Print

Classic Meatloaf with Brown Sugar Glaze

classic meatloaf with brown sugar glaze - featured image
Print Recipe

A juicy, tender meatloaf with a savory-sweet brown sugar glaze that caramelizes perfectly. This recipe avoids dryness by using an 80/20 beef blend, sautéed aromatics, and a specific glazing technique for the best texture and flavor.

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp Old Bay Seasoning
  • 1 tbsp Worcestershire Sauce
  • 1/4 cup ketchup
  • 2 large eggs, room temperature
  • 1 cup plain dried breadcrumbs
  • 1/4 cup milk
  • Salt and black pepper to taste
  • 1 tbsp butter (for sautéing)
  • Non-stick spray or butter (for greasing pan)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray.
  2. In a small skillet, melt 1 tbsp butter over medium heat. Add diced onion and cook until soft and translucent (3-4 minutes). Add minced garlic in the last 30 seconds. Let cool slightly.
  3. In a large bowl, combine ground beef, cooled onion mixture, breadcrumbs, milk, eggs, Old Bay, 1 tbsp Worcestershire sauce, 1/4 cup ketchup, salt, and pepper. Mix gently with hands until just combined.
  4. Transfer mixture to the prepared loaf pan. Press down firmly but gently and smooth the top.
  5. Bake for 40 minutes.
  6. While meatloaf bakes, combine 1/2 cup brown sugar, 2 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp mustard, and 1/4 cup ketchup in a small saucepan. Heat over medium, stirring until sugar dissolves and mixture bubbles. Simmer for 1 minute.
  7. Remove meatloaf from oven. Pour glaze over the top, spreading evenly to the edges.
  8. Return to oven and bake for another 20 minutes until glaze is bubbly and caramelized.
  9. Check internal temperature with an instant-read thermometer; it should read 160°F (71°C).
  10. Remove from oven and let rest in the pan for at least 10 minutes before slicing to allow juices to redistribute.

Notes

Do not overmix the meat to avoid a tough texture. Sautéing the onions first removes excess moisture and concentrates flavor. Resting the meatloaf for 10 minutes is crucial for clean slicing and moisture retention. If the glaze burns too quickly, tent the top with foil.

Nutrition

Keywords: meatloaf, brown sugar glaze, easy dinner, comfort food, ground beef recipe, weeknight dinner, family meals

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