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.
Yum easy and great
My son is allergic to eggs. What could I replace the egg with? I was thinking plain high fat greek yogurt? Any ideas?
What can I use instead of red wine vinegar?
this looks great. We love meatloaf in my house and im definitely trying this one. If I double the ground beef to 2lbs. should I double all ingredients and will cooking time be different?
I don’t use milk with meat. What else can I use.
Delicious! I typically just use a packet for seasoning when making meatloaf and when I was out of the packets I found this recipe online. So easy and tasted way better. Thank you!! Also…I did not put the topping on it and it was still wonderful. All of the family approved!! I have found my new meatloaf recipe.
I made this in my crockpot on low for roux hours. Delicious I added some chopped red peppers…it was great
Should say four hours
Very very good. Flavorful, moist, dense. Highly recommend.
I used meatloaf mix & I doubled the recipe. Best meatloaf EVER!!
Lori, did you keep the same time 55 min? I’ve doubled the recipe as well. Thanks
I have made a few meatloafs in my time and this recipe comes out on top. Instead of plain breadcrumbs I use the Walmart brand (Great Value) that is already seasoned which adds more of a delicious taste. Then I top it off with Bbq sauce!
I’ve been making meatloaf for decades, and this is an outstanding recipe! Will make this again and again…
Very easy & delicious!. It’s also very good as a sandwich on the 2nd day.
is it possible to make this recipe without the egg? Are there any substitutes you would recommend?
Fantastic meal!! My family just loves this, and so do I. It’s easy and tastes out of this world. I did change one thing in my kitchen though. I substituted the red wine vinegar for Paul Masson American Madeira wine. Really blends amazing in the topping.
Ok, I’ve used 15 plus recipes. I love, love meat loaf! This recipe is perfect! Don’t change a thing! The texture was spot on; juicy but held its shape. No need for me to search more recipes!
Hi there! Would 85/15 work for this recipe?! I have a couple of pounds in the fridge and I’d love to try this recipe! Please advise!
This recipe is excellent, maybe the best meatloaf I’ve ever made. I did use 1 lb. meatloaf mix instead of just ground beef . I also used apple cider vinegar in the glaze- I didn’t have red wine vinegar. I will definitely make this again.
I have made this meatloaf numerous times. Did not change a thing. Very good!
You made ma a hero. Never in my life did I think people would want to come over to eat meatloaf but I get constant requests for it now! Even friends from Europe expect to have an American meatloaf dinner night. You are a food-whisperer.
I give this recipe a 10. It was very moist. My family raved about how good it was.
Absolutely the best meatloaf that I have made using many recipes! Followed recipe except used 80/20 hamburger that I already had and omitted parsley as I did not have. Meat loaf was very moist and very tasty – the topping really provides the finishing taste to the loaf. Most importantly, the meatloaf was very tender and soft and not tough. Everyone in the family really enjoyed this loaf. Finally, I found a super recipe to be used for years. Thank you so much.