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! 🥩
What can I substitute with ACV? And how much? Thanks in advance.
I’ve made this before and it is delicious.
Can you make it up and freeze it uncooked to have on hand for a later time, or better to cook, freeze and reheat.
I offered to take my husband to his favorite steak restaurant, Indian restaurant or gourmet local restaurant of his choice for his birthday. Instead he wanted me to make this meatloaf recipe for his birthday meal.
I don’t think I can convey in words how much of an honor that is since he is quite possibly the worst “fussy eater” I’ve ever met.
Thank you from both my wallet and happy marriage for making my life easier!
Sincerely,
Fiona
Excellent dish. For the first time, I followed the recipe that worked 100%. Thank you very much.
Dear Nagi,
Made this today. Again.
We are already looking forward to eating the leftovers.
Thank you so much for your recipes, you are contributing to the contentment of our family.
Take care! Silke
Oh wow Silke – thanks for writing that lovely comment!! N x
I’m vegetarian so I used Impossible Meat. This was moist and flavorful! I will be using your recipe from now on. Another winner!!!
Hi Nagi, This recipe is incredible! can leftovers be frozen?
Yes for sure Amy!! N x
I often cook meat loaf this is the best my family loved it
Woo hoo Marcia!! I am glad they all liked it! N x
Family don’t like Ketchup, what can I substitute it with?
Thank you
You really can’t sub that in the meatloaf Geraldine but the meat doesn’t taste like ketchup once it is baked. You could leave the glaze off if they don’t like the sweet tomato taste. N x
Just wondering if I could make this up and keep it in the fridge overnight (minus glaze) ready to cook the following day? Thanks!
Yes Ariane that would be fine! N x
Fan forced?
It’s the same temp for fan forced and regular oven in this one Jesse! N x
If I halve this reipe (for my mini loaf tin) will the baking times be shorter?
I used Impossible Meat and it comes in 12oz packages. So my meatloaf was less than 1/2 the size. I made it in a mini loaf tin for the same cooking time and it came out moist and yummy.
Yes Kylie but I don’t know how long. N x
My last attempt at meatloaf was tasteless and dry so I (and the family) were not overly enthusiastic, but after buying a bulk pack of 4 star mince I searched for a recipe to use it up and I have stumbled on a new family fave. Thank you Nagi for sharing your genius. Moist, flavoursome and enjoyed by all. Love the glaze too x
The glaze makes it Nikki!! N x
Another 5 star winner from Nagi! This meatloaf was ridiculously moist & flavourful. Served it with a big bowl of mash & my happiness levels are off the grid right now. Thank you Queen!
Woo hoo Kirsten!! Everything goes better with a big bowl of mash!! N x
This is a great recipe. Already had requests to make it again. Very easy to make. It’s tasty, firm enough to slice but oh so tender to eat and moist. A lovely texture! Thanks again!
Yippee!! I am glad that you liked it Toni! It makes a killer sandwich too!! N x
Could you do this with pork and veal mince?
Yes you could for sure Zoe! N x
Absolutely a game changer for meatloaf …. Panko and grate onion …. How could I not know this 20 yrs earlier. Thank you 🙏
Well at least you know now Tracey!! N x
Oops – forgot the 5 stars!!!
Made this for dinner tonight. Can say it has truly changed my opinion of meatloaf. So delicious! So juicy! Just need suggestions for how to combat the tears when grating onion. I had to do it with my eyes closed I was crying so much 😂 Worth it though. Thanks for another fabulous recipe Nagi!
Wear swimming goggles!!! 🥽👩🏻🔬👀 N x
I had never made meatloaf before in my life but my son kept asking for it saying he had had it at his dads and loved it. Used this as a base (added lentils and pureed veges) and it was devoured by myself and my son. Bonus is he devoured lots of veges without knowing it lol
You’re a good mum sneaking in that extra veg!! N x
Hi, just wondering if I can sub tomato sauce for the ketchup?
Yes that’s fine (assuming you mean the Australian version of tomato sauce!) N x