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.
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!
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.
- Mix it together REALLY well.
- Pour the meat mixture into a loaf pan.
- Spread it into a flat even layer.
Make the Ketchup Glaze
- Add ketchup, brown sugar, and red wine vinegar to a bowl.
- Whisk until combined.
- Pour the glaze over the meatloaf.
- Bake it!
- Let it cool before slicing.
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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The Best Classic Meatloaf Recipe
Video
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
Nutrition
Check out all of my great ground beef recipes.
I have made this recipe so many times!! It is always a hit! Thank you!!!
This meat loaf recipe is the best I have ever tasted! I changed only one thing….as I doubled the recipe (yes, it’s that GOOD}….I had ground chicken on hand and used it with the lean ground beef just to see if it worked ok, and it really did. This recipe is my go to for meat loaf, hands down! My husband loves it, too, so I make two of them. Thanks for sharing this with all of us, Amanda 🙂
A few years ago, my dad started making a Jamie Oliver meatloaf on boxing day which became a bit of a tradition. It was ok but he always got it way too hot so my family didn’t enjoy it! Ever since moving out I have been searching for a really good meatloaf recipe and this was the 4th time I have come back to this one… it is fantastic! I have adapted it a few times, sometimes adding a few chilli flakes to get a nice kick to it and sometimes adding bacon lardons to it, this does make it more likely to fall apart but tastes amazing! This Christmas i may take over my dads tradition with this recipe! Thank you!
This recipe is AMAZING. I’ve made it several times and I only added one tweak. I like a firm meatloaf (a little dry) so I cooked it at 400 degrees instead of 350. Always comes out perfect, not mushy at all. Thanks for the wonderful recipe.
I’m the same in meatloaf texture preference. I’m trying this tonight and will keep you tip in mind should m first trial be less firm than desired. I’m here after craving the only meatloaf I’ve ever loved and set out for total disappointment and defeat after trying every single frozen, fresh-prebaked, and ready-to-heat/bake I could get my hands on. The mushiness was simply not acceptable to me as it was basically a completely different entree to me, much like ribs vs. rib-patties, and seemed closer to a frozen Salisbury Steak… May have been good if I weren’t looking for and hoping/expecting “my” meatloaf!
This was the best meatloaf recipe I have come across. My fiance and I absolutely love it. The only thing I did different was I substituted the red cooking wine for balsamic vinegar for the topping and it was amazing! Worth a try!
I’m trying it now. I loved the ease of the recipe. Whole prep start to finish was 15 min. I’m making it ahead of time and freezing it for a senior friend of mine who recently lost his wife. I saw him eating frozen meals and felt bad for him. I’ll let you know how he likes it.
Really great meatloaf. Very moist and it doesn’t fall apart. We love it and make it often. I like to add finely chopped pepper to it as well.
My family LOVED this!!!
thank you
I used 1 c of panko crumbs, kept all other meatloaf ingredients the same and doubled the 90% sirloin beef to 2 lbs. Just the right amount of “wet” ingredients to meat for even combination.
I used balsamic vinegar, didn’t have red wine vinegar. Cooking time at 350 degrees until bubbly and brown on top. 1. 5 hr +/-
Delicious!
Just one word- AMAZING!!! <3
Great recipe. I used meatloaf mix.Made in cast iron skillet delicious. Leah
Great recipe. My husband loved it and he hates meatloaf, now he loves it.
I’d like to share a technique that I came up with in the past year or so. When making a meat loaf take all of the ingredients that go into the meat loaf except for the ground beef and mix them up thoroughly. Then add the ground beef. Every thing is already well mixed so you don’t have to risk over working the ground beef. I have used the Quaker Oats meat loaf recipe for years but this look delicious and I am eager to try it.
Great tip! Thanks! I now have this recipe plus the Quaker recommendation to give a whirl!
The best meatloaf ever. I’ve made it so many times
Made this for my family and it was gone in 20 minutes. Definitely recommend, 10/10.
Simply the Best meatloaf I’ve had, ever.
While ‘Best’ to me is going to be purely subjective, I found this to be a wonderful recipe. I have heard of milk in meatloaf, but had not tried it. The results are very moist meatloaf. These simple ingredients do make a Classic Dish! One last thing, the glaze is The BOMB, I’m stealing it!!!
Thanks for this great recipe.
Jan in Texas
This is a great recipe for meatloaf! I gave up making meatloaf years ago because it never turned out right, but recently decided to try again. I liked this recipe because it looked very simple. and wow! was it good. The topping is an added bonus. It’s on our list of favorite recipes now. We love it!
The best meatloaf ive ever had. I tweaked it a little and it came out perfect!
Came out great thank you