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
    haven’t made meatloaf in a long time, so I needed a recipe. This one came well recommended and totally lived up to the recommendation. My whole family loved this recipe (and we quadrupled the recipe!); even my daughter who does not like red meat very much. Thanks for a great recipe!

  2. 5 stars
    I found this recipe a few months ago and I love it!! My husband works night shift and this is one meal that won’t dry out after reheating. Thanks for sharing this recipe.

  3. 5 stars
    I substituted Impossible meat for the ground beef called for in the recipe since my wife is now a vegetarian.
    She accused me of using real meat. This is the best meatloaf recipe I’ve ever used. All the flavors are perfectly balanced.

  4. 3 stars
    Thought I would give this a try because who can argue with over 780 5 star reviews. It was moist. I’ll give it that. Flavor wise it was very boring. I’ve had better meatloaf on a naval submarine. It wasn’t bad. It just wasn’t good.

  5. 5 stars
    Very moist and tasty! Will definitely be making this regularly on beef night. Thank you for an easy, straight forward recipe.

  6. 5 stars
    This was fantastic! I didn’t have parsley or red wine vinegar, so I substituted oregano and balsamic respectively. Absolutely the best meatloaf I’ve ever made, and I plan to make many more. Next one will be the recipe as written. Great stuff!

    1. 5 stars
      You can also use Apple Cider vinegar if you don’t have red wine vinegar.
      I like to cook this in my slow cooker, 3 hours on low and it is delicious! Have made numerous times!

  7. I have a question. One pound of meat and it serves 10? Really? I realize the bread crumbs stretch it but ten people for one pound of meat? I made it tonight and it’s in the oven, but I have four teenagers in my house at the moment, so I made it with 1 1/2 lbs and increased the quantities a little bit. Is that serving size accurate?

  8. 4 stars
    The taste wis excellent. I will, however, reduce the amount of breadcrumbs next time,. Even mixed well, too much.

  9. 5 stars
    The best meatloaf recipe ever! The only thing I did different was instead of just using all ground beef, I added ground turkey and pork (only bc my store had it available all packaged together in the perfect amount). It was absolutely delicious. My fiancee was not excited about me making meatloaf because he said his mom could never cook it right but when he tasted this one, he said “you can make me meatloaf any time”!! It was firm when I cut into it and the sauce was perfect! I will definitely be making this again soon! Thank you for sharing the recipe.

  10. 5 stars
    Love this meatloaf recipe.. I use 2lbs ground beef. Also use a few other herbs.
    The topping was a super hit.
    !

    1. Did you put this 2lb mixture into a regular meatloaf pan or did you use a larger pan, and how long did you bake it for? Thank you

  11. 5 stars
    I’m saving this meatloaf recipe as it is the only one I want now! Thank you! I used panko crumbs for bread crumbs, and also doubled the glaze amount as another reader mentioned. It was surprisingly easy to make, and I will be adding this to my regular meal rotation. Meatloaf Mondays, anyone?

  12. 5 stars
    I use ground venison from the buck I shot last fall. It’s very lean so it works perfectly in this recipe. Delicious!

  13. Honestly, all my years of making meat loaf this was perfection! Directions were simple, texture and appearance was beautiful and the taste was simply put; perfection! I usually print out recipes and toss them since I know I won’t use them again, not this one, it’s a keeper. Tonight; meat loaf sandwiches!!

  14. 5 stars
    This was my first time making a meatloaf and it did not disappoint! My husband and I had to restrain ourselves from going back for thirds! 😮 I also loved that pretty much all of these ingredients are things that are commonplace in the pantry, so I didn’t need to run to the store to get some new exotic spice or something.

  15. Try it with green chilies and .Jared garlic, about a half tsp. , 1 tbl. brown sugar.on top.

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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