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!
The one thing that sets this meatloaf recipe apart from the others? Grating onion over breadcrumbs so they puff up when cooked, making this meatloaf extra tender and juicy with extra savoury flavour. Bonus: No need to fry diced onion separately.
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
Meatloaf
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual, so watch me make this Meatloaf recipe!
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Meatloaf
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
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 and juiciness 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
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. 🥩
I can’t wait to try this recipe after reading all the adoring comments. My husband HATES onions though, so I’m planning to leave them out. You said the onion juices soak into the breadcrumbs. Should/could I put a little water or something else on the breadcrumbs so they’re not dry going in? Thanks!
Hi Liz! Hmm – let me think. Just so you know, you cannot taste the onion at all, I 100% promise. But if you’re still concerned, I would skip the onion, add an extra garlic clove and just add 2 tbsp chicken or beef broth/liquid stock, if you can. Otherwise, 2 tbsp ketchup – just skip the breadcrumb soaking and mix it all in at the same time. 🙂 N x
Thank you, Nagi! I used the extra ketchup. It came out good except the slices fell apart. That could also have to do with me making a half batch and adjusting the cooking time. I had the same experience as someone else who commented, it took me until the third bite to realize that I really liked it. Then I devoured it. So good! Unfortunately my picky husband only made it to the second bite. He said he didn’t like the flavor, I’m guessing the thyme. I plan to pack this recipe away for a while and then try it again without the thyme.
Hi Nagi! I made this a couple weeks ago and the bf(who is not really a fan of meatloaf) said it was the BEST meatloaf he had ever eaten in his life. I agree! The onion grated over the panko is such an invaluable technique. Thanks so much! One question-would this be okay to freeze? If so would I bake it first or just put it together n then freeze? I’m making it again 2nite with southern green beans n some mashed taters. Thanks so much again 😊
Nagi:
I for one, never get tired of you repeating something.
I always need my memory refreshed.
Thanks so much Charlie
We love this recipe at my house!! Question, though, I have a hard time grating the entire onion. It usually falls apart ans gets super slippery about half way through. Tips?
Also, we add a grated zuchinni to make it a bit more healthy. It totally disappears texturewise but I’m sure adds more moisture. Thanks for this amazing recipe!
Hi Allison, the zucchini sounds great – I do use zucchini in my rissoles and you’re right, you can’t even tell it’s in there! With the onion, I tend to peel it and leave the bottom of it attached so it holds together and I can grate from the top – hope this helps! – N x
This was the best meatloaf recipe EVER! Thank you so much! Everything came out moist and so flavorful. My whole family loved it! I’m definitely going to do this one again!!!!
Woah what a great compliment, I’m so glad you loved it Kaline – N x
best ever meat loaf using your Panko recipe
Hi John, that’s awesome!!
Where is the panko recipe?
Best best best meatloaf recipe ever. Always good and soaking those Panko crumbs with onion is killer. Will never make it another way. Thank you. Made a bbq gravy to go on mashed potatoes. Awesome
This is the BEST meatloaf I have ever had! My little ones loved it too, even without additional ketchup for dipping. I served it along side with mashed potatoes and green beans.
I’m so happy it was a hit with the family!
This recent worked perfectly! Seasoning was spot on. Thank you! I’d never made meatloaf before so was rather dubious, but this recipe was easy and delicious. I did use venison mince and added courgettes for extra veg and it still worked beautifully.
That sounds fabulous Tanith!
Grating the onion into the panko worked out nicely. My go to meatloaf recipe now.
It’s such a great tip isn’t it?! I’m so happy you love this recipe. ❤️
My wife is a great cook and has made meatloaf many times, not often enough, however. This recipe tops them all! We mixed 50% ground venison and 50% ground breakfast sausage from a great butcher we use often. Flavor was amazing. We’ll be having it again, often.
Sounds divine Robert! I’m so happy you love it!
Can i use something other than baking tin for this?
Have made this recipe multiple times and my family love it. A great weeknight meal.
Great as leftovers on fresh bread.
Wahoo! So glad it’s a hit!
I cooked your meatloaf yesterday, and it was an instant hit with my partner. So moist compared to other recipes I’ve used, so can’t thank you enough. Will definitely be making this again and again.
Hi Nagi & Dozer,
Love the look of this recipes & encouraged by all the positive messages!
In order to reduce the amount of beef, do you think 750g beef mince and 1 can lentils (drained) would work?
Many thanks,
Dee
Hi Dee, I haven’t tried it done this way but would love to know if it works!