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!
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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 last night with the better than kfc gravy, and it was delicious! My picky-eater loved it! I normally add a layer of mozzarella cheese between two layers of the meat.. I wonder if this recipe will hold up? If not, I will still make this more often! It’s that good!
I’ve made this 6 times including tonight.
I hated meatloaf as a kid. My mum was a great cook and never made it but my dad did and it was horrid.
This recipe has me converted and now it’s a once a month treat meal that my family goes crazy for. I only wish there were leftovers so I could try it in a sandwich.
The bullion cubes in my area comes in 2 sizes. Probably 1/2 inch squared and the other 1 inch squared. If you are familiar with these sizes will you tell me which size to use? Thanks.
Hi D, can you tell me what brand they are and the directions on how much water you’d add to reconstitute them as stock? I’m assuming it’s going to be the smaller ones to use. N x
I made this tonight. It was very hearty and my husband loved it. My mother’s meatloaf turned me off 50 years ago. This is the first one I’ve made. I’ll make it again. 😊Thanks Nagi.
Haven’t cooked it yet. I usually add oatmeal instead of breadcrumbs. Will it still come out good using your recipe? I will be trying this in the next couple of days and get back to you and let you know how it turned out. I usually use ketchup and brown sugar is a topping but never used it with vinegar. But I will try this time. Thanks….
Any idea if this could work with ground turkey or chicken? Love this recipe as written but trying to cut back on our weekly red meat consumption a bit.
I plan to make this and expect it to be really good, but fwiw, the best meatloaf I’ve ever made previously was half ground beef and half ground turkey.
Hi ahp, I feel it may lack a little flavour using chicken or turkey – but definitely doable! It may need an extra hit of Worcestershire to “beef” it up a little – I’d love to know if you try! N x
Hi, I am doing half quantity in a 1lb tin. How much do I reduce cooking time? Thanks,
Hi David, I would reduce the initial 45 minute cook time to 25 minutes, followed by a further 20. N x
Brilliant! I prepped it all yesterday and left it in the tin in the fridge then just baked tonight. I added salami slices on top as well, and served with a fennel and radish salad. Yum!
Best recipe ever. Thank you for sharing.
I haven’t cooked it yet but I was wondering about the beef bouillon cubes. Could I sub salt for that? I don’t have them in my pantry and my local grocery store doesn’t seem to carry them.
Hi Emily, I prefer the stock cubes for extra flavour, if you can’t get them, I would add another 1/2 tsp salt and another tsp of Worcestershire sauce. N x
Hi Nagi, what do you think with using 500 gr beef, and 500 gr pork, would it still work? thanks
It worked and was delicious
Ooohhhh I’ll let you know, I literally did this tonight haha
oh the sweet hot sauce GO-CHU-JANG. was added to glaze not meat mixture
6 stars since I love a little heat added sweet n hot sauce GO-CHU-JANG yikesaroueeee. dynamite. haven’t made meat loaf for years many years. but as usual. Chef Nagi. came up with a great one. “Good Eating”
Can this be frozen?
Yes 100% Jessie!! N x
Can this be prepared a day ahead of time and cooked the next day?
My digestive system doesn’t do well with onion so I’ve left that out. Still so full of flavour! Soft but firm and the kids loved it. So glad to find a meatloaf recipe that we can enjoy!
That’s awesome to hear Cherie!! N x
Personally I am not a fan of meatloaf, my boyfriend is. I am so happy I found your recipe! I made this a few nights ago and it was Amazing. I will only ever use your recipe from now on. A couple of tweaks since I only had italian style breadcrumbs and no Worcestershire sauce (made a substitute with soy sauce, applecider vinegar and red pepper flakes). We had it for dinner with mashed potatoes and gravy. Then meatloaf sandwiches for lunch, it was pretty good cold. Then last night, we put the last 2 thick slices of it in the air fryer and had it for dinner again! Just a note, previous attempts have been a disaster! This recipe held together, moist and delicious! Thank you so much for sharing your talent with the world!
I made this last night. Best meatloaf I’ve had. Lovely cold too.
how do you think this would turn out if i added grated zucchini and carrot to this?
Hi Phoebe, it would be similar to my rissole recipe, although it will affect the texture – it’s something I’d need to test sorry! N x
So, First I am not much of a cook… and I don’t like meatloaf unless it has been refrigerated and I like it on sandwiches… I had 5 lbs of meat, so I made it as described (which was good)… But the second batch I experimented… half ketchup half honey bbq sauce… I also added cubed sharp cheddar cheese… I didn’t grate the onion though, I put it in the blender till it was a creamy texture… I think it came out even better this way!! Next time I may even add some bacon…