Meatloaf is so much more than just a giant hunk of ground beef in a loaf shape! It should ooze with flavour, be moist and tender yet not crumble apart when sliced. And the caramelised glaze is the crowning glory.
Try this meatloaf recipe once, and you’ll never use another again!
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.
A tastier, juicier meatloaf
I think there are two little things I do a bit different from the usual Meatloaf recipe that make all the difference.
1. Grate onion over breadcrumbs – an efficient and effective method I’ve been using for years! 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.
2. Beef bouillon cubes (stock cubes or powder) for the seasoning. That’s the dark brown stuff crumbled on top of the meatloaf mixture in the photo below. So much tastier than just plain salt!
Use a loaf pan for a juicier meatloaf
I know some recipes like to freeform meatloaf, but I find it’s better to bake meatloaf in a loaf pan because:
✔︎ it cooks more evenly;
✔︎ stays juicier because it’s cooking in it’s own juices; and
✔︎ holds its shape.
A freeform meatloaf is shaped like an oval bread loaf so it has pointier ends which will cook through faster and has a tendency to dry out a bit.
If you can shape it like a block loaf and it holds its shape, then your mixture is way too dry! And don’t even think about packing it tightly into a loaf pan then turning it out onto a tray to bake! Tight packing = dense meatloaf!
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!
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, steamed greens and you have yourself an epic plate of home cooked comfort-food bliss. Enjoy! – Nagi x
More timeless classics
And more meatloaf recipes
- Italian Meatloaf with Marinara Sauce
- Chicken Meatloaf Wellington with Sun Dried Tomatoes
- Meatloaf Cupcakes With Mashed Potato
Meatloaf
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual, so watch me make this Meatloaf recipe!
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Meatloaf
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
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 May 2019 for some housekeeping things. No change to the recipe – I wouldn’t dare, readers love it as it is!
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. 🥩
My favourite meatloaf recipe. My boys finish this one in record time. Never have any left overs
That’s the best compliment ever Trish!
Look so yummy.
Thanks so much Daisy!
Sensational meatloaf! I have made it a few times jazzing it up with a few of my tried and true ingredients added. The HUGE IDEA though…was using a cupcake tin! I encouraged about a dozen friends to sign up with Nagi and the reason they did was as they ALL SAID…anyone with the incredible idea to use cupcake tins is a WEBSITE worth exploring. They are now cooking up a storm****
I made meatloaf once before just to try it as it’s not a commonly made dish in my neck of the woods . It was dry, flavorless, tough…. In short “meat cardboard”. Your recipe was the total opposite. My gosh!! Talk about being juicy and full of flavor that hit all the right notes on your tongue. This will now be my go to recipe whenever I get a craving for this. Thanks for sharing.
Wahoo, that’s great to hear Leann!
So good! Meatloaf is now on rotation! So moist and tasty! The glaze was controversial: I (in the red corner) think it’s a Divine Inspired Revelation, unfortunately my other half (in the blue corner) called it Satans Coating, haha. The kids tucked in heartily. You, my dear, are my magical godmother in the kitchen
WOOT!! That’s hilarious about the glaze!
What are leftovers like? Does it freeze well?
Leftovers are EVEN BETTER in my opinion! Perfect to freeze as well ❤️
Nagi you are a genius…. my family and I LOVED this!
That’s awesome Brooke!!
Nagi, I changed up your recipe to make it a bit more Texan. Instead of ketchup I used BBQ sauce. For the glaze I did not use any additional sugar because the BBQ sauce was sweet enough. I also substituted chili powder for the thyme. So your inspiration was a hit … BBQ Meatloaf
Thank you
Don
Hi Nagi, The recipe sounds great but what could I use in place of the onion? (The onion causes me problems)
Thanks,…Tom
Hi Tom, are you able to have eschallots? – N x
Hi Nagi, No nothing in that line. I hope that you will have some suggestions for me.
Hi Nagi, I don’t want to be a nuisance but I would be interested to hear if you could make any suggestions as to a replacement for the onion. Thank you in anticipation of your assistance.
Hi Tom McInnes, You could try Onion Powder. Leeks are another option…failing those,Asafoetida is a spice from India that has a strong smell but don’t panic. When added to warm oil, it tastes very much like garlic and onions. You only need a little amount , as it is very strongly flavoured.You can buy from Indian food shops or on the Internet
Excellent recipe! So delicious, quick to prepare and easy.
Thanks Shelley – N xx
This is such a great recipe! I make a few changes that we love 🙂 I chop about four small onions roughly and slow caramelised them for about 20 mins on the lowest setting, covered (don’t lift that lid!) and then add the breadcrumbs into it. I add one less egg and I also use a smoke BBQ sauce instead of ketchup to my mince mix. I also add four pork sausages to enhance that taste 👌🏼 so so so great 😋
Sounds amazing Yolanda!
I absolutely love this recipe and so does everyone who eats it I live in Australia so meatloaf was not a common meal I had growing up. But since finding this recipe I’ve made it so many times my mum in law gets me to make it every time she is visiting. there has been a few times I’ve had to adjust what goes in the glaze and I just add some lemonade, coke or ginger ale instead of the cider it makes it nice and sticky. And it still tastes wonderful. Tonight I have currently got it in the oven and my mum in law didn’t get me the correct ingredients such as the stock cubes (she got liquid stock) only Panko bread crumbs ( she brought normal ones.) but apparently it smells amazing I’m just about ready to take it out and add more glaze. Can’t wait to eat it. Thank you Nagi for this recipe
I hope you loved it Chelsea!
Hi Nagi,
What is cider. Can i use apple cider or thats what you actually use?
Hi Leanne, it’s cider vinegar – you can use white vinegar or wine vinegar as a substitute – N x
Sorry i can’t find it anywhere. Can only find apple cider. If i used vinegar or wine vinegar as you suggested would that then taste exactly the same as your recipe using cider vinegar. Sorry for being a dumb arse
Hi Nagi,
When you use ketchup, is that just ordinary tomato sauce ..eg.. master foods from supermarket?
Thanks Nagi
Hi Leanne, I actually use Heinz “ketchup” – N x
Best meatloaf ever. Even my picky son loves it !!!! I think I will make extra glaze next time. Question, I know it’s not recommended but have you ever used muffin tins instead of loaf pan and if so what is the adjusted cooking time ? Thank you!!
Try this one Bridget! https://www.recipetineats.com/meatloaf-cupcakes-mashed-potato/
Hi, Can i just put the onion through a small blender or for some reason does it need to be grated by hand?
Blender would be fine Leanne! Watch your eyes 😂
Can l use gluten free breadcrumbs
I haven’t tried but I imagine it would work just the same – N x
Fantastic meatloaf, so moist and delicious. I’ve tried a few of Nagi’s recipes and they’re all terrific. Only adjustment was I use half lamb mince. Thanks Nagi
I’m so glad you loved it Tony!
Hi Nagi,
I made this meatloaf tonight and I loved it, the only thing wrong was I couldn’t slice it as it was very crumbly. What did I do wrong?