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Classic Meatloaf with Brown Sugar Glaze

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A tender, juicy homemade meatloaf featuring a savory beef base and a sticky, caramelized brown sugar glaze. This recipe avoids dryness by using a milk-soaked breadcrumb binder and gentle mixing techniques for the perfect comfort food dinner.

Ingredients

Scale
  • 2 lbs (900g) Ground Beef (80/20 blend)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 large Eggs, room temperature
  • 1/4 cup (60ml) Whole Milk
  • 1 cup (100g) Plain dry Breadcrumbs
  • 1 tablespoon Dried Parsley
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Butter (for sautéing)
  • For the Glaze: 1/2 cup (100g) Packed Brown Sugar
  • For the Glaze: 1/2 cup (120g) Ketchup
  • For the Glaze: 1 tablespoon Apple Cider Vinegar
  • For the Glaze: 1 teaspoon Dijon Mustard
  • For the Glaze: 1/2 teaspoon Garlic Powder
  • For the Glaze: 1/2 teaspoon Smoked Paprika

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray.
  2. In a small skillet over medium heat, sauté the diced onion in butter for 3-4 minutes until soft. Add minced garlic for the last 30 seconds. Remove from heat and let cool completely.
  3. In a large mixing bowl, combine the milk and breadcrumbs. Let sit for 5 minutes to form a paste (panade).
  4. Add the ground beef, cooled onion mixture, garlic, eggs, parsley, Worcestershire sauce, yellow mustard, salt, and pepper to the bowl.
  5. Mix gently with your hands just until combined. Do not overmix to avoid tough meat.
  6. Transfer the mixture to the prepared loaf pan, pressing gently to fill corners and smoothing the top.
  7. Bake in the center of the oven for 45 minutes.
  8. While the meatloaf bakes, combine brown sugar, ketchup, apple cider vinegar, Dijon mustard, garlic powder, and smoked paprika in a small saucepan. Heat over medium-low, stirring until sugar dissolves and mixture bubbles. Simmer for 2 minutes.
  9. Remove the meatloaf from the oven. Spoon the warm glaze evenly over the top.
  10. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  11. Remove from oven and let rest in the pan for at least 10 minutes before slicing to allow juices to redistribute.
  12. Drain any excess fat from the bottom of the pan before serving.

Notes

Do not overwork the meat mixture, as this leads to a tough texture. Use an instant-read thermometer to ensure the internal temperature reaches 160°F (71°C). Letting the meatloaf rest for 10 minutes is crucial for juiciness. You can substitute ground turkey for beef, but add extra moisture like milk or oil. For a low-carb version, swap breadcrumbs for almond flour and brown sugar for erythritol.

Nutrition

Keywords: meatloaf, brown sugar glaze, comfort food, ground beef recipe, easy dinner, family meals, homemade meatloaf

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