Print

The Best Classic Meatloaf with Brown Sugar Glaze Recipe

classic meatloaf with brown sugar glaze - featured image
Print Recipe

This classic meatloaf features a sticky-sweet brown sugar glaze that caramelizes into a candy-like crust, with a tender, moist texture from a blend of ground beef and pork. It’s a crowd-pleasing comfort food that stays delicious even on day three.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20 blend)
  • 1 lb (450g) ground pork
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup (120g) plain or Italian-style breadcrumbs
  • 1/2 cup (120ml) whole milk
  • 2 large eggs, at room temperature
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup (60ml) ketchup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (120ml) ketchup (for glaze)
  • 1/3 cup (70g) packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (for glaze)
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
  2. In a large mixing bowl, combine breadcrumbs and milk. Stir until breadcrumbs are fully saturated. Let sit for 5 minutes to form a panade.
  3. Heat a small skillet over medium heat with a drizzle of olive oil. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
  4. To the bowl with the panade, add ground beef, ground pork, sautéed onions and garlic, eggs, 2 tablespoons Worcestershire sauce, 1/4 cup ketchup, Dijon mustard, dried thyme, salt, and pepper. Mix with your hands until just combined—do not overmix.
  5. Transfer the meat mixture to the prepared loaf pan. Press gently to shape, doming the top slightly.
  6. In a small bowl, whisk together 1/2 cup ketchup, brown sugar, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder until the sugar is dissolved.
  7. Spoon about half of the glaze over the meatloaf, spreading evenly. Reserve the remaining glaze.
  8. Bake for 45 minutes. Remove from oven, spoon the remaining glaze over the top, and spread evenly. Return to oven and bake for another 15-20 minutes, until internal temperature reaches 160°F (71°C).
  9. Remove from oven and let rest in the pan for 10 minutes. Use parchment paper to lift the meatloaf out, transfer to a cutting board, slice into 1-inch thick pieces, and serve warm.

Notes

Don’t skip the panade (soaking breadcrumbs in milk)—it keeps the meatloaf tender. Let the meatloaf rest for 10 minutes before slicing to prevent it from falling apart. If the glaze gets too dark before the meatloaf is fully cooked, loosely tent with foil. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: meatloaf, brown sugar glaze, classic meatloaf, comfort food, ground beef, ground pork, diner-style

Find it online: https://forkmila.com/the-best-classic-meatloaf-with-brown-sugar-glaze-recipe/