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Classic Meatloaf with Sweet Brown Sugar Glaze – Easy 40-Min Recipe

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This classic meatloaf with sweet brown sugar glaze comes together in about 40 minutes flat, start to finish. The texture is tender and sliceable, not dense and dry, with a sticky, sweet brown sugar glaze that caramelizes into a tangy crust.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 recommended)
  • 1/2 cup (60 g) breadcrumbs (plain or panko)
  • 1/4 cup (60 ml) milk (whole milk preferred)
  • 1 large egg
  • 1/4 cup (60 ml) ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/3 cup (80 ml) ketchup (for glaze)
  • 1/4 cup (50 g) packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy lifting later.
  2. Make the panade. In a large mixing bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes until the breadcrumbs absorb the liquid and become a thick paste.
  3. Add the wet ingredients. To the panade, add the egg, ketchup, Worcestershire sauce, finely diced onion, and minced garlic. Mix until well combined.
  4. Season and add the beef. Add the salt, pepper, and dried thyme. Then add the ground beef. Use your hands to gently mix everything together. Be careful not to overmix.
  5. Shape the meatloaf. Transfer the meat mixture to the prepared loaf pan. Press it gently into an even layer, making sure there are no air pockets. Smooth the top with a spatula or your fingers.
  6. Make the glaze. In a small bowl, whisk together the ketchup, packed brown sugar, apple cider vinegar, Dijon mustard, and garlic powder until smooth.
  7. Bake the meatloaf (first stage). Place the loaf pan on a baking sheet and bake for 25 minutes.
  8. Add the glaze. Remove the meatloaf from the oven. Spoon or brush about half of the glaze evenly over the top. Reserve the remaining glaze for serving. Return to the oven and bake for another 10-15 minutes, until the glaze is bubbly and caramelized.
  9. Check for doneness. The meatloaf is done when the internal temperature reaches 160°F (71°C) in the center.
  10. Rest and serve. Let the meatloaf rest in the pan for 5-10 minutes. Then use the parchment overhang to lift it out of the pan. Slice and serve with the remaining glaze on the side.

Notes

If the glaze starts to burn before the meatloaf is fully cooked, tent a piece of foil loosely over the top for the last 5 minutes of baking. Double the glaze for extra to drizzle over mashed potatoes or roasted vegetables.

Nutrition

Keywords: meatloaf, brown sugar glaze, easy meatloaf, classic meatloaf, weeknight dinner, comfort food

Find it online: https://zorbmeal.com/classic-meatloaf-with-sweet-brown-sugar-glaze-easy-40-min-recipe/