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Meatloaf Recipe

meatloaf recipe easy

A loaf made entirely of meat. Can’t you love him?
This is a meatloaf recipe for people who like their meatloaf that’s full of flavor and moisture but doesn’t crumble when sliced and a sticky, caramelized meatloaf. It’s so much more than just a hunk of ground beef in the shape of a loaf!
It is economical and quick to prepare. It’s a classic family favourite. Leftovers make great sandwiches.
Try this once, and you will cherish this recipe forever!


  • 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


  1. Preheat the oven to 180°C/350°F. Oil or spray a loaf tin. (note 3)
  2. Glaze: Mix them together in a small bowl. Sit aside.
  3. Meatloaf: Place the breadcrumbs in a very large bowl. Grate over the onions. Mix until the breadcrumbs are wet. (note 4)
  4. Add the remaining ingredients. Mix well using your hands. Shape into a loaf, joining together and then smoothing over wrinkles and crevices (helps prevent cracks while baking).
  5. Transfer to tin loaf. Brush with a generous amount of glaze, using about 1/2.
  6. Bake for 45 minutes. Remove from the oven and brush with most of the remaining glaze. If there is an accumulation of excess fat, scoop/pour it out.
  7. Bake for another 30 minutes. Take it out of the oven.
  8. Stand for 10 minutes before flipping and slicing into thick slices. You will likely only get a little crumbling on the edges of the first two slices, which is normal and indicative of the tenderness of the meatloaf (no crumbling refers to a firm, consistently packed meatloaf that is not pleasant!).
  9. Perfect with a little ketchup, creamy mashed potatoes and steamed vegetables.


  1. Panko breadcrumbs are larger than regular breadcrumbs, so they make meatloaf softer. Nowadays, they are found in most supermarkets , usually both in the Asian section and alongside regular breadcrumbs.
  2. Stock cubes add much better flavor to meatloaf than regular salt does. Best for subs: chicken or vegetable broth or broth powder. Salt: 1.5 teaspoon salt.
  3. Pan Size: My loaf size is 23 x 13 x 6 cm / 9 x 5 x 2.5 inches. As long as you have one that size, this recipe will work just fine even though it may be flat or longer.
  4. Shredded Onion – A highly effective and efficient technology to make meatloaf more tender (the soaked breadcrumbs swell when baking) and add a delicious onion flavor without having to fry the sliced ​​onions separately.