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 quadrupled the recipe, and used 1/2 cracker crumbs and 1/2 bread crumbs and it was absolutely delicious. I used 1 large can of Tomato Soup and 1/2 can of water, mixed it well, poured some of it over the meatloaf , put it back in the oven for 15 minutes on 300 degrees and warmed up the rest of the sauce. I sliced the meatloaf added some mashed potatoes and corn and poured som tomato sauce over the potatoes and meatloaf. The meatloaf was so moist and tasty. Tomatoe sauce on top is the way my son and l love it. This is my new go to recipe for meatloaf. Thank you.
The best meatloaf that I have every made. This is my new recipe. Thank you Amanda.
Amazing recipe. It was my 1st time making meatloaf and this was such a crowd pleaser for my entire family that this is has become their most requested recipe.
I did add 1/2 cup chopped mushrooms and two tbsp’s of oregano. I always like to tweak things a little.
Holy Moly this recipe is perfect!!! I did double the recipe and I can’t wait to eat the leftovers! Thank you for sharing this!!!
I have never been able to successfully make a good meatloaf until I tried this recipe. It has turned out great everytime!!!! Thanks so much
Made this meatloaf 2x directly from the recipe. It is a big winner. I used 85% ground beef and wished I used 90%. I had more grease in the bottom of the pan than I expected. Other than that, I pulled my finished loaf at 170 degrees F as I like mine to really be done. It was moist, easy to cut into slabs and the flavor was terrific. This is the “Best Classic Meatloaf” recipe ever. Thank you Amanda! It was perfect both times.
I put slices of bread in the bottom of the pan to soak up the grease . It works great !
SOOOOOOO GOOD!!! Best I’ve EVER had … I’m 67 yrs old!!!!!!! I used breadcrumbs made from stale brioche bread. Melts in your mouth 😋 I have a OLD friend that’s ABSOLUTELY in love with it also.
This meatloaf is amazing. I couldn’t get to the comment section quick enough! Melt in your mouth sort of recipe. Plus, the house smells amazing!! 😂
I made this recipe 1st time tonight. Was very good and will make again. I only had one pound of hamburger and found this recipe. Only thing I would do differently is omit the vinegar (I just didn’t like the taste of the sauce) and maybe add a little mustard. I had chuck hamburger and it was not greasy at all.
Best meatloaf I’ve ever made. Husband loved it. He always tells me not to use bread crumbs – I told him they were in there when he was on his third piece. Thank you so much. The sauce is awesome.
It came out perfectly delicious! I tripled the recipe and added a little bit of “Adobo” seasoning…The glazing sauce was great and tasty!
Did you up your time at all? I doubled everything and just want to make sure i don’t undercook it. Thank you!
Adobo is a great secret ingredient Thank you Joel. And thank you to the Wholesomedish for this excellent recipe. Stay safe out there.
How many servings does this make?
Made this last night. I doubled up on the ingredients (but just one egg) for 2lbs of ground beef. Added diced potatoes into the mix. Cooked for two hours: I had to guess a bit at time and used a probe thermometer to ensure 160F. Overall this was fantastic and I’ll definitely use this recipe again.
Making this again!! My husband loved it. I have tried meatloaf many ways and this one’s a keeper. Very traditional and comforting.
My new go to meatloaf. I make one alteration. I add a half cup diced (very diced) green bell pepper. Adds that lovely crunch. Served with broccoli and of course spur cream and chive mash potatoes cream and chive. Soo good! Thanks! My meatloaf hating husband now LOVES meatloaf.
This is the second time I’m using this recipe. My family said it was the best meatloaf I have ever made and I agree.
Excellent! The recipe is almost spot on to how my mom made it! Yum! She used crushed saltines instead of bread crumbs & no additional salt because of crackers.
With the exception of the dried parsley and garlic powder and the yummy topping, this is my Mom’s meatloaf recipe. I got her recipe at my bridal shower in 1975. So we’ve made it fo years!
I still don’t add parsley, but use minced garlic cloves 2-4 depends on size. I sometimes use 80-20 or 85-15 mix. This is THE BEST! ❤
I would assume any vinegar will work with slightly different flavors as a result. I’ve been using rice vinegar, because that’s all I had on hand and honestly it’s still the best meatloaf I’ve ever had.
Delicious meatloaf!Definitely using this recipe again!
Absolutely loved this!! It tasted so close to my grandparents cooking, something I didn’t really expect. Especially since it was my first time trying to make meatloaf on my own. Loved it, so simple and easy to make, might I add!!
I think this was the first time I made a meatloaf not using an onion soup packet. I altered the recipe a little, but not much. My whole family LOVED this meatloaf!!!
I opted to not use the the topping, and I subbed turkey for beef. DELICIOUS!!!!!