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 haven’t had meatloaf in years and got a random craving for it (weird, I know). This turned out perfect. The only changes I made were to use fresh parsley and garlic since I had both on hand. I cooked the meatloaf freeform on a baking sheet for the same time suggested. It was moist and flavorful and the sauce added the perfect tang. Will definitely make this again.

    1. I agree about the garlic and parsley… Are used garlic powder and dried parsley. The next time I fix it I will use fresh garlic and fresh parsley. There is something about garlic powder that does not set well with me… additionally I just love fresh herbs and fresh garlic. I think the meatloaf will be more moist also if I make that change. The glaze was delicious!

  2. I’m thinking about making this in small individual loaf pans. Would you use the same temp? How long should I cook them/

  3. 5 stars
    I don’t cook in a loaf pan. I don’t like it sitting in the fat. I use a rack on a sheet pan I also substitute stovetop stuffing mix instead of bread crumbs. I add a puree of green peppers and onions. Excellent results.

  4. This is a good, basic recipe. I added some grated carrot plus some extra spices. I topped it with some barbecue sauce I had open and a few strips of bacon.

  5. I didn’t add any milk, but I did add extra ketchup and small chunks of sharp cheddar cheese dotted all over it. I also added a stalk of chopped celery. It was delicious!

  6. 5 stars
    Family of picky eaters (including my hubby)- this was a win! Followed the directions almost to the T- just subbed out red wine vinegar with apple cider vinegar as that’s what I had on hand. Thank you for sharing this go-to dinner and meatloaf recipe.

  7. So I tried this recipe & it’s good but … what I would change for next time is definitely less bread crumbs like WAY less just because it tasted like a super formed piece of meat with a bread like texture & I like my meatloaf to have that texture of the ground beef if that makes sense.

    Other than that yum! Also I had only put ketchup on top instead of the wine And brown sugar, it still turned out yummy. Everyone got seconds but it came down to my own preference on texture.

    1. I used 2/3 c rolled oats instead of breadcrumbs. No one even knows the difference and I feel it is healthier that way! Great recipe otherwise. Thanks for sharing:)

  8. The best meatloaf I ever had , my mom made it like this when I was a child, but I never knew what she did to make the texture so moist. I made it yesterday , thank you for the recipe!!!

  9. Instead of parsley I use finely chopped green pepper and add ritz and saltine crackers , the taste is awesome, the family loves it,

      1. I’ve been making this for months now. I make homemade breadcrumbs with whatever old bread we have ground up + garlic + grated Parmesan. When I bake it, I make two 1inch meatloafs and cook for 45 minutes. Then we eat one that night and split one for lunch the next day. One of our favorite, most cooked recipes ever!

    1. I make this for church potlucks and large family reunions using 3# 80-20 mix. It makes a more juicy meatloaf. A lways triple the recipe! I also add a little water to a bowl with the onions and microwave for 2 to 3 minutes, drain that liquid and continue with 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!

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