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! 🥩
This meatloaf was last night’s delicious dinner. I used Trader Joe’s Sweet Chili Sauce in the meatloaf and as the glaze instead of the ketchup. Oh boy!
Love this receipe I had a similar one many years ago but I think this is the best.
Love life of Dozer
Meatloaf sandwiches dream on! My fussy eater ate 2 slices!! No chance of leftovers here. Best meatloaf ever, my go to recipe from now on. Will be on my weekly rotation. Can dream of leftovers (maybe someday). 🙂
Thanks for the great recipe!
Sooo good!!! We enjoyed this very much and will be making again soon 😋 thank you for this wonderful, easy recipe!
Hello Nagi😊 i love your recipes.
I’m trying to get better at meal prep and batch cooking etc. Just wondering if i could make a meat loaf and freeze it without cooking it please? Ready to cook at a later time. Could i freeze it with the glaze sauce too? Thank you xo.
I had never cooked beef before, in any capacity, and this turned out to be absolutley fantastic. I even used homemade ketchup, which is a bit thinner, and the glaze cooked down fine. I did used the convection feature but for the exact same temp and times. The lovely mild local hamburger we used could not have hurt. Even I ate a small piece and I really dislike beef (unless it is corned or tartare, go figure). Anyway, I chose this recipe because of the wonderful comments and great notes so I wanted to boost it further. Ta!!!
Quick note I forgot: I ground up a 2cup bullion cube and it equaled about 2tsps so I assumed you meant to use two 1cup bullion cubes in the recipe?
Hi Nagi!
I’ve been cooking your recipes for quite a while now and must say that they always turn out amazing.
I love your Thai turmeric chicken, Caramelised pork bowls, Thai basic chicken and your copycat recipes like the KFC spice which is way better btw (P.S. I think real kfc has fennel too).
Anyway just wanted to say thanks for the amazing recipes.
Max taste, minimal effort! It’s a good motto.
P.S. I added a little allspice and subbed the Worcestershire sauce with light soy as I don’t keep the former).
Best meatloaf ever! I can’t wait to try out more of your recipes. I especially love the Notes that apply to other recipes.
I haven’t tried this yet but is it possible to freeze any leftovers? That is if there are any!!!
Yes definitely Ruani! N x
It is fabulous & everybody loved it. I mixed it up with ground pork instead of all beef…yummy!
Oh. My. God. This. Is. AMAZING! This is the royalty of meat loaf. I’m inspired to use some of these techniques to make a gluten and corn-free stuffing. The panko mixed with grated onions have brought and moistness to the dish that I didn’t even know could exist!
This is the best meatloaf I’ve ever tasted. I love your recipes and your joyful approach to life! I’m going to make a couple of these for a homeless shelter next week and I know they will love!
Great recipe, I don’t eat meat my hubby and son loved it.
Easy to make and clear directions
This recipe was a winner, I have a very fussy eater in my house and he gave a 10/10. I can honestly say I will be cooking this again.
I have been searching/trying out meatloaf recipes for years. This is my first time commenting on line for any recipe, but wanted you to know that this meatloaf is fabulous!
This is the 3rd time I’ve made this meatloaf and we love it. I was worried about the sweetness of the glaze but the vinegar cuts it and makes it into the perfect flavor!
This was awesome. Only added some ground pork. This is probably the best meatloaf recipe I have tried.
I also didn’t use a loaf pan, and it wasn’t dense at all, very moist and soft.
I have always liked (not loved) meatloaf. Years ago, I read in a recipe book that there are people who prefer a good meatloaf to filet mignon. This recipe is the one! In my 69 years, I have made a lot of meatloaf following a lot of different recipes. This is the Holy Grail of meatloaf recipes – the one that really makes me understand how people can prefer meatloaf to filet mignon. It smelled soooo good cooking, I had an inkling it would be special, It was! It will now be my go-to recipe for meatloaf. Thank you, Nagi!
The taste was on point but mine was wet and not firm, what did I do wrong? This was my first time making meatloaf
Can you freeze this meatloaf before cooking, and after?
I have divided the recipe and baked half and frozen the other half for another meal.. I couldn’t tell the difference! Same goodness! (I didn’t glaze it until ready to bake though.)
I decided just last night that I was going to make a meatloaf for dinner tonight. Most of my last meatloaves have been bland so I really wanted to find a great flavorful recipe. This recipe NAILED IT! Some of my measurements were off; I used a little too much of the cider vinegar in the glaze. The grating of the onions, while very painful for my eyes, was brilliant! My wife loved it too!