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Classic Meatloaf with Brown Sugar Glaze Recipe

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This classic meatloaf with brown sugar ketchup glaze is the ultimate comfort food—simple, forgiving, and always delicious. With a sticky-sweet caramelized crust and a tender, moist interior, it’s perfect for weeknight dinners or potlucks.

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
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon dried thyme (optional)
  • 1/2 cup ketchup
  • 1/4 cup packed light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or butter.
  2. Prepare the glaze: In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika until smooth. Set aside about 1/4 cup for basting.
  3. Sauté the onion and garlic: In a small skillet over medium heat, add a drizzle of oil and cook the diced onion for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Let cool.
  4. Combine the meatloaf ingredients: In a large mixing bowl, add ground beef, cooled onion mixture, breadcrumbs, beaten eggs, milk, Worcestershire sauce, salt, pepper, and thyme. Gently mix with your hands or a fork until just combined—do not overmix.
  5. Shape the meatloaf: Transfer the mixture to the prepared loaf pan and press gently into an even shape, removing air pockets.
  6. Apply the glaze: Spread the reserved glaze evenly over the top and sides of the meatloaf.
  7. Bake for 50 minutes: Place the loaf pan on a baking sheet and bake uncovered for 50 minutes.
  8. Baste and continue baking: After 50 minutes, baste the top with the reserved 1/4 cup glaze. Return to the oven and bake for another 10-15 minutes, until the internal temperature reaches 160°F (71°C).
  9. Rest before slicing: Let the meatloaf rest in the pan for 10 minutes to allow juices to redistribute.
  10. Slice and serve: Use a sharp knife to cut 1-inch thick slices. Spoon any extra pan juices over the top and serve warm.

Notes

For best results, avoid overmixing the meat mixture. Use an instant-read thermometer to ensure the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing to keep it moist. If the glaze browns too quickly, tent with foil during the last 15 minutes of baking.

Nutrition

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

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