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!
Meatloaf Recipe
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!
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How To Make The Best Meatloaf Recipe
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.
Tips and Tricks:
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!
Tomato Sauce/Glaze
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!
Love beef? Try these recipes!
Chili Mac (Ground Beef Recipe)
Beef Bourguignon (Julia Child Recipe)
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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! The whole family goes crazy over each slice of this meatloaf recipe. PLUS... take advantage of leftovers and turn them into the best meatloaf sandwiches!
- 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
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Preheat oven to 400°F (or 200°C). Lightly grease a broiler pan (oven grill pan), or regular baking sheet.
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In a large bowl, soak bread slices in the milk, pressing them down with your fingers. Allow to soak while sautéing the onion.
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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.
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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).
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Scoop meat mixture into a loaf pan, pressing down lightly to form into a loaf shape. Turn out onto prepared tray.
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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.
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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.
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Allow to rest for 10 minutes before slicing. Mix any pan juices with the remaining sauce to serve!
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Serve with creamy mashed potatoes/cauliflower and/or steamed vegetables.
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Karina says
Oh no! I am so sorry this happened to you. I can’t think of why it would do that unless you are maybe at a higher altitude?!
Scott G says
Not t sure how this happened, my meatloaf fell apart during cooking. Only thing I left out was onion powder for glaze.
Karina says
AW! That is so sweet of you to say! Thank you so much! I am so glad that you found a recipe that you love and enjoy! XO
Jane Caldwell says
So thrilled to find your site. No need to search further for the perfect meatloaf!! We LOVED this recipe! My coworkers tasted my left overs and asked for the recipe. Its the perfect consistency and packed with flavor. Can’t wait to keep trying new recipes!
Karina says
The bread makes the meatloaf moist but I would use about 1/2 cup to a cup of bread crumbs.
Reggie says
Can i use 1/2 pork and 1/2 ground beef?
Sara says
If we dont soak the bread and just want to use bread crumbs what are the measurements for that?
Karina says
Great to hear! So happy that you loved it and had leftovers to savor the flavor! Thanks for following along with me!
Shelley says
Thanks so much Katrina, only cook for two so really didn’t want to have too much leftover, we did however have the remainder on sandwiches the following day. Great flavors. Tonight is the Caprese Chicken. Yum
Karina says
You would still cook it for about the same amount. About 30 to 40 minutes checking on it. Hope you enjoy it!
Shelley Shipley says
Hi Katrina, love love your recipes, never boring and so easy.
Just wanted to know if i halve the recipe how long would i cook it for?
Look forward to trying more of your tasty meals.
Karina says
MMM! That does sound delicious! I hope you can try it soon!
Muna Kenny says
The second image took my breath away! The meatloaf looks really juicy and perfectly cooked. I love mine on warm creamy mashed potato. I’d like to give your recipe a try soon.
Karina says
MMM! That does sound good! I have not made it with that so I wouldn’t know the exact temperature and timing! Let me know if you happen to make it! Enjoy!
F Whitlock says
Hey Karina is it possible to use turkey burger for this recipe? If so what fat percentage and cook time would you recommend ???
Thank you !!
Karina says
Hi Rocquin, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO
Rocquin Bogard says
Hi!
Where is the recipe for the meatloaf? Am I missing it, cause I don’t see it…
Thank you
Karina says
It will turn out a little different but you are welcome to try it out. The texture and taste may be different but it will still be great! Let me know how it turns out! XO
Karina says
YAY!! SO glad to hear! I love when there is a winner! Thank you for sharing and following along with me! XO
Suzy says
Winner winner meatloaf dinner!!!
Oh wow this was the best meatloaf I’ve ever had and my husband and kids ate it like it was going out of style! Already trying to get it into the rotation – you guys have to try it!!
Moira says
Hi Katrina,
Would this recipe work with gluten free bread?
T
Karina says
You will add it in to the meat after it cools. Enjoy your meatloaf.
MARIAN YAROS says
What do I do with the sauted onions and garlic?
Karina says
I don’t! I haven’t tried it in the slow cooker yet. I would assume cooking it on low for 4-6 hours though depending on how much meat you have. Let me know how it turns out! XO
Karina says
Great idea! Thank you for sharing! XO
Dennis J. Olivier says
I used to serve a Heinz 57 meatloaf. To the mixture same as described; I added Heinz 57, Mustard, Ketchup and a bit of Lea and Perrins Worcestershire Sauce in with the meat mixture. Great flavor, moistness and flavorful. I am a retired Chef and innovation was always a must.
Joe Martinez says
May 27, 2018
Hi Karina, do you have cooking times available for a slow cooker on your meatloaf recipe? Thanks and take care. Joe
Karina says
Hi Judy! I use regular, good old ground beef. I’ve tried both lean and normal full fat ground beef, and both yield the same yummy result!
Judy says
What type of hamburger meat did you use? The last time I attempted a meatloaf I used organic grass fed beef and it was not the right consistency at all for good old fashioned meatloaf.
Your recipe looks so good!