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Wholesome Classic Meatloaf with Brown Sugar Glaze

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This wholesome classic meatloaf with brown sugar glaze is juicy, packed with hidden veggies, and topped with a sticky, sweet-savory caramelized crust. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction.

Ingredients

Scale
  • 2 pounds lean ground beef (90/10)
  • 1 cup rolled oats
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 cup finely grated carrots (about 2 medium carrots)
  • 1 cup finely grated zucchini, squeezed dry
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 cup packed brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your loaf pan with a little oil or nonstick spray. Line with parchment paper for easy lifting.
  2. Grate the carrots and zucchini. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much liquid as possible.
  3. Finely dice the onion and mince the garlic. In a small skillet over medium heat, add a teaspoon of oil. Cook the diced onion for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds more. Let cool slightly.
  4. In a large bowl, combine the ground beef, rolled oats, sautéed onion and garlic, beaten eggs, milk, grated carrots, squeezed zucchini, Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Mix gently with your hands until just combined—do not overmix.
  5. Transfer the mixture to the prepared loaf pan. Press it down gently and evenly, shaping the top so it’s slightly domed in the center.
  6. In a small bowl, whisk together the brown sugar, ketchup, Dijon mustard, and apple cider vinegar until smooth.
  7. Spread about half the glaze over the top of the meatloaf, covering it completely. Reserve the remaining glaze.
  8. Place the loaf pan on a baking sheet and bake for 45 minutes.
  9. Remove the meatloaf from the oven and brush on the remaining glaze. Return to the oven and bake for another 15-20 minutes, until the internal temperature reaches 160°F (71°C).
  10. Let the meatloaf rest in the pan for 10-15 minutes before slicing.
  11. Slice and serve with extra glaze spooned over the top, if desired.

Notes

Don’t skip squeezing the zucchini—it prevents a watery meatloaf. Use a meat thermometer for perfect doneness (160°F). Let the meatloaf rest for 10-15 minutes before slicing to keep it from falling apart. For a crispier crust, bake free-form on a lined baking sheet. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: meatloaf, brown sugar glaze, comfort food, ground beef, hidden veggies, easy dinner, weeknight meal

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