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Best Classic Meatloaf with Brown Sugar Glaze Recipe

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This classic meatloaf with brown sugar glaze is incredibly moist and tender, thanks to a mix of ground beef, breadcrumbs soaked in milk, and the perfect fat ratio. The glaze caramelizes into a sticky, tangy-sweet crust that makes this comfort food absolutely irresistible.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 cup ketchup
  • 1/3 cup packed light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. If using a baking sheet instead of a loaf pan, line it with parchment paper.
  2. In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for 5 minutes until the breadcrumbs absorb the milk and form a paste.
  3. While the breadcrumbs soak, heat a small skillet over medium heat with a drizzle of olive oil. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Let cool for a minute or two.
  4. To the soaked breadcrumbs, add the beaten eggs, Worcestershire sauce, ketchup, salt, pepper, thyme, and smoked paprika. Stir until combined. Add the cooled onion and garlic mixture and stir again.
  5. Crumble the ground beef over the breadcrumb mixture. Using your hands, gently mix everything together until no streaks of breadcrumb mixture remain. Do not overmix.
  6. If using a loaf pan, press the mixture evenly into the pan without packing too tightly. If using a baking sheet, shape into a loaf about 4 inches wide and 2 inches tall.
  7. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and cayenne (if using) until the sugar is mostly dissolved.
  8. Using a pastry brush or spoon, spread about half of the glaze over the top and sides of the meatloaf. Reserve the rest.
  9. Bake for 45 minutes. The top should be starting to brown and the glaze bubbling.
  10. Remove from the oven and spread the remaining glaze over the top. Return to the oven and bake for another 15-20 minutes (total bake time about 1 hour to 1 hour 10 minutes).
  11. Check for doneness: internal temperature should reach 160°F (71°C) when measured with a meat thermometer inserted into the center.
  12. Remove from the oven and let rest in the pan or on the baking sheet for at least 10-15 minutes. The internal temperature will rise to about 165°F (74°C).
  13. Slice into 1-inch thick pieces and serve warm.

Notes

Do not skip soaking the breadcrumbs in milk—this creates a panade that locks in moisture. Use a light touch when mixing to avoid a tough meatloaf. Let the meatloaf rest before slicing to keep juices in. Apply glaze in two stages for a thick, caramelized crust. Use a meat thermometer for perfect doneness. Let sautéed onion and garlic cool before adding to the meat mixture.

Nutrition

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

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