Homestyle Brown Sugar Glaze Meatloaf (Print Version)

Homestyle Brown Sugar Glaze Meatloaf brings back childhood memories. A tender, savory loaf topped with a sweet glaze. Easy comfort food for busy nights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Base Meatloaf Mix

01 - 2 lbs ground beef (80/20 chuck)
02 - 1 cup soft breadcrumbs
03 - 1 large egg
04 - 1/2 cup milk (whole or 2%)
05 - 1/2 yellow onion, finely diced
06 - 2 cloves garlic, minced

→ Flavor Boosters & Binders

07 - 1 tbsp ketchup (for mix)
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp Dijon mustard
10 - 1 tsp salt
11 - 1/2 tsp black pepper

→ Sweet & Tangy Glaze

12 - 1/2 cup ketchup (for glaze)
13 - 1/2 cup packed light brown sugar
14 - 2 tbsp apple cider vinegar

→ Optional Mix-ins

15 - 1/4 cup finely diced bell pepper
16 - Pinch of red pepper flakes (for glaze)

# Instructions:

01 - First things first, get that onion and garlic finely chopped. Seriously, take your time here; nobody wants big chunks of raw onion in their meatloaf. In a big bowl, combine your ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, a tablespoon of ketchup, Worcestershire sauce, Dijon mustard, salt, and pepper. Now, here's the crucial part: use your hands! Gently mix everything together until just combined. Overmixing is a common mistake I’ve made, and it makes for a tough meatloaf, so keep it light. You want it just barely holding together.
02 - Once your mixture is ready, gently shape it into a loaf. You can do this directly in a 9x5-inch loaf pan, or on a parchment-lined baking sheet if you prefer a free-form loaf (which I often do for a crispier crust). If you're using a pan, just press it in evenly. If free-form, make sure it’s a nice, compact oval. I usually give mine a little pat-down to ensure it's pretty. This is where you really start to see your meatloaf taking shape, literally!
03 - In a small bowl, whisk together the remaining ketchup (about half a cup), the brown sugar, and the apple cider vinegar. This glaze is what takes this meatloaf from good to absolutely glorious. It should be thick enough to coat the back of a spoon. Taste it! Does it need a little more tang? A touch more sweetness? Adjust it to your preference. This is your moment to shine, make that glaze sing! I often add a tiny pinch of cayenne here for a little warmth, but shhh, that's our secret.
04 - Preheat your oven to 350°F (175°C). Place your shaped meatloaf (either in the pan or on the baking sheet) into the hot oven. Let it bake for about 30-35 minutes first. This initial bake helps it set. After that time, pull it out and generously brush about half of your amazing Brown Sugar Glaze over the top. Don't be shy! You want a good, even layer. The smell at this point? Oh, it's incredible—savory and sweet, filling the whole kitchen.
05 - Pop that meatloaf back into the oven for another 25-30 minutes. About 10 minutes before it's done, take it out again and brush on the remaining glaze. This layering technique helps build up that beautiful, sticky, caramelized crust we're aiming for. Keep an eye on it; you want that glaze to get dark and bubbly but not burn. Every oven is different, so trust your nose and eyes here. This is where the magic really happens for your meatloaf.
06 - Once your meatloaf is gloriously glazed and cooked through (an internal temperature of 160°F or 71°C is what you're looking for), take it out of the oven. This is the hardest part: resist the urge to slice it immediately! Let it rest for at least 10-15 minutes. This allows the juices to redistribute, ensuring a super moist and tender slice. If you cut it too soon, all those delicious juices will just run out. Then, slice thick pieces and serve! It's going to look and smell utterly divine, I promise.

# Notes:

01 - Don't overmix the meat! Seriously, I learned this the hard way with a meatloaf that could double as a doorstop. Gentle hands are key for a tender loaf.
02 - Leftover meatloaf keeps beautifully for 3-4 days in an airtight container in the fridge; tastes even better the next day.
03 - If you're out of breadcrumbs, crushed saltine crackers or even quick-cooking oatmeal can work as binders.
04 - A dollop of creamy mashed potatoes or a side of roasted green beans is my absolute favorite way to serve this.

# Equipment Needed:

01 - Large mixing bowl
02 - 9x5-inch loaf pan or baking sheet
03 - small mixing bowls
04 - whisk
05 - measuring cups and spoons
06 - chef's knife
07 - cutting board
08 - meat thermometer

# Nutrition (Per Serving):

Calories: 450 calories
Total Fat: 25g total fat
Total Carbohydrate: 30g total carbs
Protein: 30g protein

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