Tender Meatloaf with Brown Sugar Glaze: Easy Dinner (Print Version)

Meatloaf with Brown Sugar Glaze: An easy, comforting recipe for your family. Sweet & savory, its the perfect weeknight dinner!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based, Dairy (optional)

# Ingredients:

→ Meatloaf Base

01 - 2 lbs ground beef (80/20 lean)
02 - 1 cup Panko breadcrumbs
03 - 1/2 cup whole milk
04 - 1 large egg
05 - 1/2 cup finely diced yellow onion
06 - 2 cloves garlic, minced
07 - 2 tbsp Worcestershire sauce
08 - 1 tsp salt
09 - 1/2 tsp black pepper

→ Brown Sugar Glaze

10 - 1/2 cup ketchup
11 - 1/2 cup packed dark brown sugar
12 - 2 tbsp apple cider vinegar
13 - 1 tsp dry mustard

→ Flavor Boosters (Optional Mix-ins)

14 - 1/4 cup chopped fresh parsley
15 - 1/2 tsp smoked paprika

# Instructions:

01 - First things first, grab that onion and garlic. You want to dice the onion really, really fine. Like, almost invisible fine. No one wants a big chunk of raw onion in their Meatloaf with Brown Sugar Glaze, trust me! Mince the garlic too. I usually sauté mine for a few minutes in a little olive oil until they're soft and fragrant. This step makes a huge difference in the final flavor, removing any harsh raw edges. The smell of the softened onion and garlic always signals the start of something delicious in my kitchen!
02 - Now for the fun part – getting your hands dirty! In a big bowl, combine the ground beef, those sautéed onions and garlic, Panko breadcrumbs, milk, egg, Worcestershire sauce, salt, and pepper. Use your hands to gently mix everything together. And I mean *gently*! This is where I always have to remind myself not to overmix, because that's the fastest way to a tough Meatloaf with Brown Sugar Glaze. You want it just combined, no more. Overmixing is a mistake I made early on, and it really changes the texture, so be mindful here.
03 - Once your mixture is ready, it's time to shape it. I usually go for a free-form loaf right on a parchment-lined baking sheet. It allows for better browning all around. You can also press it into a loaf pan if you prefer a more uniform shape, but I love the rustic look of a hand-shaped Meatloaf with Brown Sugar Glaze. Just make sure it's evenly thick so it cooks consistently. This step always feels a bit like sculpting, which is kinda fun!
04 - In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and dry mustard until it's smooth and well combined. This is the magic sauce, the star of our Meatloaf with Brown Sugar Glaze! Taste it and adjust if you like – maybe a little more vinegar for tang, or a touch more sugar for sweetness. It should be a balance of sweet and tangy, ready to transform your meatloaf.
05 - Now, slather about half of that glorious brown sugar glaze all over the top and sides of your formed meatloaf. Don't be shy! This first layer will bake on and create a lovely caramelized crust. It’s part of what makes this Meatloaf with Brown Sugar Glaze so special. I usually use a pastry brush for this, making sure every inch gets covered. The kitchen starts to smell even more amazing at this point, all sweet and savory notes blending together.
06 - Pop your Meatloaf with Brown Sugar Glaze into a preheated oven and bake for about 45 minutes. Then, pull it out, and brush the remaining glaze all over. Return it to the oven and continue baking until it’s cooked through and the internal temperature reaches 160°F (71°C). The glaze should be beautifully caramelized and slightly sticky. Let it rest for 10-15 minutes before slicing – this is crucial for juicy slices! The final result should look rich, smell incredible, and taste utterly comforting.

# Notes:

01 - Don't overmix the meat! Seriously, it's the fastest way to a tough meatloaf, a mistake I learned the hard way.
02 - Always let your Meatloaf with Brown Sugar Glaze rest for at least 10-15 minutes after baking; it keeps it juicy.
03 - Apply the glaze in two stages: half at the beginning, half for the last 15-20 minutes of baking for best caramelization.
04 - Making extra glaze and serving it on the side is always a good idea for those who love an extra sweet and tangy kick.

# Equipment Needed:

01 - Large mixing bowl
02 - Baking sheet
03 - Parchment paper
04 - Small bowl
05 - Whisk
06 - Pastry brush
07 - Meat thermometer

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 28g

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