This is a Meatloaf recipe for people who love their Meatloaf oozing with flavour, moist and tender yet not crumble apart when sliced, and a sticky caramelised meatloaf glaze . It’s so much more than just a giant hunk of ground beef in a loaf shape!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Meatloaf recipe
A loaf made entirely of meat. What’s not to love? (Vegetarians are excused 😉)
It’s economical. It’s quick to prepare. It’s a classic family favourite. And leftovers make terrific sandwiches.
If you think that Meatloaf is really just a giant beef burger shaped like a loaf, it’s time to abandon that misconception! Meatloaf shouldn’t taste like a hamburger! Meatloaf has more flavour because whereas you wouldn’t eat a hamburger without toppings, sauces, cheese and a bun, you can certainly eat Meatloaf plain because it’s so juicy and tasty!
The secret to making a meatloaf taste really good is to use fatty beef, plenty of flavourings and to grate your onion instead of dicing it.
A tastier, juicier meatloaf recipe
The secret to making a meatloaf taste really good is the beef (use at least 15% fat beef), plenty of flavourings and to grate your onion instead of dicing it.
Flavourings – In this meatloaf recipe, not only do we use the usual suspects like thyme, ketchup and Worcestershire sauce, we give this a serious flavour boost by using beef bouillon cubes (granulated beef) instead of salt. Granulated beef bouillon has way more flavour than just plain salt!
Grating onion – this is an efficient and effective method I’ve been using for years and its grown quite a cult following since I started this website (see feedback on these Italian Meatballs!). The breadcrumbs soak up the onion juices and puff up during baking, making our meatloaf nice and tender. This also adds savoury onion flavour without the need of dicing them then frying them separately.
Meatloaf glaze
I also like to coat my meatloaf with a glaze which adds an extra something-something to the meatloaf both in looks and flavour.
Plus, it not only hides any cracks on the surface of the meatloaf – just think of that glaze dripping down into those cracks!
How to make meatloaf
And here’s process photos for how to make meatloaf. Also see the quick video below – you’ll see how tender the juicy this meatloaf is!
Tips and FAQ for the BEST Meatloaf!
Why does my meatloaf fall apart? Because the mixture wasn’t mixed together well enough, or the loaf wasn’t pressed together firmly. Using a loaf pan helps here! Also, some cracks is GOOD – extra flavour from the meatloaf glaze drips into the meatloaf.
Do you have to use a loaf pan? For the juiciest meatloaf, yes I strongly recommend using a loaf pan. It cooks more evenly, stays juicier because its cooking in its own juices and holds its shape.
If you freeform it (ie bake without a loaf pan), the ends/sides will overcook before the middle is cooked. And if it holds its form like a block loaf without using a loaf pan, your mixture is way too dense which will make your meatloaf dry!
Should I cover the meatloaf when baking? No, you want the meatloaf to brown and the glaze to caramelise! But if it browns too quickly, just pop foil over it.
How long does it take to cook a 1kg / 2lb meatloaf? 1 hr 15 minutes at 180°C / 350°F.
What to serve with meatloaf
I can’t think of a better way to serve Meatloaf than on a pile of creamy mashed potato, though for a lower carb version, cauliflower mash would be fantastic too.
Dollop of ketchup, a leafy salad or steamed greens with dressing and you have yourself an epic plate of home cooked comfort-food bliss, with the added bonus of meatloaf sandwiches to enjoy tomorrow! – Nagi x
Watch how to make it
Sometimes it helps to have a visual, so watch me make this Meatloaf recipe! I was a bit heavy handed with the extra ketchup at the end – oops! 😂
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Meatloaf recipe
Ingredients
- 1 cup panko breadcrumbs (Note 1)
- 1 large onion , grated (brown, yellow)
- 1 kg / 2 lb ground beef (mince) , preferably not lean
- 2 eggs
- 3 garlic cloves , minced
- 1 tsp Worcestershire Sauce
- 1/4 cup tomato ketchup
- 1/4 cup chopped parsley (optional), or 2 tsp dried parsley or basil
- 1 tsp dried thyme
- 2 beef bouillon cubes , crumbled or 2 tsp beef powder (Note 2)
- 1 tsp black pepper
Meatloaf Glaze:
- 1/2 cup tomato ketchup
- 2 tbsp cider vinegar
- 1 tbsp brown sugar , lightly packed
Instructions
- Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
- Glaze: Mix together in a small bowl. Set aside.
- Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
- Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).
- Transfer into loaf tin. Brush generously with glaze, using about 1/2.
- Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.
- Bake for a further 30 minutes. Remove from oven.
- Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn’t as enjoyable!).
- Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.
Recipe Notes:
Nutrition Information:
Meatloaf recipe originally published March 2018. Updated for some housekeeping things and a brand new video. No change to the recipe – I wouldn’t dare, readers love it as it is!
