This is 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 A 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 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.
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: This is a summary. The full printable recipe card 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 Ketchup Glaze
- 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.
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. 🙂
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The Best Classic Meatloaf Recipe
Video
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 ¼ 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.
This may go to meatloaf recipe and my husband loves it. Today I’m trying it with a stone meatloaf pan that I bought from pampered chef.
I am always looking up recipes at last minute, but does not work so well. I included the topping with brown sugar and vinegar and ketchup and mixed it all in before i realized it was a topping.
Best I’ve ever made. Lots of compliments
This is my favorite meatloaf recipe and it never disappoints. So yummy!
Love this recipe. Can the meatloaf be frozen, and what’s the best method if so,
I’m not a beef lover and I really enjoyed the flavor and texture of this recipe!
My go to meatloaf moist, flavorful yummy tangy glaze.
Turned out perfect and the sauce on top was delish!! You do need let it cool before serving or it will fall apart while slicing. This will be my new go to meatloaf! Thank you!
I discovered this recipe many, many years ago. It is my go to meatloaf recipe! My family absolutely loves it! I generally make a four pounder! It never goes to waste!
Throw all your other meatloaf recipes away. This IS the BEST meatloaf!
This is my go-to meatloaf recipe and I just made it as presented with the exception of doubling the topping. So easy!
I found this recipe by accident and now my mom requests it at least twice a week so yummy and easy
Only recipe I use for meatloaf some times I add half of ground pork and half of lean beef
Very good recipe love it family had a good time and they enjoyed it very very much thank you
Best meatloaf recipe ever!
BEST Meatloaf ever!
Can this recipe be used for meatballs?
This has been my go-to meatloaf recipe for close to 7 years and is officially a staple in our home. We follow the recipe exactly and it’s never done us wrong. If you haven’t tried or are new to cooking and want something super easy/straightforward, try this recipe!
I have made this so many times over the past year and just love it. I have made a bit of a change with the bread crumbs. I now use 3/4 cup rolled oats instead. Otherwise, I follow it completely and my very picky eater husband just loves it!
My Go To Recipe for meatloaf. Do buy beef/pork/veal mixture and add some lean ground beef The Best! Topping YUM
This is my GO TO recipe for meatloaf! It’s the BEST!
I called meatloaf feetloaf as a kid still isn’t my favorite but this is some delicious feetloaf I won’t eat any other recipe
My favorite meatloaf recipe, I didn’t change a thing.❤️❤️❤️
With just the wife and I this is perfect size. I like to follow a recipe exactly so I can try it the way it should. This is the best easy meat loaf I have ever made . I’m in my late sixties so have eaten many and made to so many mote. . This has been the only one we use.the last five years.My wife likes it with Ketchup me a nice mushroom gravy. Tonight I’m making it into mead ball with gravy with a side dish of homemade macaroni and cheese. Thank you .
What size load tin have you used?
I’ve been using this recipe for over a year and it is amazing! Although I don’t follow the sauce topping recipe, I just like a mix of ketchup & tangy bbq mixed to my liking but everything else i follow exactly (except seasonings) and it’s tasty and never comes out dry. Thank you!