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!! I’m wondering, if a ceramic loaf pan will cook the same? Thank you!!
Yes definitely Tori! N x
Awesome!! Thanks for getting back to me!!
Super tasty, added a couple of carrots, full bellies and happy faces.
Thank you chef :))
Hi Nagi, Can I use regular breadcrumbs instead of panko?
Hi Maria, yes you can – enjoy! N x
Second time making this recipe! Family loved it, so yummy!
I MORE THEN LOVE EVERYONE OF YOUR RECIPES, I LITERALLY GO TO YOUR PAGE, ON A DAILY BASIS TO GET , ALL MY DINNER IDEAS 🤤🤤 I have never ever been disappointed, in recipe you have ever made !!! # youarethebest
It’s absolutely delicious. I just use half/half beef and pork. Thank you for the recipe :))
I’m so glad you love it Flavia! N x
Made this for dinner, little bit nervous since I never tried making meatloaf ever before. It turned out perfect! Love it! Thank you Nagi
This very delicious. My hubby wasn’t sure about it with the ketchup but when it was ready on plate. Jeez praised it all through. Thanks for the grate recipe
I made this for dinner last night and the whole family loved it. Lovely flavours and so tasty warmed up for lunch the next day! Will make again for sure.
Hi there! Love your recipes! If I was to halve the ingredients (to serve 4), how long would I reduce the cooking time?
Thanks heaps and can’t wait to make it! 😋
Hi Kim, you’d need a smaller pan – I’d say 30 minutes, then a further 20 or so. (If it were me I’d make the full batch as leftovers are even better the next day!!!) N x
Thank you for another delicious recipe Nagi! My husband who always complains that meat loaves turn out dry gave a thumbs up on this one 🙂
That’s great to hear Prakriti! N x
I have made meatloaf for so many years and I never save the recipe – therefore having to search for a new one each time. Well – not this time! I saved this one after I made it because it is THE BOMB.
Thank you, Nagi.
YES! So glad you love it Shannon! ❤️
Amazing flavours, The family gobbled 1 kilo recipe up but it fell apart totally.
Oh no! It may of just needed a little more bread to help bind it Jasmine! N x
I haven’t cooked meatloaf for years, because I couldn’t find a recipe that didn’t taste like greasy mince meat!
Well now I’ve found it!
This was so easy to make, and is delicious. I made the glaze and it added a rich flavour to the meat. Once again, thank you for providing tasty, easy recipes.
I also really appreciate the added tips, and the video instructions, makes cooking so much easier. 😊
Tat’s amazing, thanks so much Wendy! N x
Absolutely delicious. Everyone loved it! Once again your recipes are a success.
Wahoo, thanks so much Lucia! N x
I’ve made it twice, and I cook it for 2 hrs. The first time it was way undercooked, so I kept adding time. I found that 2 lbs of meat doesn’t cook all the way through in 1 hr 15 minutes. It’s a really delicious meatloaf though!
Hi Kyla, it definitely should be cooked through! Your oven may be running cold or it could be a problem with your thermostat. N x
First time commenting on a recipe but this is worth it. I wanted to say thanks! I’ve been wanting meatloaf forever as it’s always what everyone eats in US TV shows and finally got around to doing it. I had to make a few alterations, mainly the mirin I used rice wine vinegar instead. I also only used 500g of mince as we are a family of 4. I kept all the other quantities the same and I have to say it was fantastic, I can’t wait to make it again! Thanks for the recipe!
Hi Nagi
I’ve got your meatloaf on my list to make this week, it sounds delicious! I was wondering if you could make the loaf and freeze, ready to glaze and bake at a later time? Thanks
That’s awesome Terry, I’m so glad you enjoyed it! N x
Hi Nagi, here from Instagram and I’m so excited to try this but I’m short a couple of ingredients; so I wanted to ask, can I use ‘golden yellow sugar’ instead of brown sugar (in this recipe and all your other recipes that call for brown sugar- it contains molasses but I assume to a lesser extent than regular brown sugar) and also can I use white wine vinegar in place of cider vinegar (also in other recipes as I asked above). Thank you for all the amazing recipes. You’re doing a wonderful job with your content creation ❤️.
Hi Luce, yep the sugar and vinegar sub will be fine here. Love to know what you think once you try it! N x
I tried it today and I wish I could upload pictures. It was so very juicy!!. But the glaze really was the star of the show; the sweetness combined with the meaty taste was awesome!. Used half of all the ingredients including the minced meat and Ive almost finished it in one sitting (my waist is unhappy with me). Going to save the rest in the fridge for a meatloaf sandwich tomorrow. Thank you so much.
P.S.: I might leave it in the oven for an extra 10 mins next time for the meat to cook more evenly inside (might be because I used a loaf pan too big for the half measurements I did but I got a slight undercooked texture when I got further in) or I’ll just use the same measurements as you. Was still delicious though. Thanks again.
Greetings from Cape Town, South Africa. Absolutely love your recipes. Meatloaf is not a typical local dish but tried this one today and it was a total hit. Followed the recipe to the letter and I had an 11 and 8 year old both lining up for seconds. Really delicious. Adding this one to my repertoire for sure.
I’m so glad it was a hit Jerome!! N x
Hi Nagi,
I feel silly asking this but am i soaking the grating onion and panko together and for how long?
I am not adding milk or anything?
Sorry for the question, I just wasn’t getting it.
Hi Thanagi, just mix to combine – you can see it all in the video 🙂 N x