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.
I absolutely love this recipe! I tried for years to find the perfect meatloaf recipe, and this one IS IT. Thank you!
After many meatloaf fails, this one hit the spot and will be my “go to” from now on!
Wow. Normally I use recipes as a general guide or reminder and take it in my own direction immediately but this was my first time cooking meatloaf and I followed the recipe almost exactly. The meatloaf came out amazing.
Very easy recipe and tastes Delicious ☺! Letting meatloaf rest 10 minutes really Works! In the past, I usually sliced the meatloaf directly after taking out of the oven, big mistake! N0W I know to wait and let it! Rest 10 minuted!
The best meatloaf recipe I’ve ever made! So delicious & moist,
Only 1 lb of ground beef?
Hubby and kids completely love this recipe! Thank you for sharing
Excellent. This time I substituted heavy cream for milk and red wine for red wine vinegar. The first time I made it exactly as written. In both cases superb. Thank you for your efforts (and yes, I know the extra cholesterol in the cream, but we have very little red meat, so… I figured it was worth dressing up a bit.)
I just want to verify that this uses only 1 lb. of meat !!!!!!!!!!!!!!!!!!!!!!!!! Typically, meat loaf uses 2 lbs. or even 1 1/2.
can this be made gluten free by using oats instead of bread crumbs?
I buy gluten free bread crumbs.
Hi! Tonight I am making it fot third time ! This is so good AND EASY! Reminds meof moms and she was a super cook! Meatloaf sandwices for lunch tomorrow! 5 STARS PLUS!! Thanks!
This is SO DELICIOUS! It is very moist, sweet, and oh-so-yummy! Thank you so much for sharing 🙂
This is SO DELICIOUS! It isn’t moist, sweet, and oh-so-yummy! I make this quite often 🙂 thank you!
Hi there. This recipe sounds great. Could you please tell me if I could make this with Turkey chopmeat? Thank you!
Hi Amanda,
Your recipe is one of my favorites! Thanks for sharing your talented cooking in the kitchen. Bob
Good ole fashioned meatloaf, just the way meatloaf SHOULD be!!! The family LOVED it! Thanks for bringing back the “simple” recipies!! Food that actually tastes like what the name states…..meatloaf!! Nothing fancy, but DELICIOUS!!! Bring on more!!
It is yummy in the tummy! I make it with organic ground beef, eggs, milk, ketchup, onions, and any other of the ingredients I can find organically grown. I make it on Sundays and eat it for the next 4 days with a salad and some steamed veggies.
Very happy with first effort, especially the sauce!
I’d always made mine with mustard (instead of red wine vinegar).
Best recipe yet! Classic, simple and delicious. Thank you!!
I loved the recipe! The meatloaf was moist.
I invited my brother to my house for supper hoping this meatloaf would be good. He said this recipe is a keeper. Only change I made was using 1 teasp. balsamic vinegar in place of the red wine vinegar.
You put down 1/4 of ketchup, but do I put the same for the brown sugar and vinegar ?
Thank You, Mrs, Derksen
For the Topping:
1/4 cup ketchup
2 tbsp. packed light brown sugar
1 tbsp. red wine vinegar