From My Kitchen To Yours...
world cuisine


The best meatloaf formula ever! This conventional meatloaf formula is much the same as mother used to make, made with ground hamburger and a sweet and tart coating beating.


  • This meatloaf is cooked in a 350 degree broiler, revealed, for 55 minutes.
  • The interior temperature should arrive at 160° F.
  • Make certain to allow the meatloaf to rest for 10 minutes prior to endeavoring to cut it, so it holds its shape.


  • Indeed! I like to utilize a portion dish since it keeps all the coating set up impeccably and the meat is juicier.
  • Yet, you could fix a heating sheet with aluminum foil. Shape the meatloaf into a portion shape. Top with the coating. What’s more, heat as typical.

To Make this Recipe You’Il Need the following 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



  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, Worcestershire sauce, parsley, salt, garlic powder, and pepper.
  3. Use your hands to mush and mix these ingredients together until well combined.*
  4. Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
  5. In a small bowl, add 1/4 cup ketchup, brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
  6. Bake uncovered for 55 minutes.
  7. Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**


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.


Serving: 1portion = 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 DishCuisine AmericanKeyword best meatloaf recipe, classic meatloaf, meatloaf with ground beef

Get Your E-book Now


Friend Recipes

Join our Private FB Group For Free

Join our Private FB Group For Free