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! 🥩
Before trying this recipe I had never made meatloaf before. I loved how quick, easy and tasty this was for a weeknight meal and have now made a few times.
I’m so pleased you like this recipe Nat! Thanks so much for taking the time to leave a review 🙂 N x
This was an awesome recipe! It turned out great even though I forgot the bullion cubes. It turned out of the pan in one while piece (it usually doesn’t happen this way for me), so I was able to slice nicely. The grated onion over the breadcrumbs we a great trick. This definitely kept the inside tender and juicy. What a great find! This will now be my “go to” recipe! Thank you!
This was awesome! Everyone loved it! This is my new meatloaf recipe. Thank you!
That’s great to hear Jessica! So pleased you enjoyed this! N xx
Hi. thank you for this recipe, but I don’t think it says how many people it serves, and I was hoping to make enough to serve at least five people.
Hi Nagi. Made the meatloaf tonight and we absolutely loved it. I’m from England and we don’t have panko breadcrumbs so l Just used a mix of white and Brown bread. it was so delicious and very filling. Used half 100 beef mince and the rest normal. Didn’t have any fat to drain off and the tomato topping was gorgeous. Will deft be making it again. Thanks for the recipe.
Love June from Kent England x
Hello, and thank you for the delicious sounding meatloaf recipe. Can’t wait to try it. I discovered you through a google, meatloaf search, and I love your website. I also signed up for emails.
My meatloaf question is: Do you ever use or recommend a mixed meat recipe? Beef, pork, and veal? I use that combination for meatballs. Never made meatloaf, so I’m wondering if it would be good, or not?
Thanks again,
John
I made this last night and honestly it was the best meatloaf I have ever made.
So moist and full of flavor!
I ran out of Panko so I had to wing it…I grabbed a bag of cubed stuffing I had sitting In pantry and crushed it up. Other than that I made it exact.
Made this tonight following the exact recipe. It was GREAT! Thank you.
That’s great Rhonda! So pleased you enjoyed this, thanks for letting me know! N x
For a convection oven what would you recommend for temp and time? Thanks!
Hi Di! Same temp is fine 🙂 There’s flex in cook time for a recipe like this so I just use the same temp whether using convection or standard oven. N x
I’m kind of embarrassed, but I made your meatloaf recipe last night while I was multitasking a few other things (I kept getting phone calls that I had to take, etc) and technically, I screwed it up. BUT: I now think of this as Nagi’s Fault Tolerant Meatloaf. It was still great! Okay – maybe not “great” like if I’d followed the recipe better. But still very good!
1. I spaced out and didn’t add the eggs or the bouillon cubes (!).
2. You are completely correct about grating the onions over the panko – they get really, really moist, and in fact I think that’s why my meatloaf wasn’t a disaster. It’s a technique that I’m going to use elsewhere.
3. As others have mentioned: the glaze added a lot. And it’s so amazingly simple!
4. I put three pieces of cheap white bread at the bottom of the loaf pan to soak up any excess grease. It seemed to work pretty well: I didn’t have any grease pooling on top of the glaze.
5. I think that allowing the meatloaf to rest for 10 minutes at the end made a very real difference. Usually my meatloaf comes out of the pan in chunks; *this* meatloaf came out in nice slices.
6. Speaking of ‘slices’, it is notable that this morning there is just one thin slice left in the refrigerator. Given the extreme pickiness of the person who shares my meals, this is really saying something!
Thank you for another great recipe!
AND IT STILL WORKED!!! YES YES YES!!!!
Hands down best meatloaf I’ve ever had (and my mum makes a pretty mean meatloaf!) Super moist and a fabulous taste!
Hi Nagi I just had to send you this message to say thank you for a great meatloaf recipe which we have just had for dinner. It turned out great looked even like your photo (well nearly ) and tasted even better.
Good morning Nagi.
For the record: This recipe was a hit with everyone who ate it for dinner last night. My husband is taking the last 2 slices to work for lunch today.
But it looked absolutely terrible and nothing like yours. And as I have said, I have never eaten meat in my life so I could not taste it to verify their reviews so watching them eat it made me cringe the entire time and think that the entire group was lying to me to make me feel good about my cooking, lol. But knowing that every recipe I have made from you has turned out good, I was torn and I now need to know what I possibly did wrong here.
