Description
This brown sugar glazed meatloaf is tender, juicy, and topped with a sticky, caramelized glaze. It’s a cozy fall dinner that’s quick to prepare and sure to please a crowd.
Ingredients
Scale
- 2 lbs ground beef (80/20)
- 1 cup plain breadcrumbs
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 1 small yellow onion, finely diced (about 3/4 cup)
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 2 tablespoons Worcestershire sauce
- 1/2 cup ketchup
- 1/3 cup packed light brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C). Position the rack in the center. Line your loaf pan with parchment paper, leaving some overhang on the sides.
- Make the brown sugar glaze: In a small saucepan over medium heat, combine 1/2 cup ketchup, 1/3 cup packed light brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1/4 teaspoon garlic powder. Whisk until the sugar dissolves and the mixture is smooth, about 2-3 minutes. Set aside to cool slightly.
- Prepare the meat mixture: In a large mixing bowl, combine 2 lbs ground beef, 1 cup plain breadcrumbs, 1/2 cup whole milk, 2 lightly beaten eggs, 3/4 cup finely diced onion, 3 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, and 2 tablespoons Worcestershire sauce. Use your hands to mix just until combined.
- Shape the meatloaf: Transfer the mixture to your lined loaf pan. Gently press it into an even shape, but don’t pack it down too firmly.
- Apply the first layer of glaze: Using a pastry brush or spoon, spread about half of the brown sugar glaze evenly over the top and sides of the meatloaf. Reserve the rest for later.
- Bake for 45 minutes. Remove from the oven and apply the remaining glaze.
- Continue baking for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest in the pan for 10 minutes. Use the parchment overhang to lift it out, then transfer to a cutting board.
- Slice into 1-inch thick slices. Serve warm.
Notes
Don’t overmix the meat mixture to keep the meatloaf tender. Use a meat thermometer to ensure it reaches 160°F (71°C). Let the meatloaf rest for 10 minutes before slicing to retain moisture. Line the pan with parchment for easy cleanup. Double the glaze if you want extra for serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of loaf
- Calories: 420
- Sugar: 14
- Sodium: 680
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 1
- Protein: 28
Keywords: brown sugar glazed meatloaf, easy meatloaf, fall dinner recipe, comfort food, ground beef recipe