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! 🥩
Can you freeze this meatloaf before cooking, and after?
I have divided the recipe and baked half and frozen the other half for another meal.. I couldn’t tell the difference! Same goodness! (I didn’t glaze it until ready to bake though.)
I decided just last night that I was going to make a meatloaf for dinner tonight. Most of my last meatloaves have been bland so I really wanted to find a great flavorful recipe. This recipe NAILED IT! Some of my measurements were off; I used a little too much of the cider vinegar in the glaze. The grating of the onions, while very painful for my eyes, was brilliant! My wife loved it too!
Oh my gosh!!! So perfect! I love your recipes so much, you’re my favorite!! I ❤ Dozer!!
Hi nagi can we you tomato sauce inspite of ketchup
Can the leftovers be frozen?
I enjoy trying your recipes. So far, they all have worked out for me.
I truly enjoy following you.
Wow, this meatloaf was so tasty. Loved the glaze too. So delicious. Thank you for such a tasty recipe.
Oh Nagi, that was truly delicious. I stuck pretty close to your recipe, but added chopped celery to the mix, and instead of using Ketchup I used spicy Thai Chili sauce for both the mix and the topping. It was a hit, and I will make it again. Thank you again.
Instead of using beef cubes can I use the Better than Bullion?
I used the Roasted Garlic Better than Bouillon and it was delicious.
Looking forward to making a couple of these as gift for the parents of a new baby. Do you reckon it would freeze well? Happy Christmas to you and Dozer – hopefully you will be able to see friends and family too
Turned out so good!! Can’t recommend this enough! I am going to be doing more of your recipes for sure!
What a great idea using beef cubes, that does give much more flavor to the meat. Now my meatloaf is not bland.
You’re converted now Karen!! N x
Made this two weeks ago. Amazing! So amazing my daughter took the leftovers home with her. Sadly, no meatloaf sandwiches the next day for us. That’s why I’m making it again today. As always, thank you Nagi!
It turned out amazing! Ready to try so more of your recipes.
I’m glad to see someone else use bullion/stock cubes. I generally use 1p% beef with dried fried onions as the onions have a certain amount if fat content too. I have also found using Polish fine ground breadcrumbs making it softer
I would love to try this meatloaf in my air fryer so what changes would I have to make in the cooking time? I would form a pan out of alfoil…..Thanks…………Del
Hi. What’s the purpose of the apple cider vinegar for this recipe? I don’t have any on hand. What can I use instead?
I’m definitely going to make this meatloaf very soon. I’ll follow your recipe to the letter. I’ve used a packet of dry onion soup mix in my meatloaf before and Jiffy corn muffin mix instead of bread crumbs. And I’ve used BBQ sauce as a glaze as well.
Have made your lovely lasagna several time’s, beef cannelloni and have just made the meatloaf to takeaway this weekend.
Smells amazing !
Your recipes are the best.
Thank you
You’re one of my few go-to cooking blogs. Your recipes are deliciously sound and your blog is beautifully done.
I’m trying meat loaf for the first time and I’ll be using your recipe after looking at others.
Thanks!
Thanks so much Paolo, I hope you love the meatloaf – keep me updated!! N x