When it finished cooking the 1 hour and 15 minutes, there was at least 1/2″ pool of grease around the entire meatloaf that I had to pour off and it had shrunk in the pan. I watched your recipe video at least 50 times at the 50-52 second mark to validate that your loaf did not come out like that so I knew I must have done something wrong. You said not to use lean ground beef so I used 1 pound 80/20 ground beef brisket and 1 pound 80/20 ground beef chuck and these were both purchased the day of me cooking the meatloaf yesterday.
I also used 2 extra large eggs. I was not sure on the size of eggs I was supposed to use but we always buy extra large so that’s what I had.
Next, when I was trying to cut the meatloaf into slices, it felt like there was resistance during the cut. Kind of like when you cut beef that has not been slow cooked long enough for the tissue? to break down but it looked fully cooked on the inside, there was no pink. And it also fell apart. It wasn’t like full crumbles but like the edges were falling off or the bottom half would not stay attached to the top half.
And the glaze on top still looked like I had just brushed the glaze on there. It was still as bright red as ketchup and not cooked looking like yours.
Also, I had potatoes cooking in the oven at the same time as the meatloaf so could this have affected it as well?
Did any of these things possibly cause the issues I was experiencing? All-in-all, according to the people who ate this, it was amazing but I need it to look as amazing and juicy as it does in the post if I remake this.
Thank you for taking the time to answer my question as always.
Hi Alexandria! I’m glad the flavour was enjoyed – you are so wonderful to cook meat for your family even though you don’t eat it!! 🙂 Let me answer each question one by one: Fat pooling – yes it can happen sometimes, just pour it off I will update the recipe with that tip. 2 extra large egg is fine – egg size won’t make a material effect on this recipe. Cut resistance is right! It should feel a bit firm because it is, after all, a meatloaf where the meat has been packed together and cooked for a relatively long time. But it is still JUICY. As for a bit of crumble, I actually put that as a particular note in the recipe notes. A bit of crumble on the edges is to be expected and it is an indicator of how tender the meatloaf is. If there is no crumble at all, that’s an indicator that the meatloaf has been packed in so hard and tight, it’s really dense which means tough meatloaf which is sad! You do need to cut carefully – meatloaf is not as robust as roasted meat. As for the glaze, I am puzzled! The sugar in the glaze should definitely caramelise a bit with the long cook time for this recipe! I am glad everyone enjoyed it though, and despite appearance issues, I can assure you it will still have been DARN TASTY!! N xx
Cooked this for the first time today for Sunday dinner. Had my daughter,son in law and two grand children over aged 2 and 3 months and 6 months. Everyone loved it even the 6 month old who is starting to eat solids. For our personal taste as a family we will tweak the recipes a bit…less ketchup and a fraction more herbs. Thank you for sharing this fab recipe.
So pleased to hear that Ellen! Thanks for letting me know 🙂 N x
Made this yesterday for dinner.
I’ve finally found my meatloaf recipe!!
Loved it.
Thanks.
Yesssss! So glad you enjoyed it Dee! N xx
Hi Nagi, I’m just wondering if I was to make the 4 person serving, would I still bake for the time mentioned, or would I half cooking time?
Hi Angie! Cook time will depend on how you shape it 🙂 If you shape it so it fills half the meatloaf tin (not sure how you would “fill” the empty space so the meatloaf holds its shape, then I think around 55 minutes will do. If you shape it freeform ie without using a tin, then it won’t have quite as much height (meatloaf sags a bit if cooked without a tin) so 45 minutes should do the trick 🙂 If you are uncertain, just check – cut a slit in the middle and pry it open, then cover slit up with glaze 🙂 N x
Thank you Nagi!!
The family was not too impressed when they heard we were eating meatloaf as the first (and last) time it was dry and not very tasty. Well this one I am allowed to make again. So juicy and tasty, really wonderful, I did add some chilipowder as well as we do like a little kick.
My glaze did not become a glaze strangely enough but stayed on as a thick layer of sauce Yes I did add it in 2 stages), but maybe might even prefer it that way. See how it goes next time.
Love it! Best meatloaf ever! I made it with ground turkey. Your technique of grating the onion into the panko made this super moist.
Hi!
This meat loaf was to die for! My family loved it. I didn’t change anything on the recipe and it came out superb!
Thank you! Dallas-Manchester, GA
HIGH FIVE! 🙌🏻 N xx
Really tasty. I used half beef and half soya mince to reduce the fat as I have high cholesterol. And tomato purée instead of ketchup. It still tasted meaty and everybody enjoyed I, I shall make again.
LOVE HEARING THAT Stephanie! N x ❤️