Meatloaf recipe

90 mins
Serves 8
https://www.recipetineats.com/meatloaf-recipe/

Directions

  1. 1Preheat oven to 180C/350F.
  2. 2Preheat oven to 180C/350F.
  3. 3Preheat oven to 180C/350F.
  4. 4Oil or spray a loaf tin.
  5. 5Oil or spray a loaf tin.
  6. 6Oil or spray a loaf tin.
  7. 7For 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.
  8. 8For 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.
  9. 9For 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.
  10. 10For the meatloaf, place 1 cup panko breadcrumbs in a very large bowl.
  11. 11For the meatloaf, place 1 cup panko breadcrumbs in a very large bowl.
  12. 12For the meatloaf, place 1 cup panko breadcrumbs in a very large bowl.
  13. 13Grate 1 large onion over the breadcrumbs and mix so all the breadcrumbs are wet.
  14. 14Grate 1 large onion over the breadcrumbs and mix so all the breadcrumbs are wet.
  15. 15Grate 1 large onion over the breadcrumbs and mix so all the breadcrumbs are wet.
  16. 16Add 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.
  17. 17Add 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.
  18. 18Add 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.
  19. 19Mix all ingredients well using your hands.
  20. 20Mix all ingredients well using your hands.
  21. 21Mix all ingredients well using your hands.
  22. 22Form the mixture into a loaf shape, pinching together then smoothing over creases and cracks to help prevent cracks during baking.
  23. 23Form the mixture into a loaf shape, pinching together then smoothing over creases and cracks to help prevent cracks during baking.
  24. 24Form the mixture into a loaf shape, pinching together then smoothing over creases and cracks to help prevent cracks during baking.
  25. 25Transfer the loaf into the prepared loaf tin.
  26. 26Transfer the loaf into the prepared loaf tin.
  27. 27Transfer the loaf into the prepared loaf tin.
  28. 28Brush generously with about half of the prepared glaze.
  29. 29Brush generously with about half of the prepared glaze.
  30. 30Brush generously with about half of the prepared glaze.
  31. 31Bake for 45 minutes.
  32. 32Bake for 45 minutes.
  33. 33Bake for 45 minutes.
  34. 34Remove from the oven and brush with most of the remaining glaze.
  35. 35Remove from the oven and brush with most of the remaining glaze.
  36. 36Remove from the oven and brush with most of the remaining glaze.
  37. 37If there is excess fat pooling, scoop or pour it off.
  38. 38If there is excess fat pooling, scoop or pour it off.
  39. 39If there is excess fat pooling, scoop or pour it off.
  40. 40Bake for a further 30 minutes.
  41. 41Bake for a further 30 minutes.
  42. 42Bake for a further 30 minutes.
  43. 43Remove from the oven.
  44. 44Remove from the oven.
  45. 45Remove from the oven.
  46. 46Stand the meatloaf for 10 minutes before turning out and cutting into thick slices.
  47. 47Stand the meatloaf for 10 minutes before turning out and cutting into thick slices.
  48. 48Stand the meatloaf for 10 minutes before turning out and cutting into thick slices.
  49. 49Serve with a dollop of ketchup, creamy mashed potatoes, and steamed vegetables.
  50. 50Serve with a dollop of ketchup, creamy mashed potatoes, and steamed vegetables.
  51. 51Serve with a dollop of ketchup, creamy mashed potatoes, and steamed vegetables.

Ingredients

  • 1 cup panko breadcrumbs
  • 1 cup panko breadcrumbs
  • 1 cup panko breadcrumbs
  • 1 large onion, grated (brown, yellow)
  • 1 large onion, grated (brown, yellow)
  • 1 large onion, grated (brown, yellow)
  • 1 kg ground beef (mince), preferably not lean
  • 1 kg ground beef (mince), preferably not lean
  • 1 kg ground beef (mince), preferably not lean
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 1 tsp Worcestershire Sauce
  • 1 tsp Worcestershire Sauce
  • 1 tsp Worcestershire Sauce
  • 0.25 cup tomato ketchup
  • 0.25 cup tomato ketchup
  • 0.25 cup tomato ketchup
  • 0.25 cup chopped parsley (optional), or dried parsley or basil
  • 0.25 cup chopped parsley (optional), or dried parsley or basil
  • 0.25 cup chopped parsley (optional), or dried parsley or basil
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 2 beef bouillon cubes, crumbled or beef powder
  • 2 beef bouillon cubes, crumbled or beef powder
  • 2 beef bouillon cubes, crumbled or beef powder
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 0.5 cup tomato ketchup
  • 0.5 cup tomato ketchup
  • 0.5 cup tomato ketchup
  • 2 tbsp cider vinegar
  • 2 tbsp cider vinegar
  • 2 tbsp cider vinegar
  • 1 tbsp brown sugar, lightly packed
  • 1 tbsp brown sugar, lightly packed
  • 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.