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Classic Meatloaf with Brown Sugar Ketchup Glaze

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This tender, juicy meatloaf is topped with a sticky-sweet brown sugar ketchup glaze that caramelizes into a gorgeous crust. It’s a comforting, crowd-pleasing dinner that will change even the most skeptical meatloaf hater’s mind.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup plain breadcrumbs
  • ½ cup whole milk
  • 1 medium yellow onion, finely grated
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1½ teaspoons salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon dried thyme
  • ½ cup ketchup (for glaze)
  • ¼ cup brown sugar, packed (for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)
  • 1 teaspoon Worcestershire sauce (for glaze)
  • ½ teaspoon garlic powder (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven. Line a baking sheet with foil or parchment paper and place your 9×5-inch loaf pan on top.
  2. In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for 5 minutes until the breadcrumbs absorb the milk and form a thick paste (panade).
  3. While the breadcrumbs soak, grate the onion using the medium holes of a box grater. Do not drain the liquid. Set aside.
  4. In a small bowl, whisk together the ½ cup ketchup, packed brown sugar, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder. Set aside for the glaze.
  5. To the bowl with the soaked breadcrumbs, add the grated onion (with juices), minced garlic, beaten eggs, 2 tablespoons Worcestershire sauce, ¼ cup ketchup, Dijon mustard, parsley (if using), salt, pepper, and dried thyme. Stir until well combined.
  6. Add the ground beef to the bowl. Using clean hands, gently combine everything until just incorporated. Do not overmix.
  7. Transfer the meat mixture to the loaf pan. Gently press it into the pan, filling the corners evenly and shaping the top slightly rounded.
  8. Using a pastry brush or spoon, spread about half of the glaze evenly over the top of the meatloaf. Reserve the rest.
  9. Place the loaf pan (on the baking sheet) in the oven and bake for 45 minutes.
  10. After 45 minutes, carefully remove the meatloaf from the oven. Spoon the remaining glaze over the top and spread evenly. Return to the oven and bake for another 15-20 minutes.
  11. Check for doneness: an instant-read thermometer inserted into the center should register 160°F (71°C).
  12. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes.
  13. After resting, carefully transfer the meatloaf to a cutting board. Slice into 1-inch thick pieces and serve immediately.

Notes

For extra caramelization on the glaze, switch your oven to broil for the last 2-3 minutes of baking. Watch carefully to prevent burning. If the glaze gets too dark before the meatloaf is fully cooked, tent a piece of foil loosely over the top. Letting the meatloaf rest for 10 minutes after baking is essential for moisture redistribution.

Nutrition

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

Find it online: https://evabake.com/classic-meatloaf-with-brown-sugar-ketchup-glaze/