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Best Classic Meatloaf with Brown Sugar Glaze

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This isn’t just another meatloaf recipe. It’s tender, almost juicy, with a caramelized brown sugar crust that everyone at the table fights over. The brown sugar glaze is the star — sweet, tangy, and gets a little sticky-caramelized on the edges.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 1 large egg, lightly beaten
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried thyme
  • 1/2 cup ketchup
  • 1/4 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). Place a rack in the middle of the oven.
  2. Make the panade: In a large mixing bowl, combine 1 cup breadcrumbs and 1/2 cup milk. Stir until the breadcrumbs are fully soaked and it looks like a thick paste. Let it sit for 5 minutes.
  3. Prep your aromatics: Dice the onion finely and mince the garlic cloves.
  4. Mix the meatloaf base: To the bowl with the panade, add the ground beef, beaten egg, diced onion, minced garlic, 2 tablespoons Worcestershire sauce, salt, pepper, smoked paprika, and dried thyme. Use your hands to gently mix everything together until just combined. Do not overmix.
  5. Shape the loaf: Transfer the meat mixture to a 9×5-inch loaf pan. Gently press it into the pan, making sure it’s evenly distributed. Do not pack it down.
  6. Make the brown sugar glaze: In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder until the sugar is mostly dissolved.
  7. Apply the first layer of glaze: Spoon about half of the glaze over the top of the meatloaf and spread it evenly.
  8. Bake the meatloaf: Place the loaf pan on a baking sheet and bake for 45 minutes.
  9. Apply the second layer of glaze: After 45 minutes, spoon the remaining glaze over the meatloaf and spread it evenly.
  10. Finish baking: Return the meatloaf to the oven and bake for another 15-20 minutes, until the internal temperature reaches 160°F (71°C).
  11. Rest before slicing: Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes.
  12. Slice and serve: After resting, slice the meatloaf into 1-inch thick slices and serve.

Notes

Don’t overmix the meatloaf mixture. Use a meat thermometer to ensure it reaches 160°F. Let the meatloaf rest for 10-15 minutes before slicing. For a gluten-free version, use gluten-free breadcrumbs or crushed pork rinds. For a milder onion flavor, sauté the onion before adding.

Nutrition

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

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