Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Meatloaf recipe (extra delicious!) Recipe
This can be a Meatloaf recipe for individuals who love their Meatloaf oozing with flavour, moist and tender but not crumble aside when sliced, and a sticky caramelised meatloaf glaze . It’s a lot greater than only a large hunk of floor beef in a loaf form!
This can be a reader-favourite recipe included by widespread demand in my debut cookbook “Dinner”!
This can be a reader-favourite recipe included by widespread demand in my debut cookbook “Dinner”!
A loaf made solely of meat. What’s to not love? (Vegetarians are excused 😉)
It’s economical. It’s fast to organize. It’s a traditional household favorite. And leftovers make terrific sandwiches.
If you happen to assume that Meatloaf is actually only a large beef burger formed like a loaf, it’s time to desert that false impression! Meatloaf shouldn’t style like a hamburger! Meatloaf has extra flavour as a result of whereas you wouldn’t eat a hamburger with out toppings, sauces, cheese and a bun, you possibly can definitely eat Meatloaf plain as a result of it’s so juicy and attractive!
The key to creating a meatloaf style actually good is to make use of fatty beef, loads of flavourings and to grate your onion as a substitute of dicing it.
The key to creating a meatloaf style actually good is the meat (use at the least 15% fats beef), loads of flavourings and to grate your onion as a substitute of dicing it.
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Flavourings – On this meatloaf recipe, not solely will we use the standard suspects like thyme, ketchup and Worcestershire sauce, we give this a critical flavour increase by utilizing beef bouillon cubes (granulated beef) as a substitute of salt. Granulated beef bouillon has method extra flavour than simply plain salt!
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Grating onion – that is an environment friendly and efficient technique I’ve been utilizing for years and its grown fairly a cult following since I began this web site (see suggestions on these Italian Meatballs!). The breadcrumbs take in the onion juices and puff up throughout baking, making our meatloaf good and tender. This additionally provides savoury onion flavour with out the necessity of dicing them then frying them individually.
I additionally prefer to coat my meatloaf with a glaze which provides an additional something-something to the meatloaf each in seems and flavour.
Plus, it not solely hides any cracks on the floor of the meatloaf – simply consider that glaze dripping down into these cracks!
Why does my meatloaf disintegrate? As a result of the combination wasn’t combined collectively nicely sufficient, or the loaf wasn’t pressed collectively firmly. Utilizing a loaf pan helps right here! Additionally, some cracks is GOOD – further flavour from the meatloaf glaze drips into the meatloaf.
Do it’s important to use a loaf pan? For the juiciest meatloaf, sure I strongly suggest utilizing a loaf pan. It cooks extra evenly, stays juicier as a result of its cooking in its personal juices and holds its form.
If you happen to freeform it (ie bake with out a loaf pan), the ends/sides will overcook earlier than the center is cooked. And if it holds its type like a block loaf with out utilizing a loaf pan, your combination is method too dense which is able to make your meatloaf dry!
Ought to I cowl the meatloaf when baking? No, you need the meatloaf to brown and the glaze to caramelise! But when it browns too rapidly, simply pop foil over it.
How lengthy does it take to prepare dinner a 1kg / 2lb meatloaf? 1 hr quarter-hour at 180°C / 350°F.
I can’t consider a greater technique to serve Meatloaf than on a pile of creamy mashed potato, although for a decrease carb model, cauliflower mash could be unbelievable too.
Dollop of ketchup, a leafy salad or steamed greens with dressing and you’ve got your self an epic plate of residence cooked comfort-food bliss, with the added bonus of meatloaf sandwiches to get pleasure from tomorrow! – Johnsat x
Generally it helps to have a visible, so watch me make this Meatloaf recipe! I used to be a bit heavy handed with the additional ketchup on the finish – oops! 😂
This recipe options in my debut cookbook Dinner. The guide is usually new recipes, however it is a reader favorite included by widespread demand!
This recipe options in my debut cookbook Dinner. The guide is usually new recipes, however it is a reader favorite included by widespread demand!
Ingredients
- 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
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
1. Panko breadcrumbs are larger than normal breadcrumbs so they make the meatloaf softer. Nowadays they are found in most supermarkets here in Australia, usually in both the Asian section and alongside normal breadcrumbs.
2. Bouillon cubes adds so much better flavour to the meatloaf compared to just plain salt. Best subs: chicken or veg bouillon or stock powder. Salt sub: 1.5 tsp salt.
3. Pan size: My loaf pan is 23 x 13 x 6 cm / 9 x 5 x 2.5″. As long as you have one about this size, this recipe will work fine though it might be flatter or taller.
4. Grated onion – a highly effective and efficient technique to make meatloaf more tender (soaked breadcrumbs puff up when baked) and adds savoury onion flavour without the need to separately fry diced onion.
5. Nutrition per serving, assuming 8 servings.
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