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Home Beef mince recipes - ground beef

Meatloaf recipe (extra delicious!)

By:Nagi
Published:23 May '20Updated:14 Nov '20
727 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! 

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.

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! 😂

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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
4.98 from 217 votes
Servings8
Tap or hover to scale
Print
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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727 Comments

  1. Catherine Stewart says

    April 12, 2019 at 10:00 am

    5 stars
    I made this for my partner who’s been asking for meatloaf for a while. I haven’t made one in years but liked your grated onion technique and decided to try it. If I’d made a dozen, he’d still be eating it! He “only” had leftover for one night worth the mashed potatoes and a few days worth of sandwiches — he’s now asking me to make it again! Thanks so much for sharing your recipe and I’ll definitely be looking for more.

    Reply
  2. Mariel says

    April 8, 2019 at 3:02 pm

    5 stars
    This is amazing, it is so flavorful. Thank you so much for sharing this recipe. I’m so happy I found this. I looked forward to trying out your other recipes.

    Reply
    • Nagi says

      April 8, 2019 at 8:51 pm

      Thanks so much Mariel!

      Reply
  3. Joanne says

    April 2, 2019 at 9:04 am

    5 stars
    I made this for family tea last night and it was a winner! It is my new meatloaf recipe for sure! Could you please clarify, do you cover it at all during the cooking process?

    Reply
    • Nagi says

      April 2, 2019 at 8:22 pm

      Hi Joanne, I’m so glad the family loved it – no I don’t cover it either – N x

      Reply
  4. Tracy Amador says

    March 24, 2019 at 4:26 pm

    Hi Nagi, I just made this for dinner tomight and it was the BEST meatloaf I have ever made! I will NEVER use another recipe again! In fact I have made several of your recipes and have never been disappointed!

    Reply
    • Nagi says

      March 25, 2019 at 7:58 am

      Thanks so much Tracy!!

      Reply
  5. Michele Conforti says

    March 21, 2019 at 2:00 pm

    5 stars
    Excellent!! Loved every bite. Made half the recipe and a little less thyme. First two thin pieces fell apart so I cut a larger piece for my husband and it came out fine. Pleased to know about the onion trick and thought using a bullion cube was a great idea!!

    Reply
    • Nagi says

      March 21, 2019 at 8:07 pm

      I’m so glad you loved it Michele!

      Reply
  6. Liz says

    March 18, 2019 at 9:24 am

    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!

    Reply
    • Nagi says

      March 18, 2019 at 9:52 am

      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

      Reply
      • Liz says

        March 19, 2019 at 2:45 pm

        5 stars
        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.

        Reply
  7. Patricia Crane says

    March 7, 2019 at 9:33 am

    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 😊

    Reply
    • Kat says

      March 26, 2019 at 9:33 am

      I”d love to know if you can freeze this as well – and if you’d cook it first?
      Thanks so much!!

      Reply
  8. Charlie says

    March 7, 2019 at 4:15 am

    Nagi:
    I for one, never get tired of you repeating something.
    I always need my memory refreshed.

    Reply
    • Nagi says

      March 7, 2019 at 7:24 am

      Thanks so much Charlie

      Reply
  9. Allison Jolley says

    March 3, 2019 at 2:45 pm

    5 stars
    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!

    Reply
    • Nagi says

      March 4, 2019 at 1:46 pm

      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

      Reply
  10. Kaline says

    March 2, 2019 at 1:26 am

    5 stars
    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!!!!

    Reply
    • Nagi says

      March 2, 2019 at 1:04 pm

      Woah what a great compliment, I’m so glad you loved it Kaline – N x

      Reply
  11. JOHN MILLER says

    February 27, 2019 at 5:22 am

    5 stars
    best ever meat loaf using your Panko recipe

    Reply
    • Nagi says

      February 27, 2019 at 9:31 am

      Hi John, that’s awesome!!

      Reply
      • BH says

        March 14, 2019 at 11:22 am

        Where is the panko recipe?

        Reply
  12. Brent says

    February 16, 2019 at 8:03 am

    5 stars
    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

    Reply
  13. Monica R. says

    February 6, 2019 at 10:48 am

    5 stars
    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.

    Reply
    • Nagi says

      February 6, 2019 at 7:31 pm

      I’m so happy it was a hit with the family!

      Reply
  14. Tanith Bennett says

    February 2, 2019 at 6:47 pm

    5 stars
    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.

    Reply
    • Nagi says

      February 4, 2019 at 7:46 am

      That sounds fabulous Tanith!

      Reply
  15. Dan says

    February 2, 2019 at 9:34 am

    Grating the onion into the panko worked out nicely. My go to meatloaf recipe now.

    Reply
    • Nagi says

      February 4, 2019 at 7:55 am

      It’s such a great tip isn’t it?! I’m so happy you love this recipe. ❤️

      Reply
  16. Robert Hardy says

    January 25, 2019 at 11:09 am

    5 stars
    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.

    Reply
    • Nagi says

      January 25, 2019 at 2:30 pm

      Sounds divine Robert! I’m so happy you love it!

      Reply
  17. Kathy says

    January 21, 2019 at 3:33 am

    Can i use something other than baking tin for this?

    Reply
  18. Emma Telley says

    January 6, 2019 at 6:45 pm

    Have made this recipe multiple times and my family love it. A great weeknight meal.
    Great as leftovers on fresh bread.

    Reply
    • Nagi says

      January 6, 2019 at 8:03 pm

      Wahoo! So glad it’s a hit!

      Reply
  19. Riverlandlass says

    January 6, 2019 at 12:03 pm

    5 stars
    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.

    Reply
  20. Dee says

    January 2, 2019 at 4:21 pm

    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

    Reply
    • Nagi says

      January 9, 2019 at 8:01 pm

      Hi Dee, I haven’t tried it done this way but would love to know if it works!

      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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