Recipe video above. Meatloaf is so much more than a giant hunk of ground beef in a loaf shape. It should ooze with flavour, be moist and tender yet not crumble apart when sliced. And the caramelised glaze is the crowning glory!
Prep time: PT15M
Cook time: PT75M
Total time: PT90M
Rating
4.96 stars (487 reviews)
Keywords
Meatloaf, Meatloaf Recipe
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)
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.
Nutitrion
Serving Size: 179 g
Calories: 404 kcal
Carbohydrates: 15 g
Protein: 24 g
Fat: 26 g
Saturated Fat: 10 g
Cholesterol: 129 mg
Sodium: 607 mg
Sugar: 7 g
Reviews
Kay on 2026-07-21 (4 stars): Delicious - but definitely needed salt, boullion cubes are not enough. Next time I'll add a tsp to start with.
Paula van Styn on 2026-05-12 (5 stars): Simply delicious! Instead of grated onion - I used onion flakes. Turned out really well x
Trish McKeown on 2026-04-14 (5 stars): I actually used this recipe and made the mix into hamburgers. They were simply delicious! Even better, they freeze really well, so I can have them on hand. Another fantastic recipe, thanks Nagi!
Ros on 2026-04-14 (5 stars): Absolutely delicious
Rae Spratt on 2026-04-07 (5 stars): My son was desperate to make meatloaf and I was without MY mother’s recipe- so I searched for one online and found this. Was delicious and moist, and my son loved it so much it’s now a family favourite.
Casey Miller on 2026-04-03 (5 stars): Best meatloaf I have ever made.
Hal on 2026-03-17 (5 stars): Made this many times and it's delish! Made into meatballs and cooked on stove top, and instead of putting sauce on top and baking, I simmered the sauce. Fabulous and easy recipe. Substituted panko for 2/3 cup GF breadcrumbs.
Ralph on 2026-03-10 (5 stars): My family loves meatloaf! For many years my mother-in-law's recipe reigned supreme. But RTE has dislodged the MIL's recipe from its top of the stack ranking. It is so flavorsome and moist. I personally like the flavor that parsley brings to the party so much that I will as much as double the recipe amount. Adding the extra parsley doesn't mess up the texture. I'm also convinced that grating the onion is part of this recipe's secret of success. I used to mince onions for meatloaf but Nagi has changed my ways permanently. You owe it to yourself to try this recipe.
Tracy on 2026-02-21 (5 stars): Added a ton of blitzed and sautéed mushroom, brocolli stalk and spinach that needed using and switched breadcrumbs for quinoa flakes (have a GF in the fam). Have done this before and still get a great meatloaf. This time I subbed the ketchup in the loaf and the glaze for left over BBQ sauce from the brisket recipe - wowza!
Leah on 2026-02-04 (5 stars): Easy and so delicious and packed with flavour. Was a hit for the whole family. Bonus points for an oven meal cause dishes can be done before sitting at the table.
Sandy on 2026-01-24 (5 stars): Yum! Moist and delicious. Served with mash & broccolini. Substituted ketchup with BBQ sauce & bouillon cubes with salt (all I had on hand).
I hope Dozer is faring better x
Janet on 2026-01-22 (5 stars): This was very good and was a very easy recipe. My old go to meatloaf recipe was very complicated and this one tastes just as good.
Joyce Hosking on 2025-12-19 (5 stars): Aissie here who has never made meatloaf ever....i had no breadcrumbs but had couscous so used that instead- absolutely delicious recipe!
Rachelle Lacy on 2025-12-09 (5 stars): Nagi, you never steer (see what I did there?) us wrong.
I remember my mom making great meatloaf (remember when beef was affordable?) but I never really could.
This recipe is fantastic.
I had 1 lb ground beef and no fresh onion. I reconstituted dried onion, cut the rest of ingredients in half, and forged ahead.
This is the best meatloaf, ever. (Don't tell Mom I said that.)
Thank you!
Ollie Joe on 2025-11-24 (5 stars): DELICIOUS!!! I used 80/20 beef. I was worried it would be dry, so I added a splash of milk, and it came out perfect. I also added 1/4 tsp garlic powder, an extra raw clove, 1/4 tsp onion powder. I subbed my own chunky crumbs from the stale ends of bread loaves. I served it in the tin because I forgot to grease it initially. I plopped the raw loaf out and it cracked tremendously. I was worried it would fall apart because it didn't stay smooth upon baking, but it did stay tasty. I paired it with Nagi's creamy mashed potatoes and her brown sugar oven roasted carrots! What an amazing meal.
