Meatloaf with Brown Sugar Glaze

One lazy Sunday I was craving something nostalgic so I opened my grandma’s old recipe tin and found her handwritten meatloaf recipe with little notes in the margins and a sticky stain from years of use so I took that as a sign. And I remember how the smell of that sweet brown sugar glaze filled the whole house and when I finally sliced into it the meat was juicy tender and packed with flavor and I knew instantly this was a keeper.

Since then I’ve made a few tweaks to the original and this meatloaf with brown sugar glaze has become my go-to dish when I want to impress with something simple yet satisfying it’s cozy and classic and just the right amount of indulgent with that shiny sweet-savory topping that caramelizes perfectly in the oven.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ground beef – The main ingredient that gives the loaf its hearty structure and meaty richness.
• Bread crumbs – Help bind the meatloaf together while keeping it tender.
• Milk – Adds moisture and keeps the texture from becoming too dense.
• Egg – Acts as a binder to hold everything in place.
• Onion – Adds flavor and a bit of sweetness to the meat mixture.
• Garlic – Brings a subtle savory note that deepens the flavor.
• Worcestershire sauce – Gives the meat a rich umami flavor.
• Salt and pepper – Essential for seasoning and balance.
• Ketchup – Forms the base of the glaze and gives it tangy sweetness.
• Brown sugar – Adds that signature sticky-sweet topping.
• Dijon mustard – Balances the sweetness of the glaze with a little zing.

Tools You’ll Need

• Large mixing bowl – For combining all the meatloaf ingredients evenly.
• Loaf pan or baking sheet – Where I shape and bake the meatloaf for even cooking.
• Measuring cups and spoons – To keep ingredient ratios accurate.
• Mixing spoon or hands – I usually use clean hands for the best mixing.
• Small bowl – For whisking the glaze ingredients before spreading.
• Basting brush or spoon – Helps coat the meatloaf with glaze evenly.
• Meat thermometer – Ensures the center reaches a safe and juicy 160°F.

Instructions

Step 1:

I start by preheating the oven to 350°F so it’s ready by the time I finish mixing.

Step 2:

In a large bowl I combine the ground beef bread crumbs milk egg chopped onion garlic Worcestershire sauce salt and pepper and I mix everything just until combined so I don’t overwork the meat.

Step 3:

I transfer the meat mixture into a loaf pan or shape it by hand on a lined baking sheet and gently form it into an even loaf.

Step 4:

In a small bowl I whisk together the ketchup brown sugar and Dijon mustard to make that delicious glaze.

Step 5:

I spoon about half the glaze over the top of the meatloaf and spread it evenly.

Step 6:

Then I bake the meatloaf uncovered for 50 to 55 minutes adding the remaining glaze during the last 10 minutes of baking so it gets beautifully caramelized.

Step 7:

After baking I let the meatloaf rest for about 10 minutes before slicing to help it hold its shape.

Tips

If I want to make it ahead I’ll prepare the loaf and keep it in the fridge up to a day before baking. You can also substitute part of the ground beef with ground pork for added juiciness or even ground turkey for a lighter version. And if I’m feeding a crowd I’ll double the glaze because people always want extra to spoon over their slice.

Ways to Serve

I love serving this meatloaf with mashed potatoes and green beans or roasted carrots for a full comfort food plate. It also makes the best next-day sandwich if you have leftovers just slice and serve it cold or pan-fried between thick slices of bread with a smear of extra glaze.

Frequently Asked Questions

Can I freeze Meatloaf with Brown Sugar Glaze?

Yes you can freeze it before or after baking just wrap tightly and store in a freezer-safe container for up to 3 months.

Can I use ground turkey for Meatloaf with Brown Sugar Glaze?

Absolutely just make sure to check the internal temperature since turkey cooks a bit differently and can dry out faster.

What’s the best way to keep Meatloaf with Brown Sugar Glaze moist?

Using milk and bread crumbs helps lock in moisture and not overmixing the meat is key.

Can I make Meatloaf with Brown Sugar Glaze without a loaf pan?

Yes I often shape it by hand on a lined baking sheet which gives it a crispier edge and lets the glaze drip down the sides.

See You in the Kitchen

I hope you try this meatloaf with brown sugar glaze soon because it’s one of those recipes that makes everyone around the table feel like they’re right where they belong. Let me know how yours turns out or share your version with me I’d love to hear what you think!

Happy Cooking!

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