Some dinners don't need reinventing. A good classic meatloaf is simple, hearty and built around ingredients most people already know and love.
This version starts with quality beef mince mixed with grated onion, eggs, breadcrumbs, tomato sauce and Worcestershire sauce. It is shaped into a loaf, brushed with a rich tomato and barbecue glaze and baked until golden on top and tender through the middle. It is proper family comfort food without making dinner complicated.
Classic Meatloaf Recipe
- Serves: 6
- Prep time: 15 minutes
- Cook time: 60 minutes
- Total time: 75 minutes
- Cooking method: Oven
Ingredients
For the Meatloaf
- 1 kg beef mince
- 1 onion, grated
- 2 eggs
- 1 cup breadcrumbs
- 2 tbsp tomato sauce
- 1 tbsp Worcestershire sauce
- Salt and freshly ground black pepper, to taste
For the Glaze
- 1 tbsp tomato sauce
- 1 tbsp barbecue sauce
- 1 tbsp Worcestershire sauce
Method
- Make the meatloaf mixture. Add the beef mince, grated onion, eggs, breadcrumbs, tomato sauce, Worcestershire sauce, salt and pepper to a large bowl. Mix until everything is evenly combined. Be careful not to overmix, as working the mince too heavily can make the finished meatloaf dense rather than tender.
- Shape the meatloaf. Shape the mixture into a compact loaf using your hands. Place it into a lined loaf tin or onto a lined baking tray, pressing gently so it holds its shape during cooking.
- Make the glaze. Combine 1 tablespoon tomato sauce, 1 tablespoon barbecue sauce and 1 tablespoon Worcestershire sauce. Brush the glaze generously over the top of the meatloaf.
- Bake. Bake at 180°C for 50–60 minutes, or until the meatloaf is cooked through and the glaze on top is golden and caramelised.
- Rest and slice. Remove the meatloaf from the oven and allow it to rest for a few minutes before slicing. This helps it hold together and makes it easier to serve neatly.
How to Serve Meatloaf
Meatloaf is made for proper comfort-food sides. Serve thick slices with creamy mashed potato, roast vegetables, peas or green beans and spoon over any juices from the tray.
Leftovers are worth keeping too. Once chilled, meatloaf slices neatly and works brilliantly in sandwiches or rolls the next day with a little extra tomato sauce, mustard or relish.
Butcher's Tip
Don't overwork your beef mince. You want the ingredients evenly distributed, but you don't need to knead the mixture. The more aggressively you work mince, the firmer and denser the finished texture can become.
Mix just until everything comes together, shape it gently and let the oven do the rest. Starting with good-quality mince also makes a difference to the flavour and texture of a simple recipe like this.
Making meatloaf at home? Shop The Lucky Pig Premium Beef Mince or browse our Australian beef range .
Watch How to Make Classic Meatloaf
More Ways to Cook with Beef Mince
Beef mince is one of the most useful ingredients to keep in the fridge or freezer. If you've got some left for another dinner, try our Hidden Veg Bolognese for an easy family meal packed with beef mince and vegetables.
For something a little different, make our Spicy Thai Beef Mince Rice Bowl or Beef Mince Sausage Roll Pinwheels .
Or head back to the Lucky Pig Recipe Hub for more beef recipes, family dinners and butcher-approved cooking ideas.
Visit The Lucky Pig Butchery
Need beef mince for your next meatloaf or some advice on what to cook for dinner? Visit The Lucky Pig in Bentleigh. We're here to help you choose the right meat for the job and get a better result at home.
The Lucky Pig
452 Centre Road
Bentleigh VIC 3204
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