The Best Classic Meatloaf

The Best Classic Meatloaf

A traditional ground-beef meatloaf with a sweet-and-tangy ketchup-and-brown-sugar glaze — just like mom used to make.

Prep10 min

Cook55 min

Total1 hr 5 min

Yield10 servings

PanLoaf pan

CourseMain

Ingredients

Meatloaf

• 1 lb 90% lean ground beef
• 1 cup dried breadcrumbs
• ½ cup diced yellow onion
• ½ cup milk
• 1 large egg, beaten
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried parsley
• ¾ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper

Topping

• ¼ cup ketchup
• 2 tablespoons packed light brown sugar
• 1 tablespoon red wine vinegar

Instructions

1. Preheat the oven to 350°F.
2. In a large bowl, combine the ground beef, breadcrumbs, onion, milk, egg, 2 tablespoons ketchup, Worcestershire, parsley, salt, garlic powder, and pepper. Use your hands to mix thoroughly — this is a moist meatloaf and under-mixing can leave it too soft.
3. Press the mixture into a loaf pan in an even layer.
4. In a small bowl, stir together the ¼ cup ketchup, brown sugar, and red wine vinegar. Spread evenly over the top of the meatloaf.
5. Bake uncovered for 55 minutes.
6. Rest for 8–10 minutes before slicing — cutting too soon may cause it to fall apart.

Mixing tip: Mix the meat mixture really well. This is a moist recipe and under-mixing is the main reason a meatloaf turns out too soft.

Serving tip: Two thin spatulas are the easiest way to lift the loaf out of the pan onto a cutting board. You can also line the pan with parchment paper for easy removal, or just slice and serve from the pan.

Per serving (1/10 of loaf): 164 cal · 14.8g carbs · 11.7g protein · 5.7g fat (2.2g sat) · 399mg sodium · 6.7g sugar

Adapted from The Wholesome Dish by Amanda Finks.