This meatloaf recipe is one of those comforting dishes that just feels like home. You know the kind, the smell hits you before you even make it to the kitchen, and suddenly you’re eight years old again, sitting at the table with your fork ready. I’ve been making meatloaf for years, and while I’ve tried every trick in the book, this version… well, let’s just say it finally made my husband stop asking if we could just order pizza tonight.

It’s hearty, it’s tender, and that sweet tangy glaze on top? Yeah, I have to swat hands away when it comes out of the oven. I’ll be honest, I used to think meatloaf was just an excuse to eat ketchup for dinner, but once I started tweaking the ingredients and playing around with the texture, it became a full-blown obsession. Now, it’s the recipe I turn to when I need something dependable, filling, and guaranteed to make everyone at the table happy.

WHY YOU WILL LOVE THIS RECIPE

Perfectly tender texture – The breadcrumbs and grated onion work together to keep the meatloaf moist and soft without falling apart. Every slice holds its shape but still melts in your mouth.
A glaze worth fighting over – That sweet tangy topping caramelizes in the oven, giving you a sticky, flavorful finish that’s almost like dessert for your savory side.
Family-friendly flavor – No strong spices or strange ingredients, just simple flavors that make even picky eaters ask for seconds.
Great for leftovers – This meatloaf reheats beautifully, and if you’re lucky enough to have any left, it makes the best next-day sandwiches.
Easy to make ahead – You can mix and shape it earlier in the day, pop it in the fridge, and bake it right before dinner. Perfect for busy nights when you still want a homemade meal.

INGREDIENTS FOR MEATLOAF RECIPE

Meatloaf

1 cup panko breadcrumbs
1 large onion, grated (brown or yellow)
1 kg / 2 lb ground beef, not lean, halal-certified
2 eggs
3 garlic cloves, minced
1 tsp halal Worcestershire sauce (or homemade substitute)
1/4 cup tomato ketchup
1/4 cup chopped parsley (optional)
1 tsp dried thyme
2 halal-certified beef bouillon cubes, crumbled, or 2 tsp halal beef powder
1 tsp black pepper

Glaze

1/2 cup tomato ketchup
2 tbsp halal apple cider vinegar (or white or rice vinegar)
1 tbsp brown sugar, lightly packed

STEP BY STEP INSTRUCTIONS

STEP 1) Preheat the oven to 180°C / 350°F and lightly oil or spray a loaf pan.
STEP 2) Mix all glaze ingredients in a small bowl and set aside.
STEP 3) Add breadcrumbs to a large bowl, grate the onion over them, and stir until the crumbs are moist.
STEP 4) Add the beef, eggs, garlic, Worcestershire sauce, ketchup, parsley, thyme, bouillon, and pepper, then mix well by hand until combined.
STEP 5) Shape the mixture into a loaf, smooth out cracks, place it in the pan, and brush generously with half the glaze.
STEP 6) Bake for 45 minutes, remove, scoop off excess fat if needed, brush with most of the remaining glaze, then bake for another 30 minutes.
STEP 7) Let the meatloaf rest for 10 minutes before removing from the pan and slicing thickly.

EXPERT COOKING TIPS

Grate the onion. This keeps the meatloaf moist and evenly flavored without leaving big onion chunks that some people don’t like.
Don’t skip the rest time. Letting the meatloaf sit for 10 minutes after baking helps it hold together when you slice it.
Shape it with care. Smoothing out cracks before baking keeps juices in and prevents it from drying out.
Use a meat thermometer. Aim for an internal temperature of around 70°C / 160°F so it’s cooked through but still juicy.
Brush the glaze twice. Adding glaze halfway through baking gives you that beautiful caramelized finish without burning.

RECIPE FAQ

Can I make this meatloaf ahead of time?

Yes, you can mix and shape the meatloaf up to a day in advance, cover it tightly, and store it in the fridge. Just bake it when you’re ready, adding a few extra minutes if it’s cold from the fridge.

What can I use instead of parsley?

You can swap parsley for basil, oregano, or even a bit of thyme. Dried herbs work just fine if you don’t have fresh.

How do I keep my meatloaf from falling apart?

Make sure you’re using the right amount of breadcrumbs and eggs, as they help bind the meat together. Letting it rest before slicing also helps it hold its shape.

Can I freeze leftover meatloaf?

Absolutely. Slice it, wrap it tightly, and freeze it for up to 3 months. Reheat in the oven or microwave until warmed through.

WHAT TO SERVE WITH MEATLOAF

When it comes to sides, I like to keep things classic. Creamy mashed potatoes are my go-to, especially with a little gravy or extra glaze from the meatloaf. Steamed green beans or buttered carrots add some color to the plate and balance the richness of the meat.

If you want something a bit lighter, a fresh garden salad with a simple vinaigrette pairs nicely. And for a cozy, hearty vibe, throw in some homemade dinner rolls to mop up all that glaze. Honestly, it’s hard to go wrong here, so pick your favorites and make it a full, satisfying meal.

HOW TO STORE AND REHEAT LEFTOVERS

Store any leftover meatloaf in an airtight container in the fridge for up to 4 days. I like to slice it before storing, so it’s easier to grab just what you need.

To reheat, you can warm slices in the microwave for about a minute, or heat them in a covered dish in the oven at 160°C / 325°F until hot. If you’re reheating a larger piece, brushing on a bit of extra glaze or ketchup before warming helps keep it moist and flavorful.

That’s it, my tried-and-true meatloaf recipe the whole family will love. It’s the kind of dish that turns an ordinary dinner into something that feels a little special without needing hours in the kitchen. Next time you’re craving comfort food that’s hearty, flavorful, and guaranteed to get a smile, give this one a try. I’ve got a feeling it’ll earn a permanent spot in your recipe rotation.

Save