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Best Brown Sugar Glazed Meatloaf for an Effortless Dinner Party

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This tender, juicy meatloaf with a glossy brown sugar glaze is perfect for dinner parties and weeknight dinners alike. It comes together in about 15 minutes of active prep time and bakes to perfection, converting even the most stubborn meatloaf skeptics.

Ingredients

Scale
  • 1.5 pounds (680g) ground beef (80/20 blend)
  • 1/2 pound (225g) ground pork
  • 1 medium yellow onion, finely diced or grated
  • 3 cloves garlic, minced
  • 1 cup (120g) plain breadcrumbs (panko preferred)
  • 1/2 cup (120ml) whole milk (or oat/almond milk for dairy-free)
  • 2 large eggs, lightly beaten
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) Dijon mustard
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
  • 1 teaspoon kosher salt (3/4 teaspoon if using table salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 cup (120ml) ketchup
  • 1/3 cup (70g) packed brown sugar (light or dark)
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. If using convection, reduce temperature to 325°F (160°C).
  2. Make the panade: In a large mixing bowl, combine the breadcrumbs and milk. Stir until the breadcrumbs are fully soaked. Let sit for 5 minutes.
  3. Prep the aromatics: Grate the onion using the large holes of a box grater (about 1/2 cup with juices). Mince the garlic cloves finely.
  4. Mix the meatloaf base: Add the grated onion (with juices), minced garlic, eggs, Worcestershire sauce, Dijon mustard, salt, pepper, smoked paprika, and fresh parsley to the panade mixture. Stir until well combined.
  5. Add the meat: Add the ground beef and ground pork to the bowl. Use your hands to gently mix everything together with a light folding motion until evenly distributed (about 30 seconds). Do not overmix.
  6. Shape the meatloaf: Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the two long sides. Transfer the meat mixture to the pan and press gently into an even loaf shape. Smooth the top with your hands.
  7. Make the glaze: In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder until the sugar is mostly dissolved.
  8. Apply the first layer of glaze: Spread about half of the glaze over the top of the meatloaf. Reserve the remaining glaze.
  9. Bake for 45 minutes. Remove from oven and spread the remaining glaze over the top. Return to 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) at the center. Insert a meat thermometer into the thickest part.
  11. Rest before slicing: Let the meatloaf rest in the pan for 10-15 minutes. Use the parchment paper overhang to lift it out and transfer to a cutting board or serving platter.
  12. Slice and serve: Use a sharp knife to cut even slices, about 1-inch thick. Spoon any remaining glaze from the pan over the slices before serving.

Notes

If the top of the meatloaf is browning too quickly during the last 15 minutes, tent it loosely with aluminum foil. For a free-form loaf, shape on a parchment-lined baking sheet for crispier edges. Leftovers keep in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.

Nutrition

Keywords: meatloaf, brown sugar glaze, dinner party, comfort food, ground beef, ground pork, easy recipe

Find it online: https://jollyfork.com/best-brown-sugar-glazed-meatloaf-for-an-effortless-dinner-party/