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. The caramelised glaze is the crowning glory!
A loaf made entirely of meat. What’s not to love? (Vegetarians are excused)
It’s economical. It’s quick to prepare – albeit does take just over an hour to bake. It’s a classic family favourite. And leftovers make terrific sandwiches.
If you have it in your head 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! It should taste like…. well, actually, that’s an interesting point. I’ve never really thought about what Meatloaf tastes like. There’s no denying there are some similarities, being made from beef mince (ground beef). But whereas you wouldn’t eat a hamburger plain, without toppings, sauces, cheese and a bun, you can certainly eat Meatloaf plain because it’s so juicy and tasty.
A TASTIER, JUICIER MEATLOAF RECIPE
I think there are two little things I do a bit different from the usual Meatloaf recipe. Firstly, I do my usual grating onion over panko breadcrumbs which soaks them so they later puff up during baking, making our meatloaf nice and tender. This is also how I get the savoury onion flavour into all things meatball / patties / meatloaf instead of dicing them then frying them separately.
Regular readers are so sick of reading about why I do this. I use this technique so often!
Secondly, I use 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. Promise. 🙂
USE A LOAF PAN FOR A JUICIER MEATLOAF
I know some recipes like to freeform meatloaf, but I like to bake mine in a loaf pan because I find it cooks more evenly because it 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!
I also like to coat my meatloaf with a glaze which adds an extra something-something to the meatloaf both in looks and flavour. Fear no cracks, my friend! If you smooth the Meatloaf surface sufficiently, it shouldn’t happen but if it does, relish in it, don’t be deflated – just think of that glaze dripping down into those cracks!
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 puree 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
Meatloaf is so much more than 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 adding a couple of grated carrots into the mixture to bulk it up (2nd photo in post). Recipe VIDEO below.
- 1 cup panko breadcrumbs (Note 1)
- 1 large onion , grated
- 1 kg / 2 lb beef mince (ground beef), 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
- 1/2 cup tomato ketchup
- 2 tbsp cider vinegar
- 1 tbsp brown sugar , lightly packed
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Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
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Glaze: Mix together in a small bowl. Set aside.
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Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
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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).
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Transfer into loaf tin. Brush generously with glaze, using about 1/2.
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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.
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Bake for a further 30 minutes. Remove from oven.
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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 and juiciness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn't as enjoyable!).
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Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.
1. Panko breadcrumbs are larger than normal breadcrumbs so they make the meatloaf softer. Nowadays they are found in most supermarkets here in Australia, usually in both the Asian section and alongside normal breadcrumbs.
2. Using beef bouillon cubes rather than just salt really adds so much better flavour to the meatloaf.
3. My loaf pan is 23 x 13 x 6 cm / 9 x 5 x 2.5". As long as you have one about this size, this recipe will work fine though it might be flatter or taller.
4. GRATED ONION - soaking breadcrumbs with grated onion is a technique I use in most things made with a mixture like meatloaf for two reasons: 1) chopped onions need to be cooked separately other you end up with raw onion; and 2) the soaked panko breadcrumbs "puff up" when cooking, which makes the meatloaf/meatball/patties soft on the inside. If you're interested to read what others think, have a browse through the comments in my Italian Meatballs recipe!
5. Nutrition per serving, assuming 8 servings.
WATCH HOW TO MAKE IT
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. 🥩
Hi Nagi & Dozer!
Nagi, first, thank you for this site! I love your recipes.
Second, do you have any advice about a substitute for eggs in this recipe? I’m allergic, and over the years I’ve tried various solutions, depending on the type of recipe, including just leaving them out. But sometimes, like here, leaving them out is a big deal because I’m sure they are what helps hold the loaf together.
Any suggestions are much appreciated!
Hi Micki! I’m so pleased you like my recipes, thank you! I’m sorry but I haven’t tried an egg substitute for this, I’m sorry! N x
Do you have a suggestion for a glaze that’s not sweet? My husband likes meatloaf with brown gravy. No glaze? Or will that make it not as moist?
Hi Sarah! Search for my Chicken with Mushroom Gravy or the Sausages with Onion Gravy and just make the gravy part. Use that! Just bake the meatloaf without the glaze, spray with oil so it gets nice browning, then serve with the gravy 🙂 N x
Thanks! I made this meatloaf recipe and decided to do pretty much the same thing. I mixed some brown gravy with a little bit of balsamic and used that as my glaze. Best meatloaf I ever made. Super moist, great flavor, great consistency. This recipe is a keeper! I stumbled upon your recipe, and I think I’ll add you to my list of favorites to follow 🙂
That’s wonderful to hear Sarah! Thank you for letting me know you enjoyed this! N x
Nagi,
This recipe was a hit with the family tonight! Look forward to trying again with the carrots next time. thank you for taking the time to share.
Best Regards,
Lewis
That’s terrific to hear the family enjoyed this Lewis! Thanks for letting me know – N x
This recipe is great. Really moist and great texture!
I used Kangaroo mince though so I used BBQ sauce (instead of ketchup) and blackberry jam (instead of sugar in the glaze) to match the gamier meat.
SO TASTY! thanks.
Terrific changes Josy! 🙂 N x
I found your recipe by chance. It looked really nice so I decided to try the recipe. After finished all the prep, I just realized –the loaf tin was packed away for some reason. So I used muffin tins instead and adjust the baking time. It turned out great!
Love hearing that Fren! Thanks for sharing your feedback! N x ❤️
Hello, Nagi and Dozer,
Flap in Northern California, staying indoors because of the awful wild fires which are raging in my area. I had to make some comfort food, and found your meatloaf. Super, so moist and flavorful I was very impressed. I loathe ketchup so I subbed that for some basic barbecue sauce, which I guess at least keeps the taste in the family. Long ago I learned to make meatloaf stretch a bit by adding a cup of shredded cheddar, so that went in, too. Oddly enough it isn’t a noticeable flavor, but adds to the moist texture very nicely. Taking into consideration my small changes, I am making your basic recipe my go-to from now on.
Thanks so very much for all your wonderful photos and delicious recipes.
Flap
Oh no Flap! That’s terrible 🙁 How bad is it? We are notorious for bushfires here in Australia. Please stay safe!
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