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! 🥩
Can I use with Turkey meat? This recipe looks wonderful. I can’t find a Turkey Meatloaf recipe that uses Panko and looks this good!
Hi Nana, as long as it’s not lean it should be fine – N x
Another GREAT recipe. I just love how your simple suggestions make such a difference. The onion and bouillon cube made it a much more flavorful dish. I Also used BBQ sauce for the topping. Makes it even easier. Thanks again!!
You’re so welcome Ivan – I’m so happy you enjoyed it! N x
I made this and was excellent. Could you use the mix to stuff capsicums?
I haven’t tried Georgia but it sounds like a great idea!!! N x
Made this tonight and made a believer out of my husband. He said he didn’t like meatloaf growing up partially because of all things the ketchup on top (my fav). He also liked how the onions were shredded. Thanks
Hubbie said to add it to the list- high praise indeed! I made half quantity so reduced cooking time slightly. Yummy.
Ok, Thank You and I did use normal mince, made this lastnight.
Never had meatloaf before so was not sure what to expect.
Mine looked like your photo’s and taste was unbelievable !! Delicious, soft and held together beautifully when sliced.
Served with Mash potatoes, cauliflower & broccoli with cheese sauce and carrots.
Oh and gravy on the meatloaf slices as I do not like sauce on meat unless it’s a meat pie or sausage roll.
Anyway 100% like the photo’s for mine and soft and delicious.
Hello,
You say not lean mince, what mine is preferred then please ?
I am looking at woolies, so there is Lean, extra lean and then normal kind thats full of fat
Hi Eva, use normal mince for this recipe! 🙂
Just wondering if this could be pan fried like a burger patty, and using the glaze as a topping?
It sure could Lauren – similar to rissoles! N x
This is the best meatloaf recipe I have ever had. The meatloaf is easy to make, delicious and very moist. It didn’t crumble either. And, I didn’t let it sit for 10 minutes before serving. Thanks for the recipe
Wahoo!! That’s great to hear Corinne – N x
Hi! Can you prep ahead?
Hi Mary – you sure can! Either make and cover – store in the fridge until you bake. Or make, bake and freeze – N x
Hi Nagi!..I tried this recipe for our dinner tonight, and my peaky eaters loves it!..thanks for this yummy recipe ;
Wahoo that’s awesome Marian!!!
Hey Nagi! I’ve heard that using a loaf pan can actually create a lot of steam and result in a “meat brick”, and that it’s advised to give it room to breathe without a loaf pan. I know you advise using one but….have you tested it both ways?
100%. I used to freeform it ie no loaf pan. For the length of time it takes to cook meatloaf, it’s literally scientifically impossible for it NOT to dry out on the surface if you don’t have a loaf pan to provide some means of protection from the direct heat. Been pretty well tested and documented by food authorities too like Serious Eats 🙂 N x
OMG I just tried it without a loaf pan just now, (before reading this), and it totally fell apart. LOAF pan all the way! I should have known you knew the way!! Thank you!!!
(Sorry that comment sent before I worded it the way I wanted to!) I actually am just dying to know which way to play it, lol.)- My husband doesn’t love meatloaf and I’m trying to make him a believer!
Hi Nagi,
Can this be frozen once put together (raw)? Thank you
Hi Sarah – I prefer to bake it first and then freeze – N x
Excellent meatloaf! Best i’ve ever had. Even the wife who doesn’t like meatloaf enjoys it!
Thanks Nagi!
You’ve totally converted her Diego!!
Holds together great!
Perfect Amy!
Thanks! It turned out great, was very tasty. Will definitely make again!
Wahoo, that’s great to hear Jo!
very very good my wife even loved it and is not a big meat eater. thanks
Woah that’s amazing Jerry!!
Made this last night and it was delicious ! I used meat loaf mix and it was so good . I saw after we ate that it was suppose to cook for 1 1/2 hrs. Mine was 1 hr. my temp was 165 so I think it was fine. Delicious ! Thanks for sharing !!
I’m so glad you enjoyed it Char!
Fan freakin tastic Nagi! I’ve made a lot of meat loaves and haven’t really been thrilled any of them. This is delicious! Only had 1 and 1/2 lbs beef so used one egg. Only change I made. Love all your recipes. Thank you Miss Nagi! 🤗
I’m so happy you enjoyed it Donna!
Hi Nagi,
If I halve the recipe will it take less time to cook? I’m looking forward to giving it a go tomorrow, I’ve never made meatloaf before.
Thanks.
Hi Jo, yes if you use a half measurement of the recipe, the loaf will be smaller and cook quicker, I’d bake for 30 minutes then proceed to glaze and further bake 20 minutes – N x
Thanks! It turned out great, was very tasty. Will definitely make again!