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.
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 try!
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, steamed greens and you have yourself an epic plate of home cooked comfort-food bliss. Enjoy! – 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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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 August 2019 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! ?
Made this meatloaf last night, delicious! How do you get meatloaf out of pan topping side UP? I can’t so will do it free form next time, would appreciate your tip.
Hi Jennifer, use a spatular to lift it our of the pan 🙂 N x
DELICIOUS!!! 😀
Wahoo, thanks Kristy! N x
Hi, love your recipes-have tried heaps! My daughter has an egg allergy, will this just be crumblier without them or is there an alternative you could suggest? Thanks
A friend with similar problem uses evaporated milk to moisten
We use gelatin to sub for egg, one tbsp of goo (powder plus water per packet instructions) per egg, and it doesn’t seem to impact the phenomenal flavour or texture of this recipe at all! My son is allergic to eggs, so we’ve tried it both ways 🙂
Hi, if I increase recipe to 12 servings (3 lbs. meat), what size pan do you recommend?
Thank you 😊
If I only make 1# how long should I bake- meatloaf recipe
Thanks. I love your recipes! Thank you
Hi Nagi, I’ve made this recipe loads of times and have never had a fail (definitely due to the recipe not my cooking skills). It is so good!
I’m making this for a friend who can’t have egg. Do you have a suggestion for a substitute? Thanks 😁
You can use mayo. lookup on google for quantity. I think there is other substitutes as well.
Hi Nagi! Your recipes never fail and I am excited to try this one! I don’t like ketchup – does the meatloaf (without glaze) taste of it a lot? Can I substitute? Thank you! X
I never give reviews but this recipe deserved it. I have made this 3 times already. This is by far THE BEST meatloaf recipe ever!!! My husband is a very happy man. Thanks.
WOOT! That’s fabulous to hear Colette! N x
I made the Meatloaf and the brown gravy,so,so delicious and for the gravy who new how easy it was to make glad I found your website.Thanks so much.looking forward to make a lot more of your dishes.Thanks again Leslie
Thanks so much for the feedback Leslie, I really appreciate it! N x
Our first time making meatloaf, and besides using half ground pork and half ground beef, we followed the recipe exactly. I was shocked at how tender and juicy it was! Almost thought we must have done something wrong as most meatloaf I’ve eaten has been a lot tougher and dryer.
Also, was so glad to find one without milk. It never occurred to me that my lactose intolerance might be an issue with meatloaf, but this recipe did away with that.
I’m definitely going to check out other recipes on your site. This one was GREAT!
That’s the BEST!!! Thanks so much Maggie! N x
Hi There! When I first made this recipe I had no Panko crumbs so I just smashed up plain crackers, no onion so used onion salt, no ketchup so just used sauce, no thyme used Italian herbs, and a few other changes. But it was delicious. Today I have followed recipe tothe letter! Let’s see if they love it even more. PS I am so great cook by any means 😂
I hope it’s a winner Nicole – keep me updated!! N x
Made this countless times now – it is our families go to recipe (extended family too!!) Words cannot describe how good this meatloaf is. Thank you Nagi!
Wahoo, that’s fantastic Jan!! N x
Hi Nagi – love meatloaf! I’ve made plenty of them over the years – and used many different recipes! But I think this one might just be my favourite. I made it absolutely to your instructions – and it was superb. Only problem is – there’s only one measly little slice left over now for sandwiches tomorrow because everyone had seconds. I’ll just have to make another one I guess… lol!
Oh – served it with mashed potatoes your way – and they got almost as many compliments as the meatloaf!
I’m determined to try your Italian style and chicken Wellington loves now as well – perfect autumn comfort food!
PS: Have you ever heard of/ made that popular sixties/seventies meatloaf variation that used banana (!) and bacon? Had various friends that whose mothers made it back in the day and they rave about how good it was – but I’ve yet to find a good recipe for it? Is it on your radar at all?
Hi Ron, I’m so glad it was a hit!!!! And no I don’t have that variation on my radar – bacon (YES!!!) but banana (🤢) thumbs down! 😂 N x
Second time making this, so yummy I have to do a double batch because one just won’t do it and we love left overs but it does not last long 🤪
Wahoo, that’s great!
I’ve made this twice in the last week and wow! The best meatloaf my husband and I have ever had, even 2 out of 3 of our picky toddlers loved it (I think one is a vegetarian lol) I will definitely be sticking with this recipe, thanks!
Wahoo! I love hearing this Alena!!! ❤️
This is the very best, easy meatloaf! I just added chopped red pepper ant it was delicious! It was so good the next day, that I actually prefer it that way!!!
YES! Meatloaf on day two is amazing!
I personally don’t like any glaze so I didn’t use it but I followed the recipe exactly for the meatloaf. Now I’m not a big meatloaf fan, but this was the best I’ve ever tasted and will now be in the dinner rotation in our house. Thank you!
Hi Gina, sorry you weren’t keen on the glaze, but I’m glad to know you still loved the meatloaf itself! N x
Can I mix this the day before and cook next day?
I’ve been volunteered into doing the cooking due to my roommate’s health issues. She couldn’t believe that I actually cooked this delicious meal and I had to make it again while she watched to make sure it was actually me doing the cooking. Round 2 was even better because I had the confidence that this recipe rocks! Now no matter how she feels, I am the go to “meatloaf man”
That’s great Mark!!! Wahoo!!
Can I use with Turkey meat? This recipe looks wonderful. I can’t find a Turkey Meatloaf recipe that uses Panko and looks this good!
Hi Nana, as long as it’s not lean it should be fine – N x