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 Darron from the UK
can you tell me the equivalent is to your Cups as we use pounds grams ounces here
Thank you
Hi Darron, I use a 250ml Cup – N x
Love all meatloaf and this is my new favorite! Thanks for another great recipe!
Wahoo! That’s great to hear Judith!
I made this meatloaf recipe for the first time and my husband and i loved it. I added grated carrot and diced capsicum to it and it was delicious. Will make this over and over again. Thank you so much
Thanks so much for letting me know Pebbz!
My favourite meatloaf recipe. My boys finish this one in record time. Never have any left overs
That’s the best compliment ever Trish!
Look so yummy.
Thanks so much Daisy!
Sensational meatloaf! I have made it a few times jazzing it up with a few of my tried and true ingredients added. The HUGE IDEA though…was using a cupcake tin! I encouraged about a dozen friends to sign up with Nagi and the reason they did was as they ALL SAID…anyone with the incredible idea to use cupcake tins is a WEBSITE worth exploring. They are now cooking up a storm****
I made meatloaf once before just to try it as it’s not a commonly made dish in my neck of the woods . It was dry, flavorless, tough…. In short “meat cardboard”. Your recipe was the total opposite. My gosh!! Talk about being juicy and full of flavor that hit all the right notes on your tongue. This will now be my go to recipe whenever I get a craving for this. Thanks for sharing.
Wahoo, that’s great to hear Leann!
So good! Meatloaf is now on rotation! So moist and tasty! The glaze was controversial: I (in the red corner) think it’s a Divine Inspired Revelation, unfortunately my other half (in the blue corner) called it Satans Coating, haha. The kids tucked in heartily. You, my dear, are my magical godmother in the kitchen
WOOT!! That’s hilarious about the glaze!
What are leftovers like? Does it freeze well?
Leftovers are EVEN BETTER in my opinion! Perfect to freeze as well ❤️
Nagi you are a genius…. my family and I LOVED this!
That’s awesome Brooke!!
Nagi, I changed up your recipe to make it a bit more Texan. Instead of ketchup I used BBQ sauce. For the glaze I did not use any additional sugar because the BBQ sauce was sweet enough. I also substituted chili powder for the thyme. So your inspiration was a hit … BBQ Meatloaf
Thank you
Don
BBQ sauce, yes!!! Thanks for the idea 🙂
Hi Nagi, The recipe sounds great but what could I use in place of the onion? (The onion causes me problems)
Thanks,…Tom
Hi Tom, are you able to have eschallots? – N x
Hi Nagi, No nothing in that line. I hope that you will have some suggestions for me.
Hi Nagi, I don’t want to be a nuisance but I would be interested to hear if you could make any suggestions as to a replacement for the onion. Thank you in anticipation of your assistance.
Hi Tom McInnes, You could try Onion Powder. Leeks are another option…failing those,Asafoetida is a spice from India that has a strong smell but don’t panic. When added to warm oil, it tastes very much like garlic and onions. You only need a little amount , as it is very strongly flavoured.You can buy from Indian food shops or on the Internet
Excellent recipe! So delicious, quick to prepare and easy.
Thanks Shelley – N xx
This is such a great recipe! I make a few changes that we love 🙂 I chop about four small onions roughly and slow caramelised them for about 20 mins on the lowest setting, covered (don’t lift that lid!) and then add the breadcrumbs into it. I add one less egg and I also use a smoke BBQ sauce instead of ketchup to my mince mix. I also add four pork sausages to enhance that taste 👌🏼 so so so great 😋
Sounds amazing Yolanda!
I absolutely love this recipe and so does everyone who eats it I live in Australia so meatloaf was not a common meal I had growing up. But since finding this recipe I’ve made it so many times my mum in law gets me to make it every time she is visiting. there has been a few times I’ve had to adjust what goes in the glaze and I just add some lemonade, coke or ginger ale instead of the cider it makes it nice and sticky. And it still tastes wonderful. Tonight I have currently got it in the oven and my mum in law didn’t get me the correct ingredients such as the stock cubes (she got liquid stock) only Panko bread crumbs ( she brought normal ones.) but apparently it smells amazing I’m just about ready to take it out and add more glaze. Can’t wait to eat it. Thank you Nagi for this recipe
I hope you loved it Chelsea!
Hi Nagi,
What is cider. Can i use apple cider or thats what you actually use?
Oops i thought cider vinegar was apple.cider which is what i used, the flavour was great.
Hi Leanne, it’s cider vinegar – you can use white vinegar or wine vinegar as a substitute – N x
Sorry i can’t find it anywhere. Can only find apple cider. If i used vinegar or wine vinegar as you suggested would that then taste exactly the same as your recipe using cider vinegar. Sorry for being a dumb arse
Hi Nagi,
When you use ketchup, is that just ordinary tomato sauce ..eg.. master foods from supermarket?
Thanks Nagi
Hi Leanne, I actually use Heinz “ketchup” – N x
Best meatloaf ever. Even my picky son loves it !!!! I think I will make extra glaze next time. Question, I know it’s not recommended but have you ever used muffin tins instead of loaf pan and if so what is the adjusted cooking time ? Thank you!!
Try this one Bridget! https://salesdock.info/meatloaf-cupcakes-mashed-potato/%3C/a%3E%3C/p%3E
Hi, Can i just put the onion through a small blender or for some reason does it need to be grated by hand?
Blender would be fine Leanne! Watch your eyes 😂
Can l use gluten free breadcrumbs
I haven’t tried but I imagine it would work just the same – N x