This is a meatloaf recipe for people who love their meatloaf bursting with flavor, moist and tender again don’t collapse when sliced, and a sticky caramelized meatloaf glaze . This is much more than a giant piece of ground beef in the shape of a loaf!
Try this once, and you’ll cherish this recipe forever!
A bread made entirely of meat. What’s not to like? (Vegetarians are excused 😉)
It’s economical. It’s quick to prepare. It’s a classic family favorite. And leftovers make great sandwiches.
If you think Meatloaf is really just a giant bun-shaped beef burger, it’s time to ditch that misconception! Meatloaf shouldn’t taste like a burger! Meatloaf has more flavor because while you wouldn’t eat a burger without toppings, sauces, cheese, and buns, you can definitely eat plain meatloaf because it’s so juicy and flavorful!
The key to making meatloaf taste great is to use fatty beef, lots of flavoring and grate your onion instead of dicing it.
A tastier, juicier meatloaf recipe
The key to making meatloaf taste great is beef (use at least 15% fat), full of flavor and grate your onion instead of dicing it.
Flavors – In this meatloaf recipe, not only do we use the usual suspects like thyme, ketchup, and Worcestershire sauce, but we give it a serious flavor boost using beef bouillon cubes (granulated beef) instead of salt. The granulated beef broth has way more flavor than just salt!
Grate the onion – it’s a great and effective method that I’ve been using for years and has become a cult following since I started this website (see reviews for these Italian meatballs!). The breadcrumbs soak up the onion juice and swell during cooking, which makes our tender meatloaf. It also adds savory onion flavor without the need to dice them and then fry them separately.
I also like glaze my meatloaf which adds something extra to the meatloaf both in appearance and flavor.
Plus, it not only hides the cracks in the surface of the meatloaf – just think of that glaze running down those cracks!
How to make meatloaf
And here are process photos for how to make meatloaf. Also watch the quick video below – you to see how tender and juicy this meatloaf is!
Tips and FAQs for the BEST meatloaf!
Why is my meatloaf falling apart? Because the mixture was not mixed well enough or the bread was not pressed well. Using a loaf pan helps here! Also, a few cracks are GOOD – the extra flavor from the meatloaf glaze drips into the meatloaf.
Should I use a cake tin? For the juiciest meatloaf, yes, I highly recommend using a loaf pan. It cooks more evenly, stays juicier because it cooks in its own juices, and retains its shape.
If you form it loosely (i.e. bake without a loaf pan), the ends/sides will overcook before the middle is cooked. And if it holds its shape like a block of bread 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 caramelize! But if it’s browning too quickly, just place foil over it.
How long does it take to cook a 1 kg / 2 lb meatloaf? 1h15 at 180°C / 350°F.
What to serve with meatloaf
I can’t think of a better way to serve the meatloaf than over a pile of creamy mashed potatoes, although for a low carb version the mashed cauliflower would also be fantastic.
A dollop of ketchup, a leafy salad, or steamed greens with dressing and you’ve got yourself an epic plate of home-cooked comforting goodness, with the added bonus of meatloaf sandwiches to enjoy tomorrow! –Nagi x
Watch how to do it
Sometimes it helps to have a visual, so watch me make this meatloaf recipe! I was a little awkward with the extra ketchup at the end – oops! 😂
Preperation: 15 minutes
To cook: 1 time 15 minutes
Total: 1 time 30 minutes
Tap or hover to scale
Video recipe above. Meatloaf is so much more than a giant piece of ground beef shaped like a loaf of bread. It should be bursting with flavor, be moist and tender but not crumble when sliced. And the caramelized icing is the crowning glory!
Preheat the oven to 180C/350F. Oil or spray a cake pan. (Note 3)
Icing: Mix in a small bowl. Put aside.
Meatloaf: Put the breadcrumbs in a very large bowl. Grate the onion. Mix so that the breadcrumbs are all moist. (Note 4)
Add the remaining ingredients. Mix well using your hands. Shape into a loaf shape, pinch then smooth out creases and cracks (helps prevent cracking during baking).
Transfer to a cake pan. Brush generously with frosting, using about 1/2.
Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess grease, scoop it up/pour it off.
Bake another 30 minutes. Remove from oven.
Let stand 10 minutes before unmolding and cutting into thick slices. You will probably get some crumbling just around the edges of the first two slices, this is normal and indicative of meatloaf tenderness (zero crumbling indicates firmer, tougher meatloaf which isn’t as enjoyable !).
Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.
2. Stock cubes adds a much better flavor to meatloaf compared to regular salt. Best subs: chicken or vegetable broth or broth powder. Salt submarine: 1.5 teaspoons of salt.
3. Pan size: My loaf pan measures 23 x 13 x 6 cm / 9 x 5 x 2.5″. As long as you have one of this size, this recipe will work well, although it may be flatter or taller.
4. Grated onion – a very effective and efficient technique to make meatloaf more tender (soaked breadcrumbs puff up when cooked) and add savory onion flavor without the need to fry the diced onion separately.
5. Food per serving, assuming 8 servings.
Portion: 179gcalories: 404callus (20%)Carbohydrates: 15g (5%)Protein: 24g (48%)Fat: 26g (40%)Saturated fat: teng (63%)Cholesterol: 129mg (43%)Sodium: 607mg (26%)Potassium: 468mg (13%)Sugar: 7g (8%)Vitamin A: 175UI (4%)Vitamin C: 2.3mg (3%)Calcium: 52mg (5%)The iron: 3.3mg (18%)
Meatloaf recipe originally posted March 2018. Updated for some housekeeping stuff and a brand new video. No change to the recipe – I wouldn’t dare, readers love it like that!
More meatloaf recipes!
And more timeless, family favorites
The life of the bulldozer
So exhausted after a big play session at the beach, he didn’t even budge when I pulled out a big piece of beef today! 🥩