More meatloaf recipes!
And more timeless, family favourites
Life of Dozer
So exhausted after a big play session at the beach, he didn’t even stir when I pulled out a giant hunk of beef today! 🥩
Sorry Nagi, but for the first time ever in four years of making your recipes, both husband and i agreed that my meat loaf recipe is better! Keep up your hard work and we love every recipe of yours that we try. Happy to send you my meat loaf recipe for you to tinker with!
OMG delicious…. i doubled the glaze cos i like more sauce. it was devoured with yum yum yum
So yummy. Thanks for having so many great recipes available Nagi, am yet to find one I didn’t love
Best meatloaf ever – so moist and easy to make too.
Loved the flavours but mine crumbled. Not sure what I did wrong. First RTE recipe to go astray.
Nagi! Your meatloaf could raise the dead, incredibly delicious!
Just made this for dinner & it rocked. I’m cooking for two so I made half a recipe. Subbed crushed saltines for the panko & used a mix of beef & pork for the meat.
Loved this so good. Must try
My first ever time cooking AND trying meatloaf. This recipe is phenomenal. Quite happy to add this to my family’s menu from now on 🤗
My meatloaf is currently in the oven, it’s not even halfway through baking and already my kitchen smells INCREDIBLE. I’ve made meatloaf several times before and it’s always delicious but I can tell that this is going to be something special 😁
I had fresh bay leaves handy, so I chucked a couple in the bottom of the loaf pan before putting my loaf in, might have to be a bit careful cutting slices, but we’ll see!
Agria mash to go with, was shocked and horrified to very recently learn Australia does not have Agria variety potatoes?!?! You poor things 😢
A short list of ingredients, good advice about how prepare the dish, and the results are outstanding. I prepared it a couple of weeks ago with great success, and now I’m getting ready to make it again for tonight’s dinner. This meatloaf is a champion!
Made this with wallaby and pork meat. Worked great.
I made this meat loaf last night with 5% fat mince I know Nagi said to use high fat content but I prefer this mince. I did 500 gms left the other ingredients almost the same as the 1k. I did use my own meat stock I made and freeze instead of cubes. Made the sauce full too using less sugar .. it was Devine no fat came out and it was so moist and delish. Will have cold meatloaf wrap for lunch today. Thanks for this great recipe Nagi😘
I made this meat loaf last night with 5% fat mince I know Nagi said to use high fat content but I prefer this mince. I did 500 gms left the other ingredients almost the same as the 1k. Made the sauce full too using less sugar .. it was Devine no fat came out and it was so moist and delish. Will have cold meatloaf wrap for lunch today. Thanks for this great recipe Nagi😘
So good and tasty!! Hope its even better for left overs… Have made balsamic vinegar Brussel sprouts and parmesan crusty potatoes as sides… My oh my!! Will definitely make again.
This is soooo similar to how I make mine. Except the bouillon cube and the onion grating, which I think is genius. I do use my small food processor to basically purée half the onion and then do a pulse chop for texture. I also add a umami powder (mushroom). I also freestyle bake it vs putting it in a loaf pan.
The thing about meatloaf is it is versatile and crazy controversial. I’ve made Asian and Mexican style/seasoned. I believe the controversy is people have had bad meatloaf…dense, dry, not seasoned enough, too much ketchup, etc. The denseness comes from overmixing. I’ve also seen not adjusting for breadcrumb types…panko vs Italian style. Using weight measurements solves this.
Delicious! I use smashed salada biscuits rather than panko, and add 2 tbsp of American squeezy mustard to the mix. Rather than brushing with glaze I make a shallow swimming pool on top and pour the glaze in (keeps the meatloaf more moist and you don’t half to stuff around with reglazing midway through). Freezes really well (cooked) in slices wrapped in Go Between and in a freezer ziplock bag.
Hello! Wondering how far ahead this recipe can be made please? Is freezing it (unbaked) an option?
The only good meatloaf that I have ever made. Halved the recipe because I only had 1 lb. Ground beef thawed, but I kept sauce the same. Next time I will make sure to have 2 lbs ready!
Nagi, thank you so much for the work you do! Your recipes are well thought out and researched and extremely adaptable.
Yes, I’m the nutty one who makes a vegetarian meatloaf, but prefers to use a meat recipe instead… 😆. I used your recipe as a base with meatless substitutions, including a combination of soy chunks and lentils. Because I like spicy, for the glaze, I used a combination of ketchup and Sriracha. I thought it’ll only be my family eating it at the neighbor’s thanksgiving potluck, but the veggie meatloaf was gone! Considering there were delectables such as a deep fried turkey, seafood boil, and oyster stuffing, I was humbled and honored that my little meatloaf was such a hit.
Thank you for a wonderful recipe!