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Best Old-Fashioned Meatloaf with Brown Sugar Glaze

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This tender, juicy meatloaf features a sticky-sweet brown sugar glaze that caramelizes into a dark, crackly crust. Made with simple pantry ingredients and a foolproof method, it’s the ultimate comfort food that’s perfect for weeknight dinners or Sunday suppers.

Ingredients

Scale
  • 1 1/2 pounds ground beef (80/20 blend)
  • 12–14 saltine crackers, finely crushed (about 1/2 cup crumbs)
  • 1/2 cup whole milk
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1/3 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the glaze:
  • 1/3 cup ketchup
  • 1/4 cup brown sugar (light or dark)
  • 1 teaspoon Dijon mustard
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Position a rack in the center of the oven. Line a baking sheet with foil or parchment paper.
  2. Make the panade: In a large mixing bowl, combine crushed saltine crackers and milk. Let sit for 5 minutes until crackers absorb milk and form a soft paste.
  3. Sauté onion (optional but recommended): In a small skillet over medium heat, add a drizzle of oil and cook diced onion for 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Let cool slightly.
  4. Combine meat mixture: Add ground beef, sautéed onion and garlic, beaten eggs, ketchup, Worcestershire sauce, salt, and pepper to the bowl with the panade. Use your hands to gently mix until just combined. Do not overmix.
  5. Shape the meatloaf: Transfer mixture to a 9×5-inch loaf pan. Gently press into an even shape without packing too tightly. Alternatively, shape free-form on the prepared baking sheet.
  6. Make the glaze: In a small saucepan over medium heat, combine 1/3 cup ketchup, 1/4 cup brown sugar, and 1 teaspoon Dijon mustard. Whisk until sugar dissolves and glaze is smooth, about 2-3 minutes. Remove from heat.
  7. Apply glaze: Pour about half the glaze over the meatloaf, spreading evenly. Reserve remaining glaze.
  8. Bake: Place loaf pan on prepared baking sheet and bake for 45 minutes. Remove from oven, spread remaining glaze on top, and bake another 15-20 minutes until internal temperature reaches 160°F (71°C).
  9. Rest: Let meatloaf rest in pan for 10-15 minutes before slicing. This allows juices to redistribute.
  10. Slice and serve: Use a sharp knife to cut clean slices. Serve with mashed potatoes, green beans, or a simple salad.

Notes

Don’t skip the panade—it’s key for moisture. Use a light hand when mixing to avoid tough meatloaf. Let the meatloaf rest before slicing for clean cuts. Double the glaze for extra to serve on the side. For variations, try turkey meatloaf, gluten-free version, cheesy stuffed, spicy kick, or bacon-wrapped.

Nutrition

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

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