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! 🥩
Absolutely, love, love the meatloaf.😍 My husband said it was delicious and asked me to make it again.
Thank you, Nagi for posting easy to make recipes and the ingredients that I already have in cupboard.
👍😊
HIGH FIVE to you Evelyn! I’m just the messenger 😇
Hi Nagi, I made your meatloaf tonight and it was amazing! It was so moist and flavourful and so, so easy to make! The only thing I did different, was I made an extra batch of sauce to drizzle over top the individual pieces when serving. Otherwise I followed the recipe exactly and will definitely be making this again and again. I do have one question though. When I took the meatloaf out of the loaf pan, it didn’t hold it’s shape. Do you have any idea why this might have happened? I just kind of placed the meatloaf into the loaf pan, I didn’t pack it in tightly – should I have? Even though it did fall apart, I will still make it again, but if you have any suggestions on how to prevent this from happening please let me know. Thanks again for another fantastic recipe!
Meatloaf -100% success got the Panko and loved it…I do have wrist and hand difficulties so I sliced the onion and then stick-blended until almost pureed….I used a small bin-liner to cover my hand when I combined everything and eventually a spatular to scoop the unmixed from bottom of bowl to better blend the mix. I had to reduce the oven temperature to 160CF/F i my oven……I also combined a couple of your Recipetineats for potatoes and did a sort of combined mashed and Crispy Smashed Potatoes. I had a fall on Thursday so I made all this up and sliced into Cold Cut Keeper and another container of Potato…..all I have to do is put serves of meatloaf and potato into serving bowl…zap….and eat!!!!!Yummo. The Glaze is gr8….so I will be using it for many things…minimum sugar unlike commercial product!!
I’ve just searched your site for “Instant Pot” wondering if you have been made aware of it. I hope you will find time to explore its wonders and perhaps develop some recipes for it. I was able to “gift” so many of my former appliances…rice cookers, slowcookers, steamers, even a yogurt maker…freed up lots of pantry space. Lots of new cookbooks and blog recipes out there but I think that YOU could develop some smashing new ones to wow us “potheads”…(term for those of us in love with our new electric pressure cookers)!
POT HEADS!!! 🤣 So, the reason I haven’t shared any yet is because we don’t have the brand Instant Pot here in Australia 🙂 Actually, we have another brand of Instant Pot here which has been around for years and it works the same, at least the main features – sauté, slow and pressure cooker. From all the reading I have done, Instant Pots operate the same and even Instant Pot themselves say that any normal slow cooker or pressure cooker recipe can be made in the Instant Pot. So I’m trying to figure out the “best” way to bring Instant Pot onto my website. What I’d really like to do is add Instant Pot directions to every single recipe that can be done in an Instant Pot as well as add some IP specific recipes 🙂 Leave it with me! It’s been on my mind lately, that’s for sure! N x
You’ve become my favorite food blog! Especially love, not only your terrific pictures and video, but that you cut into the cooked food so we can SEE how juicy it is and how it’s supposed to look on the inside after cooking. Thank you!
Thank you Chris! I’m so glad you enjoy my recipes, thank you for reading! N xx
Another way to use leftover meatloaf….make broth with bouillon, in large pan. Just enough to cover slices of meatloaf 1/2 way (don’t cover meat with the broth), then add sliced meatloaf. Makes nice moist leftovers. Can add cheese on top too, cover with lid a bit to melt the cheese. Yummy, like a cheeseburger with no bun! 🙂
Nagi, I agree about the beef seasoning! Use to use Liptons Onion Soup in meatloaf for years, sprinkle about 1/2 package in it, and it is the beef flavoring and dehydrated onions, so add about 1/4 c – 1/2 c water (with oatmeal). Been doing that since the 1970’s. I always have oatmeal on hand, haven’t tried the bread crumbs yet! If I didn’t have the soup mix on hand, started making own with dehydrated onions, (son who doesn’t like onions will eat these better than fresh onions 🙂 and use “Better Than Bouillon”, “Roasted Beef Base”. (www.betterthanbouillon.com) they sell in stores in U.S. Have you ever tried that? It’s a soft, creamy base. Tastes delicious, and can add to many things to improve flavor, beef and noodles, pot roast, soups. I’m in my 60’s and love your recipes!! Thanks for the topping, my mother-in-law use to put a topping on hers, and no one knew the recipe, they thought she just used bbq sauce. (I don’t usually keep that on hand) so thanks for the topping recipe!
Oooh I love that tip! Onion Soup!!! N xx
Last night I made Salisbury steak with Mushroom Gravy. I believe your recipe is the best Salisbury Steak I have ever eaten. We loved it.
I LOVE HEARING THAT!! *Sorry for shouting* 😂
I have started using your technique of grating onions for recipes like these, and I think it is absolutely the way to go. However, I’m not very coordinated with the box grater. Would it be okay to use a food processor? Thanks!
