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. 🥩
….hmmmm…..followed the directions to a T, but the meatloaf came out with soft mushy spots here and there.
Tasted great….just the texture wasn’t consistent throughout. Maybe the pan was too small…meat was touching the sides all around? PS:….just a bit of crumbling on the end slices.
Delicious Meatloaf!! My 7 year old ate 4 slices and wanted more!
I love all your recipes Nagi
Winning!
Another brilliant recipe tasty, moist and wanting more.
Thanks so much Gwen!
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!