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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 made this meatloaf tonight except I used ground turkeys instead of beef. Used liquid chicken bouillon I also double up recipe on glaze. This is the one of the best recipes I’ve ever used!!! Family had second’s. Thank you for this awesome recipe we enjoyed our dinner tonight.
This meatloaf recipe is wonderful. This meatloaf is so tasty and moist. I love the idea of grating the onion to moisten the panko.
With busy schedules, dinner often includes just me and my son. Since we cannot eat the entire meatloaf alone, I began using this recipe to make large meatloaf meatballs.
Sounds a bit silly but my son loves this recipe and now he can have “meatloaf” whenever he has the craving!
What a brilliant idea to make them into meatloaf meatballs! Glaze probably coats more of it too I bet. I’m going to have to try your idea. Does you cut down on the baking time when you make it? Thanks!
I live in Scotland and made this for my American hubby and he absolutely loved it. Since then I’ve made it about 5 times (including the current batch that I’m making as we speak). It is so delicious, everyone wants the recipe!
Great food
Hi Nagi, thank you for this wonderful recipe! Can I just check how to reheat, as we are travelling so I have made this morning, how to reheat??? My hubby as mentioned before has maintained his weight loss (credit to you) and we always enjoy your inventive easy to follow recipes, but the best bit is being committed to spending the effort for some of the incredible results!! Much greetings as usual SuzieB (NL-currently en route Hahah!) Love to you and your gorgeous Dozer xx
Tastes just as good cold.
This meatloaf was super moist and flavorful. Easy to put together. Will make over and over again.
This is the absolute best meatloaf recipe I have used. I added a few dried cranberries and chopped apricot to give it an extra bit of fab. That said it’s delicious as it is
Could this recipe be doubled? And just adjust the cooking time? (2 small children so try to batch cook as much as I can)
You definitely could, don’t see why you can’t.
Just put equal of everything in separate bowls and separate loaf tins and cook them at the same time.
You could have one then and there and another on another night!
My husband and I LOVEEE this recipe, we never thought meatloaf could be so good. I made it probably 5-7 times last fall, and the first thing we said when it started to cool off in the last few weeks was how we couldn’t wait to have our meatloaf again. Lol. Making it tomorrow. Thanks for such a hit!
Nagi what you would advise for substitution of bread crumbs for the GF option?
Ivanna, my wife has celiac disease, so I always just substitute gluten free breadcrumbs for Panko.
If you don’t have any on hand, you can grate some gluten free bread instead.
In our supermarket you can get Gluten Free Panko Flakes in the Kosher section. I haven’t tried it yet in this recipe, but it should work.
Crushed Rice Chex cereal is a fantastic gluten free substitute for panko bread crumbs
What about getting a gluten free loaf of bread the day before, then blitzing it to make your own crumbs?
Then use that instead of the Panko. You could soak them in milk for about 10 min first before grating in your onion
Use gf bread made into crumbs
I don’t need a stricly GF option and we’re fine using proper sourdough breadcrumbs (homemade of course!). However, I haven’t done it but I’ve read you can use oats, so you could be ok with GF-certified oats…
I make this recipe with about 1.5 cups of crushed pork rinds and it has worked perfectly!
There’s gluten free breadcrumbs. I used them when i was doing low fod
For completely gluten free (grain free) bread crumbs just use potato bread crumbs sold as “gluten free matzo meal”!
Another best recipe from my dear Nagi. The meatloaf was so yummy. This recipe is another family favorite.
I have made this a few times now my kids love it. I use pork and veal mince (as thats what I had the first time) and substitute ketchup for bbq sauce. I don’t do the glaze as I don’t think my little ones (under 4 years old) would like it so just do a slight BBQ sauce glaze. But love this recipe and so does everyone who tries it. Definitely a keeper recipe thank you so much.
Hi Nagi! Can you sub good old Aussie tomato sauce for the ketchup – or is ketchup preferred in this recipe?
Another winning recipe. The meatloaf was so delicious. The meatloaf glaze was so fully of flavour and just amazing. This recipe is another family favorite.
Just made this and turned out to be very tasty! Easy to make, too! Thank you for another great recipe!
I only like onions when they are cooked until they Disintegrate when it’s impossible to tell that real onions were used so when making your meatloaf recipe can I substitute the onion and garlic with onion and garlic powder what would be the amount of each to use? Or if I Sautéed the fresh onion and fresh garlic in butter for the flavor could I then just pour the flavored butter over the panko and if so how much additional onion and garlic powder should I add to make up for the difference?
Your tastebuds must be off the planet. My son told me yesterday he made this meatloaf and it was way, way better than mine! (Sorry, Mum, but..) Considering that I’m from the land of meatloaves (northern Europe), it kudos for you and I’ll be making it.
Making it again for dinner now. Can’t wait. It smells so yummy cooking. So easy to make. Popped some whole eggs in the middle to cook tonight, just like mum used to do.
This recipe is super similar to the one my mum taught me. However one additional ingredient that I use is bacon to line the loaf tin before adding in the mince mixture! Trust me it is worth adding ☺️
Made this meat loaf last night. Absolutely delicious and so moist and full of flavour. I used beef and pork mince. Love your recipes and charity work. Thank you Nagi! 🥰
Big thumbs up from my husband and kids. He’s not usually wrapped with meatloaf I’ve cooked in the past but this one is so tasty and moist. He went back for a second helping and a bit. Thank you for another great recipe to add to family favourites 😊
Another family winner, thanks to you, Nagi!
When I made this for the second time, I went out on limb and added a dollop of gochujang (Korean fermented chili) paste. It gave the glaze an awesome extra tang and a bit of background warmth rather than outright chili heat. Rave reviews from my usually-picky tasting panel!