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Cozy Classic Meatloaf with Brown Sugar Glaze: Easy Recipe

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This tender, juicy meatloaf is topped with a sweet and tangy brown sugar glaze that caramelizes to perfection. It’s the ultimate comfort food, perfect for busy weeknights and guaranteed to please the whole family.

Ingredients

Scale
  • 2 pounds (about 900g) ground beef (80/20)
  • 1 cup (120g) plain breadcrumbs (Panko preferred)
  • ½ cup (120ml) whole milk
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • ¼ cup (60ml) ketchup
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) ketchup (for glaze)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
  2. Make the panade: In a small bowl, combine the breadcrumbs and milk. Let sit for about 5 minutes until the breadcrumbs absorb the liquid and form a thick paste.
  3. Sauté the aromatics: Heat a small skillet over medium heat with a drizzle of olive oil. Add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Let cool slightly.
  4. Mix the meatloaf: In a large bowl, combine the ground beef, soaked breadcrumbs, sautéed onion and garlic, beaten eggs, 2 tablespoons Worcestershire sauce, ¼ cup ketchup, dried thyme, salt, and pepper. Use your hands to gently mix until just combined. Do not overmix.
  5. Shape the loaf: Transfer the meat mixture to the prepared loaf pan. Press gently into an even shape, removing any air pockets.
  6. Make the glaze: In a small bowl, whisk together the brown sugar, ½ cup ketchup, apple cider vinegar, Dijon mustard, and 1 teaspoon Worcestershire sauce until smooth.
  7. Apply the first layer of glaze: Spread about half of the glaze evenly over the top of the meatloaf. Reserve the rest.
  8. Bake for 45 minutes. The internal temperature should be around 140-145°F (60-63°C).
  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.
  10. Check for doneness: The meatloaf is done when the internal temperature reaches 160°F (71°C) for beef. Insert the thermometer into the center of the loaf.
  11. Rest before slicing: Let the meatloaf rest in the pan for 10-15 minutes to allow the juices to redistribute.
  12. Slice and serve: Carefully lift the meatloaf out of the pan using the parchment paper. Slice into 1-inch thick pieces. Spoon any extra glaze from the pan over the slices.

Notes

If the glaze starts to burn around the edges before the meatloaf is done, tent it loosely with aluminum foil for the last 15 minutes of baking. For a free-form loaf, shape on a rimmed baking sheet lined with parchment paper; the edges will get more caramelized.

Nutrition

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

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