Absolutely!!! If you do that, you can even freeze bags of it 🙂 The extra water you get from defrosting doesn’t really matter when used like this! N xx
Note to self – restock bouillon cubes. I can’t believe I never though of using these instead of salt! I use these dried noodles from ramen noodle packages from time to time, and always save those packets to use as seasoning in place of salt. Just never dawned on me to use this.
Anyway, this meatloaf sounds amazing! I agree, meatloaf should be more than a hamburger! I actually like to ass some spicy chilis and just a touch of soy sauce in mine. Love the glaze too!
I don’t know where you are located, Danielle, but bouillon is also available in granular form in many places, also. If you can’t find it near the cubed form, it might be available in a Latino food section. In the US it is sold under the Wyler, Knorr, and Goya brands, and a couple of others.
it works so well when you don’t want to add liquid broth to add flavour into things!!! 🙂 N x
Greetings Nagi,
I discovered you about a year ago and have used many of your recipes with great luck. I thank you for that. Yum. My Mom made meatloaf with glaze like this for us many, many times with baked potato, sour cream and green beans vinaigrette. She’s 94 now so the following is an old recipe. Her glaze recipe was as follows (a little different than yours but out of this world):
3 tablespoons brown sugar
1/4 cup catsup
1/4 teaspoon nutmeg
1 teaspoon dry mustard
As Always Yours,
Roberto Donatelle
Nagi-
You’re welcome. We tried your Carnitas recipe as well and thought it was delicious. The hint of OJ was brilliant and gave depth. We used it in so many different ways.
Ciao 4 now.
THANK YOU SO MUCH FOR SHARING THAT!! N xx
You are welcome. BTW, we tried your Carnitas recipe and it was heaven. We added extra chili because we like spicy. We used it in so many ways. Love the depth that the little bit of orange juice makes. Just that little something that nobody would be able to put their finger on except to say: Delicious.
Hi Nagi, Oh boy! this is making me drool that much that I’m just going to have to find a way of making it without the breadcrumbs binding it with something else and I’ll replace the sugar with Stevia, hoping it will work as meatloaf is one of my all-time favourites.
Dozer must be in a “Dreamtime” coma to not smell the hunk of beef.
Hi Josephine! I was playing around with breadcrumb alternatives the other day and would you believe CAULIFLOWER RICE made a terrific sub in the salmon patties I published a few weeks ago. Close you eyes and you can’t tell the difference, would have to look closely to notice. 🙂 So I haven’t tried it with meatloaf yet but based on that, I am confident it’s a great alternative! N xx
Hi Nagi, My mouth is still drooling over this recipe, so I’m definitely going to check out your salmon patties and try similar with the meatloaf.
Thank you Lynn, but oats are a form of flour and they’re a no-no as well. I’ll try Nagi’s suggestion of cauliflower and see how that goes.
I use quick oatmeal all the time (over 40 yrs) in oatmeal too!
I mean in meatloaf too!
Have you ever tried quick cooking oatmeal in place of bread crumbs? I don’t know if that would be a good substitution if you have any dietary restrictions, but its what I normally use.
Thank you Lynn, but oats are a form of flour and they’re a no-no as well. I’ll try Nagi’s suggestion of cauliflower and see how that goes.
I shall be ‘me’ and say I felt like ‘What, meatload’ With you, Nagi that is a big mistake! The onion grated into the panko is inspirational and I had never thought of a glaze!!! Quite frankly I am used to making a loaf shape outside the pan . . . oh, being born in Estonia in Northern Europe we happen to call this ‘vale jänes’ or ‘false hare’ – oh, don’t ask, I don’t know 🙂 !
Oh! You never baked it in a pan? 🙂 N xx
Oh yes I have! Freeform is simply something with which I grew up and I love the ‘look-of-it ‘!
Looking for an onion substitute for those with tummy issues (IBS) – do you think carrot and celery would work OK ?
Sprinkle breadcrumbs with milk just to wet it and yep, add a grated carrot to replace the onion in terms of bulk 🙂 N x
Can this be pre made or would it be too dry reheated?
It reheats great in the microwave!! My favourite way to reheat, keeps it lovely and moist! N xx
WOW! That’s one tired pooch! Even his nose is asleep….
I KNOW!!! 🤣
That is one beautiful looking meatloaf….like the use of brown sugar for the glaze
It browns so much better! 🙂 N x
PS: I usually use panko in both meatloaf and meatballs, but sometimes go “old country” and pick up Italian star bread from one of the many Italian bakeries or Italian baking companies in the area, instead. It’s best used when slightly stale for meatloaf or meatballs, since it soaks up more moisture as a binder that way. I don’t know if star bread is available everywhere, or is even called star bread universally, but it’s a very dense, very light, very fine crumb, very dry Italian bread that also works well in meatloaf and meatballs. I’d wondered if it was ever used in Australia.
