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Classic Meatloaf with Brown Sugar Glaze

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This classic meatloaf with brown sugar glaze is tender, juicy, and topped with a sticky, caramelized crust. It’s a showstopper that will change everything you thought you knew about meatloaf.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20 blend)
  • ½ pound ground pork
  • 1 cup panko breadcrumbs
  • ½ cup whole milk
  • 2 large eggs, lightly beaten
  • 1 small yellow onion, finely diced (about ¾ cup)
  • 3 cloves garlic, minced
  • ¼ cup fresh parsley, chopped (or 2 tablespoons dried)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • ½ cup packed brown sugar (light or dark)
  • ¼ cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving some overhang on the sides.
  2. Make the glaze first. In a small saucepan over medium heat, combine the brown sugar, ketchup, apple cider vinegar, Dijon mustard, and garlic powder. Whisk until the sugar dissolves and the mixture is smooth, about 2-3 minutes. Remove from heat and set aside.
  3. Prep your aromatics. Finely dice the onion and mince the garlic. If you’re sensitive to raw onion flavor, you can sauté the onion in a teaspoon of oil for 3-4 minutes until translucent. Let it cool before adding to the meat mixture.
  4. Combine the wet ingredients. In your large mixing bowl, whisk together the milk, eggs, Worcestershire sauce, and ¼ cup of the brown sugar glaze.
  5. Add the dry ingredients. Add the panko breadcrumbs, parsley, salt, pepper, smoked paprika, and cayenne (if using). Stir until just combined. Let it sit for 2-3 minutes so the breadcrumbs can absorb the liquid.
  6. Add the meat. Add the ground beef and ground pork to the bowl. Use your hands to gently mix everything together. Mix just until everything is evenly distributed.
  7. Shape the meatloaf. Transfer the mixture to your prepared loaf pan. Gently press it into an even shape, making sure there are no air pockets. Don’t pack it down too firmly.
  8. Bake for 45 minutes. Place the loaf pan on a baking sheet and bake for 45 minutes.
  9. Apply the glaze. Remove the meatloaf from the oven and brush a generous layer of the remaining brown sugar glaze over the top. Return to the oven and bake for 10 more minutes. Repeat this process one more time—glaze, bake 10 minutes, glaze again.
  10. Check the temperature. After the final glazing, insert your instant-read thermometer into the center of the meatloaf. You’re looking for 160°F (71°C). If it’s not there yet, bake for another 5-10 minutes and check again.
  11. Rest before slicing. Let the meatloaf rest in the pan for 10-15 minutes. Use the parchment paper to lift it out of the pan and transfer to a cutting board. Slice into 1-inch thick pieces.

Notes

For the best results, let your eggs and milk come to room temperature before mixing. Cold ingredients can make the meatloaf dense. You can grate the onion instead of dicing it for a smoother texture. Don’t skip the smoked paprika. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute. Double the glaze if you want extra for dipping or drizzling.

Nutrition

Keywords: meatloaf, brown sugar glaze, classic meatloaf, comfort food, dinner party, ground beef, ground pork

Find it online: https://willarecipes.com/classic-meatloaf-with-brown-sugar-glaze-an-easy-recipe/