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! 🥩
I made this for tea and made 12 mini meatloaves in my silicone loaf pan. Works a treat!
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 🙂
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 )
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!
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!
I have made so many meatloaf recipes over the years, but none of them can compare to this one. My husband requested meatloaf for his birthday dinner, so I looked to find one with consistent five star reviews and found this recipe. I can see why it’s raved about! It was such a hit with my family . Absolutely delicious, and the only recipe I’ll be using from now on.
I covered the top with slices of bacon instead of using the glaze….delicious! Ketchup on the side when serving. Didn’t want any added sugar.
We all love this but my 25-year old son who knows his food, and never had meatloaf before, rates this absolutely tops. He loves the glaze especially.
I’ve tried it with 1.5 tsp of vegemite when I didn’t have beef cubes and that worked! That makes it genuine Aussie Meatloaf 🙂
Another fabulous recipe Nagi, you never disappoint. Did mine in mini loaf tins in air fryer for 20mins then 2 mins. think I could reduce to 15 then 5, but still fabulous. loved the glaze.
Hi, I’m glad you mentioned the air fryer and times… I am trying this tonight because my oven is not working, but I must have this meatloaf because it is
one of my absolute favorite recipes… Actually all of RecipeTinEats, that I’ve ever tried!!!
As usual, Nagi’s recipes are 5 star triumphs! This meatloaf is no exception. The only thing I do differently is I use 1-lb of ground turkey and 1 lb of ground Italian Sausage. That’s just my preference for any meatloaf recipe.
Loved this! My husband and I are going through your recipe book page by page and tonight was this meatloaf. I’ve never eaten or cooked meatloaf before and it was so yummy!! We aren’t tomato sauce people but because we are going through your recipe book we agreed we have to try it, and if we don’t like it never eat it again but it was fabulous! Will make again. Mine unfortunately stuck to the tin and broke apart as I turned it out but it didn’t change the flavour :0
So my 61 year old husband had never had meatloaf and turned his nose up and went blergh when I told him it was for dinner. My 17 year old son said ‘eww, how disgusting’ when I told him.
Both of them devoured this meal (and their words). They both said how juicy and delicious it was.
I’m a vegetarian so I can’t attest to it but husband is snobby and son is fussy about food so I’d say we have a winner!
Great recipe! My one year old loves it. I make it in a muffin pan and cook for less time, perfect for freezing for little meals.
My family LOVES this recipe. I’ve made a few recipes for meatloaf but they didn’t care for them. This was the winner!
With some VERY fussy eaters in my house, this is one dish that is a family favourite and easy go to dish
meat loaf gone.. tasty moist delicious with mash & veg
Yum! Didn’t have tomato sauce and still turned out great. For my glaze I used red wine, bbq sauce and tomato paste. Delish. Used bbq/Tom paste mix in the loaf.
Can I have gravy with the meatloaf? If so, what gravy would work the best? Would love to try this recipe
I would 100% use a rich beef gravy 🙂
I served it with gravy that has french mustard, cream and a bit of lemon added. That works!