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! 🥩
Thank you for this. I’ve been searching my whole life for a meatloaf recipe without a load of vegetables included with the ground beef — and I have found it! I made this yesterday without changing a thing. IT’S FABULOUS.
So glad you enjoyed it Toni! N x
This is the best meatloaf. I have made it twice now and I plan to make it again. I never knew meatloaf could be so good. I follow the recipe except I use the gluten free variety of panko and it comes out with a great texture. Thank you Nagi!
Great tip Genoa for the g/f option! Thanks! N x
I was just pursuing meatloaf recipes – as I recently bought a pre-made loaf craving a sandwich and turns out my son can’t get enough – and I was thinking how I would tweak the recipes (add thyme instead of Italian seasoning, apple cider vinegar instead of white and the recipe had to have Worcestershire sauce) and then I see you have a recipe – so I look at it and my search is over! I should’ve checked your site first!!
The glaze is so yummy, I had to make extra to use as a sauce
Made this with our free range Angus which is very lean and tended to make a dry meatloaf with my old recipe. Your recipe,Nagi, was moist ad tender. Really liked the zing in the glaze from the cider vinegar. Thanks for another great recipe!
I made this, it was amazing. It is now my go to meatloaf recipe. Thanks for sharing.
Sarah from Ontario, Canada 🇨🇦
Haven’t made this Yet, but I will. Is very similar to my go-to recipe. Love the idea of grating the onion, also using 85% lean and always have to have the sticky-sweet topping! Your recipes rock!
Hi Nagi. First of all thank you again for sharing another delicious recipe. I mixed this one with how I used to make it before, with diced carrots and wrapped in bacon. Together with the glaze, panko and basil it’s so good. Now I have a question about the onion, or onions in general. I can’t eat onions and wonder, is there a way to make them being easier tolerated? I read about putting them in oil or vinegar but do you have a special tip?
Many many greetings. 🙂
Hi Nagi! Planning on trying this, just a quick question – is tomato ketchup the same as tomato sauce (in Australia!) or do I need a bottle that specifically says ketchup? Sorry for the stupid question! 😅
Hi Robin – nope not a silly question – tomato sauce (Australian one!) is fine! N x
Fabulous recipe. Favourite. I found grating the onion was hard but i overcame this by mincing it with the garlic. Worked a treat. Hope your books coming along well. Miss hearing Dozers antics.
It’s coming along Priya – it’s a VERY big project but there is going to be so much good food! Thanks for asking!! And Dozer is his usual self – enjoying the cookbook taste testing!! N x
Amazing recipes great video for me as visual works best and no interruptions with silly ads. Thanks Nagi
This recipe is a big hit with my family! Do you think this will work with Ground Turkey? What modifications do I make if substituting beef with ground Turkey to recipe?
I haven’t tested it with turkey. It is drier than beef so I am not sure it will work. N x
I made this last week according to the recipe and it was delicious!! Fo.you think it would work to swap the ground beef for ground turkey?
Can you make this day before .and reheat ???
Hi Fran – yes you can. N x
Nagi, is the cooking time the same if I am only making 1lb? Thank you!
No Monique – it won’t take as long if you half the recipe but I can’t give you a time as I haven’t tested that. N x
Hi! May I know how many servings this will make? There will be 4 people eating altogether in my group, and this is something they requested. Thanks! 🙂
I’ve tried out the odd meatloaf recipe before and occasionally have it from the canteen at work during lunch time. ‘Dry flavourless bricks’ spontaneously comes to mind. My 11-yr old’s facial expression suggested something similar when hearing that he’ll be getting meatloaf for dinner. Perfect texture, moist and insanely good! The following day while at work I got sms-es from a certain young man thanking me for the lovely dinner, asking when we’ll be having this again 🙂
Love it when the kids are happy!! N x
I had some BBQ sausages in the freezer, used 50% sausage meat and 50% beef mince and it was delicious. I’ve also used half pork and half beef mince, all beef mince…
This recipe is very adaptable and a great way of using up what’s in the freezer. I shape this is a mound and bake free form, looks rustic and no tin to juggle the meatloaf out of.
Great recipe to make ahead of a busy week, just come home and turn the oven on 😊
It is so adaptable…and a great way to reduce food waste and use it up! N x
I remember making meatloaf with a packet of French Onion soup mix in the microwave when microwaves first came out! This is Soooooo much better. Time to put meatloaf on the favourites list, Thankyou for making an old memory a brilliant new one.
That was sooooo 80s! Glad you liked it! N x
This meatloaf is perfect! Spot-on flavor and texture. I added a bit of Worcestershire to the glaze but otherwise followed the recipe strictly and it is my new go-to.