Delia Smith Meatloaf

Maybe it’s the smell that starts wafting out of the oven about 40 minutes in — warm, garlicky, familiar. Or maybe it’s the way it slices, like a cake you’re oddly proud of. I grew up thinking meatloaf was some dull midweek meal, the kind of thing only made by tired parents and only eaten because there was gravy on the table. Then I made Delia’s version. And everything changed.

It’s juicy. It’s savoury. It’s got this sweet-spiced ketchup glaze that turns sticky in the oven and makes the whole thing feel… dare I say it, a little posh? It’s proper comfort food, but it doesn’t feel lazy. It feels intentional — like a warm hug you can eat.

Why You’ll Love It

• Massively satisfying — that combo of beef and sauce is just classic.
• Feeds a crowd (or you, three times over) — and leftovers are chef’s kiss.
• Simple ingredients — things you probably already have knocking around.
• Moist, never dry — the milk and eggs make sure of that.
• Freezes brilliantly — future-you will be very grateful.
• It smells like someone loves you — and that someone is you.

Ingredients

For the meatloaf:

• 2 lbs ground beef (85–90% lean)
• 1 medium onion, finely chopped
• 2 large eggs
• 3 garlic cloves, minced
• 3 tbsp ketchup
• 3 tbsp fresh parsley, chopped
• ¾ cup Panko breadcrumbs
• ⅓ cup milk
• 1½ tsp salt (or to taste)
• 1½ tsp Italian seasoning
• ¼ tsp black pepper
• ½ tsp paprika

For the glaze:

• ¾ cup ketchup
• 1½ tsp white vinegar
• 2½ tbsp brown sugar
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper
• ¼ tsp salt

How to Make It

Mix the loaf, but not too much:

Preheat your oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment paper — trust me, it makes cleanup so much easier. Throw all the meatloaf ingredients into a big bowl and mix gently. Don’t mash it into oblivion — use your hands or a wooden spoon and stop once it just comes together.

Shape and bake (part one):

Scoop the mixture into the loaf pan and pat it into shape. Don’t press it down too hard — you want it to stay light. Bake for 40 minutes. While it cooks, resist opening the oven every 5 minutes like I do. It’ll be fine.

Make that saucy glaze:

Mix all the glaze ingredients in a small bowl. It’ll be sweet, tangy, and garlicky — everything you want to balance out the richness of the beef. Taste it. You’ll want to put it on everything. But don’t — save it for the loaf.

Glaze and finish baking:

Pull the meatloaf out and spoon the glaze over the top. Be generous — it’ll caramelise into something gorgeous. Back into the oven it goes for another 15 to 20 minutes. The internal temp should be 160°F. I use a thermometer, but honestly, sometimes I just poke it and see if it feels “done.”

Rest before slicing:

Let the loaf rest for 10 minutes before you dive in. This step is important — it lets the juices settle and keeps everything tender. Plus, you’ve waited an hour, what’s another 10 minutes?

Common Mistakes and How to Dodge Them

Why’s my meatloaf dry?
You probably used beef that was too lean or baked it too long. Use 85–90% lean beef and check the temp early.

It’s falling apart when I slice it!
It needs to rest before slicing. Letting it cool a bit helps it hold together.

Why does it taste bland?
Salt and seasoning, my friend. And don’t skip the glaze — it carries a lot of flavour.

Can I make it ahead?
Absolutely. You can prep the loaf, wrap it, and store it uncooked in the fridge overnight.

Storage and Reheating

• Fridge: Keep leftovers in a sealed container for up to 3 days.
• Freezer: Slice it up, wrap individually, and freeze for up to 3 months.
• Oven reheat: 350°F for 15–20 minutes, loosely covered in foil.
• Microwave: 1–2 minutes, covered with a damp paper towel to keep it moist.
• Stovetop: Medium heat in a skillet with a lid for a bit of a crisp edge — not traditional, but tasty.

Frequently Asked Questions

Can I use turkey instead of beef?
Yes! Use dark turkey meat if you can — it stays juicier.

Do I need to use Panko?
Nope. Regular breadcrumbs, crushed crackers, or even oats work in a pinch.

Can I double the glaze?
Yes. Always yes.

What sides go best?
Mashed potatoes. Green beans. Mac and cheese. Honestly, anything you’d eat with gravy will love this loaf.

Nutrition Facts (Per Serving):

• Calories: 344
• Fat: 18g
• Saturated fat: 7g
• Cholesterol: 118mg
• Carbohydrates: 18g
• Sugar: 11g
• Protein: 24g
• Sodium: 910mg
• Iron: 3.3mg

More Delia Smith Recipe:

• Delia Smith Beef Wellington
• Delia Smith Liver And Bacon Casserole
• Delia Smith Slow Cooker Brisket