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! 🥩
Nagi I really want to make this . Meatloaf is one of my son’s favorite foods but mine always ends up sitting in tons of grease (is this normal?) and then I have trouble getting it out of the loaf pan. Any suggestions? I know meatloaf is considered an easy meal but I always end up with a mess. I have seen “meatloaf pans” that look to be a log pan with a rack to raise it somewhat up off the grease. Do you suggest this for me? I don’t mind getting one if necessary but I don’t want another never used item in my kitchen. I just really want to be able to make a delicious tasting and presentable meatloaf. Please help !!
Thank you for your hard work ….I love your recipes !!
Hi Marla, it could be to do with the mince you’re using – what percentage of fat is it that you’re using? N x
Hi, in the oven and smells delicious. Once cooked can it be frozen?
Koop je vlees en dus zeker ook het gehakt bij een goede slager dat scheelt zoveel in smaak en vet.
I believe this is Dutch! Google tells me it says “Buy your meat and certainly the minced meat from a good butcher, which saves so much in taste and fat.” Thank you for the tip Liene! N x
Try using bacon slices under the meatloaf instead of a rack? The extra fat from bacon makes it gorgeous, and super easy and no mess. Just tip the extra liquid out, as needed. If it slips use tongs to hold loaf and pour away? Hope this helps.
One tip: if you’re using a loaf pan, take a couple slices of bread, cut off the crusts, and place them at the bottom of the loaf pan. This will absorb a good amount of the fat. Use a turkey baster to suck out any additional fat. (Alternatively, sop up some of the fat with a piece of bread and snack on it 😀)
Hola Nagi, ya he preparado dos de tus recetas, el pollo a la parmesana y hoy esta de pan de carne, esta. El pan de carne tiene otra textura con la cebolla rallada y el glaseado, mas humedo y con mas sabor. Gracias
I made a vegetarian version of this using two 12oz packages of Impossible Meat and it turned out fantastic! So hard to find a good meatloaf recipe that holds together and isn’t too mushy after switching out the meat. This recipe is the first I’ve found that the slices actually stayed as slices and didn’t crumble apart. I didn’t use the beef bouillon cubes, but substituted Maggi seasoning instead. Next time I will probably try subbing the veggie Better Than Bouillon instead, and maybe switch out half of the amount of thyme for another herb. Maybe sage or oregano? Thanks for a great recipe!
I just made this with Impossible burger too! I used the Roasted Garlic Better than Bouillon. It was really good. Lots of flavor.
Can I pre prepare this over the weekend for during the week?
Delicious! The grating of the onion made my eyes very watery but it was so worth it. And the glaze is so tasty. Thanks for another perfect recipe Nagi. Suzie
Can you freeze Swiss meatloaf? If yes how do you bake it after it’s frozen
I made this last night. It is sooooo good. Followed recipe exactly. All your recipes just work! So well constructed. I love your site. It’s my go to.
No salt in this recipe or did I miss it, huh?
Hi Petras, the salt is in the 2 beef bouillon cubes – N x
Hello Nagi – I do not have any bouillon cubes or stock powder. I’m assuming I don’t use liquid stock as a replacement, because it would be too much moisture?? Thanks for the help. ~Peggy
Is cider vinegar means apple cider vinegar?
Are the left overs freeze well?
Looks good but possibly a little lacking in flavor. The recipe I’ve used for years calls for 1# each ground turkey and bulk sausage (such as Jimmy Dean Original), diced onion that has been lightly fried and cooled, about a cup of Stovetop Stuffing (any flavor), sufficient water or broth to moisten the stuffing, an egg, and whatever herbs you like, You don’t need to add salt. Mix everything together gently. Shape into a thick, well-packed log on a rimmed sheet pan covered with foil. I like to top it with halved uncooked bacon slices but you can use ketchup. Bake uncovered at 350 for 1-1/2 (one + one-half) hours. It doesn’t crumble when sliced if you use a serrated knife and cut carefully.
“Looks good”? Did you even make this?
If not, then make your own blog.
I agree 100%!!
Hi Nagi, this meatloaf looks delicious want to give it a try and want to make it in individual mini loaf tins but not sure of the cooking times and would I be able to freeze them ??
You don’t show how to get the meatloaf out of the loaf pan. I always use 80/20 ground Chuck, and always end up with a pan of grease. I would think that taking it out of a loaf pan would be difficult and it would break apart. Mine always ends up in pieces when I start slicing it.
Put a slice of bread or two at the bottom of your loaf pan, then place the meatloaf on top of the bread. As your meatloaf cooks, the grease will be absorbed by the bread. You should then be able to lift your loaf out with a spatula.
Useful to know Lisa! Thank you for sharing:)
Another winning recipe. Made the meatloaf tonight. Sooooo yummy.
So easy. Took a little less time – Just over an hour. Served with cheesy mash and a green salad.
The marinade makes it! Thanks Nagi.
If halving the recipe to serve 4
Ie 500gms of mince etc
And using a smaller loaf pan how long will it take to cook?
Hi Sharan, I’d say 30 minutes covered and then 15-20 uncovered. N x
I make this meatloaf at least once a month. My entire family loves it! Best meatloaf ever!🙂
I’m so glad it’s a hit Sylvia! N x
Spot on! I used beef & buffalo, gluten free panko, and coconut sugar. Can’t wait to fry up a slab in the morning for breakfast!
I made this last night for friends. The glaze made it epic. I might make more glaze next time to have with it. It was full of flavour and nice and moist.
Another top recipe!
Hi Nagi, I just love all your recipes I have made! Just wondering if you could use fresh bread crumbs in this recipe instead of Panko? Thank you again for your very flavoursome and delicious recipes and I look forward to trying more and more.
Oh my gosh! This was so deeeelicious! Better than my regular recipe. (I was out of Lipton onion soup, so looked for a recipe using beef bouillon and onion and saw yours.) This will now become my go to meatloaf recipe. Thanks so much for sharing!
Absolutely delicious, one of the nicest meatloaves I’ve ever made. Thank You