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.
Do you use plain or italian breadcrumbs?
I used half a cup seasoned Bread crumbs and half a cup seasoned panko bread crumbs (because that’s what I had) and it came out delicious.;
Can the red wine vinegar be replaced with apple cider vinegar?
I used regular vinegar (what I had at home) and it turned out delicious!
Yes, I used apple cider vinegar.
Made three loaf pans with minor changes…
1 Lb each bead, veal & pork.
Used green onion (that’s what I had)
For the topping my vinagar was Raspberry Red Wine…
Delicious! This will be a repeat!
My family loved thos recipe! Made a couple of tweaks and it turned out amazing! Instead of red wine vinegar, I put a splash of soya sauce, instead of a chopped onion I used Knorr onion soup mix and for the sauce I added a tablespoon of Diane’s chicken and rib BBQ sauce.
Best recipe!! I didn’t even like meat loaf until now!! We double the topping!!
This was the best meatloaf I ever made or ate. I’m not a big meatloaf fan but this has changed my mind. Thanks for sharing.
I made this for my son a few weeks ago and put in his freezer at college. He just called and asked if I would send out some more! It must be good! Will have to make one for myself to try.
Did your son just pull it from the freezer and microwave to eat? One going to college soon and already have me thinking;)
Perfect to cut into serving size pieces, wrap individual pieces in saran wrap or waxed paper, then put the wrapped pieces in a baggie. Quick and easy to pull out one serving at a time.
I’ve done this but cooked it in a muffin tray so it’s already portioned. You can just toss all of them into a freezer baggie and grab one to microwave. Saves some time/supplies so each one doesn’t need to be wrapped =)
Can the recipe be doubled simply by doubling all ingredients?
I just recently made this recipe and doubled the ingredients. Very, very tasty indeed!
I love this meatloaf, I doubled the recipe and put it in one meatloaf pan but now I’m confused on the oven temp and cook time because the instructions did not change when changing the serving size.. Any suggestions so i don’t burn the outside and end up with uncooked inside
Was the cooking time the same?
Yep
Yes, it will make 2 loaves then….excellent recipe!
Yes but cook for 90 minutes instead of 55
This meatloaf very tasty. It was my first meatloaf, that i cooked. Just use ground turkey, my hubby doesnt eat beef. And also sauté onion before mix with meat. Its was very good
I made this meatloaf recipe for a Potluck Luncheon and everyone loved it! I will make this meatloaf again!
We really like it
This was Great!!!! I usually have to pour on ketchup in order to eat most meat loaf and every meatloaf gives me indigestion, but not this one. Really good flavor, moist, no indigestion, and the glaze is fantastic . Thank you for sharing this recipe. I will be making this again.
Iven
We are NOT meatloaf lovers but I decided to try this recipe and am GLAD I did. Very very good. I made exactly as written except used fresh parsley cause we were out of flakes. Turned out delicious and the small leftover I had the next day was even better – thank you!
I have made several meatloaves from several different recipes but this is by far the easiest and best tasting I have made yet. I go to it when I really want my guest to love the meatloaf that so many people DO NOT LIKE because the meatloaf is so bad BUT not this one.
Great recipe
THANKS
I’ve been making meatloaf for ever , typically I start with ground beef and onion as a base then chop and add whatever is in the fridge, peppers mushrooms tomatoes etc I see from all the comments that many cooks did something similar , a great dish to personalize!
Best meatloaf ever I have been looking For a good recipe and this is the one.
It was moist and tasty
I added 1 tsp mustard to the topping.
The video made it even easier 😊
This meatloaf recipe is delicious! I made it for my husband this evening and it was a huge hit! Thank you so much! The glaze is fantastic, I made extra!
Excellent and simple. I do prefer the taste of chili sauce over ketchup. This was the only change I made. Which ever way you go it’s going to be great. Thanks Amanda.
Thank you for a great recipe (should have tried this one but…I didn’t).
I have a question; Can I add the topping glaze at the end of baking the meatloaf for a….15-20 minutes?
I already baked the meatloaf (from a cook book) and was looking for some type of topping/dressing…. but the recipe from the book didn’t have one.
Hence, I’ve found this recipe with A GLAZE (it’s new to me).
Thanks to anyone who can help?
Very yummy. I only had ground beef at the time, but it was still very tasty. I did double the recipe and I wish I had baked them longer to get the glaze all sticky. But I’ll get to make this again, because, this one is in the recipe box!
I do not have loaf pans can I form and put on a metal baking pan?
Thanks!
I always use my flat stone pan with 1/2 inch sides for my meatloaf and it cooks perfect. My husband likes the outside cooked more and this does it.