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 recipe is terrific! I substituted gluten-free breadcrumbs and almond milk to make this gluten-free and dairy-free. The entire family loved it.
Delicious! Last time I made meatloaf, my husband admitted that it didn’t taste very good. But he excused my poor cooking by saying, “It’s meatloaf – it never tastes good.” Well, I tried again with your recipe, and he loved it! Thanks!
It looked amazing, the texture was wonderful and I enjoyed it, but my family thought it was too sweet..and that’s from kids who put tomato sauce on everything! I thought by making my meat loaf this way I would score big time. Even the fourteen year-old said when asked, ‘Well it’s not my favourite,’ and he eats lots of just about anythIng…with tomato sauce on it! So, I will go back to my old recipe which uses tomato purée which is not so sweet. I will definitely not use sugar in the topping glaze!
Fantastic meatloaf!! Love this so much, it’ll be a favorite of ours from now on!! Thank you!!!
Superb recipe. Delicious. Tried it today. Used minced garlic instead of garlic powder & white wine vinegar. Product turned out like you mentioned.
You weren’t kidding that this is the best meatloaf! I followed the recipe exactly and it was absolutely perfect. The sauce on top is delicious but really the meatloaf is so good it doesn’t even need it. Thank you for an excellent recipe.
Just made this tonight. Doubled the recipe, made two loaves. Everyone enjoyed it! I used Red wine as I did not have red wine vinegar, was very tasty! Did not have enough bread crumbs, so I used premium plus crackers, and scaled down the salt a bit. I think next time I will mix the mixture better, and longer. Very nice. Thank You.
My son and I made this last night, and it was delicious. Thank you! We made extra sauce to have on the side. I think it would serve 5-6 people, not 10. My family said to definitely make this again – it’ll be my go-to meatloaf recipe from now on.
It’s so delicious…I actually added this recipe into MyFitnessPal, but as far as servings go, I think 4oz is a more realistic serving size. 1/10 of the meatloaf is 1.6 oz. – I’d walk away from the dinner table hungry! So, I consider this recipe – made with 1 pound of ground beef – 4 servings at 364 calories (per serving).Yummy!
I like the meatloaf mix with pork veal and ground beef. I usually just use ground beef and this mix really has a better all around taste. Recipe was good but needed some extra taste, I put an envelope of Lipton Onion soup mix the second time I made it and it was perfectly seasoned.
The recipe was so easy! No one in my family likes onions so I used dried onion instead just for the flavor and that way no one had to bite a chunk of onion which would have been an issue for them lol! I can’t wait to see what it tastes like!
We love this meatloaf perfect just the way it is
Thanks for the recipe
I am making this today for the second time. I love it. Quick and easy. Freezes great, of course, and also delicious in a sandwich.
This was outstanding. I used venison burger and this turned out terrific. A quick, easy-to-follow recipe perfect for an after work, mid-week dinner. I’ll use this recipe again.
I’m making it with venison tomorrow. I’m going to put it in the smoker. Have made it several times with beef. I use oats that I grind into a flour consistency (my daughter has celiacs and can’t have wheat) It has been great every time.
This is the absolute best recipe for meatloaf. Ive made this recipe for over 20 people and get raves. I point to the recipe-without any changes whatsoever.
Have now made this for the second time. Being domesticly challenged, I had my doubts. It was great – tasted like someone else had made it!! I made just a couple of changes, I crushed some garlic and butter croutons and eliminated the garlic powder and instead of ketchup, I used Diana Sauce Gourmet Original. Don’t want to brag, but it was sooooo good! Thanks for adding to my edible repetoir.
I just made this & it is AMAZING! Ty for posting this recipe!
I’m making this tonight…will report back on what we think 🙂
I love this recipe. This is my second time fixing it. Great great. Tripped the recipe 5 stars
Just made this and it is absolutely delicious!!!