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.
For years I was using the same meatloaf recipe, so I decided to try something different . My husband and I raved over this meatloaf recipe. I doubled the recipe and didn’t use the milk ingredient. It was moist and delicious.
Very good. I followed the recipe mostly but I substituted milk with almond milk. As for the seasonings: I didn’t have any sort of parsley and I did a about tsp each for each of the other seasonings (garlic, salt and pepper). The sauce/glaze: I thought it had too much brown sugar and I didn’t have any red wine vinegar so I just mixed some ketchup and Worcestershire sauce and it worked out great. Very tangy. It turned out super moist, held together brilliantly and got gobbled up in my household. It will become a weekly meal. Thanks!
Second time making this recipe. My husband loves it!
What is a substitute for red wine vinegar?
My question also. I was think apple cider vinegar.
You could just mix barbecue sauce and ketchup together that’s what I usually do it’s pretty good.
I used apple cider vinegar and was great.
How much time should I add if I doubled the recipe?
One of the best we have ever had! Even those who do not like meatloaf, like this! Thank you so much! I did not change a thing!
Made this tonight EXACTLY by recipe. Was fantastic!! Eagerly awaiting leftovers 😁👍
Best meatloaf I’ve ever made!!! Finally!!! The sauce on top is perfect! Nice and firm loaf!
My husband likes meat loaf I’m not a fan but now I am and we both loved this recipe. I also rolled the meat out after mixing and gradients and spread cheese all over it and rolled it like a jelly roll before stuffing it in the loaf Pan. I also doubled the glaze recipe so good.
Im using 2 lbs of meat. Should I double everything?
My husband is a meatloaf aficionado and exclaimed that this was the best meatloaf recipe ever! I especially like the tangy sauce, though I substituted balsamic vinegar as that’s what I had on hand. Making three today, one to eat and two for the freezer.
I’m making it tonight using 2 lb of meat and doubling everything. Seems right. I think I’m going to add an additional 30 minutes to cooking. What did you do, and how did yours turn out?
I made this for dinner last night. I think one TBLS of brown sugar would be enough for the glaze. I think two made it a little too sweet. But it was a good meatloaf.
Delicious recipe, no complicated ingredients. I used fresh parsley, 1 Tbsp for more color and flavor.
If i want to double the portion so use 2lbs of lean ground meat. Obviously, i would double the ingredients. Question is how much longer do i cook it for or the same time you have as if it were 1lbs of ground meat? Thanks!
I would use a second loaf pan. Or you could try to free form it with your hands but it may fall apart.
what. that wasn’t the question lol .
but my recommendation would be using a meat thermometer at the end of suggested cook time, and just add minutes of cooking time as necessary to reach the proper temp after that. since the author of the recipe hasn’t responded to tell you an exact amount of time to add. I don’t memorize what temp it should get to for beef but the internet can tell you.
I love meatloaf and this recipe is the best ever tasted, as it is moist and very good tasting. The only thing wrong was it was a bit crumly due not following instruction to mix ingredients really well. It makes the best meatlosf in the world.
I hate meatloaf but this was a delicious recipe, my husband loved it. I even ate it and it was delicious. Will be my go to recipe for meatloaf.
This was my first time making meatloaf, and I’m so happy I used this recipe. Meatloaf was very moist and flavorful. Can’t wait to make again in the future.
Very good! My picky 91 year old grandmother cleaned her plate! Will be making this again! Thank you!!!!
This is so much like the meatloaf my mom used to make. I could never quite get it right until now. Thank you. My family loves it!!!
Made this for dinner last night… a huge sucess! I tripled the recipe and substituted Half & Half for the milk but reduced the amount to just one cup versus one and a half cups of milk. Also, I only had one and a half cups of bread crumbs so I tore 5 slices of white bread into tiny pieces and soaked in hot milk creating a paste… just as you do with homemade meatballs. The meatloaf was decidedly voted EXCELLENT, EXCELLENT, and EXCELLENT by the family!
The best meatloaf ever Loved it. So did my family
This truly is the perfect meatloaf. Loved it so much I served it for Christmas. Has a perfect density. Now my exclusive meatloaf recipe. Thanks Amanda!