The Best Classic Meatloaf

Rate Now
Jump to RecipeJump to VideoPrint Recipe

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. 🙂

Find more of my recipes on TikTok

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.

Want more recipes?
Sign up here to have new recipes sent directly to your inbox.
newsletter signup

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I have prepared this receipt several times. Prepping per the receipt its fantastic. Of course got to play with the receipt too. First change we added barbecue sauce in place of the ketchup dose’s. My sons loved that. Second alteration was to replace the brown sugar with honey. My wife really liked that one. The third alteration did half ground beef and have ground Italian sausage. Everyone loved that one. Next variation, 1/2 and 1/2 beef and Italian sausage with honey glaze and half cup of bacon pieces. My boys flipped on that one. (Anything bacon they love). It was really good. Last variation to-date, 1/2 and 1/2 beef and Italian sausage with honey glaze and half cup of bacon pieces and 1/2 cup shredded mild cheddar cheese mixed through the loaf. My 10 year old has stated that is the certified dad meatloaf. Needless to say this is by far the best receipt and the funnest I have worked with. Hands down.

    1. Wow Ron… Thanks for the one suggestion!! I just made the recipe as is and sat down to rest …and read the comments. I saw your bacon bits tip and jumped up to go sprinkle some overtop. I’m sure it will be delicious!!

    1. If you mean can you substitute white wine vinegar for red wine vinegar, yes. Regular white vinegar is too strong for most cooking uses. If you don’t have white wine vinegar use cider vinegar if you have it, or rice wine vinegar. Rice wine vinegar will be milder than red wine vinegar or white wine vinegar.

  2. 20 years of professional production cook experience in hospital food service, I’ve made meatloaf hundreds of time. The only change I offer is to add ground thyme to your wonderful recipe about equal to your measure of garlic. It’s not only important to mix the meat mixture thoroughly, but beat the mixture flat repeatedly to pound the excess air from the finished mix before baking to prevent cracking of your loaf. Superb recipe here, my sincere compliments.

  3. I made this last night. My husband and son loves it. The ingredients definitely was the best. The only things I have changed is the measurement of the bread crumb, milk, and egg, made it 1/2 half of what it says for firmer result. Have it in our refrigerator everyday save my busy life from cooking for my family💞 It’s superb delicious!!

  4. 5 stars
    Best Meatloaf ever. I always had issues with making meatloaf…Seams simple enough, well i never liked mine.
    This recipe is heaven sent

  5. 5 stars
    Great seasoning mix and very moist – I left out the milk and used about 1/2 cup of bread crumbs. It was delish!!!

  6. 5 stars
    I normally don’t leave comments on recipes I try, but this deserved it! This has to be the best Meatloaf I have ever eaten . I have a very picky 11 year old and she cleared her entire plate! That does not happen… My husband had to unbutton his pants he was so full, but still went back for more because he said it was so good. The topping is absolutely delicious. It’s a perfect blend of tart to sweet ratio. I followed tdd he directions to a tee and it came out perfect! It was so moist and flavorful. I doubled the recipe and froze half for later. This is going to definitely be a family favorite.

  7. 5 stars
    Best meatloaf recipe I have ever made! I made this meatloaf for a crowd last Sunday evening and they all raved about it. Loving the topping since it’s so different. The red wine vinegar in the topping is the key to a different twist. Just enough tart, sweet taste. Will be making this recipe from now on.

  8. I have made a lot of meatloafs and always pride myself that I can make a good meatloaf. This meatloaf was absolutely the best and makes wonderful meatloaf sandwiches. I doubled the recipe.

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!

Read more