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Best Classic Meatloaf with Brown Sugar Glaze Recipe

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This classic meatloaf is tender, juicy, and topped with a sweet, sticky brown sugar glaze that caramelizes beautifully. It’s a comforting, family-friendly dish that’s perfect for Sunday dinners or weeknight meals.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely grated
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika (optional)
  • 1/2 cup ketchup
  • 1/3 cup packed light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving some overhang on the sides.
  2. Make the brown sugar glaze: In a small saucepan, combine 1/2 cup ketchup, 1/3 cup packed light brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon garlic powder. Whisk over medium heat until it comes to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until thickened and glossy. Remove from heat and set aside.
  3. Soak the breadcrumbs: In a large mixing bowl, combine 1 cup plain breadcrumbs and 1/2 cup whole milk. Stir and let sit for 5 minutes until the breadcrumbs absorb the milk and form a soft paste.
  4. Grate the onion using the large holes of a box grater. Do not drain the liquid.
  5. To the soaked breadcrumbs, add the grated onion (with juices), 2 lightly beaten eggs, 2 tablespoons Worcestershire sauce, 3 minced garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/4 teaspoon smoked paprika. Stir until a thick paste forms.
  6. Add 2 pounds of ground beef to the bowl. Use your hands to gently mix until the breadcrumb mixture is evenly distributed. Do not overmix.
  7. Transfer the meat mixture to the prepared loaf pan. Press gently to remove air pockets, but do not pack tightly.
  8. Spoon about half of the brown sugar glaze over the top of the meatloaf and spread evenly, letting some drip down the sides. Reserve the remaining glaze.
  9. Place the loaf pan on a baking sheet and bake at 350°F for 45 minutes.
  10. After 45 minutes, carefully remove the meatloaf from the oven and spread the remaining glaze over the top. Return to the oven and bake for another 15-20 minutes.
  11. Check for doneness: The internal temperature should reach 160°F (71°C) at the center. If you don’t have a thermometer, cut into the center—juices should run clear and there should be no pinkness.
  12. Let the meatloaf rest in the pan for 10-15 minutes before slicing. This allows the juices to redistribute.
  13. Using the parchment overhang, lift the meatloaf out of the pan. Transfer to a cutting board and slice into 1-inch thick pieces. Spoon any remaining glaze from the pan over the slices.

Notes

Don’t overmix the meat; use a light touch. Let the meatloaf rest for 10-15 minutes before slicing. For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers. For a turkey version, use 93/7 ground turkey, add an extra tablespoon of olive oil and an additional egg.

Nutrition

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

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