Meatloaf recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
-
Servings
8
-
Calories
404 kcal
-
Course
Main Course
-
Cuisine
American
Meatloaf recipe
Description
The Meatloaf recipe features a mix of ground beef and panko breadcrumbs soaked with grated onion to keep the loaf soft and tender. Along with eggs and seasonings like garlic, Worcestershire sauce, thyme, parsley, and beef bouillon, the combination produces a deeply savory and aromatic profile. The glaze made from tomato ketchup, cider vinegar, and brown sugar is brushed on twice during baking, creating a moist, slightly caramelized outer layer. The method of pinching together and smoothing the loaf helps maintain structure while preserving tenderness, indicated by a slight crumble at the edges when sliced.
Baked in a loaf pan, this meatloaf develops a juicy, tender crumb and a flavorful glaze. It can be served as thick slices for lunch or dinner, paired with vegetables or mashed potatoes to complement the richness.
Notes recommend using panko breadcrumbs for their larger size and textural effect. The use of beef bouillon enhances flavor more than salt alone. Grating the onion over the breadcrumbs efficiently imparts moisture and sweetness without frying. Careful loaf shaping prevents cracking while baking, helping retain moisture and texture.
Ingredients
- 1 cup panko breadcrumbs (Note 1)
- 1 onion grated (brown, yellow, large
- 1 kg / 2 lb ground beef preferably not lean, mince
- 2 egg
- 3 garlic minced, cloves
- 1 tsp Worcestershire sauce
- 1/4 cup tomato ketchup
- 1/4 cup parsley optional), or 2 tsp dried parsley or basil, chopped
- 1 tsp thyme dried
- 2 beef bouillon cube 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
Instructions
- Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
- Glaze: Mix together in a small bowl. Set aside.
- Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
- Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).
- Transfer into loaf tin. Brush generously with glaze, using about 1/2.
- Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.
- Bake for a further 30 minutes. Remove from oven.
- Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn't as enjoyable!).
- Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.
Notes
- Panko breadcrumbs provide a softer texture due to their larger crumb size compared to regular breadcrumbs.
- Beef bouillon cubes add richer flavor; chicken or vegetable bouillon can be substituted, or 1.5 tsp salt used instead.
- Use a loaf pan around 23 x 13 x 6 cm for best shape, though other sizes will work with varying height.
- Grating the onion directly into the breadcrumbs hydrates them and adds savory sweetness without frying.
- Expect some crumbly edges on initial slices, which indicate a tender meatloaf rather than a firm, dense one.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 179g | |
| Calories | 404cal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 24g | 48% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 607mg | 25% |
| Potassium | 468mg | 10% |
| Sugar | 7g | 14% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
