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 Nagi, I’ve been meaning to ask almost every time you list bouillon cubes, which brand do you use? I’m in Melbourne so will probs have access to it. Thanks much!
Hi Felicia! I use Oxo, it crumbles easily 🙂 Just from Woolies, Coles etc! N x
Great, thanks again!
Can you use regular vinegar instead of cider vinegar?
Made many times – followed recipe exactly – such a comfort food in the winter – thanks for a repeat recipe that we really enjoy! Served with scalloped potatoes and whatever fresh veggies we have in the fridge!!! YUM
Sounds amazing Cindy!
I have made this and was extremely happy with it. I would like to put cheese in it and was wondering if I could put grated cheese mixed in the meat. I think I know the answer, but wanted to ask. Making this again tomorrow.
Why not Lauren! Love the way you think!!!
Hello
Just wanted to know what cider vinegar do you use for this recipe
Hi Rene, apple cider vinegar (any brand will do) – N x
First time making a meatloaf, always been hesitant as they aren’t the most appealing looking dish but after seeing your fb post I was inspired to make it. I halved the recipe as it’s just my daughter and I at home atm. Cooked it 25 mins then glazed again and and cooked a further 20 mins. Was cooked perfectly. I used 4 star beef mince and found the end loaf shrunk a lot and I had to drain the excess liquid/fat off twice during cooking and again before serving, it was also a bit too tender (it broke when I tried to lift it out and cut it lol perhaps too high fat content made it soft?) so next time I’ll use a leaner 5 star mince. I’ll definitely be making this again for my family as my 7.5yo daughter who can be quite fussy cleaned her plate! Thanks Nagi for all your quick, budget friendly delicious recipes! x
I’m so glad you gave it a go Kat! If you find it a little too soft, you can always add slightly more bread crumbs. I don’t recommend low fat beef here as it tends to dry out 🙂
If I halved the recipe for 4 would I reduce the cook time by half as well?
Hi Nagi!
I made this for my family tonight and honestly it was the most perfect meatloaf I have ever made! The texture and flavour was amazing. I realize now the trick is grating the onion finely over the Panko breadcrumbs. I’ve tried for years to imitates my Mom’s meatloaf but never could quite match it. She will be blown away when I make her a meatloaf dinner with this recipe LOL!
This was very good, and I’ll make it again…BUT, I’ll definitely reduce the bread crumbs by half. This was so tender, too tender, that it was mush to eat. The next day I sliced and pan-fried it and that helped the texture.
Thanks, keep up the great work!
Hi Lora, sounds like something isn’t right there, it shouldn’t be mush! Did you make any changed to the recipe? – N x
Do you have any suggestions for an alternative to the grated onion? (I understand they are a key ingredient). Could I add a little onion powder and dab of milk to the panko? Thank you!
Hi Tony, I’d add 2 teaspoons of onion powder and soak the panko in a tablespoon or two of milk/water – N x
Thank you for the suggestion! I look forward to trying this recipe soon!
This is the only meatloaf I ever make now. My husband and I LOVE it! I actually have some in the oven right now, and it smells amazing! 😁
WOOT! I LOVE hearing this!!!
This really was great!! Came together quickly and friends and family loved it. Followed recipe except chopped onion. I found the double bake time was great and spooning off oil and such great tip! Absolutely fantastic!!
I’m so glad you loved it David!!
I made your meatloaf today and enjoyed it for dinner, I followed the recipe exactly and thought the onion / Panko idea interesting and useful. I added and folded all the ingredients together except the ground beef. I then added those ingredients to the ground beef in layers before mixing all together. I find doing this requires less mixing helping to keep the loaf from becoming too dense. Recipe is definitely a keeper. Thank you. 🙂
I’m so glad you loved it Ron!
So, I strangely had a craving for meatloaf – I think i’ve had it once in my life, but 3 weeks after having our third baby I figure my body wants what it wants – and thank goodness I found this recipe! It was a breeze to make, tasted delicious and the kids loved it too. I completely forgot to make the glaze, but it was still full of flavour. Will certainly make again!
I’m so glad you loved it Courtney!!! It will be even better with the glaze next time!! – N x
I’ve tried a lot of meatloaf recipes in my day but none of them were this good. I didn’t change any of the ingredients and the meatloaf turned out full of flavor and juicy. I’m making the same recipe again this weekend but I’ll be cooking meatballs instead. The flavor is just that good and everyone agreed!
That’s so great to hear Joanne ❤️
Meat mixture is resting in the fridge for meatballs tomorrow. I’m making homemade pasta to have with it, I’m so excited to feed my family and friends 🙂
Can I just say to the person reading these comments, you will not regret making this meatloaf it is 100% the best. Also make sure you follow recipe step by step. I’ve been given strict instructions to make this tonight by family. Yummo.
When i’m making a meatloaf, i use old white bread soaked in milk. Meatloaf comes out sooo soft. Panko breadcrumbs are just too expensive here (central Europe) and small packages too. But I do love your recipes and that glaze looks like something I need to try 🙂
Thanks so much Bec!
I made the meatloaf this evening and it was absolutely delicious. Thank you for this recipe.
You’re so welcome Carmen! ❤️
Made the meatloaf. It is awesome! Thinking grating the onion is key!
It definitely is Bridgette!! – N x
Oh my Gosh.It’s a 10 for sure.Best meatloaf ever.My family devoured it.Thanks Nagi.Do you have a cookbook with these recipes in.I would love one.
I’m so happy it was a hit Jean!
First time trying this recipe tonight BIG hit with my boys x
Best meat loaf ever . The whole family loved it . Even my daughter loved it and she doesn’t normally eat meat loaf . 5 stars
That’s excellent Caroline!
Meatloaf Recipe I want to microwave this, what changes should I make????? Thank you
Hi Pat, Sorry I haven’t cooked this in a microwave. You really want the glaze to caramelise so I think it’s best in the oven – N x