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Home Beef mince recipes - ground beef

Meatloaf recipe (extra delicious!)

By:Nagi
Published:23 May '20Updated:11 Oct '22
1,040 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!

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.

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! 😂

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

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 331 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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1,040 Comments

  1. Jessica says

    January 25, 2023 at 7:43 pm

    5 stars
    Excellent recipe!

    Reply
  2. Mackenzie Dashner says

    January 25, 2023 at 6:50 am

    This is the BEST meatloaf recipe I’ve ever had. I make it almost weekly for my family and my husband just loves it too. Thank you!

    Reply
  3. Debbie says

    January 19, 2023 at 11:11 am

    5 stars
    Very good meatloaf, I even had 2 pieces which my husband wasn’t pleased about LOL He had already eaten 1/2 of it and thought I should of saved him more

    Reply
  4. Chris K says

    December 14, 2022 at 2:40 pm

    Tried your meatloaf recipe tonight. I only had 93% lean ground beef so I used 1 1/2 lbs of beef and 1/2 lb of chorizo sausage. Kept everything else the same. Amazing!!!! served with mashed potatoes and grilled asparagus.
    The whole family loved it. Had hoped to have a slice for lunch tomorrow, but it went during dinner. Will just have to make another one tomorrow.

    Reply
  5. Ashley says

    December 13, 2022 at 6:09 am

    Are you using Apple cider vinegar or regular vinegar?

    Reply
    • Jodie says

      January 19, 2023 at 8:51 pm

      Ashley….It says in recipe Cider Vinegar, so yes Apple Cider Vinegar..

      Reply
  6. Tammy Chanes says

    December 11, 2022 at 5:58 am

    Could I use turkey instead of beef? If so, what I need to add anything different to the recipe

    Reply
    • Debbie says

      January 17, 2023 at 10:03 am

      5 stars
      This is the best meatloaf I have ever had. My husband hated meatloaf growing up. I never made it because he disliked it. I made this recipe and now he is a meatloaf lover!

      Reply
  7. Debbie Hulbert says

    December 11, 2022 at 3:02 am

    Question, what modifications if I have Better Than Bullion paste instead of powder? If will a smidge more liquid.

    Reply
    • Rachelle Berry says

      January 3, 2023 at 8:34 am

      5 stars
      I make this often and just eyeball about a tablespoon of BTB beef flavor with no other alterations. It comes out great! And now that I’ve made it several times, “guesstimating” amounts works best for me and it’s a nicer consistency than when I follow it exactly. Good luck! You’ll love it!!

      Reply
    • Lisa says

      January 22, 2023 at 9:09 am

      The lable on the Better Than Bullion says 1 teaspoon equals one cube. I used 2 teaspoons.

      Reply
  8. Shirley says

    December 4, 2022 at 12:49 am

    Has anyone cooked this meatloaf in an Airfryer? If so was it successful? And what temperature did you use and how long?

    Reply
  9. Laura K. says

    November 13, 2022 at 12:51 pm

    5 stars
    Delicious! Classic flavour, tender, juicy, perfect meatloaf. Thanks for sharing:)

    Reply
  10. Susan says

    November 9, 2022 at 11:47 pm

    Is there a healthy substitute for beef bouillon? I don’t do well with MSG.

    Reply
  11. SuzieB says

    October 24, 2022 at 5:48 pm

    Hi Nagi, thank you for this wonderful recipe! Can I just check how to reheat, as we are travelling so I have made this morning, how to reheat??? My hubby as mentioned before has maintained his weight loss (credit to you) and we always enjoy your inventive easy to follow recipes, but the best bit is being committed to spending the effort for some of the incredible results!! Much greetings as usual SuzieB (NL-currently en route Hahah!) Love to you and your gorgeous Dozer xx

    Reply
    • Jade says

      October 29, 2022 at 7:21 pm

      Tastes just as good cold.

      Reply
  12. Hannah Green says

    October 11, 2022 at 3:40 pm

    Could this recipe be doubled? And just adjust the cooking time? (2 small children so try to batch cook as much as I can)

    Reply
    • Ben says

      January 26, 2023 at 7:45 pm

      You definitely could, don’t see why you can’t.

      Just put equal of everything in separate bowls and separate loaf tins and cook them at the same time.

      You could have one then and there and another on another night!

      Reply
  13. Mallory says

    October 10, 2022 at 2:26 pm

    5 stars
    My husband and I LOVEEE this recipe, we never thought meatloaf could be so good. I made it probably 5-7 times last fall, and the first thing we said when it started to cool off in the last few weeks was how we couldn’t wait to have our meatloaf again. Lol. Making it tomorrow. Thanks for such a hit!

    Reply
  14. Ivanna says

    September 18, 2022 at 1:47 pm

    Nagi what you would advise for substitution of bread crumbs for the GF option?

    Reply
    • Ben says

      January 26, 2023 at 7:47 pm

      What about getting a gluten free loaf of bread the day before, then blitzing it to make your own crumbs?

      Then use that instead of the Panko. You could soak them in milk for about 10 min first before grating in your onion

      Reply
  15. Blitzo says

    September 15, 2022 at 9:47 am

    5 stars
    Another best recipe from my dear Nagi. The meatloaf was so yummy. This recipe is another family favorite.

    Reply
  16. Tracy says

    August 19, 2022 at 7:21 am

    5 stars
    Another winning recipe. The meatloaf was so delicious. The meatloaf glaze was so fully of flavour and just amazing. This recipe is another family favorite.

    Reply
  17. Helena Denel says

    August 4, 2022 at 6:33 pm

    Your tastebuds must be off the planet. My son told me yesterday he made this meatloaf and it was way, way better than mine! (Sorry, Mum, but..) Considering that I’m from the land of meatloaves (northern Europe), it kudos for you and I’ll be making it.

    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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