Directions
- 1Preheat oven to 180C/350F.
- 2Oil or spray a loaf tin.
- 3For the glaze, mix together 1/2 cup tomato ketchup, 2 tbsp cider vinegar, and 1 tbsp lightly packed brown sugar in a small bowl and set aside.
- 4For the meatloaf, place 1 cup panko breadcrumbs in a very large bowl.
- 5Grate 1 large onion over the breadcrumbs and mix so all the breadcrumbs are wet.
- 6Add 1 kg / 2 lb ground beef (mince), 2 eggs, 3 minced garlic cloves, 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 crumbled beef bouillon cubes or 2 tsp beef powder, and 1 tsp black pepper to the bowl.
- 7Mix all ingredients well using your hands.
- 8Form the mixture into a loaf shape, pinching together then smoothing over creases and cracks to help prevent cracks during baking.
- 9Transfer the loaf into the prepared loaf tin.
- 10Brush generously with about half of the prepared glaze.
- 11Bake for 45 minutes.
- 12Remove from the oven and brush with most of the remaining glaze.
- 13If there is excess fat pooling, scoop or pour it off.
- 14Bake for a further 30 minutes.
- 15Remove from the oven.
- 16Stand the meatloaf for 10 minutes before turning out and cutting into thick slices.
- 17Serve with a dollop of ketchup, creamy mashed potatoes, and steamed vegetables.
Ingredients
- 1 cup panko breadcrumbs
- 1 large onion, grated (brown, yellow)
- 1 kg ground beef (mince), preferably not lean
- 2 eggs
- 3 garlic cloves, minced
- 1 tsp Worcestershire Sauce
- 0.25 cup tomato ketchup
- 0.25 cup chopped parsley (optional), or dried parsley or basil
- 1 tsp dried thyme
- 2 beef bouillon cubes, crumbled or beef powder
- 1 tsp black pepper
- 0.5 cup tomato ketchup
- 2 tbsp cider vinegar
- 1 tbsp brown sugar, lightly packed
Equipment
loaf tinsmall bowlvery large bowl
Tips
- Using a loaf pan is strongly recommended for the juiciest meatloaf that cooks evenly and holds its shape.
- Do not cover the meatloaf when baking to allow browning and caramelisation of the glaze. If browning too quickly, lightly tent with foil.
- Grated onion makes the meatloaf more tender and adds savory flavor without needing to fry separately.
- Some crumbling on the edges of the first slices is normal and indicates tenderness.
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