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. I made this tonight, made a couple changes.. left out the milk added a little more ketchup and used Italian seasoning instead of parsley. Didnt like the sweet topping will use something different next time. Baked it in a #5 cast iron skillet for 40 min. At 350° international temp 175°

  2. 5 stars
    This is a great recipe. I’ve made meatloaf for years, but it’s always good to add a new recipe to the household. I didn’t have Worcestershire Sauce and Googled an amazing substitution. I chose to use half cracker crumbs and half bread crumbs because of availability. Using lean ground beef and letting the meatloaf rest is a must. I am very pleased with the results.

  3. 5 stars
    Really good meatloaf recipe, will make again! I was surprised by how moist it was even though I used very lean ground beef.

  4. how about chopping up some red bell pepper in the mix. That would also add color, maybe. What do you think?

  5. I made this meatloaf strictly following the recipe nd it turned out perfecto . Thank you for sharing the recipe. Love It 😉

  6. I’m not making the glaze. I am putting 2 slices of precooked bacon on the bottom and 2 on top. Should be yummy. Have not made meat loaf in a long time.

  7. 5 stars
    This meatloaf was soooooo good and tasty! I followed the recipe exactly and wouldn’t change a thing. A definate keeper. Thank you!!

  8. 5 stars
    I made this recipe using partial pork and beef and it was delicious especislly the ketchup topping which I’m pretty picky about It was too moist at first but leftovers came out better consistency after a couple days. Also, I didn’t use the lean beef. So THIS TIME I’m following the recipe and it should be perfect. Yummy!!!

  9. There are only a few meals my husband will cook, and thankfully your meatloaf recipe is one of them. We love it. Takes him a little longer than your “prep time,” but worth every minute. And I got to relax.

  10. 5 stars
    My family has had this meatloaf once a week for the last month or so and we are so happy to have found it. This is JUST like the one my grandmother used to make, and it has never failed us. Always cooks up perfectly, every time.

  11. 5 stars
    My husband took a first stab at making meatloaf with this recipe he found. I was shocked at how good it was! The glaze is delicious! I hate to admit it but it blew away my old trusted meatloaf recipe and is now a keeper! Hands down the best! Thank you so much for sharing this fab version of meatloaf!

  12. Way too many bread crumbs in my opinion. I grew up putting a slice or two of white bread into 2lbs of hamburger meat. Took a chance and honestly there isn’t enough sauce in the world to cover the taste of bread crumbs….Might just be how I was raised with meatloaf. I will say the slices held up but I’ll take crumble over this flavor ratio. Hope others find this helpful.

  13. I love your recipe and want to make a 2 pound batch of meatloaf. Do I have to do 2 separate loafs or 1 bigger loaf? And does the cooking time change at all? Thanks!

    1. We (my family and I) make a double batch fairly often and it has worked best for us to use two separate loaf pans. The thicker meatloaf in a single pan just doesn’t cook up as nicely.

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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