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’ve made 100’s of meat loafs and this is the best. My son hates onions so of course he did not like it.
Really great classic meatloaf. Second time I made it out of brown sugar and I substituted Jalapeno Pepper Jelly. We lived it both ways.
Tried this recipe tonight – it is awesome! I left out the onions and added an extra egg because I like eggs, and it turned out delish! I will definitely keep this recipe around.
This is my go-to meatloaf recipe!
It came out good! I would definitely add some Adoba or fresh garlic to it for more flavor. I used a cup of milk and 1/3 of a cup of ketchup since I made 1 1/2 lbs of meat.The glaze was my favorite part.
Super delicious!
Thanks!
the best meat loaf,5 stars
Best recipe I’ve ever had. And the glaze is so perfect my family loves it.
I made this several times now and don’t remember if I left a review. This is my only go to recipe now. I was using my mothers recipe which has similar characteristics but this is better.
There’s really only two elements to judging meatloaf. Consistency and taste. This recipe has both. The instructions say to use both hands to mix I think thoroughly and that’s what I do. The consistency after cooking is perfect!!!!! The other element being taste, this is how I like meatloaf to taste. Reheated for sandwiches is even better than after it’s first cooked.
This is by far the easiest and best tasting meatloaf I have ever made! We make it without the sauce on top because of picky kiddos and it is still absolutely delicious! My husband asks for it at least once a week! Thank you!
THIS WAS A BIG HIT. MY FAMILY LOVED HOW VERY MOIST AND FLAVORFUL IT WAS. THE SAUCE ON TOP IS DELICIOUS. I NOW HAVE TO MAKE MORE AND PUT IT IN A GRAVY BOAT CAUSE EVERYONE WANTS TO SPREAD IT ALL OVER THEIR MEATLOAF. THANKS FOR THIS GEM OF A RECIPE!
I add 1/4 cup of relish.
Is it possible to double the recipe to 2 lbs. ground beef (and all the ingredients) to make a larger loaf baked in the same loaf pan? Does the cooking time change?
Is the glaze a dealbreaker? My husband is on a low/no carb diet.
Looking for recipes we can both enjoy.
Thanks and blessings
I followed the directions to a T and my meatloaf came out mushy. Barely held it’s shape. The flavor was classic, old fashioned meatloaf, but the consistency was horrible. I think the ratio of breadcrumb and milk to meat is too much.
Oops ! I forgot to add stars! 5*
Delicious recipe for meatloaf! I always add a Tbsp. of Sriracha sauce (or more to taste), plus I add extra garlic. I made this with ground pork, ground turkey and ground lean pork.
I have made this meatloaf over and over again. My family and friends are always impressed by the texture and the way it taste. They tell me this is a blue ribbon 1st place winner meatloaf. It makes me so happy Everytime I make it for them.
Thanks for this wonderful recipe. It is surely be a crowd pleaser.
It came out kinda bland, despite adding extra garlic to it. The glaze was nice though. If I made it again, I’d use fresh parsley and probably would sautee the onions.
I added fresh garlic, green bell pepper and fresh chopped jalapeño. It was delicious
The best meatloaf I’ve ever had and it was so much easier to make it then I thought which is why I avoided it but now, I’ve already made it twice and hope to make again soon. I consider myself lucky to have found this recipe while searching online for comfort food and visiting my sister and her husband. They absolutely loved it as well and my brother in law even said it was better than his mom’s! I was so happy to hear that cause I consider her an excellent cook. This was a big hit! Thank you for sharing!