Print

Classic Homestyle Meatloaf with Brown Sugar Glaze

classic homestyle meatloaf with brown sugar glaze - featured image
Print Recipe

This Classic Homestyle Meatloaf with Brown Sugar Glaze is incredibly moist, flavorful, and topped with a sweet and tangy caramelized glaze. It’s the perfect comfort food for Sunday dinners or any night you want a hearty, family-approved meal.

Ingredients

Scale
  • 2 lbs ground beef (80/20)
  • 1 cup plain breadcrumbs
  • ½ cup whole milk
  • 2 large eggs
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup
  • 1 teaspoon dried thyme
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • ½ cup packed brown sugar
  • ½ cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or foil, leaving overhang on the sides.
  2. Make the panade: In a large mixing bowl, combine breadcrumbs and milk. Stir and let sit for 5 minutes until the breadcrumbs absorb the milk and form a paste.
  3. Sauté the aromatics (optional but recommended): Heat a small skillet over medium heat with a drizzle of olive oil. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant. Let cool slightly.
  4. Mix the meatloaf ingredients: To the bowl with the panade, add eggs, Worcestershire sauce, ketchup, thyme, salt, pepper, and the sautéed onion and garlic. Mix with a fork until combined. Add ground beef and gently mix with your hands until just combined—do not overmix.
  5. Shape the meatloaf: Transfer the mixture to the prepared loaf pan. Press gently to remove air pockets and shape the top into a slight dome.
  6. Make the glaze: In a small bowl, whisk together brown sugar, ketchup, apple cider vinegar, and Dijon mustard until smooth. Set aside about ¼ cup for later.
  7. Apply the first layer of glaze: Spread about half of the remaining glaze evenly over the top of the meatloaf.
  8. Bake the meatloaf: Place in the preheated oven and bake for 45 minutes. After 45 minutes, brush another layer of glaze over the top. Continue baking for 15-20 minutes, until the internal temperature reaches 160°F (71°C).
  9. Check for doneness: Use an instant-read thermometer inserted into the center. If you don’t have one, cut a small slit—juices should run clear and meat should no longer be pink.
  10. Rest before slicing: Let the meatloaf rest in the pan for 10-15 minutes to allow juices to redistribute.
  11. Slice and serve: Use the parchment paper overhang to lift the meatloaf out of the pan. Transfer to a cutting board, slice into 1-inch thick pieces, and serve with reserved glaze on the side.

Notes

Don’t skip the panade—soaking breadcrumbs in milk keeps the meatloaf moist. Use your hands to mix gently to avoid overworking the meat. Let the meatloaf rest for at least 10 minutes before slicing to prevent it from falling apart. If the glaze starts to burn during the last 15 minutes, tent loosely with foil.

Nutrition

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

Find it online: https://cooksybite.com/classic-homestyle-meatloaf-with-brown-sugar-glaze/