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Brown Sugar Glazed Meatloaf

Brown Sugar Glazed Meatloaf

iamwinfred
This Brown Sugar Glazed Meatloaf is the dinner I make when I want something warm, familiar, and completely fuss free. It is tender ground beef wrapped around simple pantry seasonings and finished with a sticky sweet glaze that caramelizes right on top. The glaze alone is worth making this recipe for.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8 slices
Calories 380 kcal

Equipment

  • 9x5 inch loaf pan or a rimmed baking sheet for a free form loaf
  • Large mixing bowl for combining the meat mixture
  • Instant-read meat thermometer to check doneness
  • Wire cooling rack for resting the loaf
  • Silicone basting brush for applying the glaze
  • Measuring cups and spoons
  • Aluminum foil

Ingredients
  

For the Meatloaf

  • 2 pounds ground beef 85% lean, 907g
  • 1 cup panko bread crumbs about 60g
  • 1 medium yellow onion finely diced, about 1 cup or 150g
  • 2 large eggs lightly beaten
  • 1/2 cup whole milk 120ml
  • 2 tablespoons Worcestershire sauce 30ml
  • 1 tablespoon Dijon mustard 15ml
  • 1 teaspoon garlic powder 3g
  • 1 teaspoon smoked paprika 2g
  • 1 teaspoon kosher salt 6g
  • 1/2 teaspoon black pepper 1g

For the Brown Sugar Glaze

  • 3/4 cup ketchup 180ml
  • 1/3 cup light brown sugar packed, 73g
  • 1 tablespoon apple cider vinegar 15ml
  • 1/2 teaspoon garlic powder 1.5g

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with aluminum foil, leaving overhang, and lightly spray with nonstick cooking spray.
  • Whisk together ketchup, brown sugar, apple cider vinegar, and garlic powder until smooth. Set aside.
  • In a large bowl, combine ground beef, panko, onion, eggs, milk, Worcestershire sauce, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Mix gently just until combined.
  • Transfer mixture to the prepared loaf pan and press gently to fill evenly. Smooth the top with the back of a spoon.
  • Bake uncovered on the center rack for 40 minutes before adding any glaze.
  • Remove from oven and brush about half the glaze over the top. Return to oven and bake another 20-25 minutes, until internal temperature reaches 160°F (71°C).
  • Let rest in the pan for 10 minutes. Lift out using foil overhang, slice, and spoon reserved glaze over the top before serving.

Notes

  • Use 85% lean ground beef so the loaf stays moist without turning greasy.
  • Mix the meat gently and stop as soon as everything is combined to keep the texture tender.
  • Always check doneness with a meat thermometer instead of guessing; it should read 160°F at the thickest part.
  • Double the glaze recipe if you love extra sauce on your plate.
  • Let the meatloaf rest for 10 minutes before slicing so it holds its shape.
  • Line the pan with foil for the easiest cleanup possible.
  • Make ahead: mix and shape the meatloaf up to a day ahead, cover, and refrigerate. Bake straight from cold, adding a few extra minutes.
  • Substitutions: ground turkey works in place of beef; regular bread crumbs, crushed crackers, or quick oats can replace panko.
  • Storage: refrigerate leftovers in an airtight container for up to 4 days, or freeze individual slices for up to 3 months.
  • Reheat in a 300°F oven covered loosely with foil, or microwave a slice with a splash of broth to keep it moist.

Nutrition

Serving: 1SliceCalories: 380kcalCarbohydrates: 18gProtein: 24gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 110mgSodium: 650mgPotassium: 480mgFiber: 1gSugar: 12gVitamin A: 8IUVitamin C: 4mgCalcium: 6mgIron: 15mg
Keyword brown sugar glazed meatloaf, comfort food dinner, easy meatloaf recipe, glazed meatloaf, homemade meatloaf
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