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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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! 🥩
Excellent recipe!
This is the BEST meatloaf recipe I’ve ever had. I make it almost weekly for my family and my husband just loves it too. Thank you!
Very good meatloaf, I even had 2 pieces which my husband wasn’t pleased about LOL He had already eaten 1/2 of it and thought I should of saved him more
Tried your meatloaf recipe tonight. I only had 93% lean ground beef so I used 1 1/2 lbs of beef and 1/2 lb of chorizo sausage. Kept everything else the same. Amazing!!!! served with mashed potatoes and grilled asparagus.
The whole family loved it. Had hoped to have a slice for lunch tomorrow, but it went during dinner. Will just have to make another one tomorrow.
Are you using Apple cider vinegar or regular vinegar?
Ashley….It says in recipe Cider Vinegar, so yes Apple Cider Vinegar..
Could I use turkey instead of beef? If so, what I need to add anything different to the recipe
This is the best meatloaf I have ever had. My husband hated meatloaf growing up. I never made it because he disliked it. I made this recipe and now he is a meatloaf lover!
Question, what modifications if I have Better Than Bullion paste instead of powder? If will a smidge more liquid.
I make this often and just eyeball about a tablespoon of BTB beef flavor with no other alterations. It comes out great! And now that I’ve made it several times, “guesstimating” amounts works best for me and it’s a nicer consistency than when I follow it exactly. Good luck! You’ll love it!!
The lable on the Better Than Bullion says 1 teaspoon equals one cube. I used 2 teaspoons.
Has anyone cooked this meatloaf in an Airfryer? If so was it successful? And what temperature did you use and how long?
Delicious! Classic flavour, tender, juicy, perfect meatloaf. Thanks for sharing:)
Is there a healthy substitute for beef bouillon? I don’t do well with MSG.
Hi Nagi, thank you for this wonderful recipe! Can I just check how to reheat, as we are travelling so I have made this morning, how to reheat??? My hubby as mentioned before has maintained his weight loss (credit to you) and we always enjoy your inventive easy to follow recipes, but the best bit is being committed to spending the effort for some of the incredible results!! Much greetings as usual SuzieB (NL-currently en route Hahah!) Love to you and your gorgeous Dozer xx
Tastes just as good cold.
Could this recipe be doubled? And just adjust the cooking time? (2 small children so try to batch cook as much as I can)
You definitely could, don’t see why you can’t.
Just put equal of everything in separate bowls and separate loaf tins and cook them at the same time.
You could have one then and there and another on another night!
My husband and I LOVEEE this recipe, we never thought meatloaf could be so good. I made it probably 5-7 times last fall, and the first thing we said when it started to cool off in the last few weeks was how we couldn’t wait to have our meatloaf again. Lol. Making it tomorrow. Thanks for such a hit!
Nagi what you would advise for substitution of bread crumbs for the GF option?
What about getting a gluten free loaf of bread the day before, then blitzing it to make your own crumbs?
Then use that instead of the Panko. You could soak them in milk for about 10 min first before grating in your onion
Another best recipe from my dear Nagi. The meatloaf was so yummy. This recipe is another family favorite.
Another winning recipe. The meatloaf was so delicious. The meatloaf glaze was so fully of flavour and just amazing. This recipe is another family favorite.
Your tastebuds must be off the planet. My son told me yesterday he made this meatloaf and it was way, way better than mine! (Sorry, Mum, but..) Considering that I’m from the land of meatloaves (northern Europe), it kudos for you and I’ll be making it.