The Best Classic Meatloaf

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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.

Three slices of meatloaf with ketchup glaze on top.

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!

Best Meatloaf recipe - 2 slices on a blue plate

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.
Meatloaf recipe ingredients in a mixing bowl: ground beef, onion, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, dried parsley, garlic powder, salt, pepper.
  • Mix it together REALLY well.
Meatloaf ingredients mixed together in a mixing bowl for the best meatloaf recipe
  • Pour the meat mixture into a loaf pan.
  • Spread it into a flat even layer.
Meatloaf mixture pressed into a loaf pan, ready to bake

Make the Ketchup Glaze

  • Add ketchup, brown sugar, and red wine vinegar to a bowl.
  • Whisk until combined.
  • Pour the glaze over the meatloaf.
Uncooked meatloaf with ketchup glaze in a loaf pan, ready to bake
  • Bake it!
  • Let it cool before slicing.
The Best Easy Meatloaf sliced on a white plate

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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Three slices of meatloaf with ketchup glaze on top.

The Best Classic Meatloaf Recipe

4.97 from 1986 votes
This traditional meatloaf recipe is just like mom used to make, made with ground beef and a sweet and tangy ketchup glaze topping. 
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Video

Servings 10 slices
Calories 164 kcal

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

*Be sure to mix the meat really well.  This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy. 
**I use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.

Nutrition

Serving: 1/10th of the meatloaf | Calories: 164kcal | Carbohydrates: 14.8g | Protein: 11.7g | Fat: 5.7g | Saturated Fat: 2.2g | Cholesterol: 49.9mg | Sodium: 399.3mg | Fiber: 0.6g | Sugar: 6.7g
Course Dinner, Entree, Main Course, Main Dish
Keyword best meatloaf recipe, classic meatloaf, meatloaf with ground beef
Cuisine American
Author Amanda Finks
the best classic meatloaf with glaze in a loaf pan
meatloaf

Check out all of my great ground beef recipes.

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Comments

  1. 5 stars
    I made this recipe and it was so good! I’ve been making meatloaf for almost 50 yrs, tried many recipes to make it better or different. This recipe is now how I’ll make meatloaf from now on. Even better, my husband loved it. Thank you for sharing.

  2. 5 stars
    Fantastic recipe! Unfortunately, I forgot to add the milk–found it on the countertop just as I was pulling the meatloaf out of the oven. It was still delicious and quite moist. I also replaced the red wine vinegar with balsamic vinegar in the glaze. Lovely substitution and will definitely do it again. Absolutely loved the complexity it brought to the glaze (as did my husband, who said “it’s not the same old boring glaze that’s on most meatloafs.” Thank you!

  3. 5 stars
    I am way up there in age but this is the first recipe I remember ever rating – but it was so good I felt I owed it to the author. My husband is very much a meatloaf lover and raved about it. I did find it fell apart a little when I removed it from the loaf pan but I substituted venison for the beef (which is very lean) that may have caused it. Didn’t affect the great flavor at all and I wholeheartedly recommend it.

  4. I personally thought that this meatloaf was almost too soft..maybe its just me ..mabey next time I’ll use just a 1/4 cup of breadcrumbs instead. We like it with a little more texture rustic style 😉

  5. 5 stars
    Love the recipe. Made it for the family tonight and they loved it. Only thing I did differently was to wrap it with bacon. Thanks!

  6. 5 stars
    So I made this meatloaf for dinner tonight. I shaped into the traditional log and wrapped it in bacon. It took over an hour to cook. The family LOVED IT! Thanks.

  7. 5 stars
    This meatloaf was very tasty and easy to make. I substituted cracker crumbs for bread crumbs and I used water instead of milk.

    The topping is very good and complements the meat.

  8. 5 stars
    Great recipe! No onions here so I used do e onion powder! Very similar to our recipe! Thanks for sharing, in the oven now!

  9. 5 stars
    Finally a truly great meatloaf recipe for something that was not my favorite. This is so tender to be made from 90% hamburger. Will definitely be a keeper in my recipes.

  10. 5 stars
    I beat my husband’s mother’s recipe! (I hate it but he loves it.) and my mother’s by following the spirit of this recipe. We used 2 lbs ground beef, 1 lb ground pork and I was out of Worcestershire sauce so used soy- and I didn’t measure anything because ya know!

    1. We give this a 5! I tripled this because I want some handy dinners, BUT I tripled everything using 2 lbs. Turkey & 1 lb. Angus chuck beef. (I don’t usually cook beef but Fred brought it home! Tripling the recipe takes more time to make but now we have it ready. Yea!

  11. 5 stars
    I made this tonight for a picky 10 year old and equally picky husband. They both loved it. It is a keeper and will be in our go tos for dinner rotation. I did omit the onion, because, well, picky 10 year old, but, it was still delicious. I also did not do the ketchup topping because of aforementioned picky 10 year old. Even with the omissions, still so good! 😊

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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