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! 🥩
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!
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.
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.
Oh YUM! That sounds terrific Patti! 🙂 You’ll love the addition of bouillon cubes! N x
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.
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
Well I thought I was tired of looking for a good meatloaf recipe until I saw that picture …WOW !! after reading everything, it all sounded so good I decided I just have to make this meatloaf. I love the idea of grating the onion into the panko.
Thanks
I hope you love it Abby!! N xx
Looks great! I wish to make a smaller loaf (50%) as there are only three of us, should I cut the baking time and by how much?
Sounds like a perfect opportunity to make a big meatloaf and freeze part of it for another time. I would slice the meatloaf for sandwiches and place a piece of parchment between the slices, then freeze. That way, I could pick out as much as I needed for dinner or sandwiches.
🍔😋
At the top of the recipe you should be able to see in the number of servings (in red). If you move your cursor over the number in this case ‘8’ a slider bar shows above it which you can adjust up or down for the number of servings you require. Marvellous tool, thank you to another reader who mentioned the feature a couple of days ago as I had never noticed that before.
Thanks for that tip – useful to know!
Thanks so much for sharing that Jenny! N xx
Hi John! Did you discover the recipe scaler? 🙂 Click on Servings and slide! If you use a small loaf tin I think it will be done in 50 minutes 🙂 N x
I did and thanks Nagi, it worked a treat. So good that I will use the standard size next time to cope with my ‘Oliver Twist’ family! xx
Meatloaf makes great sandwiches, cold, with mayo on bread 🙂
John, another way to use leftover meatloaf, put some water in a pan, add some beef base to flavor, (just enough to cover meatloaf slices 1/2 way, don’t cover all with water. Put sliced meatloaf in pan when broth is hot, and put cheese on top, and cover with lid a bit to melt cheese, and heat up cold slices of meatloaf, and have leftover meatloaf dinner again!
Love meatloaf….great idea to grate the onion pure genius👍
Luca had a sleepover at the Dog. SITTERS they went to lake ontario as usual he went diving into the. Lake for a swim now exhausted just like Dozer..they might be distant cousins 😂
The water must be FREEZING!!!! And Luca went swimming???
Yup he went swimming he doesn’t..care when he sees.water. he just charges in.. crazy like DOZER I saved.the video of. DOZER chasing. Some.bird in the water it.was.my first introduction to your. Website.and.Dozer Gillian x 🐕
Our boys are crazy. Their tails might freeze off!!!!