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 & Dozer,
Love the look of this recipes & encouraged by all the positive messages!
In order to reduce the amount of beef, do you think 750g beef mince and 1 can lentils (drained) would work?
Many thanks,
Dee
Hi Dee, I haven’t tried it done this way but would love to know if it works!
When my guy is playing his xbox, he can’t be distracted. That is, until I put a plate of this meatloaf in front of him tonight. instead of the usual shouting into a headset, I heard “holy crap this meatloaf is amazing”. He told the people he was playing with that his lady just made him the best meatloaf. I would love to take all the credit, but of course I owe it all to you! All of the meals for the rest week I have planned are yours, I know they will be great!
Wahoo! You’re definitely a keeper then 😉 what a lucky guy!
Another update! My best friend hates meatloaf. As in don’t even put it in front of her. I heated up my leftovers and she decided to try it. Her response was “omg, that’s great meatloaf. I didn’t know good meatloaf could happen!”
You won’t look back now!!
OMG!! I have never made a meatloaf, stumbled across your suppafantsatic recipe. Will use the recipe for my home made bugers in the summer as there is no crumbling apart. Glaze is great. Nice one Nagi!
Thanks so much Shayne!
OMG! I have never made a meatloaf and stumbled across your recipe, delish is all I can say!! I will be using this recipe for my homemade burgers in the summer as there is no crumbling and the glaze is suppafantastic. Nice one!Nagi.
That was seriously the best Meatloaf I have ever made. I will forever use your tip about mixing the bread crumbs with grated onion. Thank you so much!
Deeeelucious. My only recommendation would be to line the baking tin as it stuck like crazy
What would the baking time be if the meatloaf was divided into 8 individual/ mini loaf tins?
I’ve made this recipe three times so far, and it is an unqualified hit with my family. I love the texture — moist and meaty with no hunks of veg to break it up. I used to include all kinds of things — onion, celery, carrot, and/or peppers — for flavor, but it turns out they aren’t needed! Grating the onion over panko is a brilliant way to get real onion flavor throughout.
Hi Nagi, can I use ground Turkey instead of beef?
I’m sure you can, just make sure it’s not lean turkey otherwise it could be dry! ❤️
Hi Nagi, thanks for sharing all your great recipes! I’m pretty new to your website, wish I’d discovered it sooner:) There are numerous food blogs out there and sometimes I found the contents a little repetitive, but yours has so many gems such as the kebab that I’ve never come across elsewhere. Even with the classics, like this meatloaf, had me swapped out my old recipe. Thanks again and please keep the scrumptious recipes coming!
Loved the recipe , first time I’ve tried one of recipes but will not be the last. Loved the tip about grating the onion into the breadcrumbs.
Can I freeze this before cooking? Also would you put the glaze on or when I’ve defrost it?
Hi Viv, I’d freeze without the glaze. ❤️
Should I be baking this covered or uncovered when I place in the oven?
Hi Robyn, uncovered. I hope you love it!
I really like that you go the extra effort to anticipate what we might see in the recipe and tell us not to worry about it or what to do about it. Thanks!
Thanks so much Ruth, I really appreciate the feedback!
I really love this meatloaf and have cooked it several times before. It just oozes flavours and juices. I will never make another recipe because there would be nothing better. It works for rissoles and hamburger as well.. I wish I could give 9 stars out of 5. More recipes for more eating please. PietroM
Woah what a great compliment Pietro! Thanks so much!!
Hi what could you use instead of the Worcestershire sauce because I’m not sure where to get it. Thanks
Just leave it out Ellise, I hope you love it!
First thing I’m making after a full oven clean and the juices are overflowing into the tray below. Oh well. Just going to kick this one into high gear by serving it with fries and spicy peanut sauce. Vegetables are for cowards 😉
You don’t win friends with salad! 😆
I made this tonight and it was AMAZING. Thank you so much for the recipe ! <3
Great!!
Made this for fam. They loved the smell. They did NOT like the onions. I thought it was great and loved how moist and “fluffy” it was. Fam complained. I guess they prefer meatbrick. :/ gotta warn you, with mashed potatoes, gravy and veg this took a while to make. Maybe 1.5 hrs with cleaning along the way to save time. Next time I might soften the onions first as they were still quite crunchy after 75m in oven which was surprising. Thanks for the recipe! Had fun trying it.
Oh no, I’m sorry your family didn’t enjoy it! The onions should definitely not be crunchy, were they grated and not chopped? N x
Is the cider vinegar essential ? …I don’t like the taste of it.
Fine to leave it out Julie! 🙂 N x