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
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.
Lisa says
After reading all of the comments, I decided to give this a try. Oh my goodness! This is really and truly the best meatloaf recipe on earth. My husband grew up on meatloaf and it’s his favorite meal so I have always tried to find a good recipe. To substitute, I have been buying Stouffer’s meatloaf but no more! This is definitely the one. I followed the recipe using all ingredients listed and came out wonderful. I even found the rice wine vinegar on the condiments aisle. I didn’t have to saute the onions, the glaze wasn’t too sweet and breadcrumbs were not over powerful. The recipe is actually fine as is. The only thing I plan on doing is tripling the glaze because it’s just so good and awesome.. I even ate the leftovers for a midnight snack and for lunch the next day. This is a keeper!
Chella says
My God! Really good. Its great without or without the ketchup sauce. I didnt add parsley flakes but I don’t think it needed it. I added a little cayenne pepper instead….. BOMB!!!!!
Dundee says
Thank you this was a super great meatloaf recipe ecipe Me and husband enjoy it so much is best wetaste it so far. I made it just the way you mention it no change made to it Didnt need it the flavor was perfect. Again thank you
Mrs. Glo says
Anyone try this with ground turkey instead of beef??
Gabrielle says
Made this recipe tonight using ground turkey! It tasted amazing! I love all the ingredients in this, helps stop it from being bland.
Linda Sama says
Excellent meat loaf! I followed the recipe pretty closely, but did make a few small changes: added a bit of grated Parmesan cheese (about 1/2 cup), used fresh parsley instead of dried (about 1-2 TBS, minced), and sauteed the onion before adding it in. For the glaze, I reduced the amount of brown sugar by half as I didn’t want it too sweet, which was perfect. And I didn’t have red wine vinegar on hand, but saw another recipe where they used white vinegar for the glaze, so I substituted that. It worked just fine. I opted to cook for 45 minutes and then add the glaze, and cooked it another 10-15 minutes more. Letting it sit really worked in keeping it from falling apart — it was the perfect consistency and sliced beautifully. Very moist!!
Rick Delaney says
The best meatloaf I’ve ever made!
TeaTea says
This recipe is good. I doubled the recipe and followed all directions except i used plain Panko bread crumbs and extra large eggs because that’s what I had on hand. And, I quadrupled the sauce. I cooked it in an aluminum throw away pan for 1 1/2hours at 350 degrees. It came out very moist, which surprised me, because I thought I had overcooked it.
My husband, who does not care for meatloaf, thought it was just ok. My son who is very picky thought it was good. I thought it was good, but I have had better. I didn’t feel there was enough flavor in the meat mixture. But I agree with most reviewers that the glaze was really delicious. I will probably make this again because it is definitely a good base recipe and it can be modified to your specific tastes. NOTE: I won’t change the glaze recipe…..it is that good! Thank you for sharing Gigi.
Mary lee Moore says
This was really good and easy!
I loved the sauce on the top and thanks for the tip about letting it rest-my meatloaf always crumbles.
Marie Logue says
This recipe is so good! Its generally how I put mine together but was nice to have it all written down! As opposed to a little of this.. I also sometimes put half the mixture in the pan and layer three whole hard boiled eggs, then cover with the other half of the meat mixture. So yummy with your great sauce topping! Great sandwiches, too.
mike mckoughlin says
Try it with green chilies and .Jared garlic, about a half tsp. , 1 tbl. brown sugar.on top.
Mel says
This was my first time making a meatloaf and it did not disappoint! My husband and I had to restrain ourselves from going back for thirds! 😮 I also loved that pretty much all of these ingredients are things that are commonplace in the pantry, so I didn’t need to run to the store to get some new exotic spice or something.
Del says
Honestly, all my years of making meat loaf this was perfection! Directions were simple, texture and appearance was beautiful and the taste was simply put; perfection! I usually print out recipes and toss them since I know I won’t use them again, not this one, it’s a keeper. Tonight; meat loaf sandwiches!!
Kirk says
I use ground venison from the buck I shot last fall. It’s very lean so it works perfectly in this recipe. Delicious!
Sarah G says
I’m saving this meatloaf recipe as it is the only one I want now! Thank you! I used panko crumbs for bread crumbs, and also doubled the glaze amount as another reader mentioned. It was surprisingly easy to make, and I will be adding this to my regular meal rotation. Meatloaf Mondays, anyone?
Radine says
Better than mom’s. Husband loved it. Super easy.
Val Case-Tagart says
Love this meatloaf recipe.. I use 2lbs ground beef. Also use a few other herbs.
The topping was a super hit.
!
MARCIA JOHNSON says
The best meatloaf recipe ever! The only thing I did different was instead of just using all ground beef, I added ground turkey and pork (only bc my store had it available all packaged together in the perfect amount). It was absolutely delicious. My fiancee was not excited about me making meatloaf because he said his mom could never cook it right but when he tasted this one, he said “you can make me meatloaf any time”!! It was firm when I cut into it and the sauce was perfect! I will definitely be making this again soon! Thank you for sharing the recipe.
betsy Goldberg says
The taste wis excellent. I will, however, reduce the amount of breadcrumbs next time,. Even mixed well, too much.
Caty Webb says
I have a question. One pound of meat and it serves 10? Really? I realize the bread crumbs stretch it but ten people for one pound of meat? I made it tonight and it’s in the oven, but I have four teenagers in my house at the moment, so I made it with 1 1/2 lbs and increased the quantities a little bit. Is that serving size accurate?
Amanda says
This was fantastic! I didn’t have parsley or red wine vinegar, so I substituted oregano and balsamic respectively. Absolutely the best meatloaf I’ve ever made, and I plan to make many more. Next one will be the recipe as written. Great stuff!