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! 🥩
Mmmm, good! I had a little over 600g mince so I cut back a little on the crumbs and it turned out beautifully. I also ran out of tomato sauce when making the glaze so add some bbq sauce to make up the difference. My husband and I loved it! Will definitely make this again.
Hi Nagi & Dozer,
Made your glazed Meat Loaf, so yummy! Husband came back for seconds! Lovely easy recipe! So glad Dozer is going along well! 🐾 🐶
So so impressed – used 400g of meat- should read recipe first.
Still a great success!
I’m the mark-down queen of the household, so I buy everything 50%+ off and find things to make with my finds. When it comes to meatloaf, though, I won’t scrimp on beef– I buy chuck and grind it myself. The real trick is to find the super-expensive sausages on 50-75% off! I strip their casing and grind it in with the beef. Then add crushed fennel, for that Italian hit. From there, I follow recipes, like Nagi’s & improvise along the way.
If you haven’t yet– BUY HER BOOK! DINNER! 😉
My wife and I made this last night and it was amazing! The only adjustment I made was cooking it on the smoker for 2 hours at 225 degrees instead of the oven. Turned out so perfect!
This is soooo yummy! I had never made meatloaf before, as the thought of it reminded me of the scene in ‘Cheaper by the Dozen’ where the kids soak underwear in mince haha But this has changed my mind. When I told my family I was making meatloaf for them, they were hesitant as they have only previously had dry bland versions. They are all hooked!
My husband just said. “ this meatloaf is the bomb. Don’t ever make use another recipe!!!!! We loved it!
I made this last night with Nagi’s roasted potatoes and it was delicious. Just one slice of meatloaf was very filling. We are having the leftovers tonight as Burgers and my partner called me from work to tell me how much he was looking forward to it.
Good grief that was delicious. I used 5% fat mince and still scrummy, and slightly healthier!
I made this tonight with kangaroo mince. Would do half beef half kangaroo next time. So yummy though.
I had no idea people ate kangaroo! Is that a norm in Australia?
It’s readily available in most of our major supermarkets (as a mince, steak, sausages etc) but it’s not very commonly eaten. I’d say a large number of Australians have probably never tried it. It’s delicious though!
How would you add some carrots/celery/other veg?
Just grate or finely chop what you’d like to add. I used finely chopped onion, mushroom, & capsicum, about 1/3 cup each. Also, added about 1 cup of shredded cheese. Meatloaves are forgiving– as long as you get the texture right, they’ll stay together.
Can this meatloaf be made up earlier in the day and kept in fridge till ready to cook ?
Absolutely! In fact, it may be tastier (if that’s even possible!) giving it time for the spices to meld. However, if using a glass loaf pan, I’d let it sit out for at least 30 mins to come to room temp. Just so the glass doesn’t possibly break.
Will be making this again for sure!
This was so good! My husband LOVED this meatloaf! I didn’t have panko breadcrumbs on hand so I made my own breadcrumbs from Ploughman’s garlic and olive oil bread and it turned out delicious. Beautiful recipe!
This is — by far — the best meat loaf recipe I have ever tried! Moist, tender, flavorful and not a crumble in sight. After more than 40 years of trying to make a decent meat loaf, I’ve finally found “the one!” I followed the recipe exactly, and I’m so glad I did. Thank you for sharing it!
I love this recipe. My meatloaf used to be so dry and hard, even though ingredients were so similar. The grated onion getting the panko moist before adding everything else has made my meatloaf the best I’ve ever had!
I do have a question. Do you have a measurement for your large onion? I typically buy jumbo yellow onions and sweet onions, but the Vidalia onions I buy I would probably consider “large”. I just put a whole jumbo yellow onion in and it looked like a lot. Last time I used a large Vidalia and it looked like close to half a cup less.
Made this last night and is yummy. I had a meatloaf recipe I’ve been using for years this is way yummier. Can I cut it into portions and freeze? Anyone tried freezing it?
Yes! I cook this all the time it’s the only meatloaf recipe i use. I usually double the recipe and make 2, one for dinner and one for my hubby to take to work for lunches, portion them up into tupperwares and he takes one out the evening before and has it for lunch the next day, just as yummy as it is fresh!!
I halved the recipe and made it in the air fryer by shaping it into two smaller loaves (for 25 mins at 180 degrees) and it worked so great! Tasted super yum!
I always freeze slices of it. I wrap individual portions in Gladwrap, then microwave them at 50% in 1 min bursts to reheat them. Usually takes about 3/4 minutes.
I grew up in an american family & have eaten a lot of meatloaf (not all good)… so I’ve never been that keen to make it myself. This recipe is a 10/10… The glaze is devine. My only advice is to buy good butchers mince.
Made this last night for the first time, but not the last time. Like all Nagi s recipes, it was spectacular!!