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! 🥩
Hi Nagi! I love your recipes! I just have a quick question though, I’m making your meatloaf recipe tonight but I’ll be making it in mini loaf pans since that’s all I have on hand at the moment. The dimensions are 5cm x 10cm, how long do you think I should cook them for? Thank you 😊
Making this recipe again, its full of flavor and so simple!
Thanks Nagi from Maja and cat Toti from Amsterdam!
I’m making this today, but I only have 500g of beef. Do you think grated carrot and mushroom added would work?
I made this meatloaf today and it was delicious! Very moist and flavorful! Meatloaf is not something I usually make but I’m glad I gave your recipe a try 👍 your recipes never fail me .
Hi Nagi, Based on the rating and reviews, I can’t wait to try this recipe. I had planned on making meatloaf tonight anyway and now prefer to try your recipe. I’m making a 3 lb loaf and will adjust the ingredients accordingly but wondering how much more time you think I’ll need to cook it.
Hi Rachel, it really depends on the pan you intend to use – what size pan are you going to cook it in? N x
Wow! My boys love this recipe! It so easy, so tasty and so brilliant on rolls the next day. 3x hungry teenagers (I make. 12 serve quantity so we have leftovers) and they are happy every time I make this! Thank-u🥰
I have been promising myself I would try making a meatloaf after seeing it on so many US tv shows (I live in Sotland). And being a big meat eater too. Im not a fan of herbs so I left them out and I added a bit of onion powder. It was amazing. Thank you.
Try adding a pkg of (dry) Stove Top Stuffing mix, any flavor you like. Tastes wondrous w/o that herb-y tast. (I don’t like that either!
thanks, Il look into that.
Hi Nagi will it work if I use a combination of beef and pork mince
100% Joanne!!! N x
Made this last night to try and see if it was better than my usual meatloaf…. it was!!!! hahaha, you never fail Nagi. I basically just cook a recipe of yours every night at home now and they are always a winner!
I made this tonight, and it was sensational! I’ve never loved beef meatloaf (I usually make a turkey apple loaf), but this was moist and delicious.
The flavour in this was amazing! It didn’t quite hold together as much and crumbled in the middle. Thinking I may not of packed it tight enough before putting it in the tin? It also stuck a lot to the tin (which was delicious) but thinking I might paper line it next time. Happy for suggestions / comments whether these would fix my issues. Either way, it fed three adults & toddler easy!!
I used paper, and was thinking I’ll skip it next time as I love burny edges, and that doesn’t happen with paper. But it was still delicious and definitely held its shape.
I love all your receceipts. My husband love the meatloaf
Absolutely The Best
I made this meatloaf tonight and it was sensational. I have been looking for a good meatloaf recipe forever. Well the hunt is over. It was hands down the best I have ever tasted. Thanks Nagi. Kiss Dozer for me.
I gave this recipe 5 stars and rated it on this recipe. Did not make any changes like everyone else that rated it 5 stars but changed the original recipe.
I cooked this for dinner tonight and my family practically inhaled it. I did make a small change though. Instead of the glaze l used the leftover sauce from Nagi’s slow cooker brisket recipe.
Very good recipe and feeling rather content. Served with mashed Agria potatoes & peas. some slight variations to the recipe for New Zealand conditions. Substituted the thyme with mixed herbs, and used Tuimato tomato sauce for the glaze. Highly recommended.
Have you ever made up a meatloaf and frozen it, uncooked??
Beef boullion!!! You outdo yourself every time Nagi. Awesome recipe.
Wake up Dozer…you’re missing out!!
Made some changes by adding sriracha sauce to glaze as I was running low of ketchup.Yummmm.Thanks Nagi.My loaf had disappeared in minutes 💕