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Classic Old-Fashioned Meatloaf with Brown Sugar Glaze

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This classic old-fashioned meatloaf with brown sugar glaze is tender, juicy, and topped with a sweet, tangy, caramelized crust. It’s the ultimate comfort food that’s simple enough for a weeknight and special enough for Sunday dinner.

Ingredients

Scale
  • 2 pounds (900g) ground beef (80/20)
  • 1 cup (120g) breadcrumbs
  • ½ cup (120ml) milk
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • ⅓ cup (80ml) ketchup
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1½ teaspoons salt
  • ½ teaspoon black pepper, freshly ground
  • ½ cup (120ml) ketchup (for glaze)
  • ⅓ cup (65g) brown sugar, packed
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon (5ml) Worcestershire sauce (for glaze)
  • ½ teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides. If not using parchment, lightly grease the pan with cooking spray.
  2. Make the panade: In a large mixing bowl, combine the breadcrumbs and milk. Let it sit for about 5 minutes until the breadcrumbs have absorbed the liquid and turned into a thick, paste-like mixture.
  3. Sauté the onion (optional but recommended): In a small skillet over medium heat, add a teaspoon of oil. Cook the chopped onion for 3-4 minutes until softened and translucent. Let it cool slightly.
  4. Mix the meatloaf: To the panade, add the beaten eggs, ketchup, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, salt, and pepper. Stir until combined. Then add the ground beef and the sautéed onion (or raw onion). Using your hands, gently mix everything together until just combined. Do not overmix.
  5. Shape the loaf: Transfer the meat mixture to the prepared loaf pan. Gently press it into an even shape, making sure there are no air pockets. Do not pack it down too firmly.
  6. Make the glaze: In a small bowl, whisk together the ketchup, packed brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder 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 for later.
  8. Bake the meatloaf: Place the loaf pan on a baking sheet and bake for 45 minutes at 350°F (175°C).
  9. Apply the second layer of glaze: After 45 minutes, 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, until the internal temperature reaches 160°F (71°C).
  10. Rest before slicing: Let the meatloaf rest in the pan for 10-15 minutes after removing it from the oven.
  11. Slice and serve: Use the parchment paper overhang to lift the meatloaf out of the pan. Transfer to a cutting board, slice into thick pieces, and serve with extra glaze spooned over the top if desired.

Notes

Don’t overmix the meat to avoid a dense texture. Use a meat thermometer for perfect doneness. Let the meatloaf rest before slicing to keep it juicy. Line the pan with parchment for easy cleanup. Watch the glaze to prevent burning; tent with foil if needed.

Nutrition

Keywords: meatloaf, brown sugar glaze, old-fashioned meatloaf, comfort food, ground beef, easy dinner, family meal

Find it online: https://jollyfork.com/classic-old-fashioned-meatloaf-with-brown-sugar-glaze/