I don’t happen to be Italian, by the way, but had quite a number of “old country” unofficial-nonnas-by-marriage situated extensively across an extended family tree due to an influx of coinciding Italian and Irish immigration to this area from the late 1800’s into the 1960’s.
That’s the very proper Italian way! 🙂 N x
Wow, that looks gorgeous, and I would recommend it (and will also send it to) everyone I know who likes onion and garlic in meatloaf! I’m afraid our meatloaf preference would simply appall you! We like it best slightly on the dry side, with seasoning salt, pepper, a good amount of oregano, and just a tiny bit of onion powder, and top it with a plain tomato purée called Hunt’s Sauce. It may sound pedestrian and awful, but it’s one of our very favorite things, both with mashed potatoes and cold for sandwiches. In fact, there are always a couple of extra in the freezer, so we can defrost them in the microwave quickly, cool, and make sandwiches whenever we crave those–which we had done on the weekend. It seems odd, I know, but in this area, which is heavily populated by clans of the Luciano/Genovese crime families and also non-crime clans from the same regions of Italy, never put onions even in meatballs. Most do put garlic in meatballs, but I have one 90 yr.-old relative by marriage who considers it sacrilegious to his family’s tradition to use garlic. In general, though, what most differentiates meatballs from meatloaf in this region,apart from shape, is that meatloaf doesn’t commonly include garlic. That is not as true of people under 40, however, who mostly Do put onion and garlic in both, and often now include cayenne, sriracha, or chilies, too. I’m putting your recipe in the mail to my off-the-grid step-daughter today, along with a couple of your lamb recipes too, because I know all of them will make her day, or her week, or maybe even her year!
That doesn’t appall me at all! I always say that things should be made to your own taste, and if that is how you know and enjoy meatloaf, there is no judgement!!! Hey – this is the girl who is obsessed with Vegemite that most of this world either hates or has never heard of! 🙂 N xx
I haven’t had vegemite, but have heard of it, and hear it might be an acquired taste! :-)). In little diners and small reastaurants in this region of the US, meatloaf is served almost exclusively with brown gravy or brown mushroom gravy on it. I’ve made it that way, and it’s ok too, but I still prefer the plain Hunt’s sauce, whether free-formed or loaf-panned. Mainly, however, Hunt’s sauce is merely used as an ingredient for cooking. I sometimes use a loaf pan with a perforated insert, too, which allows excess grease to drain away from meatloaf. Your tip about cauliflower rice as a substitute for breadcrumbs is Great to know, and I’ll be sure to pass that along to many diabetics I know! I’ve also heard of people using roughly ground canned chickpeas/garbanzos in place of breadcrumbs in meatloaf and meatballs, but can’t say how well it works, since I’ve never tried it.
Here in California I use a can of Hunts garlic tomato sauce per 1 pound of meat; finely chopped onion (I have a Ninja food chopper) finely chopped sweet peppers, I like red, green, orange or yellow, finely chopped parsley, garlic powder, onion powder, course ground pepper, Lowry’s season salt (but going to try her beef bullion cube idea). I shape mine into a round and bake in an iron skillet. I pour off the grease about 10 mi utes before it’s cooked. Be careful so you don’t lose your meatloaf down the sink. :-). I just put ketchup on top but I’m going to use her glaze!! My meatloaf is never dry, holds it’s shape, and the peppers give it a nice flavor. Excited to buy some bullion cubes and will use your glaze.
Oh YUM! That sounds terrific Patti! 🙂 You’ll love the addition of bouillon cubes! N x
Patti- I read your method as putting the Hunt’s into the meatloaf? That’s interesting. We use the plain poured over it several minutes before it’s done. Strange, really, because I wouldn’t like plain Hunt’s over pasta or anything else, but love it on meatloaf. I’ve had that glaze on meatloaf, though, and it was good. A Dijon & Brown sugar glaze might be good on it, also–but haven’t had it on meatloaf, only on corned beef.
Welcome home!! I’m glad you survived your trek without any mishaps 👏🏻 Now as far as the meatloaf goes — I haven’t tried grating the onion — I will do that next time. We DO use lots of panko crumbs — we buy the huge bag so we don’t run out. And we never, ever, never use plain water when we can use broth or bouillion cubes. You’re right!! Why salt it when you can flavor it as well. And meatloaf not only tastes great hot, it also makes a fantastic sandwich. We love it leftover!! I can’t believe Dozer didn’t get up for the meat — didn’t he smell the meatloaf?? Sending hugs!! xoxo
Thanks Marisa! How have YOU been?? 🙂 N xx