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.
Lorraine says
Best Meatloaf ever. I always had issues with making meatloaf…Seams simple enough, well i never liked mine.
This recipe is heaven sent
Terry says
I made this last night. My husband and son loves it. The ingredients definitely was the best. The only things I have changed is the measurement of the bread crumb, milk, and egg, made it 1/2 half of what it says for firmer result. Have it in our refrigerator everyday save my busy life from cooking for my family💞 It’s superb delicious!!
D Lane/AGMC/retired says
20 years of professional production cook experience in hospital food service, I’ve made meatloaf hundreds of time. The only change I offer is to add ground thyme to your wonderful recipe about equal to your measure of garlic. It’s not only important to mix the meat mixture thoroughly, but beat the mixture flat repeatedly to pound the excess air from the finished mix before baking to prevent cracking of your loaf. Superb recipe here, my sincere compliments.
Debra J Beasley says
Can you substitute white vinegar for red?
Ron C Boggio says
I have prepared this receipt several times. Prepping per the receipt its fantastic. Of course got to play with the receipt too. First change we added barbecue sauce in place of the ketchup dose’s. My sons loved that. Second alteration was to replace the brown sugar with honey. My wife really liked that one. The third alteration did half ground beef and have ground Italian sausage. Everyone loved that one. Next variation, 1/2 and 1/2 beef and Italian sausage with honey glaze and half cup of bacon pieces. My boys flipped on that one. (Anything bacon they love). It was really good. Last variation to-date, 1/2 and 1/2 beef and Italian sausage with honey glaze and half cup of bacon pieces and 1/2 cup shredded mild cheddar cheese mixed through the loaf. My 10 year old has stated that is the certified dad meatloaf. Needless to say this is by far the best receipt and the funnest I have worked with. Hands down.