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Classic Old-Fashioned Meatloaf with Brown Sugar Glaze

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A tender, juicy meatloaf with a sweet and tangy brown sugar glaze that caramelizes into a sticky, savory crust. Perfect for family dinners and comfort food cravings.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20)
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • 1 medium yellow onion, finely diced
  • 2 large eggs, lightly beaten
  • ½ cup (120ml) ketchup
  • 2 tablespoons (30ml) Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2g) black pepper
  • 1 teaspoon (2g) dried thyme
  • ¼ cup (60ml) milk
  • ½ cup (120ml) ketchup (for glaze)
  • ⅓ cup (70g) packed brown sugar (for glaze)
  • 1 tablespoon (15ml) apple cider vinegar (for glaze)
  • 1 teaspoon (5ml) Worcestershire sauce (for glaze)
  • ½ teaspoon (2g) garlic powder (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
  2. Make the brown sugar glaze: In a small bowl, whisk together ½ cup ketchup, ⅓ cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and ½ teaspoon garlic powder. Set aside.
  3. Sauté the onion (optional): Heat a small skillet over medium heat with a drizzle of oil. Add the finely diced onion and cook for 3-4 minutes until softened. Let cool.
  4. In a large mixing bowl, combine 2 lbs ground beef, 1 cup breadcrumbs, the sautéed (or raw) onion, 2 lightly beaten eggs, ½ cup ketchup, 2 tablespoons Worcestershire sauce, 3 minced garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, and ¼ cup milk.
  5. Mix gently with your hands using a light folding motion until just combined. Do not overmix.
  6. Transfer the mixture to the prepared loaf pan. Press gently into an even shape, avoiding air pockets. Do not pack too firmly.
  7. Spoon about half of the brown sugar glaze over the top of the meatloaf and spread evenly.
  8. Place the loaf pan on a baking sheet and bake for 45 minutes.
  9. After 45 minutes, remove the meatloaf from the oven and spoon the remaining glaze over the top. Spread evenly.
  10. Return to the oven and bake for another 15-20 minutes, until the internal temperature reaches 160°F (71°C). If the top browns too quickly, tent loosely with foil.
  11. Remove from the oven and let rest in the pan for 10 minutes.
  12. Use the parchment paper overhang to lift the meatloaf out of the pan. Transfer to a cutting board, slice into 1-inch thick pieces, and serve warm.

Notes

Use 80/20 ground beef for juiciest results. Do not overmix the meat. Let the meatloaf rest for 10 minutes before slicing. For a crispier crust, bake free-form on a baking sheet. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: meatloaf, brown sugar glaze, classic meatloaf, old-fashioned meatloaf, comfort food, family dinner, ground beef

Find it online: https://avabowls.com/classic-old-fashioned-meatloaf-with-brown-sugar-glaze/