Description
This isn’t your average meatloaf. It’s tender, juicy, and topped with a sticky, sweet-savory brown sugar glaze that caramelizes into the best part of the dish. Perfect for turning skeptics into believers.
Ingredients
Scale
- 2 pounds ground beef (80/20)
- 1 cup panko breadcrumbs
- ½ cup whole milk
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- 1 teaspoon dried thyme (optional)
- ¾ cup ketchup
- ⅓ cup brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven. Lightly grease a 9×5-inch loaf pan with a little oil or non-stick spray.
- Sauté the onion and garlic. Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until translucent and soft. Add the minced garlic and cook for another 30 seconds, just until fragrant. Remove from heat and let it cool slightly.
- Soak the breadcrumbs. In a large mixing bowl, combine the panko breadcrumbs and milk. Let it sit for 5 minutes. The breadcrumbs will absorb the milk and turn into a thick paste.
- Mix the meatloaf base. Add the sautéed onion and garlic, beaten eggs, Worcestershire sauce, Dijon mustard, salt, pepper, and dried thyme to the breadcrumb mixture. Stir until well combined.
- Add the ground beef. Add the ground beef to the bowl. Use your hands to gently mix everything together. Don’t overmix—just fold and press until the ingredients are incorporated.
- Make the glaze. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder. Set aside about ¼ cup of the glaze for basting later.
- Shape and glaze the meatloaf. Transfer the meat mixture to the prepared loaf pan. Gently press it into an even shape, mounding it slightly in the center. Brush a generous layer of the glaze over the top and sides.
- Bake for 45 minutes. Place the loaf pan on a baking sheet (to catch drips) and bake for 45 minutes.
- Apply a second layer of glaze. After 45 minutes, carefully remove the meatloaf from the oven. Brush another layer of the reserved glaze over the top. Return to the oven and bake for another 15-20 minutes.
- Check for doneness. The meatloaf is done when the internal temperature reaches 160°F (71°C) at the center. Insert your meat thermometer into the thickest part—not touching the pan. If it’s not quite there, give it another 5-10 minutes.
- Rest before slicing. Let the meatloaf rest in the pan for 10-15 minutes after removing it from the oven. Use a spatula to lift the meatloaf out of the pan and transfer it to a cutting board.
- Spoon the pan juices over the top. Spoon the glorious glaze and juices pooled in the bottom of the pan over the meatloaf before slicing.
Notes
Don’t skip the milk-soaked breadcrumbs—they create a panade that keeps the meatloaf tender. Let the meat come to room temperature for 15-20 minutes before mixing. Use a light hand when mixing to avoid a dense texture. Line the loaf pan with parchment paper for easy removal. Always sauté the onion first to avoid crunchy bits.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about ¾-inc
- Calories: 385
- Sugar: 12
- Sodium: 620
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 1
- Protein: 28
Keywords: meatloaf, beef meatloaf, brown sugar glaze, comfort food, classic meatloaf, easy dinner