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.
The recipe call for one egg. I think 2 would be better. Other wise it was the best meatloaf and sauce I have ever had.
Doubled this recipe tonight to use up a 2 pound package of ground beef/ground pork mixture I had in the fridge. It wasn’t 90% but it was what I had. I used balsamic vinegar instead of red wine vinegar because it was fresh, the wine vinegar, not so much. I used Progresso garlic & herb bread crumbs. I shaped them into two loaves and put them on a foiled lined cookie sheet. Let me tell you, this is the BEST meatloaf I’ve ever had! Hubby and I ate 2/3 of a loaf in one sitting! The balsamic vinegar made that sauce absolutely AMAZING. Give it a try, you’ll love it. Thank you for the fantastic recipe!
This is wonderful!!! I’m making it again after trying the recipe about 2 weeks ago! Thanks for sharing it.
This is my favorite meatloaf recipe which says a lot considering I don’t really care for it normally!
awesome recipe. I’m enjoying it right now; thanks for sharing
I made this exactly as directed with ground bison (which is notoriously dry) and it was perfect! My husband loved it.
Family loved it. Great recipe
I Love this Recipe and the Sauce was Excellent
Doubled the recipe and added 10 minutes to the cooking time. This is my new favorite meatloaf recipe! 👍🏼👍🏼👍🏼 So delicious!
Has anyone doubled the recipe? If so what changes if any did you make?
I used store bought breadcrumbs and felt this came out tasting like bread rather than meat. I’ll try with fresh breadcrumbs next time as this recipe gets great ratings so it must be me.
Came out amazing
Best meatloaf recipe! My family loved it and was fighting about who could take the leftovers. The glaze made it special and it was easy on the load pan. easy preparation with phenomenal results
Thank you !
jANUARY 6, 2020
i HAVEN’T MADE THIS RECIPE YET; WHAT SIZE OF LOAF PAN DO YOU USE?
My daughter use to love meatloaf and then decided she didn’t anymore. She is allergic to dairy and beef so I used Almond milk with 1/2 pork 1/2 turkey and everyone loved it.
Why do you have to put red wine vinegar in the ketchup and brown sugar mixture on top?
it evens out the sweetness and you can’t taste it it evaporates
Likely for a little bit of kick. I replaced the red wine vinegar with balsamic vinegar and it was SO much better! Try the substitution. It takes the sauce to an entirely new level. Good luck!
Excellent recipe! I have never had any luck making meatloaf. Not only was the recipe a success it was also delicious!!
excellent. very easy and quick to make. I have portland ketchup so did not make sauce and just used portland ketchup it was wonderful.
I have always added a roll of sage sausage to my meatloaf and grated carrots. By grating the carrots there’s really no need to pre cook them. Also never remember to take the bread slices out for bread crumbs so I just use crackers, either plain old saltine or those even yummier buttery Ritz crackers 🙂 There are so many variations on a goof ole meatloaf. Thanks for sharing your recipe
Hi. We dont eat beef. Can I substitute with lamb mince.
What can I serve with it.