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.
Can I double the recipe and just let it cook longer?
I made this for the family I nanny for and they didn’t believe I’d never made meatloaf before! Lol! Thanks for the great recipe! I made a few substitutions, but overall kept it the same.
Could I substitute the bread crumbs for Saltine crackers?
Saltines or Ritz crackers are an excellent substitute for the bread crumbs.
Very very easy and delicious recipe. Thank you for sharing.
Just finished eating this recipe exactly as posted. My wife and I thought it was delicious and would not change a thing. Thank you for this recipe as it will be made again and again.
This is the best meatloaf ever!
I subbed thyme for the parsley as I didn’t have any. Subbed balsamic for red wine vinegar for the glaze for the same reason. It turned out so well! So delicious!
I made my own gravy the next day using butter, beef bullion, drippings from the loaf dish and Worcestershire sauce. We made open faced sandwiches for lunch with the left overs.
I would be proud to make this for dinner guests (if we could have any!).
Yep! Just as the recipe calls, it’s perfect. I actually like mine a teeny bit drier so next time I’ll add another 2tbs bread crumbs. I’m enjoying it right now!
My husband’s favorite. No changes – made as listed. So moist and delicious!
Absolutely great. Very tasty and easy to make. My mother enjoyed it for her 87th birthday.
Thank you!
Very good recipe. I did make two slight changes, I saute the onions before adding to the beef and I use mustard instead of vinegar in the glaze. Those are just my personal preferences. But the recipe itself is delish.
Anyone know if I use 1.5 kbs of meat would I have to adjust the quantities of the other ingredients?
Pardon if this is an obvious question…….I have practically zero culinary skill
This is the best meatloaf recipe I have had and I don’t like meatloaf!!! I made it for my boyfriend who was really skeptical since he’s never liked any of the meatloaf recipes made using 90% ground beef. I followed Amanda’s recipe except I used Italian seasoned breadcrumbs and Italian seasoning instead of dried parsley since that is what I had in the house. The result was delicious!!!! The glaze is perfect and makes the meatloaf so tasty – not like a standard ketchup glaze – it is so much better. My boyfriend loved it and asked me to make it again – thank you Amanda!
My first time using this meatloaf recipe and it is the best! Thank you!
Question: how long can I keep the baked meatloaf in the refrigerator?
Tasty!
Love this recipe! So easy and delicious!
Could you tell me how long I should Bake TWO loaf pans at once?
I’m making it tonight… thank you! Since this recipe uses 1 lb. of ground beef, I think it will more likely serve 6 to 8, not 10. This number of servings would also match your photo more closely.
This was delicious! I used half pork, half ground beef. I also didn’t use the vinegar but did add ground mustard to the topping. Everyone enjoyed it!
This is the moistest, most flavorful meatloaf I have EVER had. I was craving meatloaf and hadn’t had it in probably at least 10 years and this really hit the spot. I confess I used 80% ground beef though 🙂 cause that is what I had.
Due to egg and dairy allergies in the family, I subbed a flax egg and dairy free milk. This turned out great! I’ve made it several times, and it never lasts for leftovers – both my 3 and 1 year old gobble it up! Great for picky children!
Delish! It scales well, too! I made a 3 lb batch with stunning success! Let it get a little dark brown, almost burned around thedges.
Did you multiply everything? I want to make a bigger batch as well.