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! 🥩
I made this tonight and it was the best meatloaf I’ve ever cooked! I used pork and beef mince but followed the rest of the recipe exactly. This is my new favourite!
Thanks! N x
Been making meatloaf for decades but as I’m a great fan of your other recipes I’d thought I’d try your version. Where has this been all my life??? There’s no meatloaf like Nagi’s meatloaf. Xx
The best meatloaf ever I’ve tried several recipes only to be disappointed. This is the BEST! ♥️ I wanted to know if I could use better than bouillon cream instead of powder? If yes what would the equivalence be?
Thank you
I have not seen that product here but if you like it in other dishes, try substituting at whatever rate it says on the jar for a bouillon cube and let me know how it goes. N x
Can I use apple cider vinegar instead of cider vinegar without affecting the taste too much?
It could help to knead the meat mixture for longer, to make it more smooth and combined. Also, if you used lean mince add some oil to the mixture.
I followed the recipe and it was delicious! My entire family raved how good it was. I was hoping for leftovers, but the kids beat me to it. Definitely a keeper! Thanks
I made the meatloaf tasted great Thankyou Nagi
It did fall apart please give me a tip I added garlic chopped up don’t have a garlic presses this the reason it fell apart can I use minced garlic
Made this with Impossible beef—so, a vegetarian meatloaf. My family loved it! My dad wants this to be the only way we eat Impossible beef from now on. Was delicious with a cauliflower-sweet potato mash.
Hi I was wondering if this could be cooked in a slow cooker looking for meals I can have ready done when we get home in the evening thanks.
Only cooking for two so halved the recipe and added 1/4 cup each of finely grated carrot and chopped green bell pepper. Beef bouillon to boost the flavor is a great idea. Delicious!
Delicious, made with 1/2 pork, 1/2 beef mince, worked out great and tasty. Perfect excuse to eat mashed potato too.
Perfect Polly!! N x
Made this today. Tasted great. It seemed as though there’s a hint of wine in the taste. Will probably make a bit more glaze next time so me mum will have more sauce. Partnered this with your Parish Mash too and it came out so creamy and yummy. Thank you for your recipes!
We make this 100% to the recipe every week now, devoured by the entire family ❤
You are a Wizard Nagi xx
Sounds like you nailed it Hanna!!! N x
Best meatloaf ever!
I have never been a big fan meatloaf but it was a favorite of my husbands so I would make it occasionally with other recipes for him over the years.
Loved so many of your other recipes so figured I’d try your meatloaf recipe when he asked me to make it last week. Long story short; I now truly enjoy meatloaf and am making it again already this week, at my own request!
Hi Nagi , can your meat loaf recipe be used for bugers so having a meat loaf burger will it work ? Thank you
Hi Oyeleke, like making the mince into patty form? or are you baking it and then slicing it for burgers? N x
We’ve used three of your recipes for dinner this week. Beef enchiladas, the kransky and rice and tonight it was meatloaf. The family devoured most of it but there’s enough for the kids sandwiches tomorrow. We’ll be making one of your pasta dishes tomorrow night. Thanks Nagi!
WAHOO!!! Awesome Irene! N x
Hi! Can i use ground pork instead of beef?
Hi Nagi,
Help please. How do you get the meatloaf out of the pan without mucking the shape or smudging the glaze? If I line loaf pan with paper, the side does not crisp as well. If I don’t line with paper, I can’t get it out without mucking the shape or the glaze.
My partner made this tonight and he just sliced it in the tin and used a spatula to remove the slices. Kept the crispyness, shape, and glaze quite well actually!
Winner! This was devoured by my son and I. Even better the next day. So good, I told my folks about it and they made it that night!! Your recipes continue to make us smile.
I dont put my meatloaf in a tin, I shape it with my hands on a baking tin ( one with edges so any juices dont escape) The sauce then goes right down the sides as well. Taste is so good. For gluten free people I find using ground up breakfast oats gives the best results. (Just put oats in a blender for a few seconds).
Another winner!! Incredibly moist, so full of flavour. I dare anyone not to go back for seconds!!!
Added diced bacon and fresh thyme purely because I had them but there was no need to change a thing.