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.
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.
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!
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!
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.
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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Meatloaf recipe
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:
Nutrition Information:
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! 🥩
Normally I’m not a fan of meatloaf but I was totally amazed with how delicious this meatloaf is. Will now be added to our regular family menu. The entire family loved the flavour.
That’s so wonderful to hear Tina!
Love meatloaf and this recipe is a real winner
I live in Italy and it is hard to find Panko nearby. Can I use regular breadcrumbs? i hope so because i want to make this recipe tomorrow!
Hi Laura, yes you could use breadcrumbs or even make your own panko by blitzing stale bread in a food processor!
Cooked the meatloaf for the first time & loved it. It was tasty, moist & a great hit with my guests
That’s great to hear Claire!
Loved it!!! My husband and I tried this meatloaf, and it was delicious. Will make again. Thank you
Thanks so much for letting me know you loved it Elizabeth! – N x
Best. Meatloaf. Ever! I don’t even like meatloaf, but this recipe is amazing! I make it at least once a month. I do have a question for you, Nagi… what type of grater do you use for your onion? I just use a hand grater, and it seems tedious! Not to mention it makes my eyes water something awful! Any tips?
I’ve got you converted to the meatloaf club now, there’s no turning back! I use a box grater to grate my onions here ☺️
….hmmmm…..followed the directions to a T, but the meatloaf came out with soft mushy spots here and there.
Tasted great….just the texture wasn’t consistent throughout. Maybe the pan was too small…meat was touching the sides all around? PS:….just a bit of crumbling on the end slices.
Delicious Meatloaf!! My 7 year old ate 4 slices and wanted more!
I love all your recipes Nagi
Winning!
Another brilliant recipe tasty, moist and wanting more.
Thanks so much Gwen!
Despite making so many of your recipes, Nagi, I think this is my first time leaving a comment!
Hubs and I moved in with his parents a few years back as they were both disabled, and his mother was getting very sick. Despite that, she always cooked for everyone. It was almost impossible to do anything for the woman, she loved serving us as guests! She was just the sweetest person like that. In November she passed away, so hubs and I had to step up in the meal department, else see his father condemn himself to a life of nothing but crackers and mayo sandwiches.
I’ve never been a ‘cook’, having opted in the past to just get takeout or make pre-frozen meals. But his father is a home dude and prefers eating homemade meals. Aside from that, takeout for 3 nightly is expensive, so we have been upping our cooking game. I’ve tried a lot of recipes these last few months, and cooking for 2 picky southern guys can be a bit of a pain. Somehow, your recipes are ALWAYS a hit. The flavors you use are known to us, and therefor not scary or weird to us. Your cottage pie? Yegads! It is #1 in my book. But your Italian meatballs? It is #1 in their book! I leaned on your site heavily for our first Thanksgiving without mom. She’d only been gone a couple weeks, so it was a sad day for us, full of grief and tears. But your recipes and tips helped me fill their tummies with warm goodness and comfort, and I’m forever grateful for it.
But to stay on topic! This recipe! I asked my father-in-law a couple nights ago if he had any meal requests. He always says no. But this time he requested a meatloaf! I’ve never made meatloaf, and I’m not going to lie, I’ve never eaten a meatloaf I really enjoyed.
I can no longer say that!
It was just perfect! The guys loved it, I loved it, and there aren’t really many leftovers! It was truly a huge hit. Nothing went wrong. I followed the recipe almost exactly, though I did a pound of ground pork and a pound of ground chuck and left out the thyme (we never seem to like thyme). I don’t do bullion cubes or powder, but I use paste instead (Better than Bullion). I still used 2tsp, it worked just fine.
Anyway, just wanted to finally formally thank you for filling our home with good smells, comforting food, and skills that are lasting!
Woah Sam, that’s so lovely to hear, I’m so glad that you’re loving all my recipes, I truly enjoy hearing what people think ❤️
Delicious, will definitely make again.
Wahoo!
I always thought meatloaf was a bit daggy until I tried this one. It was so divine the first bite brought tears to my eyes. I get a little emotional about food 🤣
I’m so glad you loved it Rachel!!
Can this be frozen? If so what would be the best reheat instructions? Looking forward to making this for the family 🙂
Hi Julius, sure can, I’d just reheat I the microwave – covered – N x
Made it with a few additions. I chopped some mushrooms and onions and cooked them a little to bring out flavors, cooled a bit before adding to rest of ingredients. Instead of glaze on top, I took slices of bacon and laid them lengthwise across the loaf. Absolutely delicious. Thanks for the great recipe! (To brown the bacon and crisp it… I put it under the broiler for a few minutes after meatloaf was done.)
Sounds great Phyllis!
Thank you so much Nagi for another amazing recipe! My husband went back for thirds which is pretty much unheard of. I added a grated zucchini and it turned out absoltuely delicious. How do you think tomato puree would work instead of tomato sauce? I might try it next time.
This is Bec’s husband here. It is true the meatloaf was so amazing I’m having it for lunch and dinner tomorrow. I have never made a social media post like this before until now..that is the effect your meatloaf has had on me
I have been married and cooking meatloaf for 40 years. We like it as winter sets in and use the leftovers on sandwiches. Yours is the BEST I have ever made. Fabulous Our only change as we like chilli i did half ketchup and half chilli sauce. We loved the glaze. Feeds 8??? Perhaps we are pigs. Delicious, best ever. I will recommend to my friends
and family. Thank you
This was wonderful. We love meatloaf and this is going to the top of the list. It is easy to make, flavorful, and so juicy. The glaze is awesome. Thank you Nagi!
Nagi you have changed our idea of the meatloaf. It is just so delicious
WOOT! Great Sara!
Its not a meatloaf unless when cold it passes the sanger test with sauce. I am pleased to say it passed with flying colours. It also passed the fussy child test too!! Never had a meatloaf so moist. Next time will try to sneak a couple extra veges in. Thanks. FYI im onto my second sandwich.
😂 Definitely better on sangas!
This is just a lovely meatloaf, Nagi. Nothing else to say, it is perfect! Thank you!
Wahoo, thanks Karen!