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.
This was delicious!! I didn’t have Worcestershire sauce so I had to use soy sauce. it tasted really good!
What can I substitute for the ketchup?
I don’t like ketchup, so I was going to substitute tomato sauce.
So loved this recipe: quick and easy, texture is moist, glaze is a wonderful accompaniment and ingredients readily available in most pantries.
I sometimes substitute BBQ sauce for the katchup.
I love Ketchup…on French Fries. It taste better using Tomato Sauce (Doctored up)
BBQ sauce!
tomato paste or bbq sauce
Brown sugar with some tomato sauce also works great
I substitute A1 Sauce for the ketchup, and use A1 for the topping as well. More savory, if you do not like the sweetness.
I also used Italian breadcrumbs, fresh garlic, and fresh parsley.
We use 8oz V8 juice original
I’ve often substituted Heinz 57 Sauce or my favorite BBQ sauce
BBQ sauce is a great sub. Especially if you don’t really like ketchup or just don’t want it as tangy.
I have always used tomato paste.
BBQ sauce!
Bbq sauce or a home made teriyaki
Pizza sauce. Yummy!
I’m not a ketchup person either!!! I use tomato paste. It’s not sweet like ketchup or tomato sauce.
I substitute ketchup with barbecue sauce. My brother in law taught me that trick to mix it up or for those who don’t like ketch up.
This is the best meatloaf, ever! Moist and tasty!
Hands down THE BEST meatloaf I’ve ever made! I followed Amanda’s recipe to the T and it was spot ON!
Thank you for sharing! This recipe is absolutely the BEST and so easy! xx
My entire family raved about my meatloaf tonight. I usually make meatloaf using old-fashioned quaker oats and it’s sometimes a little dry. This was moist and delicious. I will definitely make this recipe again!
Excellent meatloaf recipe! The glaze on top is addictive. We always make extra. The only issue I have is the cooking time. 55mins isn’t long enough. It takes at least 1hr 15min to 1hr 30min to get to 160°. At 55min mine is still pink in the middle.
I made a double batch using this recipe in a large glass dish. Used the directions but very liberal with ingredients. Just cooked about half hour longer to get the pink from inner meat. Mine was about 2.5 lbs. It was in a casaroll glass bowl 10 by 15 my guess. Forgot to beat the eggs but was just fine. Brown suger topping makes the loaf.
Cooking times can vary due to equipment differences such as gas or electric ovens. Also your altitude can make differences as well.
I’m glad I’m not the only one that ran into the same problem. I kept it in for a total of 1 hour 15 minutes and it was perfect. So delicious. This recipe works great for sandwiches
This was amazing! I doubled the recipe and gave half to my mom. She loved it as well.
How long did you bake it since you doubled the recipe?
My 15 year old doesn’t like meatloaf, any meatloaf. He says he doesn’t like this recipe either despite eating half the loaf and asking me to make more the next day. I have to say it was a definite hit at my house. I am making it for supper again tonight but am going to double the recipe because of the teen in my house. Thanks so much for sharing this recipe.
Did you double the time? Or add time at all?
If doubling this recipe should I bake in 2 pans? Or did you just make a larger loaf?
Though you doubled it, was it still 55 minites?? Or longer..
Thanks
When you doubled it did you still cook it for 55 minutes ? Or longer ?
Can I use a ceramic loaf pan? I don’t have a metal one.
When you doubled it, which I am doing, did you have to cook it longer?
I made this today, using three mini loaf pans, cooking it for one hour. The house smells amazing and the meatloaf is delicious. The only changes I made were that I used white vinegar and used parsley that had been frozen. Those changes were made, only, because I didn’t have wine vinegar nor dried parsley. Bet wine vinegar would have been tastier. Each smaller loaf will be a meal for one plus some left over for a sandwich or maybe two. Thank you so much for sharing your yummy recipe!
So good! Thank you for this recipe. Super easy and the family loves it!
Meatloaf is one of my favorite comfort foods. Our son dislikes meatloaf, including the word ‘meatloaf’, but he liked this recipe! So please take that as a huge compliment from my son 😊 Your recipe calls for more breadcrumbs than I have used in the past. By using a full cup of breadcrumbs, the texture is amazing. Thank you for sharing your meatloaf recipe.
I thought I disliked meatloaf too until I realized it’s a giant burger without a bun!
I have loved meatloaf since I was a kid. My husband isn’t a huge fan. But I made this recipe and he can’t quit raving about it! He keeps saying “This is the best meatloaf I have ever eaten.” This is a keeper for sure!
Wonderful. Easy, quick and oh so flavorful. I used oatmeal for the binder; didn’t have bread crumbs.
Did you use the same amount of oatmeal? Just regular old fashioned rolled oats?
How much oatmeal?
I think its Even Better with oatmeal 😋
I just toast a slice of bread and crumble it into my mix after meat is added
This is the BEST meatloaf I’ve ever made. And I’ve been making ’em for almost 75 years! Many thanks.
Best meatloaf recipe! My go-to. My family loves it, even my husband who doesn’t normally like meatloaf. He says it’s amazing!
Super easy and it was DELICIOUS!! Thank you
Best meatloaf I have ever had.
OMG!!! I hate meatloaf but my husband loves it. This recipe is so great, I make a double batch because my family is nuts over it. Don’t change a thing!!!
I have experimented with several different ways to make meatloaf and this is by far the best. Will use this as my meatloaf recipe from now on.
Best meatloaf I ever made. Thank you!
Very good. I have made this multiple times. The recipe the way it is written is delicious. Overtime I have made adjustments such as doubling the sauce, using mustard instead of vinegar, and Italian seasoning instead of parsley. Either way, you can’t go wrong.
Great meatloaf! My mom always put green bell peppers in her meat loaf, so I dice about 1/2 cup to add to this. It was so tasty. My husband loved it. Since there are only 2 of us, we had several meals, including a Southern favorite, meat loaf sandwiches.
Best meatloaf I have ever eaten!