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!
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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! 🥩
Delicious, perfectly balanced in my opinion. I prefer savory to sweet, but that touch of sweetness along with a bit of acid really brings out all the flavors. My family loved it as well!
Made this recipe without the glace (too sweet) cooked it wrapped in baking paper and aluminium foil, opening the wrapper for last 15mins to brown the top, nice and juicy. Thanks will cook again
I love your recipes – but not this one. I expect a meatloaf to be savoury but this is very sweet. Too sweet. I eat a lot of onion but I couldn’t get the taste of onion out of my mouth until I cleaned my teeth.
So delicious. A family favourite (and soo easy to make).
Would also highly recommend the Chicken Ragu from Nagi’s Dinner book.. proper comfort food.
Thanks Nagi
The best! I seriously make this all the time
I had never tried meatloaf before and am stoked I now have. This was delish. I was unsure if I would like the glaze, but I was so wrong; Never doubt Nagi 😂
Thank you for another great meal!
Meat loaf I tried was amazing
Hey Nagi, my meatloaf fell apart when slicing.
I just made it today, and it’s absolutely divine!!!!! Another recipe of yours to turn into a family classic !!
Never had meatloaf before, so thought I’d give this recipe a whirl.
It was fab, we all enjoyed it, and I will definitely make it again, thanks!
Cooked the glazed meatloaf OMMMGGGG amazing so easy and delicious thank you Nagi once again
If I wanted to insert hard boiled eggs do you think I’d need to adjust the cooking time?
This is our go to recipe for meatloaf everytime, the only added difference I make is I double the sauce and also use 500gms of sausage meat as well.
So delicious
Yum, another winning dinner recipe from your excellent new book. Meatloaf is definitely a winner for our family. Moist, delicious and easy to make. I’ve frequently used your recipes, but now I have your book, the family are arguing over whose choice of dinner is going to be next. We now have a rota system and everyone gets a turn. Happy family. Thank you Nagi
For 20 years I’ve never made the same meatloaf recipe. 2 years ago I found this one and it was so amazing that it is the only meatloaf recipe I’ve used since then, and it is the household’s most requested meal. Only things I do different is use regular breadcrumbs and my meat is usually mixed with some venison or pork or both… I also do not put the brown sugar in the glaze… Best meatloaf recipe ever….even better that all the restaurants and dinners ones I’ve had
Oh Nagi, I txt daughter last night to let her know that your meatloaf is meatloaf on steroids, it’s juicy and full of flavour. Definitely not the standard meatloaf.
Love reading your beautiful book.
My whole family loves this recipe! Most requested meal. Thank you. 🙂
Best every meatloaf!! Very moist and tasty. Easy to prepare. Thanks Nagi, another winner x
I made this with lamb mince it was very yummy
Hi Nagi when halving recipes does the cooking time need adjusting too?