Print

Classic Meatloaf with Brown Sugar Glaze

Classic Meatloaf with Brown Sugar Glaze - featured image
Print Recipe

This classic meatloaf with a sticky-sweet brown sugar glaze is tender, savory, and incredibly moist. It’s a family-approved comfort food that’s easy to make and perfect for weeknights or Sunday dinners.

Ingredients

Scale
  • 2 lbs (900g) ground beef, 80/20 blend
  • 1 cup (120g) breadcrumbs, plain or Italian-style
  • ½ cup (120 ml) milk, whole milk preferred
  • 2 large eggs, lightly beaten
  • 1 medium onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • ½ cup (120 ml) ketchup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)
  • For the glaze:
  • ½ cup (120 ml) ketchup
  • ¼ cup (50g) brown sugar, packed

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Make the panade: In a small bowl, combine the breadcrumbs and milk. Stir and let it sit for 5 minutes until the breadcrumbs absorb the milk and become a paste.
  3. Sauté the aromatics: In a small skillet over medium heat, add a drizzle of oil. Cook the diced onion for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds more until fragrant. Remove from heat and let it cool slightly.
  4. Mix the meatloaf: In a large mixing bowl, combine the ground beef, panade, sautéed onion and garlic, beaten eggs, Worcestershire sauce, ½ cup of ketchup, Dijon mustard, salt, pepper, and dried thyme. Use your hands to mix gently until just combined. Do not overmix.
  5. Shape the loaf: Transfer the meat mixture to the prepared loaf pan. Press it gently into an even shape, making sure there are no air pockets. Don’t pack it down too firmly.
  6. Make the glaze: In a small saucepan over medium heat, combine ½ cup of ketchup and ¼ cup of packed brown sugar. Whisk until the sugar dissolves and the mixture is smooth, about 2 minutes. Remove from heat.
  7. First bake: Place the loaf pan on a baking sheet and bake for 30 minutes.
  8. Apply the glaze: Remove the meatloaf from the oven. Spoon or brush about half of the glaze over the top, spreading it evenly. Return to the oven and bake for another 20 minutes.
  9. Second glaze: Apply the remaining glaze and bake for an additional 10-15 minutes, or until the internal temperature reaches 160°F (71°C).
  10. Rest and serve: Remove the meatloaf from the oven and let it rest in the pan for 10 minutes. Then, using the parchment overhang, lift the meatloaf out of the pan. Slice and serve warm.

Notes

Don’t skip the panade (milk-soaked breadcrumbs) as it keeps the meatloaf moist. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. If the glaze starts to burn, tent the loaf pan loosely with foil for the last 10 minutes.

Nutrition

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

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