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 normally don’t eat much hamburger but this meatloaf is absolutely delicious. I have made it probably 5 times now and plan to keep making it.
Can you tell how long to cook this meatloaf in a slow cooker, please.
It sounds soooo delicious.
I grew up loving meatloaf, and had a hard time making one that tasted as good as my mom’s.
I’ve tried so many recipes and boy was I glad I found this one. IT IS THE BEST meatloaf that I have ever tasted! And so easy to make.
Wow I finally know how to fix meatloaf!! My husband loves it! Thank you so much! Ann
This classic meatloaf IS the best ever!! It was so light in texture, moist, and tasty with the sauce on top. I made extra sauce so we could put more on when served. This is my new, best go- to meatloaf recipe forever!
I have been a lifetime lover of a well-prepared meatloaf. Coming from a traditional family with mom in the home and dad out working most of our meals were put together by my mother who was a very good cook, and she did make an excellent meatloaf. When I retired and became a house husband to my wife and a few grandkids who like to stay over at Nanny P and Papa Doug’s house I became the chief cook and bottle washer of the group. I wanted to make some meatloaf one day and my wife and other adult females just put some ground beef and a few bread crumbs in a pan a cook it for around 1 hour in medium heat oven. I find that most, at the least those that can cook, usually provide very vague instructions to us rookie cooks and it just doesn’t work like for me – so I usually google to get the information from a web site that looks like it would work for me. Your site is visited often my me and treat it as my go-to place to make my fabulous lunches and dinners. This one, the meatloaf receipt, is nothing less than outstanding – those cooks that I mentioned previously, say it’s the best meatloaf they have ever had and they gobble it up like it is a tenderloin steak from the BBQ. I have made a couple of slight changes that I would like to share with you… 1. I don’t usually add the herbs that you mentioned only because I don’t have those things close at hand 2. I like to add a chopped ( blender chopped ) sweet red pepper and not only does it look good, it adds a simple way of making a good receipt even better. Thank you for your site …I have learned to love cooking and preparing meals for my family with your help. PS – STICK TO THE RECEIPTS – THOSE OLD GIRLS DON’T, BUT I MUST TO MAKE IT A SUCCESS!
I didn’t have red wine vinegar so used red wine! Also used a Worcestershire sauce substitute and Panko instead of regular bread crumbs ( have to improvise sometimes ) and hands down this is the best meatloaf we have EVER had. Nice and moist, great flavour, love the sauce. This is now on our regular meal list.
Can I double this? Love, love, love it!!
This recipe sounds delicious, but what can you use in place of the vinegar for the topping. Will it make a big difference if you leave it out?
I think you need the red wine vinegar for the tanginess in the sauce.
Hello Amanda,
This is one of the best meatloaf recipes I have ever made. I love sweet and tangy foods. This one is a real winner. It’s yummy for the tummy.
I have a question. It says only one pound of ground beef yet shows 10 servings. This sounds only large enough for two people. Can it be doubled and what changes would you make by doubling the recipe? It sounds wonderful and I can’t wait to try it!
worcestershire sauce Can be a substitute for vinegar!
You could use yellow mustard in the place of vinegar.
Fantastic….. have saved this.
Absolutely the best meatloaf that I have ever had! The ultimate comfort food!
I totally agree.
I have made this recipe many times now and my family loves it!
This has become my famous meatloaf. I’ve made it for family and friends and everyone loves it!
I made this yesterday, had leftovers tonight, it’s very good! Next time I’ll try with ground Turkey. I did need to mix my mixture more, I didn’t read that part until I had it in the loaf pan but it didn’t hurt the flavor at all.
I have been searching for the perfect meatloaf recipe for many years. THIS IS IT! Easy to make and so flavorful. I make this at least once a week now.
And it makes even better sandwiches.
I made this last night. O… M… G… it was (is) soooooo good!!!!! This is now my go-to meatloaf recipe.
BEST meatloaf ever!! I love that it is not greasy ( which all my other recipes have been) but still very moist and flavorful! Thanks…will never make another recipe again:)
Very easy recipe to make. The toping was delicious. I will be making this again.
This IS the best meatloaf ever! Everyone loved it. It is the best I have ever made. My dog loved it as well! Made 5 times the recipe (Thankfully I had the confidence and hopes it would be good) and cooked it in 3 loaf pans. One for my mom, one for my daughter and one for my husband and I. What a hit! I am making it again in a couple days.
My husband loved this meatloaf