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Quick Classic Meatloaf with Brown Sugar Glaze

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A tender, juicy meatloaf with a sweet and tangy brown sugar glaze that comes together in about 45 minutes. Perfect for busy weeknights, this recipe uses simple pantry ingredients and delivers comfort food at its finest.

Ingredients

Scale
  • 1 ½ pounds (680g) ground beef (80/20 blend)
  • 1 cup (120g) plain breadcrumbs
  • ½ cup (120ml) whole milk
  • 1 large egg, lightly beaten
  • ½ cup (80g) yellow onion, finely diced or grated
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • ½ cup (120ml) ketchup
  • ¼ cup (50g) packed brown sugar
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon garlic powder

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment paper or foil, leaving some overhang for easy lifting.
  2. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and garlic powder until smooth. Set aside.
  3. In a large mixing bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes to soften.
  4. Add the grated onion, minced garlic, beaten egg, salt, pepper, dried thyme, and Worcestershire sauce to the breadcrumb mixture. Stir until just combined.
  5. Add the ground beef to the bowl. Using your hands, gently mix everything together with a light touch until no streaks of breadcrumb mixture remain.
  6. Transfer the mixture to the prepared loaf pan and gently press it into an even shape. Do not pack it down hard.
  7. Spread about half of the glaze evenly over the top of the meatloaf. Reserve the rest for later.
  8. Bake for 35 minutes. Remove from the oven and spread the remaining glaze over the top.
  9. Return to the oven and bake for another 10-15 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the center.
  10. Remove from the oven and let the meatloaf rest in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to a cutting board.
  11. Slice and serve. Wipe your knife between cuts for clean slices.

Notes

Don’t skip the panade (breadcrumbs and milk) – it keeps the meatloaf moist. Use a meat thermometer to ensure doneness. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. For easy cleanup, line the pan with parchment paper or foil.

Nutrition

Keywords: meatloaf, brown sugar glaze, quick dinner, weeknight meal, comfort food, ground beef

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