How to make the best tender and juicy Meatloaf with a delicious shiny glaze! Cheap, easy and quick to prepare, let the oven do all the work for you!
Look no further for the best Meatloaf recipe because it’s right here! Juicy and flavourful on the inside, with a caramelised shiny glaze on the outside makes this classic Meatloaf a winning centrepiece on any dining table.
The whole family goes crazy over each slice! PLUS… take advantage of leftovers and turn them into the best meatloaf sandwiches!
Meat lovers…rejoice! Finally, a meatloaf recipe that is guaranteed to come out perfectly juicy, NOT dry, hard, chewy or tasteless. All dreams come true when slicing into this loaf. What better way to serve a thick slice of Meatloaf than on a pile of creamy mashed potato OR mashed cauliflower for a lower calorie idea!
Mix any remaining sauce with leftover pan juices, then pour that sacred juicy sauce ALL over your meatloaf!
HOW TO MAKE THE BEST MEATLOAF
There are a couple of things we do differently from a usual Meatloaf recipe, which is what makes this meatloaf stand out from the rest:
- Instead of using breadcrumbs, we use bread slices soaked in milk which is what guarantees a juicy, tender loaf. You see us use the technique here in our mozzarella meatball recipe.
- We sauté onion and garlic together WHILE the bread is soaking to enhance their flavours before mixing them into the meat. Doing this guarantees soft onion pieces with every bite, while infusing the perfect amount of garlic flavour into the meat while baking. You COULD also grate your onion and garlic cloves to save time from sautéing, but we find cooking them yields the best result.
- Everything gets mixed together in the same bowl as the soaked bread to minimise clean up.
EASY MEATLOAF MIXTURE
We add three different ingredients to our meatloaf to add amazing taste:
- Tomato paste
- Dijon mustard
- Parmesan cheese
You can leave them out if you have doubts, but I suggest following this recipe as closely as possible.
HOW TO SHAPE MEATLOAF
There are a couple of options here. You can either:
- Dump your meat mixture onto a baking sheet or oven tray and mould it into a loaf shape yourself, which can take some time to try and achieve even thickness and roundness for even cooking.
- Bake it in a loaf pan: If you go this option, beware you may have soggy edges instead of crisp edges as the loaf cooks in its own juices.
- Our preferred method: Mould it in a loaf pan, then turn the loaf out onto a broiler pan (oven grill pan). This way guarantees even cooking and crisp edges. Use a drip pan underneath and save all drippings.
If choosing option 3, be sure not to press the loaf too hard into the base of the pan, or you may have a hard time getting it out intact! Mould it just enough to get its shape, then turn it out. So much easier than shaping it yourself!
This glaze has the perfect tasty balance. Not too sweet, not too tart with an additional hint of garlic. Half is spread over the loaf before baking, and then half of the remaining sauce is added on during baking, saving the rest for serving with over your pile of mash!
HOW LONG TO COOK MEATLOAF
Your Meatloaf will need to cook at 400°F (200°C) for 50 minutes. Then, you are going to spread a little more meatloaf sauce over the top and bake for an additional 20 minutes, until the glaze is nice and sticky.
Let your meatloaf rest for 10 minutes before slicing to allow the juices to recirculate back into the meat. If you’re tempted to slice it straight out of the oven, you will find it may fall apart as it is super tender. Tent it with foil while resting to keep it warm.
CAN YOU FREEZE MEATLOAF?
Yes! You can make meatloaf ahead and freeze before cooking. Once the meatloaf mixture has been shaped in your loaf pan, cover loaf pan tightly with plastic wrap and foil and freeze. Defrost raw frozen meatloaf in the refrigerator for 18-24 hours before baking in the oven.
OR, freeze AFTER cooking! When cooked, allow to cool completely and freeze in individual slices wrapped in parchment or baking paper to keep them juicy. Place all slices in an airtight container or freezer bag, and reheat slices as you need them! Reheat semi-thawed slices in the oven or microwave.
MORE BEEF RECIPES
The BEST Meatloaf NOW ON VIDEO! Watch us make it to help you in the kitchen!
- 4 slices bread, ripped up into 2-inch pieces
- 1/2 cup milk
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 pounds (1 kg) ground beef mince (regular or lean)
- 1 cup shredded parmesan cheese (please use fresh)
- 2 large eggs
- ¼ cup parsley, chopped
- 3 level tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup ketchup (Australian tomato sauce)
- 2 tablespoons tomato paste
- 2 tablespoons light brown sugar, packed
- 4 tablespoons cider vinegar or white vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon each garlic powder and onion powder
- 1/2 teaspoon cracked black pepper
- Preheat oven to 400°F (or 200°C). Lightly grease a broiler pan (oven grill pan), or regular baking sheet.
- In a large bowl, soak bread slices in the milk, pressing them down with your fingers. Allow to soak while sautéing the onion.
- Heat the oil in a small pan over medium heat and sauté the onion until soft and translucent (about 5 minutes). Add the garlic and sauté for a further 30 seconds until fragrant. Set aside and allow to cool slightly.
- Mash the soaked bread with a fork to break up large pieces. Add in the onion/garlic, beef, parmesan, eggs, parsley, tomato paste, Worcestershire sauce, mustard, salt and pepper. Mix with your hands until everything is just combined (try not to over-mix).
- Scoop meat mixture into a loaf pan, pressing down lightly to form into a loaf shape. Turn out onto prepared tray.
- In a smaller bowl, mix together all the ingredients for the glaze. Spread half of the sauce evenly over the top; reserve the renaming sauce for later.
- Bake the meatloaf for 50 minutes, then spread half of the remaining sauce over the top. Return to the oven and bake for a further 20 minutes.
- Allow to rest for 10 minutes before slicing. Mix any pan juices with the remaining sauce to serve!
- Serve with creamy mashed potatoes/cauliflower and/or steamed vegetables.