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.
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! 😂
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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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!
And more timeless, family favourites
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! 🥩
Michèle says
I’ve never made meatloaf before, but I came across this recipe and just had to give it a chance. Well.. thank goodness I did because I am HOOKED! It knocked my socks off.. it’s the best both my husband and I have ever had. Thank you for this incredible recipe. I’m forwarding it to family and friends after this!
I used half beef and half Turkey, and I didn’t have the beef cubes so I used kosher salt. Grating the onion was KEY!!!
Chloè says
First time ever having meatloaf and this is devine! I want to shout it from the roof tops! I used half and half beef and venison mince and served with Nagi’s mashed cauliflower and omg I want to die with flavour. 10 points all round ! X
Emma says
Hi Nagi
I am making this for the first time tonight for my family. Am I able to prep the meatloaf now and bake it closer to the time or am I best to make and bake straight away?
Nagi says
Hi Emma – it will be fine held in the fridge until you are ready to bake it. Just glaze it right before you put it in the oven! N x
Myrna says
I made your meatloaf recipe on January 9th, 2022, and my husband loved it!!! So I’m making it again tomorrow the last day of January thank you ❤️
Helen says
Loved it. Will definitely make it on a regular basis. Thanks
Conch says
Hi Nagi;
If I was cutting the recipe in half would I still cook as long?
Thanks
Nagi says
No, Conch, you would not need to cook it as long but I can’t tell you the exact timing without testing it. I would check it after the first 45 minutes and see if it needs more time. N x
Suzy says
So good. My family aren’t huge meatloaf fans but this one was a hit and made it onto the make again list. I didn’t have any breadcrumbs so I substituted crushed croutons out of desperation and it turned out just fine.
Anita says
Oh my, Nagi, as usual, you never disappoint! This was so divine, but partner wants it again tonight. (I finished the leftovers on toast this morning!) Like others, I was thinking of trying it with turkey to reduce red meat consumption, and I see you think it may be too dry. I was also wondering if you can put minced vegetables in it, like carrot and zucchini? Maybe the moisture from them will counteract the dryness of the turkey? Hmm.
Julie Fowell says
Made for dinner tonight – used meat loaf blend of beef, veal & pork. Had no brown sugar for glaze so substituted honey. Best meatloaf ever!!!!
Kate says
Alleluia! Finally a meatloaf my man loves! I have tried at least a dozen recipes and this is the only one that passed the tasters test! This a class A yummy! 😋. Thank you
Roxie says
Delicious,have tried other meatloaf recipes from time to time. Tonight I found my go to meat loaf recipe.YUM!
Jen says
Hi Nagi,
I’m making this tonight. As there is just my husband and I, can the rest be frozen?
Daniel says
Followed this exactly and mine crumbled at one end and sliced at the other end was soft and tender and amazing. My wife said it was just like her dads as a kid. But how do I get it to stand so I can slice the whole loaf less panko crumbs?
Nagi says
I am not sure what you are asking Daniel…are you trying to make it without the panko? N x
Neva says
I have made this meatloaf at least 6 times since I discovered it earlier this year. A couple of things:
1. I have usually used dried parsley, still wonderful, but today, I used fresh parsley. If you can, use fresh parsley! An added boost in the beautiful flavors!
2. Each time I’ve made it (for two people) I’ve used only 1 pound of ground beef and cut the remainder of the ingredients in half. I bake the smaller meatloaf for about 40-45 minutes, putting second half of glaze on at the 25-30 minute mark, and checking with a meat thermometer until it almost hits proper temperature, then remove from the oven and let it rest. It has consistently resulted in an AMAZING meatloaf at the smaller size.
Ms. Nagi, this recipe is FANTASTIC, many, many thanks! ❤️
Afshaan says
I have made this meatloaf 5 times. My husband loves it and it’s a huge hit. Actually all your recipes are delcious including the salmon one.
I have a question though. I’m planning to make this for Christmas with 3 kg beef. How long should it be in the oven?
Joanne says
Yum!
I’ve never had this but my husband has talked about how his grandma used to make it. I finally found this recipe and OMG sorry grandma, according to him this was the best! That glaze mmm! 😋 one question, because there are only two of us so we didn’t get through the whole thing (we tried, oh we tried) how do I store it without drying it out?
Nagi says
Wrap it tightly in the fridge in clingfilm and..oh yes…meatloaf sandwiches!!! N x
D willmon says
Yes! Meatloaf sandwiches are the best
Leslie B says
Loved this recipe and the glaze was a hit! Will definitely save and make again. The only changes I made to it were that instead of the ketchup and onion in the actual loaf, I used chunky salsa. I didn’t have onion and this was a great substitution. Also I used dried oregano instead of thyme because of the salsa sub. Otherwise I followed the recipe exactly. Thanks Nagi 🙂
Ananya says
Hi Nagi, love all your recipes. We don’t eat beef so wanted to check if we can use ground chicken or turkey and what would be best in place of beef?
Toni says
Thank you for this. I’ve been searching my whole life for a meatloaf recipe without a load of vegetables included with the ground beef — and I have found it! I made this yesterday without changing a thing. IT’S FABULOUS.
Nagi says
So glad you enjoyed it Toni! N x
Genoa says
This is the best meatloaf. I have made it twice now and I plan to make it again. I never knew meatloaf could be so good. I follow the recipe except I use the gluten free variety of panko and it comes out with a great texture. Thank you Nagi!
Nagi says
Great tip Genoa for the g/f option! Thanks! N x