whole meal. And I’ve saved the recipe for future use! (Except for my judgemental husband) 😉
I have used this basic recipie for years, everyone loves it, always. I think the piquant sauce as topping does the final trick. Sometimes I adjust the ingredients depending on what I have in the house. Sub for fine breadcrumbs is a couple slices of bead cit up small, added finely chopped green pepper, finely chopped celery, and of course the chopped onions which need no precooking as they cook while the meatloaf is in the oven.
Yes! It was exactly what I was hoping for when that rare meatloaf craving hit. I had already bought a lb of meatloaf mix (beef, pork, veal). So I prepared mine in an actual meatloaf pan. (With the grease drain holes in the bottom). I also added some finely diced green pepper. Amazing.
this exactly it…wanted thee “W”
Thank you for the recipe! Best meatloaf ever! Made exactly as written. Doubled the recipe and made one loaf for tonight and 4 individual mini pies with the rest for lunches. Will be making this again.
Not only was it super easy to make it tasted AMAZING. On a whim, I decided to try making meatloaf for dinner since my husband and I are tired of the same old things all the time. So I found this recipe in a Google search and gave it a try. I was a little skeptical of making meatloaf because I haven’t made it in years and it’s always turned out dry and bland. We were both happily surprised at how good it tasted. My husband is a really picky eater–if he loves it anyone will! Definitely will be making this again. Thank you!
I love me some meat loaf and this one is a great tasting recipe on top of the meatloaf list,put this one on your bucket list, it’s a saver!
I used my favorite BBQ sauce instead of ketsup and it was perfection!
This is my third time making it. This time with turkey. My kids love it.
Absolutely great! Haven’t had a good meat loaf in years… till my wife and I tried this one! We followed it to a tee, and we both enjoyed it for dinner! It definitely reminded me of the one that Mom used to make! Very simple, highly recommended!
My Mom used to make a killer meatloaf. So great on a cold winter night. Never got my Moms recipe before sh3 passed. Tried making many, using different recipes, and none measured up to Moms. However; Amanda’s recipe to the rescue. Great meatloaf, a keeper, my search for a great meatloaf is over.
Thx. Amanda
This recipe is every bit as great as advertised. It is better than any recipe for meatloaf in my file and easy to make Using parchment paper makes cleanup at snap. Letting it rest before cutting 10 minutes…ingenious! The sauce nearly had us drooling. This will be a regular part of my meal planning! Thanks!
This is very close to the recipe we typically use. A couple of things we’ve tried over the years, and have pretty much made a permanent fixture in our meatloaf.
1. Replace the breadcrumbs with an equal amount of potato chips (insert flavor here, we’ve tried several).
2. Replace the ketchup mixture with a BBQ sauce (once again, we’ve tried several types/flavors, brand doesn’t seem to matter).
And, of course, like a previous commenter said…sauteed onions & bell peppers are a definite plus.
I made this last night; everyone loved it. This will be the ongoing meatloaf recipe for our future.
THANKS!