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Classic Meatloaf with Brown Sugar Glaze – Easy Homemade Recipe

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This classic meatloaf with brown sugar glaze is tender, juicy, and topped with a sweet-tangy caramelized glaze. It’s an easy, comforting dinner that’s perfect for busy weeknights and family gatherings.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup plain breadcrumbs
  • ½ cup whole milk
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup ketchup (for glaze)
  • ¼ cup packed brown sugar (for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)
  • 1 teaspoon Worcestershire sauce (for glaze)
  • ½ teaspoon garlic powder (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides. Place the pan on a baking sheet.
  2. Make the brown sugar glaze: In a small saucepan over medium heat, combine ½ cup ketchup, ¼ cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and ½ teaspoon garlic powder. Whisk until sugar is dissolved and mixture is smooth, about 2-3 minutes. Remove from heat and set aside.
  3. In a large mixing bowl, combine 1 cup plain breadcrumbs and ½ cup whole milk. Let sit for 5 minutes until the breadcrumbs absorb the milk and form a thick paste.
  4. To the breadcrumb mixture, add the finely diced onion, minced garlic, beaten eggs, 2 tablespoons Worcestershire sauce, 2 tablespoons ketchup, dried thyme, smoked paprika, salt, and black pepper. Stir until well combined.
  5. Add the ground beef to the bowl. Using your hands, gently mix everything together just until combined—do not overmix. Stop as soon as there are no streaks of breadcrumb mixture.
  6. Transfer the meat mixture to the prepared loaf pan. Gently press it into an even shape, avoiding air pockets. Do not pack too firmly.
  7. Brush about half of the brown sugar glaze over the top of the meatloaf. Reserve the remaining glaze for later.
  8. Bake for 45 minutes. The top should be starting to brown and the glaze bubbling.
  9. Remove from the oven and brush on another layer of the reserved glaze.
  10. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the center. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  11. Let the meatloaf rest in the pan for 10-15 minutes before slicing. This allows juices to redistribute.
  12. Use the parchment paper overhang to lift the meatloaf out of the pan. Transfer to a cutting board and slice into 1-inch thick pieces. Serve with the remaining glaze on the side.

Notes

Don’t overmix the meat mixture to avoid a dense meatloaf. Let the meatloaf rest for 10-15 minutes before slicing to keep it moist. For a milder onion flavor, sauté the onion before adding. Line the pan with parchment for easy removal. Double the glaze if you like extra for serving. The milk-soaked breadcrumbs are key to keeping the meatloaf tender.

Nutrition

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

Find it online: https://cheerycrisp.com/classic-meatloaf-with-brown-sugar-glaze-easy-homemade-recipe/