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! 🥩
This was the best meatloaf I’ve ever eaten, the only thing I’ll do next time is add a bit of salt.
It was moist, flavourful and delicious.
Loved this version. The best actually and so easy to make. Had the leftovers in toasted sandwich and wrap. 10 out of 10.
Hello Nagi,
I’ve been using your site for years and was just looking up some vegetarian dishes and came across this meatloaf dish which is obviously in the wrong category. I just thought I’d let you know.
Keep up the good work with the recipes.
Diana
Every good recipe I look for comes back to your web site. Your ideas are just yummy. Keep it up.
My ONLY complaint is waiting for the meatloaf to set up before cutting! 😂 So moist and delicious! I’ve even tried it with skinned beed and lamb sausages, and it was just as amazing. I’ve been sending your page to everyone I know! 😂
Hands down best meatloaf recipe I have ever made and I have made many! My husband asks for this meatloaf all the time. Packed full of flavor and the grated onions is such a good idea. I never would have thought to do that. Thank you for sharing such a great recipe!
Love your recipes Nagi, I make many of them. Thank you 😃
After a quick Google search landed me here, to try somebody else’s meatloaf recipe (and because I didn’t have my own fav on hand), this definitely is a winner!
I used 500g beef mince and 500g sausage meat, added a handful of frozen mixed veg and cooked the meatloaf in the air fryer lined with tin foil in half the time. Was so simple yet deliciously tasteful!
Serving size for 8 is pretty accurate as it made waaay too much for 2 people… A la, leftovers already in bread rolls for work tomorrow, with farmstyle pickle, lettuce & cheese. Mmm mmm! 😋
Thank you Nagi & Dozer!! ❤
Hi Nagi,
Love your foods!! Always delicious. Can I omit the egg or will it be too dry? I don’t have any at the moment and wondering what can be an alternative? Can I use milk instead?
Thanks
Made this last night, we loved it, so delicious, thanks Nani.
I change this to make meatloaf meatballs and i use a baking pan lined with foil and a square hole baking rack on top. Scoop meatballs about 1/8 cup size and spread all the glaze in top and cook 30-35 minutes testing untenable temo to 160°F then they’re done! Bite size delisciousness and great for meatball subs with some mozzarella or provolone on top of them.
If I were to do a half size loaf using 500g of meat, how should I adjust the cook time/temp?
I’d use a smaller tin if you can too or it might dry out. Halve the time too so it doesn’t over cook.
I’d do 22.5 min first, then drain out any fat remaining and add the second lot of glaze. Then 15 min when it goes back into the oven
I grew up in the US in the, *ehem*, 70s and 80s. Meatloaf was a pretty standard meal on the rotation then. Many in my generation can’t stand meatloaf because of all the dry, overcooked, flavorless variations we encountered. This recipe has changed my mind!
From Illinois, USA & I can certainly relate. My mom would pull a meatloaf out of the oven that looked like a massive meatball floating in a pan of grease. She was a good cook, except for her meatloaf….
This is amazing. It was so good. I used both hamburger and pork. The recipe said 2 lbs, so I used a full hamburger pack, half a pound of pork and half a pound of more ground beef. delicious!!!
Oh my goodness, the best meatloaf I have ever made. Used a mixture of beef & pork mince (because that is what was in my freezer) worked brilliantly 🙂
Best. meatloaf. ever.
Ever!
Omg made this meat loaf yesterday, it was the best ever. So tasty and simple to make. Love your recipes, I Have made so many already and all brilliant. Love the way you show the ingredients and explain the process on video. Thanks so much for your wonderful informative recipes and ideas. You have truly taught me how to cook delicious meals. Seeing dozer just makes it even more pleasurable, couldn’t do it without him!! haha
Looking for a new meatloaf recipe I stumbled upon yours.
Omg ! Delicious !
So few ingredients yet so much flavor !
I am in the process of making it again !
When I mention my meatloaf, eyes seem to roll and the room falls silent. This recipe changed all that. It’s good!! The grating of onion was a new twist. The glaze was not that sweet goop that reminds me of a school cafeteria. Will be making this again!
Nagi, you never let me down, the meatloaf was delicious and super easy.
Hi Nagi
Love your recipes. Can I substitute white vinegar for the cider vinegar ? Also any substitutes for Worcestershire sauce Thanks