Print

Classic Brown Sugar Glazed Meatloaf

brown sugar glazed meatloaf - featured image
Print Recipe

A classic meatloaf recipe with a sweet and sticky brown sugar glaze that caramelizes perfectly on top. This easy, homemade dish is made with simple ingredients and is a guaranteed crowd-pleaser for family dinners or special occasions.

Ingredients

Scale
  • 1.5 lbs (680g) ground beef (80/20 ground chuck)
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 large eggs
  • 1/2 cup (120ml) milk (whole milk preferred)
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup (60ml) ketchup
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1/2 cup (120ml) ketchup (for glaze)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides.
  2. Make the glaze first: In a small saucepan over medium heat, combine the brown sugar, 1/2 cup ketchup, apple cider vinegar, Dijon mustard, and garlic powder. Whisk until the sugar dissolves and the mixture comes to a gentle simmer, about 3-4 minutes. Remove from heat and set aside.
  3. Prep your aromatics: Finely dice the onion and mince the garlic. If desired, sauté the onion in a teaspoon of oil for 3-4 minutes until translucent. Let cool slightly.
  4. Mix the meatloaf: In a large mixing bowl, combine the ground beef, breadcrumbs, sautéed onions, garlic, eggs, milk, Worcestershire sauce, 1/4 cup ketchup, salt, pepper, thyme, and smoked paprika. Use your hands to gently mix until just combined—do not overmix.
  5. Shape and place: Transfer the meat mixture to the prepared loaf pan. Gently press it into an even shape, avoiding air pockets. Do not pack too firmly.
  6. Apply the first layer of glaze: Spoon about half of the glaze over the top of the meatloaf, spreading it evenly. Reserve the remaining glaze.
  7. Bake for 45 minutes: Place the loaf pan on a baking sheet and bake uncovered for 45 minutes.
  8. Apply the second glaze layer: After 45 minutes, carefully remove the meatloaf from the oven. Spoon the remaining glaze over the top, spreading it evenly. Return to the oven and bake for another 15-20 minutes.
  9. Check for doneness: The internal temperature should reach 160°F (71°C) when measured with a meat thermometer inserted into the center. The glaze should be bubbly and caramelized.
  10. Rest before slicing: Let the meatloaf rest in the pan for 10-15 minutes. Use the parchment overhang to lift the meatloaf out of the pan and transfer to a cutting board.
  11. Slice and serve: Use a sharp knife to cut even slices, about 1-inch thick. Spoon any extra glaze from the pan over the slices.

Notes

Don’t overmix the meat to avoid a dense texture. Let ingredients come to room temperature for best results. Use a meat thermometer for perfect doneness. The two-step glazing process is key for a caramelized crust. Let the meatloaf rest before slicing to keep it from crumbling. For extra glaze, double the glaze ingredients.

Nutrition

Keywords: meatloaf, brown sugar glaze, classic meatloaf, homemade meatloaf, easy meatloaf, comfort food, ground beef recipe

Find it online: https://tastytuck.com/classic-brown-sugar-glazed-meatloaf-easy-best-homemade-recipe/