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.
I wanted to ask if I prepared the meatloaf.Should I put it in a loaf pan or on a flat pan. Some people say it dries out in the loaf PAN. I’m making it now.I’m sure it will head back from you , but I’ll know for next time.
I had never had meatloaf until my husband requested it. I didn’t care for the first recipe I tried. This one is a winner and my go-to, not only because of the meat recipe itself, but the glaze. Making it tonight.
The best ever meatloaf recipe!!! I do add diced celery three sticks, two small cans of sliced mushrooms, and poor one tiny small can of tomato sauce over the top with sliced mushrooms to decorate. Goes very well with Japanese purple sweet potatoes and green beans. Thank you for posting this recipe.
This is VERY close to what I have always done to make my meatloaf, but I decided to pay attention to some of the small details and measurements, such as 2 cups of crumbs (I always use saltines crushed with my rolling pin) for a 2.25 lbs of 90% lean meat (which I’ve always used), and 2 eggs rather than my usual 1. I never put a glaze on the top because my husband doesn’t like the ketchup on top of a meatloaf; I just put a 2 or 3 ruts with my finger and put extra worchestershire sauce in them. The meatloaf turned out great – I will continue to use the combination on all my meatloaves going forward.
This recipe is my favorite meatloaf go to! Get nothing but raves of how good it is!
I have made this recipe quite a few times. My mom asked what was the kick. I told her vinegar and Worcestershire sauce. The last time I made it, I sent a plate to my niece and her family. A few days later, I asked her boyfriend how was the food And his reply was amazing especially the meatloaf. I come from a long line of southern Black cooks and we generally don’t steer from our own traditional recipes. However, this is one of my family’s new favorites. Thank you.
Great recipe. I’ve probably made it 10 times and only failed once when I forgot the milk. I do make one change. I carmelize the diced onion in butter cuz it’s hard to go wrong with some more fat! Haha. cool the onions first so you don’t cook the egg!
I am not much of a cook, so I’m never brave enough to make substitutions when following a recipe and I am so glad I followed this one exactly as written. This recipe is such perfection it seriously deserves an award! I feel bad for anyone who had to substitute ingredients or simply made the mistake of straying from this recipe because they thought they knew better… I also noticed that those are the only people who left less than 5 stars. Do yourself a favor and follow this one closely if you can! It’s absolutely delicious and the best meatloaf you will ever grace your tastebuds with!
Best meatloaf recipe I have ever made. Very important to let it sit for 10 minutes after coming out of the oven. Everyone went back for seconds. Moist and flavorful. My go to family and company meatloaf recipe!
P.S. Substituted:
1. Italian herbs for parsley flakes
2. Sourdough bread crumbs for dried bread crumbs
3. maple syrup for the brown sugar glaze.
It was spectacular. If the beef is not lean, do not worry. The fat will separate from the meatloaf and it is easily poured off.
Omg this is good recipe.
I’ve made this recipe countless times now for months. I’m obsessed. Truly is a classic recipe!
So good! My first slice fell apart but had a good flavor. I used cracker crumbs and added 1/2 pack of French onion soup mix. Sides were mashed potatoes & brown gravy, broccoli & cheese, and blueberry muffins.
Thanks for the receipe 🥰
I love this recipe as well, but I love color in my meatloaf, so I add pimentos and shredded zucchini.
This meatloaf is a hit with family and friends.
WOOOOOWWWWWW!!!
Made it exactly per the recipe. Best I’ve ever had! Two slabs, mashed taters, beef gravy, kernel corn and flaky layer biscuits….YUM