This amazing homemade meatloaf recipe is tender and juicy on the inside with a sweet and tangy topping. This is a traditional meatloaf made with ground beef, breadcrumbs, onions, and perfectly balanced seasonings. A ketchup-based topping adds incredible flavor.
What Makes A Really Good Meatloaf Recipe
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.
Why Put Milk In It
Milk soaks into the breadcrumbs and helps keep the meatloaf moist. I typically use whole milk in recipes, but any type of milk including non-dairy milk alternatives could be used.
Is It Better To Cook Covered Or Uncovered
Some recipes call for covering the loaf pan with aluminum foil before baking to keep the moisture in. This is not necessary in this recipe. Bake uncovered for the entire 55 minutes. It will stay moist.
Should I Sauté The Onions First
Some recipes call for sautéing the onions before adding them to the raw meatloaf mixture. This ensures that the onions are completely cooked and soft. I’ve found that if the onions are cut small enough, they will cook through during the baking process and do not need to be sautéed.
This recipe calls for finely diced onion, so there is no need to sauté it first. Skipping the sauté step makes the meatloaf preparation faster and easier.
This classic meatloaf is perfect for a busy weeknight meal because it can be prepared in minutes.
How Long Should It Cook
This meatloaf is cooked in a 350° 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.
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: The full printable recipe is at the bottom of this post.
- 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.
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.
Why Does 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 may have 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. 🙂
More Comfort Food Recipes:
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° 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.
Cat says
This is my all-time favorite meatloaf recipe. My grandmother always used to make meatloaf meals to feed my cousins and I and this one takes me right back to those times spent with her. The glaze is deliciously tangy. 10/10 would highly recommend!
Amy H says
This meatloaf recipe was ok. In my opinion it tasted like there was too much of a soggy bread texture. The seasonings were pretty good. It held together great. If you like more of a meaty texture, I recommend finding a different recipe. 😉
Lexi says
I have made this recipe many times it’s great each time. Both my MIL and mom love it just as much as I do. I do add extra glaze and I have stuffed it with fresh mozzeralla cheese. Tonight I am gonna stuff it with mild chedder cheese.
Elizabeth says
I made this meatloaf for dinner tonight and it was great! It’s one I will make again and again. I really loved it.
Eugene Cure says
Amazing recipe. Normally we use a lot of ketchup on meatloaf after it has been cooked because it is dry. Absolutely no ketchup needed after it has been cooked! Family loved it and that is hard to do!
Debbie H. says
I make this meatloaf all the time. It is the best I have ever had. The only change I make is in the meat. The store I shop at has a mixture of pork, veal, and beef in a 1 lb. package . I really like it better than with just beef.
Annette says
Really good! My husband gave compliments immediately. I agree this is the best recipe. I will make again and again. Thank you for this recipe. I did not use the sugar/ketchup topping. I don’t think it’s needed. Very good without it.
Matt says
This meatloaf is soooo good that I bookmarked the page and have come back time and time again.
Thank you for sharing yur recipe. You’ve made a difference for me in my cooking-life!
Andy says
Soooo good! Best meatloaf I’ve ever had.
Sherry says
I’ve made hundreds of different meatloaf recipes in my life, this was simple yet absolutely delicious. This will be my go to from now on.
bythelakeguy says
one word only Excellent
We both love this recipe
I added 3 finely chopped mushrooms that I need to use. Probably made very little difference.
Bill Warfield says
Best meatloaf I ever made.Awesome taste,family loved it.Thank you so much
Melissa says
So delicious! I normally make a recipe my own by adding things but this is perfect the way it is! Enjoy!
Elinor says
I made this last night when having friends over. The only thing I did differently was I doubled the recipe to feed everyone. It was a huge hit! My friend’s toddler who is anti meat currently had extra helpings! My four year old who never wants to eat dinner had extras too!
Lou says
I need to double this as well… did you use 2 pans or all in one? What was cook time?
Roger Steele says
I also add some diced green or hot peppers
Roger Steele says
I have also done mine in my air fryer and smoker.
Linda says
This recipe is awesome! The only thing I changed was the milk, since I just ran out, so I used sour cream!!!! Will definitely make it again!!!!!!
Steph says
Perfect meatloaf every time. I double the recipe and shape a loaf in a cake pan. I also add tapatio to the mix and a couple dashes for the topping. Thank you for this yummy recipe!
Char Skirvin says
Followed the recipe, very easy! It was delicious!
Jim says
Great recipe like my mom used to make…
Linda says
This is the best meatloaf I ever made! It was perfect and delicious 😋
Pamela Lee Tear says
Very tasty meatloaf!!!! Is NOT 10 servings, maybe 3 or 4 servings. Significant other had oral surgery 3 days ago. Needed a soft meal. Meatloaf did the trick, served with a fresh broccili, cauliflower mix with cheese sauce and mashed potatoes. Perfect remedy for what ailed him. Just what the doctor ordered, and he felt better, also.
Branndi says
I’ve made a few meatloaves and always bought lean beef. I still find trouble removing the access grease.. draining! Either my meatloaf comes out great or soggy 😴😂
Karen says
Made meatloaf, love the recipe!
I actually doubled the recipe… Used a 9×9 cake pan. (So baked it longer) It was great!
Marsha Windell says
I have made this recipe in paste and love it!
I would like to add 1/2 cup chopped sweet peppers. How do keep the moist consistency of the meat loaf?
Pamela says
This is my favorite recipe every one loves when I make it…. would not change a thing and I am not a fan of catchup this meatloaf is out of this world thank you so much for sharing !!!
David says
This was my first attempt at making meatloaf. It was fun to do and turned out delicious. I’ll be making it again soon.
Maria Crawford says
Does it make a big difference if I don’t use a pan and make it free form? Thanks Maria!
Donna says
Absolutely the BEST AMAZING MOIST YUMMY meatloaf ever,, (better than Mom’s).. will be our go to recipe… Hub’s never stopped eating til plate was empty.. said best he ever had also. only change we will do is double or triple the topping and needs more salt, not sure I added enough).. Thank you for your great recipe