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Easy Classic Meatloaf with Brown Sugar Glaze

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A tender, flavorful meatloaf with a sweet and tangy brown sugar glaze that caramelizes into a sticky crust. Made with simple ingredients, this family-friendly recipe is perfect for busy weeknights and pleases even picky eaters.

Ingredients

Scale
  • 2 lbs ground beef (80/20)
  • 1 cup crushed saltine crackers (about 20 crackers)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup ketchup
  • 1/3 cup packed light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your loaf pan with a little oil or nonstick spray. If you’re using a baking sheet instead, line it with parchment paper for easy cleanup.
  2. Make the glaze first. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder until smooth. Set aside about 1/4 cup of this mixture for basting later. The rest will go on top before baking.
  3. Prepare the meat mixture. In your large mixing bowl, combine the ground beef, crushed crackers, diced onion, beaten eggs, milk, minced garlic, salt, pepper, thyme, and Worcestershire sauce. Use your hands or a fork to mix everything together—gently is the keyword here. You want it combined, not compacted.
  4. Shape the loaf. Transfer the meat mixture to your prepared loaf pan and press it in gently, making sure there are no air pockets. If you’re going free-form, shape it into a loaf about 5 inches wide and 4 inches tall on your baking sheet.
  5. Apply the glaze. Spread the remaining glaze (the larger portion) evenly over the top and sides of the meatloaf. Don’t be shy—the glaze is what makes the crust so good.
  6. Bake for 45 minutes. Place the loaf pan on a baking sheet to catch any drips. Bake uncovered for 45 minutes.
  7. Baste and continue baking. After 45 minutes, spoon or brush the reserved 1/4 cup of glaze over the top. Return to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 160°F (71°C) when measured in the center.
  8. Rest before slicing. This is the hardest part, but don’t skip it. Let the meatloaf rest in the pan for 10 minutes. This allows the juices to redistribute so the slices hold together instead of crumbling.
  9. Slice and serve. Use a sharp knife to cut even slices. Spoon any extra glaze from the pan over the top if you like.

Notes

For the best texture, don’t overmix the meat. Combine everything gently with your hands or a fork until it just comes together. Overworking it makes the meatloaf tough. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. If the glaze starts to darken too much before the meatloaf is cooked through, tent a piece of foil loosely over the top for the last 15-20 minutes of baking.

Nutrition

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

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