a moist meatloaf recipe

Meatloaf recipe (extra delicious!)

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 . Its 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. Whats not to love? (Vegetarians are excused )

Its economical. Its quick to prepare. Its 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, its time to abandon that misconception! Meatloaf shouldnt taste like a hamburger! Meatloaf has more flavour becausewhereas you wouldnt eat a hamburger without toppings, sauces, cheese and a bun, you can certainly eat Meatloaf plain because its 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 aserious flavour boost by usingbeef bouillon cubes (granulated beef)instead of salt. Granulated beef bouillon hasway more flavour than just plain salt!

• Grating onion this is an efficient and effective method Ive 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 andpuff 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 heres process photos for how to make meatloaf. Also see the quick video below youllsee how tender the juicy this meatloaf is!

Tips and FAQ for the BEST Meatloaf!

Why does my meatloaf fall apart? Because the mixture wasnt mixed together well enough, or the loaf wasnt pressed together firmly.Using a loaf pan helps here! Also, some cracks is GOOD extra flavour from themeatloaf 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 180C / 350F.

What to serve with meatloaf

I cant 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

Author: Nagi

Prep: 15 minutes mins

Cook: 1 hour hr 15 minutes mins

Total: 1 hour hr 30 minutes mins

Main

Western

Servings8

Tap or hover to scale

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!

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 isnt 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. Gratedonion 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 @recipe_tin.

Meatloaf recipe originally published March 2018. Updated for some housekeeping things and a brand new video. No change to the recipe I wouldnt 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 didnt even stir when I pulled out a giant hunk of beef today!

Ina Gartens Meatloaf (Easy Recipe)

If you love meatloaf but dont want to spend hours in the kitchen, then you have to try Ina Gartens meatloaf.

The Barefoot Contessa never disappoints!

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This meatloaf is incredibly moist and full of flavor. Stick to this recipe, and you can kiss tough, dry, or greasy meatloaf goodbye.

Youd think it requires some expertise, but this recipe is easy and foolproof. Even amateur home cooks can pull this one off, no problem.

Time to put on your aprons, folks. Lets begin.

How Do You Make a Juicy Meatloaf?

Preheat the oven to 325 degrees Fahrenheit. Most recipes require baking the meatloaf at 350, but lets stick to Ina Gartens method for this recipe.

Next, prepare the pan youll bake the meatloaf in.

Unlike other recipes that call for a loaf pan, you bake the meatloaf on a sheet pan lined with parchment paper. Trust me, it makes a huge difference.

Next, saute the onions, thyme, salt, and pepper in olive oil. Stir for 8 to 10 minutes, or until the onions are translucent but not brown.

Pro-tip: if you want to skip this step, chop the onions finely. If you cut them small enough, theyll cook through during baking.

To the onion mixture, pour Worcestershire sauce, chicken stock, and tomato paste.

These liquid ingredients are key to making the meatloaf super moist. Set the mixture aside to cool a little.

Then, prepare the meatloaf. In a large bowl, lightly mix the ground meat, onion mixture, bread crumbs, and eggs.

Do not over-mix it, or your meatloaf will be tough and dry.

Now, its time to shape the mixture. This might take some time, especially if youre a beginner. But you can do it!

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Form the mixture into a loaf on the lined sheet pan. Slather the ketchup evenly on top.

Bake it for 1 to 1 1/4 hours, or until the internal temperature is 160 degrees Fahrenheit. Serve hot and enjoy!

Should Meatloaf be Baked Covered or Uncovered?

Its a little confusing because other recipes call for covering the loaf in foil to seal in the moisture.

But I dont find it necessary. You want to expose the meatloaf to heat so that its exterior will brown and caramelize, while its interior stays nice and moist.

If you notice the meatloaf browning too early, though, you can loosely tent it with foil.

What Makes My Meatloaf Fall Apart?

Its most likely that you didnt put enough binding ingredients. Ina Gartens recipe uses a mix of breadcrumbs and eggs to help the meatloaf hold its shape.

Be sure to stick to the measurements specified in the recipe card.

Its also possible that you over-baked the meatloaf. Dont bake it longer than 1 hour 15 minutes.

Lastly, youve maybe sliced it way too soon. You have to let the meatloaf rest and cool for at least 10 minutes.

But heres some good news: even if your meatloaf falls apart into crumbles, itll still be delicious.

Tips for Making The Best Meatloaf

• No one wants a dry meatloaf, so be sure to use 80 to 85% lean ground beef. Its the best ratio of fat to meat that will yield a perfectly moist and juicy meatloaf.

Any leaner than that and your meatloaf will be dry. Any fattier, and youll get a greasy mess.

• Place a pan of hot water at the bottom rack of the oven to prevent the meatloaf from cracking.
• Ina Garten uses ground chuck for her meatloaf, but you can also experiment with other meats. Try mixing ground beef and ground pork, or even ground sausage for flavor variation.
• Do not over-mix the meat mixture. I cant state this enough. Over-mixing is the number one culprit of tough and dry meatloaf.

Just mix the ingredients ever so lightly with a fork, and stop until theyre combined.

• Dont pack down the mixture when forming it into a loaf as well. A loose loaf yields a moist meatloaf.
• Dont over-cook the meatloaf, and dont set the temperature too high. Slow and low is the way to go, which is why Im sometimes surprised at how some recipes call for baking the loaf at 425 degrees Fahrenheit.

Stick to 325 degrees, and youll be rewarded.

• Add vegetables for more flavor and texture. Chopped carrots, celery, and bell peppers make fantastic additions. Youll be surprised at how significant an enhancement they make.
• Some recipes call for placing the meat mixture in a loaf pan, but based on my experience, I dont recommend it.

While it helps the meatloaf hold its shape, it also yields a tough and greasy meatloaf.

Since the juices have nowhere to go, it causes the meat mixture to steam in them.

Whereas, if you shape the loaf yourself and bake it on a sheet pan, the meatloaf will cook perfectly. Itll brown nicely on all sides, too.

• Let the meatloaf rest for at least 10 minutes to allow the juices to redistribute and the loaf to hold its shape.
• The length of baking depends on the size of your meatloaf. Here are some estimates, for your reference:
  • 1 pound: 45 minutes
  • 2 pounds: 1 hour
  • 3 pounds: 1 hour 20 minutes
• The best way to check for doneness, though, is to stick a meat thermometer into the center of the loaf. Youll know its done if its internal temperature is 160 degrees Fahrenheit.
• Chop the onion finely so it cooks all the way through.
• Meatloaf freezes well, so feel free to double the recipe and store the rest.
  • To freeze cooked meatloaf, let it cool to room temperature. Wrap it in foil and place it in a freezer-safe bag. Freeze meatloaf for up to 3 months.

I prefer storing individual slices over an entire meatloaf. This way, I can easily retrieve a few slices whenever a craving strikes.

How to reheat meatloaf? Top it with ketchup and bake at 350 degrees Fahrenheit for 20 to 30 minutes, or until warmed through.

Or, thaw slices in the fridge overnight and microwave them until warm.

• To freeze uncooked meatloaf, place the meat mixture in a loaf pan lined with plastic wrap. Freeze it for 1-2 hours, or until frozen solid. Remove from the pan and wrap with foil.

Freeze it for up to 3 months.

Defrost it in the fridge overnight and bake as instructed.

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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)