This Meatloaf recipe is tailored for those who crave a burst of flavor, a moist and tender texture that holds together perfectly when sliced, and a delectable caramelized glaze on top.
Tips and FAQ for the BEST Meatloaf!
Why does my meatloaf fall apart? Due to inadequate mixing or insufficient firm pressing, the mixture might not hold together properly. Utilizing a loaf pan can address this issue effectively. Additionally, some cracks in the meatloaf are beneficial as they allow extra flavor from the glaze to seep into the meatloaf.
Do you have to use a loaf pan?
For the most succulent meatloaf, I highly recommend using a loaf pan. It ensures even cooking, retains moisture as it cooks in its own juices, and maintains its shape.
If you opt to shape it freeform (i.e., bake without a loaf pan), the edges or sides may overcook before the center is done. Additionally, if it holds its form like a dense block without a loaf pan, your mixture is too compact, resulting in a dry meatloaf.
Should I cover the meatloaf when baking?
Certainly! You do want the meatloaf to brown and the glaze to caramelize! However, if it starts browning too rapidly, simply cover it with foil.
How long does it take to cook a 1kg / 2lb meatloaf? 1 hr 15 minutes at 180°C / 350°F.
Meatloaf recipe
Author: Angelina
Prep: 15minutes mins
Cook: 1hour hr 15minutes mins
Total: 1hour hr 30minutes mins
Servings8
Ingredients
CupsMetric
- ▢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
MEATLOAF GLAZE:
- ▢1/2 cup tomato ketchup
- ▢2 tbsp cider vinegar
- ▢1 tbsp brown sugar , lightly packed
Instructions
- Preheat the oven to 180°C/350°F and grease a loaf pan with oil or cooking spray.
- For the glaze, mix the ingredients together in a small bowl and set aside.
- In a large bowl, combine the breadcrumbs and grated onion until the breadcrumbs are moistened.
- Add the remaining meatloaf ingredients to the bowl and mix thoroughly using your hands. Shape the mixture into a loaf, ensuring to pinch together any cracks to prevent them from forming during baking.
- Transfer the meatloaf into the prepared loaf pan and brush generously with about half of the glaze.
- Bake for 45 minutes. Then, remove from the oven and brush with most of the remaining glaze. If there’s any excess fat pooling, remove it.
- Return the meatloaf to the oven and bake for an additional 30 minutes.
- Allow the meatloaf to rest for 10 minutes before turning it out and slicing into thick pieces. Some slight crumbling around the edges is normal and indicates the tenderness of the meatloaf.
- Serve with a dollop of ketchup, creamy mashed potatoes, and steamed vegetables for an ideal meal.
