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! 🥩
Haven’t made meatloaf in years and thought I’d give this a go. Wowza – this was so good!
Love your recipes Nagi. Tomorrow Lemonade Scones for morning tea and Chicken Parmigiana for dinner.
Can I come eat at your house??? N x
This has become our staple Christmas/ Easter meal- but I make a vegan version! I just use vegan ‘mince’ and flax egg and vegan worstershire sauce. My kids all adore it.
Thanks for that feedback and those tips Eva!! N x
Hi Nagi Thankyou so much for this meatloaf recipe. I cooked it last night and my partner raved saying this is the best meal I’ve ever made! Really appreciate your recipes. They are always a hit! Love Michelle x
I am happy that you both enjoyed it Michelle!! N x
Absolutely love the flavours and moistness. I always use half Beef and Lamb sausage meat with the mince which stops the crumbling. This recipe just magnified the flavours and moistness and took it to another level, I don’t usually use a glaze because I love the caramelisation on the top but you’ve converted me. yummy
I am glad you liked it Barbara!! N x
Nagi again you have saved my dinner from being boring to being amazing thanks to you (and taste tester dozer) for another astonishing recipe!!!
Woo hoo I am glad you liked it Melzy!! N x
I’m making this right now and the smells coming from my oven right now is soooo good !!!!
I hope it tastes as good as it smells Doneisha! N x
What if I only use a pound of ground beef? Do I just cook it half the time?
This is, by a wide margin, the best meatloaf recipe I have ever tried. Andl meatloaf being one of my absolute favorite dishes, I’ve tried quite a few! Grating the onion and mixing it with the Panko really sets it apart. Thank you, my family always libes this one.
I am glad you liked it so much Ty!! N x
So delish! I used 1 1/2 teaspoon Better than Boullion roast beef flavor since I didn’t have the Boullion cubes. No topping used…this is my go to meatloaf recipe!
Hi Nagi!
I’m a fiend for the sauce/glaze on meatloafs, would it drastically change the cooking time or anything if the glaze quantities were doubled?
Thanks!
I don’t think so Gareth! N x
Thanks Nagi!!
Also, can this be frozen after cooking? Once done, portioned up in to serves and frozen individually?
I’ve halved the ingredients, should I adjust the cooking time as I have a smaller loaf?
Yes Magz but I don’t know the exact time as I haven’t tested that yet! N x
I don’t have panko breadcrumbs. Would normal breadcrumbs work as well?
Loved this recipe, so easy and tasty. I halved it for 2 but next time I think the leftovers would be devoured so I’ll make a whole one. Keep these beautiful recipes coming , I love your work NAGI
I am happy that you enjoyed it Gai! N x
After draining the grease 3 times and still not cooked after 1.5 hours I cranked the heat up to 400 to get it cooked. Nagi, I always love your recipes. What went wrong? But it was super yummy!
Hi Brian – I am not sure…is there any chance that your oven temp is off? I actually made this last week and as long as you use the correct pan size and your oven is accurate, the timing on it should work for you. I’m happy it turned out ok though!! N x
After draining the grease 3 times and still not cooked after 1.5 hours I cranked the heat up to 400 to get it cooked. Nagi, I always love your recipes. What went wrong?
I love this recipe also but I had the same troubles with the meatloaf in the loaf pan. I changed mine and just put it on an oven tray and I roll it is flour to keep it together and then put the tomato sauce over the top still. This worked for me.
Hi Nagi,
Could I leave out the eggs or use a substitute?
I was trying to recreate a meatloaf childhood memory……… This is so much better then I remember.
Thank you for the great recipe.
5 plus stars
There’s nothing like a childhood dish to make you feel warm and cosy! N x
By far the best meatloaf recipe I have ever made. Grating the onion makes such a huge difference. Thank you Nagi for making me such a good cook. I love your website and share it all the time on FaceBook. I hope you are famous all over the world~~~! Love Dozer too~!
I love the tip about grating the onion instead of dicing it. It made such a difference thanks for sharing!
That is the key to good meatloaf!! N x
Thank you so much Nagi, for your generosity in sharing your yummilicious recipes & notes!
I have been trying out 3 recipes every week from RecipeTinEats, and my husband is so enjoying every single dish.😍 Ya-aaaay!
Thank you!
Thank You Lord!
God bless you Nagi!
I am happy you are enjoying the cooking Virginia! N x
Thank you so much Nagi, for your generosity in sharing your yummilicious recipes & notes!
I have been trying out 3 recipes every week from RecipeTinEats, and my husband is so enjoying every single dish.😍
Thank you!
Thank You Lord!
God bless you Nagi!