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Home Beef mince recipes - ground beef

Meatloaf recipe (extra delicious!)

By:Nagi
Published:23 May '20Updated:14 Nov '20
979 Comments
Recipe v Video v Dozer v

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! 

Try this once, and you’ll treasure this recipe forever!

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.

Close up of Meatloaf recipe - slices served over mashed potato with ketchup

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.

What goes in Meatloaf

Ingredients for 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 goes in glaze for meatloaf

Brushing glaze on meatloaf in pan

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!

How to make meatloaf

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.

Slices of meatloaf with creamy mashed potato and steamed greens

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! 😂

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Close up of juicy Meatloaf slices

Meatloaf recipe

Author: Nagi
Prep: 15 mins
Cook: 1 hr 15 mins
Total: 1 hr 30 mins
Main
Western
4.97 from 306 votes
Servings8
Tap or hover to scale
Print
  • 1354
Recipe video above. 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!

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:

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. Bouillon cubes adds so much better flavour to the meatloaf compared to just plain salt. Best subs: chicken or veg bouillon or stock powder. Salt sub: 1.5 tsp salt.
3. Pan size: 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 - a highly effective and efficient technique to make meatloaf more tender (soaked breadcrumbs puff up when baked) and adds savoury onion flavour without the need to separately fry diced onion. 
5. Nutrition per serving, assuming 8 servings.

Nutrition Information:

Serving: 179gCalories: 404cal (20%)Carbohydrates: 15g (5%)Protein: 24g (48%)Fat: 26g (40%)Saturated Fat: 10g (63%)Cholesterol: 129mg (43%)Sodium: 607mg (26%)Potassium: 468mg (13%)Sugar: 7g (8%)Vitamin A: 175IU (4%)Vitamin C: 2.3mg (3%)Calcium: 52mg (5%)Iron: 3.3mg (18%)
Keywords: Meatloaf, Meatloaf Recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!

  • Italian Meatloaf with Marinara Sauce

  • Chicken Meatloaf Wellington with Sun Dried Tomatoes

  • Meatloaf Cupcakes With Mashed Potato

And more timeless, family favourites

  • Beef Stroganoff

  • Roast Chicken in Garlic Herb Butter

  • Spaghetti Bolognese and Lasagna

  • Beef Pot Roast and Beef Stew


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! 🥩

Dozer exhausted after big beach play

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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979 Comments

  1. Ariane Downey says

    May 16, 2022 at 9:14 pm

    Just wondering if I could make this up and keep it in the fridge overnight (minus glaze) ready to cook the following day? Thanks!

    Reply
    • Nagi says

      May 17, 2022 at 3:27 pm

      Yes Ariane that would be fine! N x

      Reply
  2. Jesse says

    May 15, 2022 at 4:46 pm

    Fan forced?

    Reply
    • Nagi says

      May 15, 2022 at 5:24 pm

      It’s the same temp for fan forced and regular oven in this one Jesse! N x

      Reply
  3. Kylie O'Gorman says

    May 13, 2022 at 10:35 am

    If I halve this reipe (for my mini loaf tin) will the baking times be shorter?

    Reply
    • Nagi says

      May 13, 2022 at 5:21 pm

      Yes Kylie but I don’t know how long. N x

      Reply
  4. Nikki says

    May 12, 2022 at 8:06 pm

    5 stars
    My last attempt at meatloaf was tasteless and dry so I (and the family) were not overly enthusiastic, but after buying a bulk pack of 4 star mince I searched for a recipe to use it up and I have stumbled on a new family fave. Thank you Nagi for sharing your genius. Moist, flavoursome and enjoyed by all. Love the glaze too x

    Reply
    • Nagi says

      May 13, 2022 at 6:25 pm

      The glaze makes it Nikki!! N x

      Reply
  5. Kirsten Wise says

    May 9, 2022 at 7:25 pm

    5 stars
    Another 5 star winner from Nagi! This meatloaf was ridiculously moist & flavourful. Served it with a big bowl of mash & my happiness levels are off the grid right now. Thank you Queen!

    Reply
    • Nagi says

      May 10, 2022 at 3:37 pm

      Woo hoo Kirsten!! Everything goes better with a big bowl of mash!! N x

      Reply
  6. Toni says

    May 6, 2022 at 7:47 am

    5 stars
    This is a great recipe. Already had requests to make it again. Very easy to make. It’s tasty, firm enough to slice but oh so tender to eat and moist. A lovely texture! Thanks again!

    Reply
    • Nagi says

      May 6, 2022 at 3:15 pm

      Yippee!! I am glad that you liked it Toni! It makes a killer sandwich too!! N x

      Reply
  7. Zoe says

    May 4, 2022 at 1:17 pm

    Could you do this with pork and veal mince?

    Reply
    • Nagi says

      May 4, 2022 at 3:21 pm

      Yes you could for sure Zoe! N x

      Reply
  8. Tracey says

    April 28, 2022 at 8:57 pm

    Absolutely a game changer for meatloaf …. Panko and grate onion …. How could I not know this 20 yrs earlier. Thank you 🙏

    Reply
    • Nagi says

      April 29, 2022 at 10:22 am

      Well at least you know now Tracey!! N x

      Reply
  9. Anthea says

    April 27, 2022 at 8:30 pm

    5 stars
    Oops – forgot the 5 stars!!!

    Reply
  10. Anthea says

    April 27, 2022 at 8:29 pm

    Made this for dinner tonight. Can say it has truly changed my opinion of meatloaf. So delicious! So juicy! Just need suggestions for how to combat the tears when grating onion. I had to do it with my eyes closed I was crying so much 😂 Worth it though. Thanks for another fabulous recipe Nagi!

    Reply
    • Nagi says

      April 28, 2022 at 5:57 pm

      Wear swimming goggles!!! 🥽👩🏻‍🔬👀 N x

      Reply
  11. Aimee says

    April 25, 2022 at 2:00 pm

    5 stars
    I had never made meatloaf before in my life but my son kept asking for it saying he had had it at his dads and loved it. Used this as a base (added lentils and pureed veges) and it was devoured by myself and my son. Bonus is he devoured lots of veges without knowing it lol

    Reply
    • Nagi says

      April 25, 2022 at 2:46 pm

      You’re a good mum sneaking in that extra veg!! N x

      Reply
  12. Vanessa says

    April 20, 2022 at 8:40 pm

    5 stars
    Haven’t made meatloaf in years and thought I’d give this a go. Wowza – this was so good!
    Love your recipes Nagi. Tomorrow Lemonade Scones for morning tea and Chicken Parmigiana for dinner.

    Reply
    • Nagi says

      April 21, 2022 at 4:39 pm

      Can I come eat at your house??? N x

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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