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Classic Meatloaf with Brown Sugar Glaze

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This classic meatloaf features a tender, savory beef loaf topped with a sweet-tangy brown sugar glaze that caramelizes into a sticky, delicious crust. It’s a foolproof, family-friendly dinner that’s perfect for weeknights or special occasions.

Ingredients

Scale
  • 2 pounds (900g) ground beef (80/20 ground chuck)
  • 1 cup (120g) plain breadcrumbs
  • ½ cup (120ml) whole milk
  • 2 large eggs
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons (30ml) Worcestershire sauce
  • 2 tablespoons (30ml) ketchup
  • 1 tablespoon (15ml) Dijon mustard
  • 1½ teaspoons (9g) kosher salt
  • 1 teaspoon (2g) black pepper
  • 1 teaspoon (1g) dried thyme
  • 2 tablespoons chopped fresh parsley (optional)
  • ½ cup (120ml) ketchup (for glaze)
  • ⅓ cup (70g) packed brown sugar (light or dark)
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon (5ml) Worcestershire sauce (for glaze)
  • ½ teaspoon (1.5g) garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Place the loaf pan on a rimmed baking sheet.
  2. Make the panade: In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for about 5 minutes until the breadcrumbs absorb the milk and form a soft paste.
  3. Add the aromatics and seasonings: To the panade, add the chopped onion, minced garlic, Worcestershire sauce, ketchup, Dijon mustard, salt, pepper, dried thyme, and parsley (if using). Crack the eggs into the bowl and stir until well combined.
  4. Add the ground beef: Crumble the beef over the mixture. Using your hands, gently mix everything together with a light folding motion until just combined. Do not overmix.
  5. Shape the meatloaf: Transfer the mixture to the prepared loaf pan. Gently press it into an even shape, smoothing the top. Do not pack it down too hard.
  6. Make the glaze: In a small bowl, whisk together the ketchup, packed brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder until the brown sugar is mostly dissolved.
  7. Apply the first layer of glaze: Spread about half of the glaze evenly over the top of the meatloaf.
  8. Bake for 45 minutes: Place the baking sheet with the loaf pan in the oven and bake for 45 minutes.
  9. Apply the second layer of glaze: Carefully remove the meatloaf from the oven. Spread the remaining glaze over the top. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) in the center.
  10. Rest the meatloaf: Remove from the oven and let it rest in the pan on a cooling rack for 10-15 minutes. Use the parchment paper overhang to lift the loaf out of the pan, then transfer to a cutting board.
  11. Slice and serve: Use a sharp knife to cut into 1-inch thick slices. Serve warm.

Notes

Don’t skip the panade—it keeps the meatloaf tender. Use a light hand when mixing to avoid a tough texture. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute. For a gluten-free version, use gluten-free breadcrumbs and ensure Worcestershire sauce is gluten-free.

Nutrition

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

Find it online: https://morselora.com/classic-meatloaf-with-brown-sugar-glaze-easy-family-dinner/