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Best Classic Meatloaf with Brown Sugar Glaze Recipe

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This classic meatloaf features a sweet and tangy brown sugar glaze that caramelizes into a perfect crust. It’s an easy, affordable, and comforting meal that’s perfect for busy weeknights and picky eaters.

Ingredients

Scale
  • 2 lbs (900 g) ground beef (80/20)
  • 1 cup (120 g) breadcrumbs (plain or Italian-style)
  • 1/2 cup (120 ml) milk (whole or 2%)
  • 2 large eggs
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup (60 ml) ketchup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 cup (100 g) packed brown sugar (light or dark)
  • 1/4 cup (60 ml) ketchup (for glaze)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs are soft and the mixture looks like wet sand.
  3. Add the ground beef, eggs, onion, garlic, Worcestershire sauce, 1/4 cup ketchup, salt, pepper, and thyme to the bowl. Mix with your hands until just combined. Do not overmix.
  4. Transfer the mixture to the prepared baking sheet and shape into a loaf about 8 inches long and 4 inches wide. Aim for even thickness.
  5. In a small bowl, whisk together the brown sugar, 1/4 cup ketchup, Dijon mustard, apple cider vinegar, and garlic powder until smooth.
  6. Pour about half the glaze over the meatloaf and spread evenly. Reserve the remaining glaze.
  7. Bake for 45 minutes. The glaze should be set and beginning to caramelize.
  8. Remove from the oven and spread the remaining glaze over the top.
  9. Return to the oven and bake for another 15–20 minutes, or until the internal temperature reaches 160°F (71°C). If the top darkens too quickly, tent loosely with foil.
  10. Let the meatloaf rest on the baking sheet for 10 minutes before slicing into 1-inch thick slices.

Notes

For best results, let eggs and milk come to room temperature before mixing. If using a loaf pan, bake for 50 minutes before glazing, then bake another 20 minutes, draining fat halfway through. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

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

Find it online: https://zorbmeal.com/best-classic-meatloaf-with-brown-sugar-glaze-recipe/