Description
This classic meatloaf features a tender, juicy blend of ground beef and pork, topped with a sticky-sweet brown sugar glaze that caramelizes into a gorgeous crust. Born from a late-night craving, this recipe has become a crowd-pleasing favorite that’s perfect for dinner parties, family gatherings, or comforting weeknight meals.
Ingredients
Scale
- 2 pounds (900g) ground beef (80/20)
- 1/2 pound (225g) ground pork
- 1 cup (120g) plain breadcrumbs
- 1/2 cup (120ml) whole milk
- 2 large eggs, lightly beaten
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil (for sautéing)
- 3/4 cup (180ml) ketchup (preferably Heinz)
- 1/2 cup (100g) packed brown sugar (light or dark)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce (for glaze)
- 1/2 teaspoon smoked paprika (for glaze)
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C). Position a rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides. Place the loaf pan on a baking sheet to catch drips.
- Make the panade: In a small bowl, combine 1 cup of breadcrumbs with 1/2 cup of milk. Stir until the breadcrumbs are fully soaked. Let it sit for 5 minutes.
- Sauté the aromatics: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
- Make the brown sugar glaze: In a small bowl, whisk together 3/4 cup ketchup, 1/2 cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder. Set aside.
- Combine the meatloaf ingredients: In a large mixing bowl, combine 2 pounds of ground beef, 1/2 pound of ground pork, the panade, 2 lightly beaten eggs, the sautéed onion and garlic, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 2 tablespoons chopped fresh parsley.
- Mix gently: Use your hands to mix everything together just until combined, about 1-2 minutes. Do not overmix.
- Shape the meatloaf: Transfer the meat mixture to the prepared loaf pan. Press it gently into an even shape, making sure there are no air pockets. Do not pack too tightly.
- Apply the glaze: Pour about half of the brown sugar glaze over the top of the meatloaf. Use a spatula to spread it evenly, letting some drip down the sides. Reserve the remaining glaze.
- Bake: Place the baking sheet with the loaf pan in the preheated oven. Bake for 45 minutes. After 45 minutes, remove the meatloaf from the oven and carefully drain off any excess fat.
- Apply the second layer of glaze: Pour the remaining glaze over the meatloaf and spread it evenly. Return to the oven and bake for another 15-20 minutes, until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the center.
- Rest the meatloaf: Remove from the oven and let it rest in the pan for 10-15 minutes.
- Slice and serve: Use the parchment paper overhang to lift the meatloaf out of the pan. Transfer to a cutting board and slice into 1-inch thick pieces. Serve warm, with extra glaze spooned over each slice if desired.
Notes
Don’t overmix the meat to avoid a dense texture. Use a meat thermometer for perfect doneness (160°F/71°C). Let the meatloaf rest for 10-15 minutes before slicing to keep it moist. Drain excess fat after the first 45 minutes of baking to prevent a soggy bottom. The glaze can be made up to a week ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of meat
- Calories: 420
- Sugar: 16
- Sodium: 780
- Fat: 24
- Saturated Fat: 9
- Carbohydrates: 22
- Fiber: 1
- Protein: 32
Keywords: meatloaf, brown sugar glaze, classic meatloaf, comfort food, ground beef, ground pork, dinner recipe, family meal