Print

Classic Meatloaf with Brown Sugar Glaze

classic meatloaf with brown sugar glaze - featured image
Print Recipe

This classic meatloaf is juicy, tender, and topped with a sweet and tangy brown sugar glaze. It’s the perfect comfort food for family dinners, made with simple ingredients and easy to prepare.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend recommended)
  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs, lightly beaten
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 cup fresh parsley, chopped (or 1 tablespoon dried)
  • 1/2 cup ketchup (for glaze)
  • 1/3 cup packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (for glaze)
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line your loaf pan with foil or parchment paper, leaving a little overhang on the sides.
  2. Make the panade: In a small bowl, combine the 1 cup of breadcrumbs and 1/2 cup of milk. Stir and let sit for 5 minutes until thick and pasty.
  3. Cook the aromatics: In a small skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion and minced garlic for about 3-4 minutes, until soft and translucent. Let cool for a minute.
  4. Mix the meatloaf: In a large bowl, combine the ground beef, panade, sautéed onion and garlic, beaten eggs, 1/2 cup ketchup, Worcestershire sauce, salt, pepper, smoked paprika, and parsley. Use your hands to gently mix until just combined.
  5. Shape the loaf: Transfer the mixture to the prepared loaf pan. Press it in gently, shaping into an even loaf without packing too hard.
  6. Make the glaze: In a small saucepan, combine 1/2 cup ketchup, 1/3 cup brown sugar, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder. Whisk over medium heat until the sugar dissolves and the mixture simmers. Let bubble for 1-2 minutes, then remove from heat.
  7. First glaze application: Spoon about half of the glaze over the raw meatloaf, spreading evenly.
  8. Bake for 45 minutes: Place the loaf pan in the oven and bake uncovered for 45 minutes.
  9. Second glaze application: After 45 minutes, carefully remove the pan. Spoon the remaining glaze over the top and spread evenly. Return to the oven.
  10. Finish baking: Bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  11. Rest before slicing: Let the meatloaf rest in the pan for 10-15 minutes. Use the foil overhang to lift it out, then slice and serve.

Notes

For the best texture, don’t skip the panade (milk + breadcrumbs). Use your hands to mix gently to avoid overworking the meat. Let the meatloaf rest for 10-15 minutes after baking to allow juices to redistribute. For consistent slices, use a serrated knife.

Nutrition

Keywords: meatloaf, brown sugar glaze, classic meatloaf, comfort food, family dinner, ground beef

Find it online: https://tastytuck.com/classic-meatloaf-with-brown-sugar-glaze-the-best-easy-recipe/