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 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 make moist meatloaf:
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.
Easy Meatloaf:
This classic meatloaf is perfect for a busy weeknight meal because it can be prepared in minutes. The only thing to chop is a 1/2 cup of onion.
Sometimes I like to prepare this meatloaf recipe ahead of time. 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.
So easy!
Can you freeze meatloaf?
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.
How to make the best meatloaf recipe:
*Note: The full printable recipe 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 Meatloaf Sauce.
- 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.
How long to cook meatloaf?
This meatloaf is cooked in a 350 degree oven, uncovered, for 55 minutes. The internal temperature should reach 160° F. Be sure to let the meatloaf rest for 10 minutes before attempting to slice it, so it holds its shape.
Can I make meatloaf on a baking sheet?
Yes! 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.
Why does my meatloaf fall apart?
You may not have used enough binding ingredients. This recipe calls for plenty of breadcrumbs. It may be over baked. Fifty five minutes is all it takes. Or, you sliced into it while it was still too hot. I always let my meatloaf cool for 10 minutes before slicing into it.
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. 🙂
Try these easy comfort food recipes:
Check out the step by step video for this meatloaf recipe below.
The Best Classic Meatloaf recipe
Watch The Recipe Video Here
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 degrees 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 1/4 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.
Mona says
I invited my brother to my house for supper hoping this meatloaf would be good. He said this recipe is a keeper. Only change I made was using 1 teasp. balsamic vinegar in place of the red wine vinegar.
VERONICA BAUTISTA says
I loved the recipe! The meatloaf was moist.
Fritz says
Very happy with first effort, especially the sauce!
I’d always made mine with mustard (instead of red wine vinegar).
Mom of 1 says
Best recipe yet! Classic, simple and delicious. Thank you!!
Neva Rae Powers says
It is yummy in the tummy! I make it with organic ground beef, eggs, milk, ketchup, onions, and any other of the ingredients I can find organically grown. I make it on Sundays and eat it for the next 4 days with a salad and some steamed veggies.
Jenny Danielson says
Good ole fashioned meatloaf, just the way meatloaf SHOULD be!!! The family LOVED it! Thanks for bringing back the “simple” recipies!! Food that actually tastes like what the name states…..meatloaf!! Nothing fancy, but DELICIOUS!!! Bring on more!!
Bob Toboy says
Hi Amanda,
Your recipe is one of my favorites! Thanks for sharing your talented cooking in the kitchen. Bob
Vicki says
Hi there. This recipe sounds great. Could you please tell me if I could make this with Turkey chopmeat? Thank you!
Tammy Sue White says
Hi! Tonight I am making it fot third time ! This is so good AND EASY! Reminds meof moms and she was a super cook! Meatloaf sandwices for lunch tomorrow! 5 STARS PLUS!! Thanks!
janet m karnes says
can this be made gluten free by using oats instead of bread crumbs?
judy helm says
I just want to verify that this uses only 1 lb. of meat !!!!!!!!!!!!!!!!!!!!!!!!! Typically, meat loaf uses 2 lbs. or even 1 1/2.
Reyn says
Excellent. This time I substituted heavy cream for milk and red wine for red wine vinegar. The first time I made it exactly as written. In both cases superb. Thank you for your efforts (and yes, I know the extra cholesterol in the cream, but we have very little red meat, so… I figured it was worth dressing up a bit.)
Jade Giaretti says
Hubby and kids completely love this recipe! Thank you for sharing