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! 🥩
Love all your recipes.
Everything I make us always great 👍
Thank you so much
Love this. Hubby said it’s the best meatloaf I have ever made.
you are the stuff, your to cute to say the,…..t
Hi!
Love this recipe. Can it be frozen and at what point ? After it’s formed or after it’s cooked ?
Meatloaf is freezer friendly after it’s cooked and cooled
I made this last night for dinner and it was a huge success. So yummy 🙂 will definitely be making it again. Thanks Nagi x
I have your cookbook and decided to make meatloaf for dinner last night using your recipe. Although I have made meatloaf many times and it has always turned out good, your recipe knocked it out of the park with flavour and texture. My husband said it was “awesome”! Every time I open the fridge I can smell the leftovers so can’t wait to have it again. I made mine with half beef and pork which I often do and it was delicious. I think adding the beef bouillon and grating the onion for the panko crumbs really made this recipe delicious. This will be my go-to meatloaf going forward. 😄
“Meat love” as my little one calls it. Delicious and moist. A definite addition to our regular dinner rotation. Thanks Nagi and team x
You inspired my to make my first meat loaf using 500g of meat and less panko (3/4 of a cu) and it worked a treat—even though I don’t possess a a loaf pan! Having shaped the mixture I wrapped it tightly in oiled tinfoil. which I removed after 40 minutes from my table-top halogen oven when the loaf was firm. Then I added the glaze and popped it back in the cooker. I got four servings. I now intend trying a variation using curry powder and sultanas, hoping that it will taste a bit like my favorite S.African dish, bobotie.
*Perfect* To the sauce topping I also added a little oyster sauce to the mix *YUM* To help ease the Loaf out of the pan, I inserted it before cooking a folded in half sheet of tin foil, overlapping on each side, so much easy.
I made this for tea and made 12 mini meatloaves in my silicone loaf pan. Works a treat!
Really good recipe but personally I found that adding the ketchup to the ground beef made it way too sweet + the glaze took it way too far (even tho I left out the sugar).
This was my first time making a meatloaf so I didn’t want to adjust it yet but next time I will skip the ketchup. Also, I added some soffritto to the mix to add more flavor and it was a good addition.
The first time Ive cooked meatloaf that didn’t end up looking like a dog’s breakfast (my dog’s not your’s Nagi) Super tasty, super easy. I did sub fresh breadcrumbs fir the panko. Still worked fine 🙂
I love this recipe, I used venison mince tonight, but usually it is beef mince. I need the recipe to be gluten-free so I used some of my cracker mix–ground sunflower seed, almonds and chia seeds with shredded carrot and beetroot. I also played with the glaze rather than use sugar, I did tomato paste mixed with zucchini kasundi. The dinner table was very focussed on eating tonight!
My husband hates meatloaf. I made this recipe for my grandma as she forgot her usual recipe. It was very delicious and I told my husband that it was. I’m so happy he trusted me and tried it. He thought it was very tasty too and had leftovers next day!
Wow factor in my home. My daughter detests meatloaf. Turns out I’m allowed to make this one again. My grandson told me best meatloaf he’s ever had. A big thank you Nagi
I’m attempting this in a few days now that the heatwave is finally over! Can the tomato ketchup be subbed with tomato sauce? I buy tomato sauce in bulk because hubby loves his tomato sauce on just about everything. ( typical Aussie bloke. lol )
Nagi will usually put an additional note if she uses a specific ingredient (and brand). So for this meatloaf it can be made with Australian tomato sauce. I have always used Aussie tomato sauce and I’ve been making this for at least 3 years.
Hi Nagi, if I made a half portion of this, using just 500g mince, would it follow that it would require only half the cooking time? Any guidance you could offer would be much appreciated!
I did a half recipe and cooked it for about 3/4 of the time. It was delicious!
I’m looking to make this tonight I also only have 500g mince, do I reduce all measurements for the rest of the ingredients for this? Tia
This meatloaf recipe is SO GOOD! Served it with mushroom gravy and mashers.
Came out great. I made this, your mash potatoes recipe & coleslaw. Yummy!
This meatloaf recipe looks like the one on the oatmeal carton I did make a ketchup glaze twice 1with ketchup mustard and brown sugar,it tasted,ok like a regular bottle of ketchup.2 second time when I made the ketchup glaze, I didn’t have enough brown sugar to make the ketchup glaze complete, So I made a substitution,I used a unopened packet of ham glaze that you use for glazing a holiday ham,for the ketchup glaze.Well when I got done with the meatloaf After you topped the meatloaf with the ketchup glaze,the ketchup glaze didn’t dry up, it kept the meatloaf a little moist but when you take a bite of the meatloaf,it was like WOW! It now has a little sweeter flavor,but not overpowering and makes all the spices in the meatloaf becomes more noticeable too. I just wish to know if you could make burgers with this meatloaf recipe,because I’m having a under cooking problem with my oven.