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Home Beef mince recipes - ground beef

Meatloaf recipe (extra delicious!)

By:Nagi
Published:23 May '20Updated:11 Oct '22
1,085 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 360 votes
Servings8
Tap or hover to scale
Print
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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 @recipe_tin.

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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1,085 Comments

  1. Aric says

    May 21, 2023 at 2:55 pm

    5 stars
    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!

    Reply
  2. Korbut Elizabeth says

    May 21, 2023 at 11:30 am

    5 stars
    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

    Reply
  3. Lynda says

    May 19, 2023 at 4:22 am

    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.

    Reply
  4. Sarah K says

    May 16, 2023 at 6:28 pm

    5 stars
    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

    Reply
  5. Michelle MacKenzie says

    May 12, 2023 at 11:52 am

    5 stars
    The best! I seriously make this all the time

    Reply
  6. Chels says

    April 30, 2023 at 9:22 pm

    5 stars
    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!

    Reply
  7. Debbie Simmonds says

    April 29, 2023 at 4:09 pm

    Meat loaf I tried was amazing

    Reply
  8. Jennifer Buckeridge says

    April 27, 2023 at 8:27 pm

    Hey Nagi, my meatloaf fell apart when slicing.

    Reply
  9. Avi Halberthal says

    April 27, 2023 at 3:42 am

    I just made it today, and it’s absolutely divine!!!!! Another recipe of yours to turn into a family classic !!

    Reply
  10. Fiona says

    April 25, 2023 at 2:06 am

    5 stars
    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!

    Reply
  11. Margy Taylor says

    April 18, 2023 at 6:26 pm

    Cooked the glazed meatloaf OMMMGGGG amazing so easy and delicious thank you Nagi once again

    Reply
  12. Jodie says

    April 16, 2023 at 3:32 pm

    If I wanted to insert hard boiled eggs do you think I’d need to adjust the cooking time?

    Reply
  13. Amy says

    April 9, 2023 at 7:38 am

    5 stars
    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

    Reply
  14. Jeanette Goodier says

    March 30, 2023 at 9:06 am

    5 stars
    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

    Reply
  15. Christine says

    March 20, 2023 at 11:28 am

    5 stars
    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

    Reply
  16. Barb Marriott says

    March 9, 2023 at 12:57 pm

    5 stars
    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.

    Reply
  17. MollyJ says

    March 1, 2023 at 6:38 am

    5 stars
    My whole family loves this recipe! Most requested meal. Thank you. 🙂

    Reply
  18. Nancy says

    February 23, 2023 at 9:03 am

    5 stars
    Best every meatloaf!! Very moist and tasty. Easy to prepare. Thanks Nagi, another winner x

    Reply
  19. Robyn Quinn says

    February 22, 2023 at 7:02 pm

    4 stars
    I made this with lamb mince it was very yummy

    Reply
  20. Robyn Quinn says

    February 22, 2023 at 5:10 pm

    Hi Nagi when halving recipes does the cooking time need adjusting too?

    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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