Here’s a meatloaf recipe for anyone who loves meatloaf that oozes flavor, is moist and tender but doesn’t fall apart when sliced, and has a chewy caramel glaze. It’s not just minced meat in the form of a piece of bread!
This is a reader favorite and was included by popular demand in my first cookbook, Dinner!
Bread made entirely of meat. All kinds of dislike? (Vegetarians, please understand)
It’s economical. It’s quick to prepare. It’s a classic family favorite. Leftovers make delicious sandwiches.
If you thought a patty was actually just a giant bun-shaped beef burger, it’s time to dispel that misconception!
Meatloaf shouldn’t taste like a burger! The patty has more flavor because you wouldn’t have a burger without the toppings, sauce, cheese, and bun, but you can definitely just eat the patty because it’s juicy and delicious!
The secret to making meatloaf really good is to use fatty beef, lots of seasoning and grating the onion rather than dicing it.
A tastier, juicier meatloaf recipe
The secret to good meatloaf is beef (use at least 15% beef fat), lots of seasoning, and grating the onion instead of dicing it.
- Seasonings – In this meatloaf recipe, we not only use the usual seasonings like thyme, tomato paste and Worcestershire sauce, but we also up the flavor considerably by using beef stock cubes (diced beef) instead of salt. Granulated beef broth has a stronger flavor than regular salt!
- Grated Onions – This is a great and effective method that I’ve been using for years and has gained a lot of followers since I started this site (see reviews for these Italian meatballs! ). The breadcrumbs absorbed the onion juice and expanded during cooking, making our patties nice and tender.
It also adds flavor to savory onions without having to dice and fry them individually.
I also like to serve my meatloaf with a glaze that adds something extra to the meatloaf both in appearance and taste.
Plus, it doesn’t just hide the cracks in the surface of the wafer – think of those glazes dripping from those cracks!
How to make meatloaf
Here is a photo of the meatloaf making process. Also see the quick video below – you can see how tender the juicy patties are!
Tips and FAQ for the BEST Meatloaf!
Why is my meatloaf falling apart? Because the mixture didn’t melt well enough or the bread didn’t stick well. Using a loaf pan helps here! Some cookies would be nice too – the extra flavor from the galette frosting will flow into the galette.
Should you use a loaf pan?
For the juiciest patties, yes, I highly recommend using a loaf pan. It cooks more evenly and stays juicier because it cooks with its own juices and holds its shape.
If you are freeforming (ie baking without a loaf pan), the sides/sides will be overcooked before the middle is cooked. If it holds its shape like a loaf without using a loaf pan, your mixture is too dense and will dry out your patties!
Should the pancakes be covered?
No, you want the patties to be golden and the frosting to be caramelized! But if it browns too quickly, just cover it with foil.
How long does it take to cook a 1 kg/2 lb patty? 1 hour 15 minutes at 180°C / 350°F.
What to serve with meatloaf
I can’t think of a better way to serve the meatloaf than on a mound of creamy mashed potatoes, although for a low carb version, the mashed cauliflower is also excellent.
A dollop of tomato sauce, a side of lettuce or steamed vegetables with dressing and you have an epic plate of homemade comfort food with a meatloaf sandwich tomorrow!