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.
Definitely the best meatloaf ever.
Everyone loves it
I love this recipe, but have always found the ketchup topping just a bit too sweet. This last time I realized at the last minute I was out of ketchup so I substituted a marinara sauce for the ketchup and it was fabulous. I’ll be using that happy accident again in the future.
I have tried a lot of meat loaf recipes over the years. This one is the best – by far. Flavor is good, texture is perfect; the touch of red wine vinegar in the mixture for the sauce is genius! Great hint about making sure it is well mixed. I will make this again!
I am making this meatloaf recipe for the second time. It is a winner! The only changes I made were adding fresh chopped garlic. There are NEVER leftovers!
Can you make this into mini loaves?
The best meatloaf recipe, we love it!
This is the first time I’ve used this recipe…it contains Ketchup and while I’m not fond of it, I went by the recipe and included it. I’ve used the remaining ingredients in other meatloaf recipes, to a greater or lesser degree, so no surprises there. It’s in the oven right now, so I’ll let you know how it comes out…keep your fingers crosses…I am.
I love trying new recipes but after making meatloaf & following this recipe, I’ll never try another meatloaf recipe. This was, is, & always will be my favorite meatloaf recipe! Thank you for sharing😁
My go to recipe for meatloaf these days. It is simple and delicious!
This is the best meatloaf recipe and yes, it’s the only one that I used to make meatloaf
Always a big hit at my house. Been making this recipe for years now. I personally prefer it with half the breadcrumbs, and it is always delicious and my go-to recipe for meatloaf.
The best meatloaf I have ever tasted.
Without a doubt, the best meatloaf recipe! I do add more pepper than the recipe calls for (almost double) but we like pepper. Family and friends come over just for the meatloaf, lol. Thanks for sharing.
I always try a new recipe “as is” and I will always use this recipe “AS IS!” Delicious!
This is a perfect, classic meatloaf recipe. NOTE: I triple the meatloaf recipe, but bake it in 2 loaf pans for thicker meatloaves. I only double the glaze/sauce recipe, though; that makes plenty for the 2 loaves. I increase the baking time from 55 mins. to 1 hour and 10 mins. because the meatloaf is a bit thicker.
I’m a single guy left to my own devices in the kitchen. Your recipe sounds great – I shall try it tonight. Although my farmmother would never have used garlic, and I won’t either but no impediment to those who choose to. Thanks!
Loved it. Family loves it.
This is the perfect meatloaf recipe! My husband loves the topping, so I double that when I make it. Using 90% lean ground beef is important but if you’re using 80/20, just place a slice of bread along the bottom of the pan to absorb the extra fat content. On occasion I’ve added sauteed mushrooms or stuffed the meatloaf with some mozzarella sticks. It all works well!
I quadruple this recipe, using three pounds lean ground beef and one pound ground pork, so I have some to freeze for later use or to give away. I substitute oatmeal for the breadcrumbs for an added bit of flavor and nutrition. I also add 1/4 pound of chopped mushrooms per pound of meat. A potato masher works great for mixing the meat and other ingredients. My family loves this recipe.
Best meatloaf I ever had..only recipe I use..