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 Henry says
Best meatloaf I’ve ever made. Husband loved it. He always tells me not to use bread crumbs – I told him they were in there when he was on his third piece. Thank you so much. The sauce is awesome.
Joel B Ortiz Galvez says
It came out perfectly delicious! I tripled the recipe and added a little bit of “Adobo” seasoning…The glazing sauce was great and tasty!
Gabriela says
Did you up your time at all? I doubled everything and just want to make sure i don’t undercook it. Thank you!
Janet Barnicle says
I made this recipe 1st time tonight. Was very good and will make again. I only had one pound of hamburger and found this recipe. Only thing I would do differently is omit the vinegar (I just didn’t like the taste of the sauce) and maybe add a little mustard. I had chuck hamburger and it was not greasy at all.
Carolyn C says
This meatloaf is amazing. I couldn’t get to the comment section quick enough! Melt in your mouth sort of recipe. Plus, the house smells amazing!! 😂
L says
SOOOOOOO GOOD!!! Best I’ve EVER had … I’m 67 yrs old!!!!!!! I used breadcrumbs made from stale brioche bread. Melts in your mouth 😋 I have a OLD friend that’s ABSOLUTELY in love with it also.
Paul says
Made this meatloaf 2x directly from the recipe. It is a big winner. I used 85% ground beef and wished I used 90%. I had more grease in the bottom of the pan than I expected. Other than that, I pulled my finished loaf at 170 degrees F as I like mine to really be done. It was moist, easy to cut into slabs and the flavor was terrific. This is the “Best Classic Meatloaf” recipe ever. Thank you Amanda! It was perfect both times.
Brenda says
I have never been able to successfully make a good meatloaf until I tried this recipe. It has turned out great everytime!!!! Thanks so much
Annette Warren says
Holy Moly this recipe is perfect!!! I did double the recipe and I can’t wait to eat the leftovers! Thank you for sharing this!!!
Natalie Jesski says
Amazing recipe. It was my 1st time making meatloaf and this was such a crowd pleaser for my entire family that this is has become their most requested recipe.
I did add 1/2 cup chopped mushrooms and two tbsp’s of oregano. I always like to tweak things a little.
Sarah says
The best meatloaf that I have every made. This is my new recipe. Thank you Amanda.
Gerri Dent says
I quadrupled the recipe, and used 1/2 cracker crumbs and 1/2 bread crumbs and it was absolutely delicious. I used 1 large can of Tomato Soup and 1/2 can of water, mixed it well, poured some of it over the meatloaf , put it back in the oven for 15 minutes on 300 degrees and warmed up the rest of the sauce. I sliced the meatloaf added some mashed potatoes and corn and poured som tomato sauce over the potatoes and meatloaf. The meatloaf was so moist and tasty. Tomatoe sauce on top is the way my son and l love it. This is my new go to recipe for meatloaf. Thank you.
Mary says
This really is the best meatloaf ever. I hate greasy foods and was not a fan of meatloaf. I made this for my husband and couldn’t believe how good it is. We ate it for 2 meals and had meatloaf sandwiches. Love the texture, how moist it was, but not greasy at all. The flavor was perfect, as was the glaze. Will definitely be making this again. Thanks!
Bebe Gunz says
3.5⭐️It was decent. Not bad. Not the best. I did everything to a tee, using grass fed beef & skipping the chopped onion as the husband (& pups🐶) have aversion. Meat was a tad dry, perhaps due to my breadcrumbs? It took 7.5 (!!) bread slices to make the single required cup!😲 The ketchup topping was delish..I doubled it for a thicker layer, but skipped a tablespoon or 2 of sugar – using a mixture of dark brown sugar & golden monk fruit with champagne vinegar. Seems vinegar is flexible & many will improvise, as others have mentioned.. My pups went bat🦇💩🤪for the special rare treat of momma’s cooking.. Sans the sweet topping, of course.
Jennifer says
Wow! You will not be disappointed if you make this meatloaf. I’m not a huge meatloaf fan, and every meatloaf I would make just wouldn’t turn out good. I have pretty high standards. I did use 1 1/3 pounds of ground beef but kept the ingredients the same with the exception of the breadcrumbs. I took those down to 3/4 cup. The flavor was just perfect! I did feel it was almost bordering on too salty, so I might leave out a smidgen of salt next time. Anyway, thank you for sharing this great recipe as I am over the moon to have a keeper now!
Katie says
Incredible! Best meatloaf I’ve ever made. I’ve been searching for the perfect recipe, and I’ve finally found it!
Susan says
BEST MEATLOAF RECIPE EVER!! Moist and tasty. This has become a dinner favorite (no leftovers!). I always make extras to freeze for busy days.
Lindsley says
it was great! i cooked the onion with garlic and fresh thyme/rosemary, which was great for flavor, but next time maybe i’ll do a combination of raw and cooked, for texture.
i amped up the sauce by adding sriracha and dijon, plus more vinegar than called for. served with mashed potatoes and green peas. my fiancee’s favorite meal.
Tabbi says
Best meatloaf I’ve ever had! So moist and delicious. I did substitute 1/2 tablespoon of balsamic vinegar in place of the red wine vinegar for the glaze and it tasted amazing! Great recipe! The whole family enjoyed thoroughly!!!
Sue says
I just made this exactly following the recipe. It was very moist great flavor. My husband loved.
Bee says
I love this recipe! I am going to attempt to double the recipe and bake in a glass dish. Any advice on adjustments that I should make (temperature and/or cook time) for a 2 lb loaf?
Jodi Zinman says
Such a great meatloaf recipe!!! Made a lot of different versions, but this one of the best!!!
Autumn Laskody says
This is a fantastic recipe. I haven’t made a meatloaf this good in years. Thank you Amanda.
Theresa says
Thank you for the best meatloaf recipe! It is delicious! My husband loved it! It was full of flavor, and moist. Everything you would want to make a yummy meal! It was easy to make and the sauce for the top was so good!
Michelle says
This was the best tasting meatloaf I have ever made. It was moist (not dried out or greasy) and had great flavor. Instead of Garlic powder, I used a Roasted garlic sea salt and omitted the salt and then used a couple tablespoons of celery leaves and for the sauce instead of red wine vinegar, I used a tablespoon of Traditional Balsamic Vinegar. I would highly recommend this recipe to anyone and will be sharing it with my friends. First time on your site and happy your recipe came up for “The Best Meatloaf Recipe.” Thanks!!