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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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! 🥩
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
wau…it so easy
can we subtitute the beef with pork?
You could – flavour would be slightly different though
The best meatloaf I’ve ever made, the best I’ve ever tasted, hands down. Thank you, Nagi.
Even better the next day…I’m eating it for breakfast this morning with smashed potatoes and sourdough toast.
Heaven!!!
Good morning! I prepare this meatloaf ahead of time and will bake it tonight. Does that have any effect on the panko/onion “fluffing?”
Also, I scaled it down to 4 servings (1 lb of ground beef). I like being able to change the servings with the “slider” feature on your website, however, the cooking time does not adjust with it. Do I still need to cook this for 1 hour + 15 minutes or should I cook it less for 4 servings? Thanks!
Hi Cynthia! It will be fine to leave in the fridge until required. If the meatloaf is not as tall it should cook in about 45 minutes 🙂 N x
I halved the recipe because it’s just me. The meatloaf tasted delicious, but the texture was ALMOST creamy? What did I do?
Hey Nagi,
This looks great and I am making it tonight for the family! Just wondering, can I use apple cider vinegar in place of just cider vinegar?
Thank you!
I don’t have beef bouillon. Can I use something else?
1.5 tsp salt 🙂 N x
The best I have ever made. Thank u for sharing it.
Absolutely delicious ! I made it with half pork half venison mince and added chopped bacon (I was raised with bacon in the meatloaf and must carry on the tradition !) Husband loved it! My 1 year old ate most of it too and what she didn’t I gobbled up myself… Thanks Nagi!
Glad you enjoyed this too Chantelle!! Thanks for letting me know – N x PS BACON….. OMG……YES YES YES
Great receipt. Made it a couple of times. One question, are your measurement units US or Imperial? Might make it better if I knew which to use.
I made this last night and the only thing I changed was using beef and pork, and used salt instead of bullion. It was excellent, moist, tender and flavorful. Liked soaking panto and onion. Served with baked potatoes and creamed spinach. Comfort food deluxe!
Hi Nagi. I am trying the tenderloin in the crock pot right now. I like the looks of your meatloaf but two family members are allergic to ketchup (tomatoes). Any suggestions how to alter this? They also have a gluten sensitivity. Alas.
Make it with brown gravy instead of the ketchup
Nagi! Absolutely love your food blog as it’s not only enjoyable to read but it’s full of wonderful, delicious and doable recipes. I made this meatloaf weeks ago when you re-posted it and I’m writing now because you have to know my husband doesn’t say much but he declared he really liked it and how much better it is than the other one we’ve been eating for years. The grated onion and Panko is your secret. As Pam noted (Sept 24) this is the only one to make from now on.
Would like to put it in individual/mini loaf pans. What would the baking time be? Also could they be frozen?
Hi Nagi,
I love all your recipes! I had run out of inspiration after cooking for a family of five for 25 years but now I have new ideas every night. My family are impressed too!
Thank-you so much!
Hi Nagi
I make this with fresh parsley and something called Steak Seasoning (we live in Ireland, I think it’s Sharwoods) and then plait it into puff pastry. We serve it with mango salad and waldorf salad. It’s to die for!
Your recipes are real comfort food. Thank you
Plaiting into puff pastry is brilliant! Thank you!
Looks delicious! My kids would love it.
Nagi, loving everything you do. I started cooking when I was 10, now I’m 65, and the first thing I learnt to cook as a greedy little boy was meatloaf (my favourite). Shape the mix into spheres and you have rissoles! I’m an onion grater too (Mum wasn’t) and I think it’s the biggest single improvement I’ve made in the last 55 years.
O loved your recipe too. I used bbq sauce instead of homemade glaze but came out great! Awesome recipe!