How To Make Meatloaf 10X Better, According to a Pro Cook

Nostalgia, comfort, savory deliciousness ... there’s so much good baked into meatloaf that there’s no doubt everyone has their strategy for how to make the best. Still, I swear by one trick that will elevate anyone’s version. I’ve made many a meatloaf recipe over my 20 years as a food stylist, recipe developer, and food writer, but for this one tip, I have to give credit where it’s due: It has been handed down to me from my grandma and aunt, who are two of the best cooks I’ve ever known.

I am persnickety about how to make meatloaf. I am often put off by large chunks of onion, especially if they are so large that they break up the meat. Onion chunks are a definite pass for me. Instead, I’m looking for a smooth and unobstructed texture.

Here it is: Skip the knife and grate the onions instead of dicing them. That’s it. Not only is it easier, but the shredded form makes them take on a bit more of a go-with-the-flow presence, lending a melt-in-your mouth texture to the meatloaf.

A Few Pro Tips for the Onions in Your Meatloaf

Great grating. If you grate from the side, the onion layers start to pull apart making grating more difficult. Instead, slice the onion in half first, then grate it with the cut side flat against the grater.

Go big. If you’re using a box grater with multiple grate sizes on each side, I recommend using the largest size. The finer versions tend to mash the onions and make a mess.

Take it to the next level. If you want to be an overachiever, you can give the grated shreds a little dice to make them even smaller before adding them to the mixture.

Make your favorite meatloaf recipe using this trick, and be sure to also check out these meatloaf tips for making the process even easier.

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