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!
This meatloaf recipe is a timeless family favourite that you’ll make over and over again. Try it once, love it forever!
A TIMELESS 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! It should taste like…. well, actually, that’s an interesting point. I’ve never really thought about what Meatloaf tastes like!
There’s no denying there are some similarities, being made from beef mince (ground beef). But whereas you wouldn’t eat a hamburger plain, 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.
1. I do my usual grating onion over panko breadcrumbs which soaks them so they later puff up during baking, making our meatloaf nice and tender. This is also how I get the savoury onion flavour into all things meatball / patties / meatloaf instead of dicing them then frying them separately. It’s much more effective.
Regular readers are so sick of reading about why I do this. I use this technique so often for both bread and breadcrumbs – like in my Classic Italian Meatballs that have been a firm reader favourite from the very beginning.
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 puree 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 CLASSICS WE’LL LOVE FOREVER
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual, so watch me make this Meatloaf recipe!
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!
- 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
- 1/2 cup tomato ketchup
- 2 tbsp cider vinegar
- 1 tbsp brown sugar , lightly packed
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Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
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Glaze: Mix together in a small bowl. Set aside.
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Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
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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).
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Transfer into loaf tin. Brush generously with glaze, using about 1/2.
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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.
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Bake for a further 30 minutes. Remove from oven.
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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 and juiciness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn't as enjoyable!).
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Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.
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 - soaking breadcrumbs with grated onion is a technique I use in most things made with a mixture like meatloaf for two reasons: 1) chopped onions need to be cooked separately other you end up with raw onion; and 2) the soaked panko breadcrumbs "puff up" when cooking, which makes the meatloaf/meatball/patties soft on the inside. If you're interested to read what others think, have a browse through the comments in my Italian Meatballs recipe!
5. Nutrition per serving, assuming 8 servings.
Meatloaf recipe originally published March 2018. Updated October 2018 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. 🥩
Good morning! I prepare this meatloaf ahead of time and will bake it tonight. Does that have any effect on the panko/onion “fluffing?”
Also, I scaled it down to 4 servings (1 lb of ground beef). I like being able to change the servings with the “slider” feature on your website, however, the cooking time does not adjust with it. Do I still need to cook this for 1 hour + 15 minutes or should I cook it less for 4 servings? Thanks!
Hi Cynthia! It will be fine to leave in the fridge until required. If the meatloaf is not as tall it should cook in about 45 minutes 🙂 N x
I halved the recipe because it’s just me. The meatloaf tasted delicious, but the texture was ALMOST creamy? What did I do?
Hey Nagi,
This looks great and I am making it tonight for the family! Just wondering, can I use apple cider vinegar in place of just cider vinegar?
Thank you!
I don’t have beef bouillon. Can I use something else?
1.5 tsp salt 🙂 N x
The best I have ever made. Thank u for sharing it.
Absolutely delicious ! I made it with half pork half venison mince and added chopped bacon (I was raised with bacon in the meatloaf and must carry on the tradition !) Husband loved it! My 1 year old ate most of it too and what she didn’t I gobbled up myself… Thanks Nagi!
Glad you enjoyed this too Chantelle!! Thanks for letting me know – N x PS BACON….. OMG……YES YES YES
Great receipt. Made it a couple of times. One question, are your measurement units US or Imperial? Might make it better if I knew which to use.
I made this last night and the only thing I changed was using beef and pork, and used salt instead of bullion. It was excellent, moist, tender and flavorful. Liked soaking panto and onion. Served with baked potatoes and creamed spinach. Comfort food deluxe!
Hi Nagi. I am trying the tenderloin in the crock pot right now. I like the looks of your meatloaf but two family members are allergic to ketchup (tomatoes). Any suggestions how to alter this? They also have a gluten sensitivity. Alas.
Make it with brown gravy instead of the ketchup
Nagi! Absolutely love your food blog as it’s not only enjoyable to read but it’s full of wonderful, delicious and doable recipes. I made this meatloaf weeks ago when you re-posted it and I’m writing now because you have to know my husband doesn’t say much but he declared he really liked it and how much better it is than the other one we’ve been eating for years. The grated onion and Panko is your secret. As Pam noted (Sept 24) this is the only one to make from now on.
Would like to put it in individual/mini loaf pans. What would the baking time be? Also could they be frozen?
Hi Nagi,
I love all your recipes! I had run out of inspiration after cooking for a family of five for 25 years but now I have new ideas every night. My family are impressed too!
Thank-you so much!
Hi Nagi
I make this with fresh parsley and something called Steak Seasoning (we live in Ireland, I think it’s Sharwoods) and then plait it into puff pastry. We serve it with mango salad and waldorf salad. It’s to die for!
Your recipes are real comfort food. Thank you
Plaiting into puff pastry is brilliant! Thank you!
Looks delicious! My kids would love it.
Nagi, loving everything you do. I started cooking when I was 10, now I’m 65, and the first thing I learnt to cook as a greedy little boy was meatloaf (my favourite). Shape the mix into spheres and you have rissoles! I’m an onion grater too (Mum wasn’t) and I think it’s the biggest single improvement I’ve made in the last 55 years.
O loved your recipe too. I used bbq sauce instead of homemade glaze but came out great! Awesome recipe!
Thanks Nagi I will be cooking this tonight. Just a question, can I just form a loaf on a greased tray instead of using a loaf tin?
I will let you know how it turned out 😊
Hi Rebecca! You sure can if that’s your preference 🙂 It does turn out a bit juicier if you use a pan but it works really great even without! N x
It’s ok I decided to use my loaf tin after all. I think it will be nicer as you said.
My husband cooked one of your meals last night, creamy salmon Risoni – wow! We are doing a Nagi cook off. 😃
I’ve been trying to find a simple meatloaf recipe. I loved your country pork chops. Going to try this one tonight!
Hope you love it Maggie!
It was exactly what I was looking for. My husband and I love it so much I’m making it again tonight. The Panko gives it the right consistency. I’m going to try the beef stroganoff on Friday. Can’t wait! Thank you so much.
Best meatloaf recipe ever! There were no leftovers tonight. My husband said to throw away my other recipe and make this from now on.
That’s great! So pleased you enjoyed this Pam – N x