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! 🥩
Despite making so many of your recipes, Nagi, I think this is my first time leaving a comment!
Hubs and I moved in with his parents a few years back as they were both disabled, and his mother was getting very sick. Despite that, she always cooked for everyone. It was almost impossible to do anything for the woman, she loved serving us as guests! She was just the sweetest person like that. In November she passed away, so hubs and I had to step up in the meal department, else see his father condemn himself to a life of nothing but crackers and mayo sandwiches.
I’ve never been a ‘cook’, having opted in the past to just get takeout or make pre-frozen meals. But his father is a home dude and prefers eating homemade meals. Aside from that, takeout for 3 nightly is expensive, so we have been upping our cooking game. I’ve tried a lot of recipes these last few months, and cooking for 2 picky southern guys can be a bit of a pain. Somehow, your recipes are ALWAYS a hit. The flavors you use are known to us, and therefor not scary or weird to us. Your cottage pie? Yegads! It is #1 in my book. But your Italian meatballs? It is #1 in their book! I leaned on your site heavily for our first Thanksgiving without mom. She’d only been gone a couple weeks, so it was a sad day for us, full of grief and tears. But your recipes and tips helped me fill their tummies with warm goodness and comfort, and I’m forever grateful for it.
But to stay on topic! This recipe! I asked my father-in-law a couple nights ago if he had any meal requests. He always says no. But this time he requested a meatloaf! I’ve never made meatloaf, and I’m not going to lie, I’ve never eaten a meatloaf I really enjoyed.
I can no longer say that!
It was just perfect! The guys loved it, I loved it, and there aren’t really many leftovers! It was truly a huge hit. Nothing went wrong. I followed the recipe almost exactly, though I did a pound of ground pork and a pound of ground chuck and left out the thyme (we never seem to like thyme). I don’t do bullion cubes or powder, but I use paste instead (Better than Bullion). I still used 2tsp, it worked just fine.
Anyway, just wanted to finally formally thank you for filling our home with good smells, comforting food, and skills that are lasting!
Woah Sam, that’s so lovely to hear, I’m so glad that you’re loving all my recipes, I truly enjoy hearing what people think ❤️
Delicious, will definitely make again.
Wahoo!
I always thought meatloaf was a bit daggy until I tried this one. It was so divine the first bite brought tears to my eyes. I get a little emotional about food 🤣
I’m so glad you loved it Rachel!!
Can this be frozen? If so what would be the best reheat instructions? Looking forward to making this for the family 🙂
Hi Julius, sure can, I’d just reheat I the microwave – covered – N x
Made it with a few additions. I chopped some mushrooms and onions and cooked them a little to bring out flavors, cooled a bit before adding to rest of ingredients. Instead of glaze on top, I took slices of bacon and laid them lengthwise across the loaf. Absolutely delicious. Thanks for the great recipe! (To brown the bacon and crisp it… I put it under the broiler for a few minutes after meatloaf was done.)
Sounds great Phyllis!
Thank you so much Nagi for another amazing recipe! My husband went back for thirds which is pretty much unheard of. I added a grated zucchini and it turned out absoltuely delicious. How do you think tomato puree would work instead of tomato sauce? I might try it next time.
This is Bec’s husband here. It is true the meatloaf was so amazing I’m having it for lunch and dinner tomorrow. I have never made a social media post like this before until now..that is the effect your meatloaf has had on me
I have been married and cooking meatloaf for 40 years. We like it as winter sets in and use the leftovers on sandwiches. Yours is the BEST I have ever made. Fabulous Our only change as we like chilli i did half ketchup and half chilli sauce. We loved the glaze. Feeds 8??? Perhaps we are pigs. Delicious, best ever. I will recommend to my friends
and family. Thank you
This was wonderful. We love meatloaf and this is going to the top of the list. It is easy to make, flavorful, and so juicy. The glaze is awesome. Thank you Nagi!
