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! 🥩
So gutted I missed the carrot part! Although it smells so good in the oven right now.. definitely will add carrot to bulk it up next time though. Thanks for a great recipe.
Wow just made this yummy meatloaf I did mine really flat my son was starving used chicken/turkey delicious, and the topping thanks so much 😋
Thank you thank you thank you! This has always been agonizing to me lol. I don’t ever know what to think when I come across these sad loaves of mushed up, dry, meat. It’s like everything was thrown into a food processor, pureed, and then squeezed together. The outcome is never good. I grew up learning better thank goodness :-). I will have to try your recipe at some point. It looks amazing! I love trying different things in mine. I especially like throwing some mushrooms in the mix. I can’t go without some good homemade mashed potatoes with it either.
I hope you get a chance to try it April!!
What if I don’t have a tin pan and only a glass one? Will it effect it?
That will be fine Amy! 🙂
Hello, I don’t have any bouillon. How much salt can I use??
I don’t think I will find the Worcestershire Sauce right here.
Is there any alternatives or can I skip it ?
N.B : First time to cook at all.
Nagi, You are a master in your art!! Love tour meatloaf recipe!!
I’m so glad you enjoyed this Gerry! N xx
Hi- wondering if dried thyme refers to powdered thyme or dry thyme leaves?
Thank you!
Leaves! Leaves is the default in recipes, if it’s powdered then a recipe will specify that 🙂 N x
Thank you. It was delicious❣️
That’s so great to hear Karen! Thanks for letting me know you enjoyed this! N x
My husband honestly hates meatloaf. I told him I was making a new recipe and he gave me that …ugh ok look . Well let me tell you this he LOVES THIS RECIPE!!! I am making it today and he said he can’t wait 😊. I made a slight change but it’s followed pretty much the same.
I’m glad he enjoyed this Cass! Thank you for letting me know 🙂 N x
Before trying this recipe I had never made meatloaf before. I loved how quick, easy and tasty this was for a weeknight meal and have now made a few times.
I’m so pleased you like this recipe Nat! Thanks so much for taking the time to leave a review 🙂 N x
This was an awesome recipe! It turned out great even though I forgot the bullion cubes. It turned out of the pan in one while piece (it usually doesn’t happen this way for me), so I was able to slice nicely. The grated onion over the breadcrumbs we a great trick. This definitely kept the inside tender and juicy. What a great find! This will now be my “go to” recipe! Thank you!
This was awesome! Everyone loved it! This is my new meatloaf recipe. Thank you!
That’s great to hear Jessica! So pleased you enjoyed this! N xx
Hi. thank you for this recipe, but I don’t think it says how many people it serves, and I was hoping to make enough to serve at least five people.
Hi Nagi. Made the meatloaf tonight and we absolutely loved it. I’m from England and we don’t have panko breadcrumbs so l Just used a mix of white and Brown bread. it was so delicious and very filling. Used half 100 beef mince and the rest normal. Didn’t have any fat to drain off and the tomato topping was gorgeous. Will deft be making it again. Thanks for the recipe.
Love June from Kent England x
Hello, and thank you for the delicious sounding meatloaf recipe. Can’t wait to try it. I discovered you through a google, meatloaf search, and I love your website. I also signed up for emails.
My meatloaf question is: Do you ever use or recommend a mixed meat recipe? Beef, pork, and veal? I use that combination for meatballs. Never made meatloaf, so I’m wondering if it would be good, or not?
Thanks again,
John
I made this last night and honestly it was the best meatloaf I have ever made.
So moist and full of flavor!
I ran out of Panko so I had to wing it…I grabbed a bag of cubed stuffing I had sitting In pantry and crushed it up. Other than that I made it exact.
Made this tonight following the exact recipe. It was GREAT! Thank you.
That’s great Rhonda! So pleased you enjoyed this, thanks for letting me know! N x
For a convection oven what would you recommend for temp and time? Thanks!
Hi Di! Same temp is fine 🙂 There’s flex in cook time for a recipe like this so I just use the same temp whether using convection or standard oven. N x
I’m kind of embarrassed, but I made your meatloaf recipe last night while I was multitasking a few other things (I kept getting phone calls that I had to take, etc) and technically, I screwed it up. BUT: I now think of this as Nagi’s Fault Tolerant Meatloaf. It was still great! Okay – maybe not “great” like if I’d followed the recipe better. But still very good!
1. I spaced out and didn’t add the eggs or the bouillon cubes (!).
2. You are completely correct about grating the onions over the panko – they get really, really moist, and in fact I think that’s why my meatloaf wasn’t a disaster. It’s a technique that I’m going to use elsewhere.
3. As others have mentioned: the glaze added a lot. And it’s so amazingly simple!
4. I put three pieces of cheap white bread at the bottom of the loaf pan to soak up any excess grease. It seemed to work pretty well: I didn’t have any grease pooling on top of the glaze.
5. I think that allowing the meatloaf to rest for 10 minutes at the end made a very real difference. Usually my meatloaf comes out of the pan in chunks; *this* meatloaf came out in nice slices.
6. Speaking of ‘slices’, it is notable that this morning there is just one thin slice left in the refrigerator. Given the extreme pickiness of the person who shares my meals, this is really saying something!
Thank you for another great recipe!
AND IT STILL WORKED!!! YES YES YES!!!!
Hands down best meatloaf I’ve ever had (and my mum makes a pretty mean meatloaf!) Super moist and a fabulous taste!
Hi Nagi I just had to send you this message to say thank you for a great meatloaf recipe which we have just had for dinner. It turned out great looked even like your photo (well nearly ) and tasted even better.