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! 🥩
Thanks Nagi I will be cooking this tonight. Just a question, can I just form a loaf on a greased tray instead of using a loaf tin?
I will let you know how it turned out 😊
Hi Rebecca! You sure can if that’s your preference 🙂 It does turn out a bit juicier if you use a pan but it works really great even without! N x
It’s ok I decided to use my loaf tin after all. I think it will be nicer as you said.
My husband cooked one of your meals last night, creamy salmon Risoni – wow! We are doing a Nagi cook off. 😃
I’ve been trying to find a simple meatloaf recipe. I loved your country pork chops. Going to try this one tonight!
Hope you love it Maggie!
It was exactly what I was looking for. My husband and I love it so much I’m making it again tonight. The Panko gives it the right consistency. I’m going to try the beef stroganoff on Friday. Can’t wait! Thank you so much.
Best meatloaf recipe ever! There were no leftovers tonight. My husband said to throw away my other recipe and make this from now on.
That’s great! So pleased you enjoyed this Pam – N x
I hate meatloaf! That being said I really, REALLY like this recipe. I followed the recipe pretty close to exact (nothing added/deleted) and it turned out excellent. My kids all groaned when. They heard we were having meatloaf for dinner couldn’t stop raving about it and eating 2nds and 3rds. This one is a keeper. Tha k you so much for sharing it.
This is the best meatloaf I have ever made. Thanks for the recipe!
This is one of the best things I’ve ever tasted. Served it with mashed sweet potatoes and steamed green beans. Looking forward to grating onions into panko crumbs for other recipes 🙂
Very flavorful, very moist. Easy recipe with some great tips. Definitely five stars!
I agree!! Just made it and it’s the best!!!!!!
So glad you enjoyed it Patty! Thank you for letting me know 🙂 N x
WOW! This meatloaf is off the hook! The only thing I added was sautéed chopped mushrooms and onions.
I prepared my loaf ahead and wrapped it in Saran Wrap and placed in refrigerator.
I rolled out the meat between Saran Wrap and spread the mushroom mixture over the meat. Rolled the mixture into the meat and rolled. The best – most moist meatloaf I ever had! Thank you.
So glad you enjoyed it Jackie! Thank you for letting me know 🙂 N x
I used 1/4 c. Jalapeno Ketchup in the meatloaf instead of regular ketchup. I used fresh Thyme from my herb garden and used half and half Parsley and Basil. My husband loved it
Next time I will only use 3/4 c Panko crumbs. I like my meatloaf not quite so mushy. Loved the tip about grating the onion into the Panko crumbs.
Oooh! Fancy ketchup – YUM!
This was delicious! Super moist and tasty. Thanks for sharing the recipe.
I’m so glad! Thank you for letting me know Megan! N x
Hi Nagi! Can 2 loaf pans, each with full recipe, be cooked in the same oven at the same time? If that’s ok, does the temp or cook time need to be adjusted? Thanks!
Hi Tim! I’d give it an extra 10 minutes, same temp 🙂 Maybe even 5 minutes is enough! N x
Tried your meat loaf last night. OMG, so tasty! My husband, who never comments on dinner actually said it was delicious. Thank you Nagy !
If I make it to put it in the fridge for tmrw, can I put the glaze on it or should I wait til I’m ready to cook it?
I followed the directions very precisely. The texture of the meatloaf was excellent but the parsley I used must have been extra potent. Next time I will just put a sprinkle (if any at all) in it. Overall good recipe but i feel like the parsley ruined it for me. Only 2 tsp should not over power the taste like that.
Potent parsley! First I’ve heard of it! 🙂 N x
I haven’t had meatloaf…ever!! But I’ve always wanted to try it since it appears in the books I read (or rather used to read) all the time. Will cook this as soon as I get my hands on some ground beef!
Hope you get a chance to try it Cindy! N xx
I made this last night, served with creamy mashed potato and peas. It was a bit crumbly, maybe because I used the 3 star mince (will try 4 star next time) because yes! There WILL be a next time as this was so delicious! Thank you for another brilliant recipe Nagi
Is this suitable for freezing please
Ooh yes! 🙂
I don’t have panko breadcrumbs, can I use normal Italian breadcrumbs?
That will be fine Heather! N x
I don’t have panko bread crumbs, can I use regular Italian bread crumbs?
You sure can Heather!
Very well the best meatloaf I’ve ever made. All the flavors are terrific. Recipe Notes, good idea. Especially the one about the onions and Panko together making the Panko fluffy and moist.