Meatloaf recipe

Name: Meatloaf recipe
Total time: 90 min
Yield: 8 servings
Cuisine: American
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

1h 30m

Serves 8

recipetineats.com

Meatloaf recipe

recipetineats.com

1h 30m

Serves 8

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.

Meatloaf recipe

1h 30m

Serves 8

recipetineats.com

Meatloaf recipe

recipetineats.com

1h 30m

Serves 8

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.