Print

Savory Juicy Smoked Paprika Meatloaf Recipe with Brown Sugar Glaze

smoked paprika meatloaf - featured image
Print Recipe

A smoky and sweet meatloaf featuring smoked paprika and a sticky brown sugar glaze, delivering a tender, juicy, and flavorful comfort meal perfect for cozy dinners.

Ingredients

Scale
  • 1.5 lbs (680 g) ground beef (80/20 blend)
  • 2 tbsp smoked paprika
  • 1/4 cup (50 g) brown sugar (lightly packed, dark preferred)
  • 3/4 cup (75 g) breadcrumbs (panko optional)
  • 1/4 cup (60 ml) milk (whole milk preferred)
  • 2 large eggs, room temperature
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1/4 cup (60 ml) ketchup
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line your meatloaf pan with parchment or lightly oil it to prevent sticking.
  2. Heat olive oil in a skillet over medium heat. Add finely chopped onion and cook for about 5 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
  3. In a large bowl, combine ground beef, sautéed onion and garlic, smoked paprika, breadcrumbs, milk, eggs, Worcestershire sauce, ketchup, salt, and pepper. Mix gently with a rubber spatula or clean hands until just combined. Avoid overmixing.
  4. Transfer the mixture into the prepared pan, pressing gently to form a loaf shape. Smooth the top for even cooking and an attractive finish.
  5. In a small bowl, mix brown sugar with 2 tablespoons ketchup and a pinch of smoked paprika. Brush this glaze evenly over the top of the meatloaf.
  6. Bake in the preheated oven for 55-65 minutes. Check internal temperature with a meat thermometer; it should reach 160°F (71°C). Tent with foil if the glaze darkens too much.
  7. Remove from oven and let rest for 10 minutes to allow juices to redistribute.
  8. Slice thickly and serve warm with the sticky caramelized glaze.

Notes

Do not overmix the meat mixture to avoid a dense meatloaf. Sauté onions and garlic first to soften and add sweetness. Use a meat thermometer to ensure internal temperature reaches 160°F (71°C). Let the meatloaf rest before slicing to keep it juicy. Adjust glaze application based on desired crust stickiness. For leaner meats, add an extra egg and a splash of olive oil to maintain moisture. Refrigerate the mixture 15 minutes before baking for better flavor melding.

Nutrition

Keywords: meatloaf, smoked paprika, brown sugar glaze, comfort food, easy dinner, savory meatloaf, juicy meatloaf, weeknight meal

Find it online: https://lucastable.com/savory-juicy-smoked-paprika-meatloaf-recipe-with-brown-sugar-glaze-easy-step-by-step-guide/