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 followed this to the letter and it totally collapsed into bits. No idea where I went wrong. Disappointed as it tasted lovely. 😪😪
Oh no Ali, sorry you had issues, was your mince too wet? N x
No idea lovely. I think it may be just one of those recipes. Everytime I’ve tried to make meatloaf, it’s been a disaster. I think we all have a recipe that doesnt work. ❤️❤️
This was excellent. I used a combination of tomato paste, bbq sauce and tomato sauce as I didn’t have enough sauce and it was still amazing. Also accidentally forgot garlic and the flavour was fantastic.
First time making meatloaf from scratch and it turned out amazing. Used tomato paste instead of tomato sauce in meat mixture, but everything else was as per recipe. Glaze was fantastic. Won’t be the last time I make this! Just fabulous!
Okay, so I’ve probably made meatloaf 200 times during my life, having learned the “throw in a bit of everything without measuring” method I learned from my mom. Sometimes it’s good, sometimes not so good. An actual recipe would be nice, y’know?
I followed this recipe exactly. Interesting to grate the onion rather than dicing. But WOW! Without a doubt, this was the best darn meatloaf I have ever made. Moist, flavorful, tender yet firm, and the glaze was amazing.
My mom RAVED over it.
I will never make meatloaf again without using this recipe. Bravo!!!
Has anyone else had difficulty crumbling the bouillion cubes? Mine mushed under pressure, didn’t crumble.
Wondering if you could use beef boulion granules ?? OR MAYBE?? TRY softening the cube in the microwave for a few seconds??
Hi LucyCoco – it could be the brand, or if moisture has gotten to the cube it will make them slightly sticky. N x
Thanks for your quick response!
Recipe tasted nice but as per last review mine also fell apart. Stuck to recipe but did not pour all the liquid off mid cooking.. Am wondering if this the problem as did not look like the photo as meat was moist and also seemed ‘bready’? Tastes nice though and will try making it again with a little bit less panko crumbs and pour off any liquid mid cooking… (-;
Love, love, love this recipe!!! Best meatloaf I’ve ever made and will be the only recipe I use. When I make it, it doesn’t slice nicely- kind of falls apart. No one in the fam cares, but I’m curious why that might be happening? Any ideas ? I use large eggs and all other measurements are exactly what’s called for. Thanks Nagi for sooo many great recipes!
So I made this but partner did not think I did, that I bought it from a restaurant. He said it tasted too good to come out of my oven. Not sure if I’m upset or impressed with self;
I’m a vegetarian and even though you made a snarky comment about vegetarians at the beginning of the recipe, I decided that all the excellent reviews were worth trying this recipe using Impossible ground “beef.” I changed the cooking temperature to 375• for 25 minutes to accommodate the Impossible hamburger. I also didn’t need to use a loaf pan since it wasn’t real meat. I used a 7×7 square cake pan with the loaf in the middle. It cooked up great. It was delicious! I have never made meatloaf before (even when I ate meat), so this process was brand new. The recipe was easy, fast and tasty. This would be a great addition to any vegetarian’s menu or meat eaters who want to cut back. As a matter of fact, it was so much like real meatloaf that my husband and I were a little creeped out. Lol.
This was easy, and delicious! I really liked the step of draining the fat after 45 minutes of cooking. I drained the fat again when it came out at the end. I only used the glaze for cooking, but didn’t add the other half at the end. I didn’t feel it needed any at the end–just a personal preference. This will be my go-to meatloaf recipe from now on.
I bet you could make great meatballs using this basic recipe.
Yes! I do have a great meatball recipe here too: https://salesdock.info/classic-italian-meatballs-extra-soft-and-juicy/%3C/a%3E N x
I’ve made those and they were delicious!
Great recipe! The 80 % lean / 20 % fat hamburger meat cooked to moist perfection. I guess the author was right about “grating” the onions over breadcrumbs. Since I only had 1/2 of the Panko bread crumbs, I also used Pepperidge Farm Herb bread crumbs that I crushed. The seasoning and the sauce is just right, adding the right amount of flavor. My family loved it and we decided to eat it like a burger on toast bread. They described the meat as airy and light, and used that as an excuse for seconds!
Can I assume that halving ingredients will work out ok, I am only one person 2lb of meat would last a week,if it keeps that long. I expect cooking time might change.
I halved the recipe because I only wanted to use one 12 Oz package of Impossible “hamburger”. It worked out perfectly!
when you used half the ingredients did you alter the cooking time at all or stick to the times given for the original recipe?
I think I baked it for about 25 mins, cut it in half to see if the fake meat was still pink. It was, so I cooked it for about 10 more minutes.
An absolute winner! Served it to the family and they were raving about how filling and delicious it was. So moist too!
This recipe was so amazing!! I am celiac so I altered it slightly but it was moist and full of flavor! Will be making it again for sure <3
What did you alter? Want to make this put have family with the same condition
Made my 1st meatloaf! Great recipe & so easy too! 💖
The thyme was a new flavor in meatloaf for me but I liked it. I reheated slices and mashed potatoes in a skillet over very low heat delicious both times!
Sounds perfect Allison, I’m so happy you enjoyed it! N x
What is your advice on cooking an uncooked frozen meatloaf.
Hi Nancy, I would thaw and then cook as per the recipe 🙂 N x
This one too is now a favorite. Hands down a repeat very soon. I followed as instructed. Perfect size and combination. I served with the roasted glazed carrots which were also amazing. Nagi has become a superstar in our home!
Best meatloaf I’ve ever made! Definitely a keeper.