Why does my meatloaf fall apart when I slice it?

Your meatloaf might be crumbling because it needs more binding agents or wasn't allowed to rest properly after baking. Make sure you're using the full amount of eggs and breadcrumbs called for, and always let it rest 10 minutes before slicing. Also, using a serrated knife with a gentle sawing motion helps create clean slices.

Can I use a leaner ground beef for this recipe?

While you can use leaner ground beef, I don't recommend it for the best results. The higher fat content in regular ground beef (around 15-20% fat) keeps the meatloaf juicy and flavorful as it cooks. If you must use leaner meat, consider adding 2 tablespoons of olive oil to the mixture to compensate for the reduced fat.

Is there a way to know when my meatloaf is done without a meat thermometer?

When properly cooked, meatloaf will feel firm but slightly springy when pressed in the center, and the internal color should be brown throughout with no pink remaining. However, a meat thermometer is the most reliable method, ensuring your meatloaf reaches 70°C (158°F) internally for food safety.

Can I make this recipe with a mixture of meats instead of just beef?

Absolutely! A mixture of beef, pork, and veal (often sold as "meatloaf mix") creates wonderful flavor. You could also do half beef and half Italian sausage (removed from casings) for a flavor twist. Just maintain the same total weight of meat as the recipe calls for, and remember that the texture and cooking time might vary slightly.

Meatloaf with a Tangy Tomato Glaze Recipe

Description

This meatloaf recipe is comfort food at its finest, featuring a tender and juicy base of seasoned ground beef topped with a tangy, flavorful tomato glaze. Pair it with creamy mashed potatoes and crisp green beans for a hearty, satisfying dinner. The glaze adds a delightful layer of sweetness and tang, enhancing every bite. If you’re looking for a classic, crowd-pleasing dish that’s both flavorful and easy to prepare, this meatloaf is a must-try.

Ingredients

Units Scale

Glaze

1/2 cup (125 g) ketchup
1 tbsp Worcestershire sauce
2 tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp onion powder

Meatloaf

1 cup (100 g) dried breadcrumbs
1 small brown onion, grated
2 tbsp ketchup
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1 kg (2 lb 3 oz) regular minced (ground) beef (not extra-lean)
2 medium eggs
1 tbsp freshly minced garlic
2 tsp Italian mixed herbs (Italian seasoning) or dried oregano or thyme
3 tbsp finely chopped fresh parsley
1 tsp sea salt flakes
1 tsp beef stock powder (bouillon)
1/2 tsp cracked black pepper

To Serve

Freezer-friendly mashed potato
2 cups (250 g) steamed green beans, drizzled with 1 tbsp each of lemon juice and olive oil
1 tbsp freshly chopped parsley

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Instructions

Prepare the Glaze
In a medium bowl, combine the ketchup, Worcestershire sauce, brown sugar, garlic powder, and onion powder. Stir with a spoon until the mixture is well combined and smooth.
Preheat the Oven
Preheat your oven to 200°C (400°F) or 180°C (350°F) fan-forced. Grease a standard loaf pan and line it with baking paper for easy removal.
Make the Meatloaf
In a large bowl, add all the meatloaf ingredients: breadcrumbs, grated onion, ketchup, Worcestershire sauce, Dijon mustard, minced beef, eggs, garlic, Italian mixed herbs, fresh parsley, sea salt, beef stock powder, and black pepper. Use your hands to gently mix everything until just combined. Be careful not to overmix to ensure a tender texture.
Shape the Meatloaf
Press the meat mixture into the prepared loaf pan. Smooth the top with your hands for even cooking.
Glaze the Meatloaf (Part 1)
Spoon half of the prepared glaze over the top of the meatloaf. Use the back of the spoon to spread the glaze evenly over the surface.
Bake the Meatloaf
Place the loaf pan in the preheated oven and bake for 40 minutes.
Add the Remaining Glaze
Remove the meatloaf from the oven and spread the remaining half of the glaze over the top. Return the meatloaf to the oven and bake for an additional 20 minutes, or until the top is golden and the internal temperature reaches 70°C (158°F).
Rest the Meatloaf
Let the meatloaf rest in the pan for 10 minutes. This resting time allows it to absorb the juices for maximum flavor.
Remove and Slice
Carefully tilt the pan to drain any juices into a small bowl (reserve for drizzling later). Use a spatula to loosen the meatloaf from the edges of the pan. Gently remove it and place it on a cutting board. Slice the meatloaf into 2 cm (¾ inch) thick pieces, using a serrated knife for clean cuts.
Serve and Enjoy
Serve warm slices of meatloaf with mashed potatoes, steamed green beans drizzled with lemon juice and olive oil, and garnish with freshly chopped parsley. Drizzle with the reserved pan juices for extra flavor.

Notes

This meatloaf can also be baked free-form on a baking sheet. Simply shape the mixture into a log, place it on a parchment-lined baking tray, and glaze as instructed. The glaze works as a protective barrier, keeping the meatloaf moist while creating deliciously crispy edges.
The loaf pan method produces juicier results, but both methods are equally mouthwatering.
Leftovers store well in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to maintain moisture.

Nutrition

Serving Size: 1 Serving
Calories: 340kcal
Sugar: 8g
Sodium: 460mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 29g
Cholesterol: 120mg