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.
Excellent! No leftovers!
I used tomato sauce instead of milk, and passed on adding catsup to the meat mixture. I did, however, finely chop in my Ninja mini, a large jalapeno pepper, since I didn’t have any green pepper. I served with buttered wide egg noodles, with sprinkled Parmesan cheese on top. The meatloaf and the combo was delicious. Next time I’ll make mashed potatoes to switch it up. Yum!
Made this, and it is amazing! I have been cooking for 60 years and have made a lot of meatloaf recipes, but this is by far the best. I used 4 egg yolks and gluten free crumbs the second time I made it, with Sazon Completa instead of parsley and balsamic vinegar instead of red wine vinegar, to give it a Latin twist.There are a lot of possibilities with this basic recipe.
Elves are in seclusion so I had to cook. Smashed potatoes n meatlofers
🦌🦌🦌🦌🦌🦌🦌🛷🎅
Great recipe!!! I’ve made a lot of meatloafs, but this one is my new go-to!!! Next time however, I will sauté the onions first. Also, I added 1 tsp dried basil with the parsley.
Excellent job and thank you for sharing this recipe!
Hands down one of the best meatloaf I have ever had! It’s a hit !
This is a GOOD recipe for making a meat loaf. It is moist (which is important to me) and if you cook very much you will have all the ingredients on hand. No trips to the grocery store. I didn’t use a loaf pan. I used a glass rectangular Pyrex dish. Will definitely make this again!
This meatloaf is easy and delicious. I made it exactly as directed except I doubled the amount of glaze, based on the recommendation of one of the reviewers. It held together beautifully and cut like a dream. My husband thought it was one of the best “new” recipes I have tried during our sheltering-in-place. It will definitely be a family favorite.
Love the recipe, I add a few chopped baby bell peppers & then cook it at 225° on my kamado joe.
This is a fabulous recipe for meatloaf. I added a chopped red pepper – half a pepper – and topped it with barbecue sauce. Rave reviews from the family !
This recipe is great even without the glaze!
I threw in some diced carrots and it was even better!
Can I use white vinegar instead of red wine vinegar?
delicious
I love this meatloaf!! The ingredients all work together for a moist and delicious meatloaf!
Can I make this meatloaf in a Crock-Pot? With the warmer weather, don’t really want to turn on my oven. I love this meatloaf, having made it several times!!
My first attempt at meatloaf ever,…and it was fantastic! I see meatloaf sammies in my future!
Can you use this recipe to make meatloaf muffins? I.e. put the mixture in muffin tins and bake that way? If so, what temp and duration would you bake?
TIA!
if making ahead of time, should i add the glaze on top or wait to add on before baking
This is the BEST meatloaf I have ever had in my life!! I will be making this often as it was a real hit in my house. Thank you!
I love this recipe! I just carmalize the onion first and I don’t bake in bread pan because I have to make at least 2lbs so yummy!
Is the cook time extended for doing 2 pounds? This is my first attempt at meatloaf.
Is it still same bake time when doubling the recipe?
I just doubled it and it took 65 minutes to get to 160 degrees. It was very good. Good flavor and texture. It didn’t fall apart and we enjoyed it so much the dog got none
I also doubled it but spread it in a 13×9 but loafed it in the middle. I used 90% meat and assumed there would still be some grease but there wasn’t. I actually had to take it out about 15 minutes early and it was perfectly done.
If you’re going to double the recipe, you’ll need two pans, in which case the cook time is the same. But do NOT try to put 2 lbs of meat in one loaf pan or it will never cook.
How long for 2 pounds of meat?
I just put a venison burger version in the oven with 2 pounds of burger. I think I’ll use the thermometer to check for 160f because I think it’ll take longer with a double batch
Did you end up extending the bake time for double?
I have made this twice now. Hands down the very best meatloaf recipe I have ever tried. The sauce is to die for so I double the sauce.
I have made this twice now & it’s a hands down easy to make delish meatloaf. My husband’s family joke is “Don’t Eat The Meatloaf!” He was hesitant to even try, but when he did he ate the plate plus seconds.
I pictured him eating the actual plate because it’s so good. I’m making it right now show I have my hopes high.