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 was the best recipe I have ever came across. Easy and tasted delicious. Will be making this from now on.
Love your recipes, so easy and simple and so good!
Best meat loaf I ever had. Everybody who has ate it, loves it. It’s a regular in my dinner rotation.
Best meat loaf ever!! Thank you
This is the Best meatloaf recipe I have ever made. Thanks for sharing.
This is the BEST meatloaf!!! Have made it numerous times!!! Always double it!
This is my go-to recipe for Meatloaf! So easy and SO yummy! I have used it for years and my husband always asks for extra topping to add after it’s out of the oven.
This is my go to recipe for Meatloaf.
Love leftovers for sandwiches.
The best meatloaf!! I’m gluten free- so I use part gluten free bread crumbs, Parmesan cheese, and Smokey pork rind “breadcrumbs”. I only use 1 Tbsp of brown sugar in the topping.
I’ve made this so many times!
I must have made this 20 times now and it never fails to be delicious! I make it exactly as the recipe is written, there’s no need to alter it in any way. The biggest thing that needs to be done is letting it rest after cooking otherwise it does fall apart a little. Sometimes I make it a day in advance and it’s even better the next day! Thanks for the great recipe!
What size loaf pan is best for this?
Amazing. Love this one!!! So scrumptious!!!
thank you
One of my go-to meals to bring people because it NEVER disappoints!! A household favorite!
Would the recipe be thrown off if a meat combination of beef, veal and pork is used?
Excellent recipe! My husband loves this. Thank you 😊
For this NON-cook, it was easy, straight forward and it turned out GREAT! Thank you so much Amanda!
I doubled the recipe. I found that using 1 cup milk when using 2lbs of 90% lean ground beef made the meatloaf a bit two moist. Otherwise, Scrumptious!
It truly is a basic but excellent recipe- it came out perfectly and everyone loved it!!!
Excellent and easy recipe!