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.
Rhonda L Stidham says
I’ve made this meatloaf so many times, I now have the recipe memorized! It is HANDS DOWN the best meatloaf EVER! My only complaint is the fact that someone actually thinks a ONE POUND meatloaf will serve 10 (TEN) people. That is a COMPLETE JOKE! At best, it serves 4 (FOUR) people.
Michele Dzina says
I make this for just my husband and I. It’s called Meatloaf for 2. It barely feeds us as he eats almost all of it. Recipe is so delicious and ground turkey works just as well as ground beef. Very yummy both ways.
Pat says
Amazingly moist and totally scrumptious! This is definitely one of my go-to recipes now. The quick prep and simplicity are a bonus!
Rikki says
I doubled this recipe, does that mean I have to double the cooking rime?
FLgrammy 20 says
No. You will put it intoa larger pan so about the same length of time should do.
Gen says
My in-laws loved this dish. It was the first time I ever attempted meat loaf and everyone loved it. Thanks for the great recipe!
Rebecca says
Such a great recipe! With a few tweaks it comes out exactly how I like it! Been making it for 2+ years now.
I always do 3/4 lb of ground beef and 1/4 lb of either ground pork or Jimmy Dean regular pork sausage. I love using panko bread crumbs. Depending on my mood I’ll grate the onion or cut it up very small. I love the topping that goes on the meatloaf! I always end up with a moist meatloaf full of flavor! Thank you so much for this recipe it’s a family favorite that’s constantly on rotation!
John says
It says a serving is 1/10th of a pan.
I found this to be so yummy that it’s 1 pan= 1 serving.
I’m not sharing….
Sharon says
Loved it! Can’t wait to have cold meatloaf and miracle whip on white bread sandwiches for lunch tomorrow. One of our favs!!
Mandi says
I have spent my whole life disliking meatloaf… this recipe changed that! Many thanks 🙂
sharly says
Tried this recipe as a change from the recipe I’ve made for years
and this one is better, in fact a lot better, its so moist and delicious.
Glad I found this recipe.
Melinda says
WOW! So good! I’m not the best cook but come from a big family of amazing cooks. They couldn’t believe I made this. Thank you for sharing this easy yet delicious recipe.
Debra says
This is by far the best meatloaf recipe I have ever found!!!! The meatloaf was moist and perfectly seasoned!! Thank you so much for sharing. The only thing I did different was triple the recipe because we love meatloaf and didnt think 1# of ground meat would be enough. With tripling it, I cooked the meat loaf for 1 hour and 20 minutes. I wanted the temperature to be 155-160 F and that was how long it took. Delicious!!!!!
Brian Reinwald says
Good
Dee says
Excellent meatloaf! Only suggestion is half the amount of breadcrumbs. Trust me on this.
Roberta Mitchell says
I tweaked it for my needs and it was perfect. Thanks for a great recipe.
Mark says
Family loved the recipe, tripled the recipe and split it among two 12″ cast iron skillets, cooking time did not need to be adjusted.
Ms.B says
I have saved this recipe in my screen shots because I use so many wevsites for recipes. This is one that I find myself coming back to over and over again. I LOVE this recipe. I have frozen meatballs today and plan to use the topping for the meatballs. It’s just too good to not use! The meatloaf in this recipe isn’t terribly wet like my mom used to make and it’s not dry and hard like ive also had before. It’s perfectly moist and tender with amazing flavor. Really delightful.
Andrea says
I have made this recipe often and it always gets rave reviews! Sometimes I triple the recipe using one pound of ground pork for a big crowd, so good!
MommyMoon says
Bravo!!! This recipe is just wonderful!
Mari says
Tried this recipe but also added 3 hot chili peppers in jar to give it a spicy taste. So delicious.
Tomeca Nichols says
Listen this is the best MEAT LOAF RECIPE EVERRRR! Not to much seasoning that over powers the dish and extremely moist. My boys loved it, fat boy approved! They told me to put that in there lol!
Nicole says
Super good!!
Janet says
This meatloaf is THE BEST!!! I am 67 years old and as you might imagine have tried and made many different meatloaf recipes … nothing comes close to this recipe. It is moist, it is flavorful, it is easy to put together. From now on this will be my go-to! Hope you try and enjoy!
nealesa says
I ran out of ketchup for the recipe so it was either use babrbecue sauce in the meat mixture OR use it as my base for the top glaze. I went went barbecue sauce in the meat mixture and ketchup in the glaze and it was AMAZING! I also tripled the recipe and made a giant loaf and a bunch of meatloaf cupcakes (which the kids went nuts over). I reduced the tripled recipe by 1/3 cup milk and baked the whole thing (cupcakes and loaf) at 400 degrees. The loaf was done at about 55 minutes, and the cupcakes were done at about 30 minutes.
Michele Dzina says
This is, hands down, one of my favorite meatloaf recipes! I have been using this for a while now, and I just love it. So does my husband. I have also used ground turkey to make this, and it works just as well as the ground beef does. I do use lean meat (93% lean on both beef and turkey) as I don’t like a lot of grease (fat) terrific recipe! Thank you for sharing it
May says
Yeah…I’m going to need to double this recipe next time. Absolutely delicious, one loaf was not enough!
Rusty says
One of the best meatloaf recipe’s I have ever made. Moist, firm texture and taste excellent. Will make this again.
Jackie Isamay says
I really like this meatloaf recipe. I substitute tomato sauce for the milk and add some finely diced green pepper. I use slight less bread crumbs. I leave out the worchester sauce, and add some sage and basil It’s great!
Terri says
I made this last night and my husband loved it. The only thing I did differently was added green bell pepper. This is now my go to recipe for meatloaf.