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.
Fantastic recipe! Flavour can’t be beat. Definitely a keeper. I prepared the recipe with 2 lbs of lean ground beef, but only slightly more of other ingredients (did not double). I found that 55 minutes is not sufficient time. I increased temp to 400 F for an additional 10 minutes. I strongly recommend the use of a thermometer to ensure the internal temperature is 165 F.
Just tried this recipe .what did you all gave with it
Your meatloaf recipe is the best thank you
My first attempt using this recipe today, followed ingredients exactly as listed but added a packet of onion soup mix from suggestions in the reviews. Absolutely Devine! So simple to make, looks appealing once cooked and delicious.
This is it!! — the best meatloaf recipe I’ve ever found, baked, and served to my family. Everything about it is meatloaf perfection.
I’ve baked meatloaves from countless recipes over the past 40 YEARS,, and this is, hands down, the best meatloaf that’s ever been baked in my oven!
Try it. You’ll be so happy you did!
If making 2lb loaf, would I double ingredients, or would that be too much?
2lb completely filled my loaf pan. But don’t add 2 eggs. Never more than 1 egg per meatloaf. And i suggest cooking by temp, not by time.
Made this last night exactly as written and my husband and I both liked it VERY much. Next time I’ll make extra glaze on the side because it was so good! I am going to make this for a friend who just had surgery. I will use a disposable aluminum loaf pan and use the parchment paper again because it made it so easy to remove the meatloaf. Thank you for posting this delicious recipe.
Fantastic!! Made it for my in laws and they had seconds. Asked for leftovers to be packed with them lol and the other one asked to thaw the 2nd one I made so I can make him sandwiches tomorrow:)) I reheated it at 250F, with adding a bit of beef stock to it and I covered it with a foil. Just yummy. a 5* keeper
lord only knows that I’ve tried recipe after recipe for Meatloaf, but THIS is by far the BEST Meatloaf recipe I’ve ever tasted. Moist, flavorful, juicy and deeee-licious!! I did not change a thing, nor will I. This will definitely be my go-to for meatloaf in the future!! Thank you for sharing 🙂
Thanks for this recipe. I served it to my mother, now I have to make more so that she can freeze for later.
This is the recipe from my jr high days… 1955 home ec.. We had a few tbsp of milk in ours, since I have added about 2 tbsp of Worchestershire to keep the meat from shrinking, once in awhile I add left over peas or celery …..like you I play with it… it is the best! My friends love it and request it if coming for dinner… I never measure tho as been making this for many, many years… 78yrs I am now…
I made this tonight. It was easy. It was fun. My husband and I both loved the result. It IS The Best Classic Meatloaf. The directions are clear. Follow them. The only minor change I made was substituting Balsamic vinegar for the Red wine vinegar. I didn’t have any Red Wine Vinegar.
Hi, I haven’t made the meatloaf yet, because I need to how to adapt the recipe for a 2lb meatloaf. I’m assuming I merely double the ingredients, so I guess cooking time for 2lb is the real question. Any help would be greatly appreciated.
Thanks,
Bob
I would say if you double the recipe add only 20min to the cook time and take a small sample out of the middle once finsihed to see if it has finished cooking if not put it back in for another 20min and you should be good, I would guess 1 hour and 20min would suffice if you double the recipe
I just made a double. (Family of 7. 1lb would never do.) I suggest a temperature probe and cook til 165. Maybe an extra half hour, i would guess. Looks like it’s gonna be good!
Hi Bob! I have this meatloaf in the oven right now. I also doubled the recipe, but I used 2 pans–I put half of the mixture ( 1 lb.) in each pan, so that should work perfectly for the given cooking time. Of course, I will check to see if the cooking time needs adjusted towards the end. This is my first time trying this recipe–I can’t wait for it to be done–it smells wonderful!
I did 2 lbs as well and one hour and 30 minutes
My 9 year old made it last night. Delish! Kids loved it – everyone went for seconds. Adding to our dinner rotation regularly.
Just made this and OH MY GAWD, it is amazing! Was never a huge meatloaf fan but this blew me and everyone in the house away. Such yummy comfort food! Followed the recipe as is – wouldn’t change a thing!
thumbs up
I have a lactos allergy,and what can be substitued besides milk
I have used tomato sauce instead of milk. Comes out great!
Almond milk, flax seed milk, cashew milk, coconut milk, ect…
If you change the recipe, don’t comment on it!
Have you tried using beef or vegetable broth in place of milk? I am lactose intolerant and Lactaid milk works well fir me.
My wife is also lactose intolerant. When cooking with regular milk (I use 2%) she usually doesn’t have an issue. I would imagine, you cook use lactose free milk instead, without any problem. I don’t know for sure.
I used unsweetened almond milk and it came out just fine
You could try using beef broth/stock. It taste delicious!
Brilliant recipe!! Even my 9 year old who hates everything ate it and asked for more.
This meatloaf is a keeper! I found the topping to be too sweet so I’ll omit next time. Regardless, this was flavorful and moist. Thanks!)
Because you thought the topping was too sweet for your tastes, maybe you could try (once anyway) leaving out the brown sugar, or reducing it to 2 tsp.
I made this a week or so ago, and my family loved it!
Instead of the brown sugar and ketchup … USE YOUR FAVORITE BBQ SAUCE… it is SOOOOO good!!!! I use maybe 1 – 2 slice of bread chopped onion one egg Salt n pepper little bit of garlic powder or garlic salt and mix some BBQ sauce in to the mixture …I put a little BBQ sauce on top pepper it and bake at 350 till done …. usually I start off cooking it covered with foil and remove the foil the last 1/2 hour so the sauce on top can carmelize a bit… yummy! Hope you love it!
I use Heinz Chili Sauce for the topping – mild and not so sweet.
Just made this and it is the best meatloaf I’ve ever made. It was soooooo moist. I did add the Lipton Onion soup mix like someone else. I will most definitely use this recipe for now on.
When I make this, I add a bit of diced carrot, onion, celery. I prefer a plain ketchup topping.
This is a great recipe, absolutely delicious and I am one that used to hate meatloaf. Now, it is one of my go-to’s. I adapted by using pure tomato paste rather than ketchup to eliminate corn syrup and sugar often found in prepared ketchup and it was awesome.
Fyi…. Helmans makes ketchup new and it is sweetened with only honey. And I think it tastes better.
Great recipe. Awesome flavor. Easy to make.