Brown Sugar Glazed Meatloaf
This Brown Sugar Glazed Meatloaf transforms the humble dinner staple into something truly spectacular. The caramelized brown sugar glaze creates an irresistible crust that perfectly complements the juicy, flavorful meat inside. Whether you're craving nostalgic comfort food or seeking to impress at your next family dinner, this old fashioned brown sugar meatloaf recipe delivers that perfect balance of sweet and savory that will have everyone asking for seconds.
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Servings: 8 servings
Calories: 375kcal
Equipment
- Rimmed Baking Sheet
- Foil or Parchment Paper
- Meat Thermometer
Ingredients
For the Meatloaf
- 2 pounds ground beef 85% lean/15% fat for optimal moisture
- 1 cup breadcrumbs fresh work best, but panko is an excellent substitute
- 1 medium yellow onion finely diced (about 1 cup)
- 2 large eggs lightly beaten
- 1/4 cup whole milk substitute buttermilk for extra tenderness
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic minced (about 1 tablespoon)
- 1 tablespoon dried parsley or 3 tablespoons fresh
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg secret ingredient for warmth
For the Brown Sugar Glaze
- 3/4 cup ketchup
- 1/2 cup brown sugar packed (dark brown provides deeper caramel notes)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground cloves optional but highly recommended
Instructions
- Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with foil or parchment paper, or have a 9x5-inch loaf pan ready.
- In a large bowl, combine ground beef, breadcrumbs, diced onion, beaten eggs, milk, Worcestershire sauce, garlic, and all seasonings (parsley, thyme, salt, pepper, and nutmeg).
- Using clean hands, gently mix the ingredients until just combined. Avoid over-mixing to keep the meatloaf tender.
- Transfer the meat mixture to your prepared baking sheet and shape into a loaf approximately 9 inches long and 4 inches wide. If using a loaf pan, press the mixture in gently without compacting it too much. Create a shallow indentation along the top to hold more glaze.
- In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, Dijon mustard, and ground cloves until smooth.
- Brush about 1/3 of the glaze over the meatloaf before baking.
- Bake the meatloaf for 30 minutes uncovered.
- After 30 minutes, remove the meatloaf from the oven and carefully brush with another 1/3 of the glaze. Return to the oven and bake for an additional 30-40 minutes, or until an instant-read thermometer inserted into the center registers 160°F (71°C).
- Remove the meatloaf from the oven, brush with the remaining glaze, and let it rest for 10 minutes before slicing.
Notes
- For a healthier version, you can substitute ground turkey, but add 2-3 tablespoons of olive oil to maintain moisture.
- Fresh breadcrumbs yield a more tender result than dried ones.
- The meatloaf actually improves with time as flavors meld, making leftovers even better.
- For meal prep, slice cooled meatloaf and freeze individual portions for easy future meals.
- Save some extra glaze separately to refresh the meatloaf when reheating.
- Fresh breadcrumbs yield a more tender result than dried ones.
- The meatloaf actually improves with time as flavors meld, making leftovers even better.
- For meal prep, slice cooled meatloaf and freeze individual portions for easy future meals.
- Save some extra glaze separately to refresh the meatloaf when reheating.
Nutrition
Calories: 375kcal | Carbohydrates: 23g | Protein: 25g | Fat: 20g | Cholesterol: 115mg | Sodium: 650mg | Fiber: 1g | Sugar: 17g
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