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
- 1/2 cup tomato ketchup
- 2 tbsp cider vinegar
- 1 tbsp brown sugar , lightly packed
- Preheat the oven to 180°C/350°F. Oil or spray a loaf tin. (note 3)
- Glaze: Mix them together in a small bowl. Sit aside.
- Meatloaf: Place the breadcrumbs in a very large bowl. Grate over the onions. Mix until the breadcrumbs are wet. (note 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).
- Transfer to tin loaf. Brush with a generous amount of glaze, using about 1/2.
- 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.
- Bake for another 30 minutes. Take it out of the oven.
- 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!).
- Perfect with a little ketchup, creamy mashed potatoes and steamed vegetables.
- 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.
- 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.
- 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.
- 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.