Nagi you have changed our idea of the meatloaf. It is just so delicious
WOOT! Great Sara!
Its not a meatloaf unless when cold it passes the sanger test with sauce. I am pleased to say it passed with flying colours. It also passed the fussy child test too!! Never had a meatloaf so moist. Next time will try to sneak a couple extra veges in. Thanks. FYI im onto my second sandwich.
😂 Definitely better on sangas!
This is just a lovely meatloaf, Nagi. Nothing else to say, it is perfect! Thank you!
Wahoo, thanks Karen!
I made this for my partner who’s been asking for meatloaf for a while. I haven’t made one in years but liked your grated onion technique and decided to try it. If I’d made a dozen, he’d still be eating it! He “only” had leftover for one night worth the mashed potatoes and a few days worth of sandwiches — he’s now asking me to make it again! Thanks so much for sharing your recipe and I’ll definitely be looking for more.
This is amazing, it is so flavorful. Thank you so much for sharing this recipe. I’m so happy I found this. I looked forward to trying out your other recipes.
Thanks so much Mariel!
I made this for family tea last night and it was a winner! It is my new meatloaf recipe for sure! Could you please clarify, do you cover it at all during the cooking process?
Hi Joanne, I’m so glad the family loved it – no I don’t cover it either – N x
Hi Nagi, I just made this for dinner tomight and it was the BEST meatloaf I have ever made! I will NEVER use another recipe again! In fact I have made several of your recipes and have never been disappointed!
Thanks so much Tracy!!
Excellent!! Loved every bite. Made half the recipe and a little less thyme. First two thin pieces fell apart so I cut a larger piece for my husband and it came out fine. Pleased to know about the onion trick and thought using a bullion cube was a great idea!!
I’m so glad you loved it Michele!
I can’t wait to try this recipe after reading all the adoring comments. My husband HATES onions though, so I’m planning to leave them out. You said the onion juices soak into the breadcrumbs. Should/could I put a little water or something else on the breadcrumbs so they’re not dry going in? Thanks!
Hi Liz! Hmm – let me think. Just so you know, you cannot taste the onion at all, I 100% promise. But if you’re still concerned, I would skip the onion, add an extra garlic clove and just add 2 tbsp chicken or beef broth/liquid stock, if you can. Otherwise, 2 tbsp ketchup – just skip the breadcrumb soaking and mix it all in at the same time. 🙂 N x
Thank you, Nagi! I used the extra ketchup. It came out good except the slices fell apart. That could also have to do with me making a half batch and adjusting the cooking time. I had the same experience as someone else who commented, it took me until the third bite to realize that I really liked it. Then I devoured it. So good! Unfortunately my picky husband only made it to the second bite. He said he didn’t like the flavor, I’m guessing the thyme. I plan to pack this recipe away for a while and then try it again without the thyme.
Hi Nagi! I made this a couple weeks ago and the bf(who is not really a fan of meatloaf) said it was the BEST meatloaf he had ever eaten in his life. I agree! The onion grated over the panko is such an invaluable technique. Thanks so much! One question-would this be okay to freeze? If so would I bake it first or just put it together n then freeze? I’m making it again 2nite with southern green beans n some mashed taters. Thanks so much again 😊
I”d love to know if you can freeze this as well – and if you’d cook it first?
Thanks so much!!
Nagi:
I for one, never get tired of you repeating something.
I always need my memory refreshed.
Thanks so much Charlie
We love this recipe at my house!! Question, though, I have a hard time grating the entire onion. It usually falls apart ans gets super slippery about half way through. Tips?
Also, we add a grated zuchinni to make it a bit more healthy. It totally disappears texturewise but I’m sure adds more moisture. Thanks for this amazing recipe!
Hi Allison, the zucchini sounds great – I do use zucchini in my rissoles and you’re right, you can’t even tell it’s in there! With the onion, I tend to peel it and leave the bottom of it attached so it holds together and I can grate from the top – hope this helps! – N x