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 there Nagi, unfortunately I thought that the 2tbs of cider vinegar was way too strong but the actual meatloaf was delicious! Cheers Maz
Hi Maz, sorry you found it too strong, can I ask what size tablespoon you used? N x
Good afternoon Nagi,I used a regular tablespoon which measures 4 teaspoons,I think that the recipe asked for 2tablespoons which I did,thankyou for getting back to me, cheers maz
A tablespoon measuring spoon = 3 teaspoons.
Try using 2 teaspoons? 🙂
My husband loved it! I thought he would say that it was too sweet. I followed the directions completely. Thank you. Now I have a delious recipe to use again & again.
Proper tasty👍🏻 We’re Brits but husband ex RN & served with USA Navy he thought he’d had it in a PX in Kuwait & loved it! You’re recipe hit the mark😀
Please can you put the metric measure on the recipe
It’s all there Tina – click the “metric” toggle above the ingredients. N x
Sooo damn good. My family love this meatloaf.
That’s great to hear Leah, thanks so much 🙂 N x
Just a quick note to let you know that I’ve made this several times in the past few months and it’s a great recipe. I agree that doing the onion this way with the bread crumbs or panko (I’ve done both) is great for flavor.
I served your meatloaf last weekend for 6 of us and the 4 guest raved about it. I served it with mash potatoes, creamed corn, peas, roasted carrots and applesauce….I will definitely serve this again. I made most the day before so it was an easy meal on the day.
An impressive and righteous meatloaf emerged from this excellent recipe and easy method – my meatloaf debut!
I spent ages looking for a tempting recipe so thank you very much Nagi 😊
I varied the meat mixture by adding lamb mince and sausage meat to increase the fat content of my beef; I replaced the ketchup in the mix with some pork stock for a more savoury flavour. Delicious hot, stretching for two hearty suppers and cold lunch in a chunky sandwich with apple chutney.
I am planning on making this tomorrow but only half of the recipe (for 4). I have the correct ingredient amounts but what about the time to cook? Suggestions?
Hi Chris, I’d start with 30 minutes and then follow with 20 minutes. N x
Hi Nagi,
Do you think this recipe would work with plant based mince?
Super easy and delicious! Only issue was in breaking apart the bouillon. Next time I will use packets or something else. Thanks!
I used two oxo cubes dissolved in a bit of boiling water and my meatloaf was perfect
Would you recommend any changes to the recipe if I used ground turkey instead of beef
Nagi,
Your Meatloaf recipe is by far the best Meatloaf I have ever ever had.
I did add grated carrot & Zucchini & I didn’t grate the onion but diced it very finely.
Replaced the Tomato Ketchup in the glaze with Honey Soy sauce only because we just love Honey Soy sauce & OMG. It is truely an amazing recipe & so moist we could not get enough of it. I will never look for another meatloaf recipe again as yours is definite keeper. Thank you so so much for sharing.
I am just about to make another.
This was my first time making meatloaf! My husband loved it! Definitely will be keeping this recipe around.
Nagi I really want to make this . Meatloaf is one of my son’s favorite foods but mine always ends up sitting in tons of grease (is this normal?) and then I have trouble getting it out of the loaf pan. Any suggestions? I know meatloaf is considered an easy meal but I always end up with a mess. I have seen “meatloaf pans” that look to be a log pan with a rack to raise it somewhat up off the grease. Do you suggest this for me? I don’t mind getting one if necessary but I don’t want another never used item in my kitchen. I just really want to be able to make a delicious tasting and presentable meatloaf. Please help !!
Thank you for your hard work ….I love your recipes !!
One tip: if you’re using a loaf pan, take a couple slices of bread, cut off the crusts, and place them at the bottom of the loaf pan. This will absorb a good amount of the fat. Use a turkey baster to suck out any additional fat. (Alternatively, sop up some of the fat with a piece of bread and snack on it 😀)
Try using bacon slices under the meatloaf instead of a rack? The extra fat from bacon makes it gorgeous, and super easy and no mess. Just tip the extra liquid out, as needed. If it slips use tongs to hold loaf and pour away? Hope this helps.
Koop je vlees en dus zeker ook het gehakt bij een goede slager dat scheelt zoveel in smaak en vet.
I believe this is Dutch! Google tells me it says “Buy your meat and certainly the minced meat from a good butcher, which saves so much in taste and fat.” Thank you for the tip Liene! N x
Hi Marla, it could be to do with the mince you’re using – what percentage of fat is it that you’re using? N x
Hi, in the oven and smells delicious. Once cooked can it be frozen?
Hola Nagi, ya he preparado dos de tus recetas, el pollo a la parmesana y hoy esta de pan de carne, esta. El pan de carne tiene otra textura con la cebolla rallada y el glaseado, mas humedo y con mas sabor. Gracias
I made a vegetarian version of this using two 12oz packages of Impossible Meat and it turned out fantastic! So hard to find a good meatloaf recipe that holds together and isn’t too mushy after switching out the meat. This recipe is the first I’ve found that the slices actually stayed as slices and didn’t crumble apart. I didn’t use the beef bouillon cubes, but substituted Maggi seasoning instead. Next time I will probably try subbing the veggie Better Than Bouillon instead, and maybe switch out half of the amount of thyme for another herb. Maybe sage or oregano? Thanks for a great recipe!
I just made this with Impossible burger too! I used the Roasted Garlic Better than Bouillon. It was really good. Lots of flavor.
Can I pre prepare this over the weekend for during the week?
Delicious! The grating of the onion made my eyes very watery but it was so worth it. And the glaze is so tasty. Thanks for another perfect recipe Nagi. Suzie
Can you freeze Swiss meatloaf? If yes how do you bake it after it’s frozen
I made this last night. It is sooooo good. Followed recipe exactly. All your recipes just work! So well constructed. I love your site. It’s my go to.
No salt in this recipe or did I miss it, huh?
Hi Petras, the salt is in the 2 beef bouillon cubes – N x
Hello Nagi – I do not have any bouillon cubes or stock powder. I’m assuming I don’t use liquid stock as a replacement, because it would be too much moisture?? Thanks for the help. ~Peggy