Description
This classic meatloaf recipe combines ground beef, flavorful seasonings, and a tangy glaze for a deliciously moist and tender meal. It’s easy to prepare, baked to perfection, and perfect for family dinners, served alongside creamy mashed potatoes and steamed vegetables.
Ingredients
Scale
Meatloaf
- 1 cup panko breadcrumbs
- 1 large brown or yellow onion, grated
- 1 kg / 2 lb ground beef (preferably not lean)
- 2 eggs
- 3 garlic cloves, minced
- 1 tsp Worcestershire Sauce
- 1/4 cup tomato ketchup
- 1/4 cup chopped fresh parsley (optional) or 2 tsp dried parsley or basil
- 1 tsp dried thyme
- 2 beef bouillon cubes, crumbled (or 2 tsp beef powder)
- 1 tsp black pepper
Glaze
- 1/2 cup tomato ketchup
- 2 tbsp cider vinegar
- 1 tbsp brown sugar, lightly packed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease or spray a loaf tin to prevent the meatloaf from sticking during baking.
- Make Glaze: In a small bowl, mix together tomato ketchup, cider vinegar, and brown sugar until well combined. Set aside for glazing later.
- Soak Breadcrumbs: Place the panko breadcrumbs in a very large bowl. Grate the onion over the breadcrumbs and mix thoroughly to ensure the breadcrumbs are moistened by the onion juice.
- Combine Meatloaf Mixture: Add the ground beef, eggs, minced garlic, Worcestershire sauce, 1/4 cup ketchup, chopped parsley, dried thyme, crumbled beef bouillon cubes, and black pepper to the breadcrumb mixture. Mix everything well by hand until evenly combined.
- Shape Meatloaf: Form the mixture into a loaf shape by pinching and smoothing the surface, which helps prevent cracks during baking.
- Apply Initial Glaze: Transfer the meatloaf into the prepared loaf tin. Brush generously with about half of the glaze mixture.
- Bake First Stage: Bake the meatloaf in the preheated oven for 45 minutes.
- Glaze and Remove Fat: Remove the meatloaf from the oven and brush with most of the remaining glaze. If any excess fat has accumulated on top, carefully scoop or pour it off.
- Bake Second Stage: Return the meatloaf to the oven and bake for an additional 30 minutes until fully cooked through.
- Rest and Serve: Remove the meatloaf from the oven and let it stand for 10 minutes before turning out from the tin. Slice into thick pieces. A slight crumbling on the edges of the first slices is normal and indicates tenderness. Serve with ketchup, creamy mashed potatoes, and steamed vegetables for a complete meal.
Notes
- Using panko breadcrumbs and grated onion moistens the mixture, resulting in a tender meatloaf.
- Crumbled beef bouillon cubes add depth of flavor, but you can substitute with beef powder.
- Glazing the meatloaf twice during baking helps create a flavorful, glossy topping.
- Allowing the meatloaf to rest before slicing preserves juiciness and makes cutting easier.
- If you prefer, fresh herbs like parsley can be swapped for dried herbs at roughly one-third the amount.
