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Easy Classic Meatloaf with Brown Sugar Glaze

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This easy classic meatloaf with brown sugar glaze is a comforting, nostalgic dish that brings back memories of Sunday dinners. With a simple blend of ground beef and pork, pantry seasonings, and a sticky-sweet-tart glaze that caramelizes into a perfect crust, it’s a reliable, no-fuss dinner that delivers every time.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1/2 pound ground pork
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup ketchup
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 cup ketchup (for glaze)
  • 1/3 cup light brown sugar, packed (for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)
  • 1 teaspoon Dijon mustard (for glaze)
  • 1/2 teaspoon Worcestershire sauce (for glaze)
  • 1/4 teaspoon garlic powder (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your loaf pan with parchment paper if using, or lightly grease it with cooking spray. Place the loaf pan on a rimmed baking sheet to catch any drips.
  2. Make the panade: In your large mixing bowl, combine 1 cup of plain breadcrumbs and 1/2 cup of whole milk. Stir gently and let it sit for 5 minutes until the breadcrumbs absorb the milk and turn into a thick, pasty mixture.
  3. Sauté the aromatics: While the panade rests, heat a small skillet over medium heat. Add a drizzle of olive oil (about 1 teaspoon) and the finely diced onion. Cook for 3-4 minutes, stirring occasionally, until the onion is translucent and fragrant. Add the minced garlic and cook for 30 seconds more. Remove from heat and let it cool slightly.
  4. Make the glaze: In a small saucepan, combine 1/2 cup ketchup, 1/3 cup packed light brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon garlic powder. Whisk together over medium heat. Bring to a gentle simmer, then reduce the heat to low and cook for 3-4 minutes, stirring occasionally, until the glaze thickens slightly and darkens in color. Remove from heat and set aside.
  5. Combine the meatloaf ingredients: To the bowl with the panade, add 2 pounds ground beef, 1/2 pound ground pork, the sautéed onion and garlic, 2 large eggs (lightly beaten), 2 tablespoons Worcestershire sauce, 1/4 cup ketchup, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Use your hands to gently mix everything together just until combined—about 30 seconds of gentle folding and pressing. Do not overmix.
  6. 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. Smooth the top with your hands or the back of a spoon.
  7. First glaze application: Brush about one-third of the glaze over the top of the meatloaf. Reserve the remaining glaze for later.
  8. Bake for 40 minutes: Place the loaf pan on the baking sheet and put it in the oven. Set a timer for 40 minutes.
  9. Second glaze application: Remove the meatloaf from the oven. Brush another one-third of the glaze over the top. Return the meatloaf to the oven.
  10. Bake for another 15-20 minutes: The total baking time should be 55-60 minutes. Start checking for doneness at the 55-minute mark. The internal temperature should reach 160°F (71°C) when measured with a meat thermometer inserted into the center of the meatloaf.
  11. Rest the meatloaf: Remove from the oven and let it rest in the pan for 10 minutes. While it rests, brush the remaining glaze over the top for an extra glossy finish.
  12. Slice and serve: After resting, carefully lift the meatloaf out of the pan using the parchment paper or a spatula. Transfer to a cutting board. Use a sharp knife to slice into 1-inch thick pieces. Serve warm with your favorite sides.

Notes

Don’t skip the panade (milk-soaked breadcrumbs) as it keeps the meatloaf moist. Use a light hand when mixing to avoid a dense texture. Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute. For best results, use a meat thermometer to check for doneness (160°F). The glaze can be made ahead and stored in the refrigerator for up to a week.

Nutrition

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

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