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!
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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! 🥩
First time commenting on a recipe but this is worth it. I wanted to say thanks! I’ve been wanting meatloaf forever as it’s always what everyone eats in US TV shows and finally got around to doing it. I had to make a few alterations, mainly the mirin I used rice wine vinegar instead. I also only used 500g of mince as we are a family of 4. I kept all the other quantities the same and I have to say it was fantastic, I can’t wait to make it again! Thanks for the recipe!
That’s awesome Terry, I’m so glad you enjoyed it! N x
Hi Nagi
I’ve got your meatloaf on my list to make this week, it sounds delicious! I was wondering if you could make the loaf and freeze, ready to glaze and bake at a later time? Thanks
Hi Nagi, here from Instagram and I’m so excited to try this but I’m short a couple of ingredients; so I wanted to ask, can I use ‘golden yellow sugar’ instead of brown sugar (in this recipe and all your other recipes that call for brown sugar- it contains molasses but I assume to a lesser extent than regular brown sugar) and also can I use white wine vinegar in place of cider vinegar (also in other recipes as I asked above). Thank you for all the amazing recipes. You’re doing a wonderful job with your content creation ❤️.
Hi Luce, yep the sugar and vinegar sub will be fine here. Love to know what you think once you try it! N x
I tried it today and I wish I could upload pictures. It was so very juicy!!. But the glaze really was the star of the show; the sweetness combined with the meaty taste was awesome!. Used half of all the ingredients including the minced meat and Ive almost finished it in one sitting (my waist is unhappy with me). Going to save the rest in the fridge for a meatloaf sandwich tomorrow. Thank you so much.
P.S.: I might leave it in the oven for an extra 10 mins next time for the meat to cook more evenly inside (might be because I used a loaf pan too big for the half measurements I did but I got a slight undercooked texture when I got further in) or I’ll just use the same measurements as you. Was still delicious though. Thanks again.
Greetings from Cape Town, South Africa. Absolutely love your recipes. Meatloaf is not a typical local dish but tried this one today and it was a total hit. Followed the recipe to the letter and I had an 11 and 8 year old both lining up for seconds. Really delicious. Adding this one to my repertoire for sure.
I’m so glad it was a hit Jerome!! N x
Hi Nagi,
I feel silly asking this but am i soaking the grating onion and panko together and for how long?
I am not adding milk or anything?
Sorry for the question, I just wasn’t getting it.
Hi Thanagi, just mix to combine – you can see it all in the video 🙂 N x
That is the best. I did not make the glaze as I like just ketchup but next time I will try the glaze. Flavor was fantastic and it was moist. I also did not use the beef stock because of the sodium. I will get some low sodium and try it.
Delicious combination between the meat and the flavourful glaze. Another great recipe. Thanks Nagi
Which beef cube stock do you use?
Hi El, I use Oxo – N x
Loved this recipe and it was a hit with the other half. I made 2 small modifications – added some bbq sauce to the glaze and, 15 minutes before finished cooking, drained off fat then turned meatloaf out onto a tray so that I could brush the glaze all over, back in the oven for the last 15 minutes. Divine (I cannot get enough glaze 🙂 )
Yum! N x
Hi, don’t want to sound stupid, but what is ground meat mince? Never heard of that??? Thanks
Not stupid! Ground meat is also called mince. So beef mince = ground beef!
Ohhhhh 😣
Thank you so much!!!!!!!
Cannot wait to try this recipe. Looks and sounds amazing!
Hands down; the best meatloaf I’ve ever made. I never thought of grating the onion. I think it made a big
difference.
Wahoo! I’m so glad you enjoyed it Dale! N x
I made the Beef Fajitas for dinner yesterday. The family loved it…I loved it too. it’s an easy recipe to make. I made instant pot refried beans as a side as well as guacamole. This is a keeper! Thank you, Nagi
Can I use Turkey mince as a substitute. Not too keen on beef mince.
Hi Betty, I’ve heard people use turkey mince with success but I haven’t tried myself sorry! N x
Yum! This is the most tender meatloaf I’ve ever had, and the grated onion lends such a nice complex yet restrained onion flavor! I made my late MIL’s glaze; ketchup, prepared mustard, nutmeg, brown sugar. I’ll make this again for sure.
Wahoo, sounds great Nicole! N x
absolutely easy and fantastic result meat loaf to die for thank you
That’s great to hear Dennis! N x
Loved it! I’ve been searching for a meatloaf recipe I could love (there are lots that I like) and this is it. No more searching. Now it’s my go-to recipe.
That’s awesome!! N x
Ive never made meatloaf before but wanted to try one.
This came out perfect first time and tasted sooo good. The glaze really makes a difference.
Was a very easy recipe to make and follow.
I’m so glad you gave it a go and loved it Julian, that’s awesome to hear!! N x
Delicious! I was scared of meatloaf after having a big fail many years ago. Your recipe is fantastic. Worked perfectly and hubby loved it too. Can’t wait for meatloaf sandwiches tomorrow! Thanks Nagi, really appreciate your website.
This meatloaf recipe sounds so good.. but I’m not a fan of the flavour of thyme. Could you recommend a substitution please? Thanks so much!
I have made this so many times now ! this is the BEST meatloaf ever !! Thanks for sharing,,,you are the best site ever…..
I’m so glad you enjoyed it Char!! N x
This is my go to meatloaf recipe. It’s the absolute best meatloaf ever. Juicy and flavorful. Thank you for sharing.
Making this today. Can it be frozen
Sure can Sharon!! N x
This was absolutely fantastic. Definitely be making it again.
That’s great to hear Caroline, thanks so much for letting me know! N x
This is the best ever meatloaf I’ve done! What’s more my picki/ fussi children kept asking me ,mom, when are you making another meat loaf? Ooh tea the glaze hummmm, heavenly.
Couldn’t find panko, so I used ordinary breadcrumbs.
Hi ! I’m cooking meatloaf for the first tile with this recipe but for half portion.
Would the baking time still same or would it overcook ?
Thank you !