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! 🥩
I have been on a quest for 20 years for a great meatloaf recipe. Because when it’s good, meatloaf is sublime comfort food. And when it’s bad, it’s a flavorless brick of dry.
Nagi’s recipe is the holy grail of meatloaf. I have tossed all my other recipes. Chefs kiss to you Nagi!
I’ve made a lot of meatloaf in my 61 years. My boys always loved it, but my daughter not so much. My 25 year old daughter is home from Rwanda (school teacher in Musanze) and she ate a huge portion and loved this recipe. I highly recommend!
This meatloaf is the easiest meatloaf I have ever made & the tastiest, it’s a big winner in my family.
Delicious even if I ran low on the tomato sauce (ketchup). Simple, but delicious and economical.
Sorry I forgot to rate the recipe! Definitely 5 stars!
Our pregnant daughter asked for a meatloaf dinner for her birthday. So I went to my fav site. Grating the onions is something that I do for cretons.
Absolutely the best meatloaf and the vinegar adds a subtle acidic finish to the glaze.
Needless to say she loved it!
Thanks again for making life easier for me.
This is an easy recipe and turned out very tasty indeed. I’ve never made a meatloaf before but wanted a beef mince recipe to serve with a potato bake and steamed veggies.
What a winner , I followed the recipe, read the notes provided and the only problem I had was watery eyes while grating the onion.
This one’s akeeper
Can this meatloaf be halved?
Wow!! Just made this for dinner and it’s by far the best meatloaf we’ve had. We only have venison mince so I balanced it out with some sausage meat but followed the recipe otherwise. Amazing flavours and the glaze on top was the perfect balance
Very flavorful and easy to put together. Loved the glaze!
Sooooo good!!! Made it exactly to the recipe and it was juicy and flavourful! Master 8 gobbled it up almost as fast as Mr 46! Will be on regular rotation at our house!
Grate the onion? Lol. Depending on your grater, this may be impossible. I tried it. What a joke. Just chop up your onion small and cook it. Use some milk to moisten the bread crumbs. Too much liquid? No. Cooking the onions removes some of the moisture from them. It’s a simple one to one replacement. I also found that if you don’t want leftover ingredients, be cautious. For example, it says 2lbs or 1kg. 1kg is 2.2lbs. An extra quarter pound nearly. So, I adjusted my recipe accordingly. It doesn’t fit in a standard loaf pan. I’m not complaining. The recipe smells great. I’ll use the remainder for something else. I’m just saying… if you DON’T want the leftover mix and don’t want to waste it (if you’re not going to use it for something else), then be cautious with the recipe. Use lbs, not kgs, so you don’t have to upwardly adjust the remaining ingredients by 10%, as I did. I live overseas, where the meat is sold in kgs. I should’ve asked for 0.9kg. I just took the easy route and asked for one kilo. Mistake.
Those minor complaints aside, it’s a great recipe. I think. I’m writing this review in terms of making it. I’ve not even eaten it yet. But I can tell you that it smells great. I’ll be shocked if this turns out anything less than excellent. It’s a great recipe, just needs a few modifications. I understand that one of my modifications SEEMS to make it harder (the onion) but if you don’t have a very coarse grater (I don’t, mine is a fine grater) this will never work. This step is SUPPOSED to save you time in this recipe. It doesn’t. Otherwise… great recipe. Only other thing I added is some Italian seasoning. Just a bit of diced tomatoes might be a good touch, but I’d worry about the water content throwing things off. So, I’m okay without that.
Nothing like completely ignoring the recipe, critiquing but NOT making it, and then whinging about it. Good grief.
Looking forward to your cookbook, Gary.
Perhaps before going off on someone you might actually read their post. Gary wrote, and I quote, “The recipe smells great. I’ll use the remainder for something else.” Gary also wrote “Those minor complaints aside, it’s a great recipe. I think. I’m writing this review in terms of making it. I’ve not even eaten it yet. But I can tell you that it smells great. I’ll be shocked if this turns out anything less than excellent.”
At the very least Gary sounds very arrogant, so he deserved the popping off. His recipe changes sound like every other meatloaf recipe, taking away the parts that make it a five star recipe, no doubt.
This is such a lovely meal. The recipe is easy to make and very delicious!
Made this a few times now and its a solid, go-to meatloaf for our family.
Love all your recipes.
Everything I make us always great 👍
Thank you so much
Love this. Hubby said it’s the best meatloaf I have ever made.
you are the stuff, your to cute to say the,…..t
Hi!
Love this recipe. Can it be frozen and at what point ? After it’s formed or after it’s cooked ?
Meatloaf is freezer friendly after it’s cooked and cooled
I made this last night for dinner and it was a huge success. So yummy 🙂 will definitely be making it again. Thanks Nagi x
I have your cookbook and decided to make meatloaf for dinner last night using your recipe. Although I have made meatloaf many times and it has always turned out good, your recipe knocked it out of the park with flavour and texture. My husband said it was “awesome”! Every time I open the fridge I can smell the leftovers so can’t wait to have it again. I made mine with half beef and pork which I often do and it was delicious. I think adding the beef bouillon and grating the onion for the panko crumbs really made this recipe delicious. This will be my go-to meatloaf going forward. 😄