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.
Substituted A-1 for Worcheshire, and honey for brown sugar. I also added 2 tbsp of Allegro Hot and Spicy….just to give it a little kick.
Thank you! Finally a recipe like mom used to make, nothing fancy, just good meatloaf.
Just tried your recipe tonight for dinner. My husband said it is the best meatloaf that he has ever had and is looking forward to making a meatloaf sandwich tomorrow night. Definitely goes on the make again list. Very easy to put together, too.
This recipe is definitely a winner! My family much prefers breadcrumbs to oatmeal! The texture and flavor of this meatloaf are fantastic. Looking forward to trying more of your recipes, Amanda.
This is the BEST ever meatloaf recipe. The only change I made (because I didn’t have breadcrumbs and someone in the comments stated they substituted this) was I used oatmeal in place of the breadcrumbs. Also, I triple the recipe for the topping
This is exactly bow I made mine too! Oh, I didn’t have Worcestershire sauce so I just substituted A1 sauce.
I can’t rave enough about this simple delicious recipe!
This recipe is awesome! Even better than my mom’s! I substituted whole wheat crackers in place of breadcrumbs and added more than a cup to absorb more grease since I used 80/20 ground beef, not 90/10. I also didn’t add any milk but it was still moist enough for me and my boyfriend. I also used powdered onion and added a bit more garlic. I left out the red wine vinegar to the sauce as well. Will definitely be making this again!
This was absolutely great! I used an All-Purpose seasoning with a mix of herbs, including the parsley. I also crushed up Crostini crackers with garlic and parmesan on them and used them as my breadcrumbs. Moisture was good and just enough flavors in the meat mix to make it very tasty. I also used organic, 85% lean grass-fed beef. Délicieux!
This was amazing! Better than my family recipe – the glaze takes the cake! So good!
Really enjoying this recipe…used it as a guideline and substituted a few things for what I had on hand…deleted the milk, oats instead of bread crumbs, cilantro instead of parsley, no onion so used onion powder…mixed everything except the beef in a 1.5 quart ovensafe glass bowl and then mixed the beef in…leveled it out and topped it with the glaze and popped it in the oven… Was delicious and have made it again since…
How much longer to cook if doubling the recipe? Thank you.
I’m trying it right now I will let you know
Very nice recipe, well received by my family. Will make it again. Since I didn’t have breadcrumbs, I substituted bread crumbs for panko and it turned out great!
Does cooking it in the loaf pan cause a lot of grease to pool in the pan?
Only if you use really fatty beef. 90% lean should be oerfect
The secret to a great meatloaf is to put two pieces of white bread underneath the meat loaf. this soaks up all the grease.
Probably keeps the bottom of the meatloaf from burning, too. Great suggestion!
OK people, I’ve tried and failed making great meatloaf, until now. This is by far the best meatloaf I’ve ever eaten. Hubby said it was three thumbs up! The glazed sauce on top is amazing and actually I’ll now make this sauce to use as my BBQ sauce on ribs and chicken wings. Its that good! I made garlic mashed potatoes to go with the meatloaf and it was an amazing meal. Thank you for sharing this recipe, I can’t wait to make it for company.
I made this last night for dinner and I agree with you 100%. Followed the recipe to the T, I doubled the recipe just to have enough for some sandwiches. My husband and cat just loved it!
How much longer did you cook it for
If you doubled the recipe, how long did you cook it?
I doubled and cook 90 minutes. I also put 2 pieces of bread under the loaf which I thought was a great idea for soaking up grease
My husband makes meatloaf and I hate it, I make meatloaf and he hates it. I had to find one we both like and this was wonderful everyone loved meatloaf. My Husband hurried and put meatloaf away….Meatloaf sandwich for lunch. Followed recipe did not change a thing. Will be making again and again. Thank you.
This meatloaf recipe is perfect! You don’t need to change a thing. My family gobbled it up and asked for seconds…and then thirds. I’ll be saving this one to make for years to come. Thank you!
This is quite simply the best meatloaf recipe I’ve ever found. Thank you so much for publishing it.
I had been looking for the best simple meatloaf to make for awhile and this is THE one. Ive tried about 4-5 different recipes from online that had stellar reviews but Im happy I do not have to look any further. This recipe brings out the best flavors of the American classic meatloaf and doesn’t need 50 different ingredients. Thank you for sharing this with us all!
I have made many meatloafs for our family….as our son commented: “Mom, do you realize we have meatloaf every Monday?!?” However, meatloaf turned out to be his favorite entree! 🙂
My recipe was very much like this one, but the subtle effects of flavors such as Worcestershire sauce, garlic powder, parsley made such a difference. I highly recommend that you cook exactly as directed.
You will enjoy this dish.
I doubled the recipe but used ground round beef (which is 90% lean) and one pound of ground pork. I like leftovers and working smart. Delicious and classic old school meatloaf.
My god, I followed your recipe, it was fantastic. That was what my daughter said. See, my story is that I married a Persian girl 20 years ago, my wife doesn’t know how to cook meatloaf. She loves it now. after all these years, I finally showed her how. she says she is going to follow your recipe and cook meatloaf once a month for my daughter and.
Thank you, thank you, thank you so much.