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! 🥩
For 20 years I’ve never made the same meatloaf recipe. 2 years ago I found this one and it was so amazing that it is the only meatloaf recipe I’ve used since then, and it is the household’s most requested meal. Only things I do different is use regular breadcrumbs and my meat is usually mixed with some venison or pork or both… I also do not put the brown sugar in the glaze… Best meatloaf recipe ever….even better that all the restaurants and dinners ones I’ve had
You know it’s a winner when hubby says it’s better than his mother use to make
Oh Nagi, I txt daughter last night to let her know that your meatloaf is meatloaf on steroids, it’s juicy and full of flavour. Definitely not the standard meatloaf.
Love reading your beautiful book.
My whole family loves this recipe! Most requested meal. Thank you. 🙂
Best every meatloaf!! Very moist and tasty. Easy to prepare. Thanks Nagi, another winner x
Consider using StoveTop stuffing mix instead of Panko. I also chop up 2 tbsp onion, mix with ketchup, brown sugar and cider vinegar and add a 1/4 cup of that mixture rather than plain ketchup to the meat mixture.
I made this with lamb mince it was very yummy
Hi Nagi when halving recipes does the cooking time need adjusting too?
I used your recipe as a reference, but used 1 pound venison and one pound of ground sausage. Sauteed the onion, 3 cloves of garlic, 1 bell pepper, 1 jalapeno, and about 6 sliced portabello mushrooms and added to mix. I only had about 2/3 enough ketchup so used barbeque sauce to finish a half cup for glaze. We were going to give some away but wife won’t allow, it was too good to share.
I followed it to a tee but it was dry and tasteless
Janet, I have made this recipe 3 or 4 times now and it has never been either dry or tasteless. It is delicious. I respectfully suggest you check your recipe closely to make certain you have not omitted or changed anything. For instance, chopping rather than grating the onion over the panko and letting it rest would make a big difference
I’ve made this for 2 years and it is so moist even with lean venison so you must have had something missed something. I know the onion must be grated and fully mixed with breadcrumbs first to make it super moist (according to directions above)
We love this recipe but I now need to use 1.5kg of mince as it’s eaten so fast! How long do I cook 1.5kg of mince for? Am using the same pan size as for the 1kg loaf. Thanks.
Oh I wish I had have read reviews first, have it cooking now 😞
We really enjoyed it !
This is my 2nd time making this meatloaf….I made 2 loafs this time as last the time my husband ate ALL the leftovers. Even ate lunches I pre-made for us for the next day!!! Not gonna lie if he didn’t eat the leftovers-I prob would have! So yummy, and easy. The beef cubes 100% add alot of dense flavour to the dish. And I never grated my onions before and I love this new trick! The kids had no idea there were onions in the meatloaf. I usually have to omit onions when I cook as if the kids find even the tiniest chopped piece of onion, they won’t eat the meal anymore. And the parsley, when you get a bit of it mixed with your mashed potatoes…yum! So thankful for this website. Makes a working mom who still loves to put a meal in front of her hard working husband with the kids around the diner table after a long day!
Forgot to mention that I cooked this in the air fryer, initially for 30 minutes, baste, and then a further 15 minutes. For the half size, this was perfect.
Forgot to mention: Cooked in airfryer for 30 minutes then a further 15 minutes after the second glaze. Checked with meat thermometer. So quick!
I just made this for 4 (half the recipe) as there are only two of us. I used a small loaf tin 18 x 11 x 6 cm. Instead of grating the onion, I put the onion, egg, and herbs into my small processor then poured onto panko breadcrumbs. Ran out of tomato ketchup for the top so used barbeque sauce instead. Will definitely make again.
I wish to make a half recipe, as a tester to see if my kids will eat it (and I don’t eat meat, so don’t want to have to waste as much if they are being fussy)
How do I adjust the cooking times for a half batch please?
You can use the sliding scale to reduce the portion size and it changes the ingredients list automatically
Excellent recipe!
This is the BEST meatloaf recipe I’ve ever had. I make it almost weekly for my family and my husband just loves it too. Thank you!
Hi Nagi
Love your recipes.
Just wondering if you can prep this meatloaf ahead in the day to cook later??
Very good meatloaf, I even had 2 pieces which my husband wasn’t pleased about LOL He had already eaten 1/2 of it and thought I should of saved him more
This recipe is really wonderful. Meatloaf was moist but held together and flavor was perfect. Next time I would make extra glaze to serve with the meatloaf.