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Best Classic Meatloaf with Brown Sugar Glaze (Easy 60-Min Recipe)

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This classic meatloaf features a tender, perfectly seasoned beef mixture topped with a sweet and tangy brown sugar glaze that caramelizes into a sticky crust. It’s an easy, crowd-pleasing dinner that comes together in about 60 minutes with simple pantry ingredients.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup plain breadcrumbs
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon mustard powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides.
  2. In a large mixing bowl, combine the breadcrumbs and milk. Let them sit for about 5 minutes to form a panade.
  3. Add the beaten eggs, diced onion, minced garlic, Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Mix with a fork until well combined.
  4. Add the ground beef to the bowl. Using your hands, gently mix everything together until just combined—do not overmix.
  5. Transfer the mixture to the prepared loaf pan. Press it in gently, shaping the top slightly domed in the center.
  6. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and mustard powder until smooth.
  7. Spoon about half of the glaze over the meatloaf, spreading evenly. Reserve the remaining glaze.
  8. Place the loaf pan on a baking sheet and bake for 45 minutes.
  9. After 45 minutes, carefully remove the pan from the oven. Spoon the remaining glaze over the top. Return to the oven and bake for another 10-15 minutes, until the internal temperature reaches 160°F (71°C).
  10. Let the meatloaf rest in the pan for 10 minutes. Then use the parchment paper to lift it out and transfer to a cutting board.
  11. Slice into 1-inch thick pieces and serve warm.

Notes

For best texture, use room temperature eggs and milk. Don’t skip the panade (breadcrumb-milk mixture) as it ensures tenderness. Let the meatloaf rest for 10 minutes before slicing to prevent it from falling apart. If you don’t have a loaf pan, shape the meatloaf free-form on a baking sheet—it will cook a bit faster and get more caramelized edges.

Nutrition

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

Find it online: https://novanosh.com/best-classic-meatloaf-with-brown-sugar-glaze-easy-60-min-recipe/