Meatloaf Recipe
A flavorful, moist, and tender meatloaf recipe with a caramelized glaze that doesn't crumble when sliced. Perfect for family dinners and packed with rich beef flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup panko breadcrumbs
- 1 large onion, grated brown or yellow
- 2.2 lb ground beef preferably not lean
- 2 eggs
- 3 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 0.25 cup tomato ketchup for meatloaf mixture
- 0.25 cup chopped parsley or 2 tsp dried parsley or basil
- 1 tsp dried thyme
- 2 cubes beef bouillon cubes crumbled, or 2 tsp beef powder
- 1 tsp black pepper
- 0.5 cup tomato ketchup for glaze
- 2 tbsp cider vinegar for glaze
- 1 tbsp brown sugar lightly packed, for glaze
Instructions
Preparation Steps
- Preheat oven to 350°F. Oil or spray a loaf tin.
- Glaze: Mix together ketchup, cider vinegar, and brown sugar in a small bowl. Set aside.
- Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet.
- Add ground beef, eggs, garlic, Worcestershire sauce, ketchup, parsley, thyme, bouillon cubes, and black pepper. Mix well using your hands. Form into a loaf shape, pinching together and smoothing over creases.
- Transfer into loaf tin. Brush generously with glaze, using about half.
- Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop or pour it off.
- Bake for a further 30 minutes. Remove from oven.
- Stand for 10 minutes before turning out and cutting into thick slices. Some crumbling on the edges is normal and indicates tenderness.
- Ideal served with a dollop of ketchup, creamy mashed potatoes, and steamed vegetables.
Notes
For best results, use freshly grated onion and do not skip the resting time. The glaze can be doubled if you prefer extra sauce.