Print

Classic Meatloaf with Brown Sugar Ketchup Glaze

Classic Meatloaf with Brown Sugar Ketchup Glaze - featured image
Print Recipe

A tender, juicy meatloaf with a sweet and tangy brown sugar ketchup glaze that caramelizes on top. This easy, reliable recipe uses simple pantry ingredients and is perfect for busy weeknights or family dinners.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20)
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • 2 large eggs
  • ½ cup (120ml) milk (whole or any milk)
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ cup (120ml) ketchup
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it. Alternatively, line a baking sheet with parchment paper for free-form meatloaf.
  2. In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes to allow breadcrumbs to absorb the milk.
  3. Add ground beef, eggs, diced onion, minced garlic, Worcestershire sauce, salt, pepper, dried thyme, and smoked paprika to the bowl. Gently mix with your hands until just combined. Do not overmix.
  4. Transfer the mixture to the prepared loaf pan and press gently into an even shape. If using a baking sheet, shape into a loaf about 8 inches long and 4 inches wide.
  5. In a small bowl, whisk together ketchup, packed brown sugar, apple cider vinegar, and Dijon mustard until smooth.
  6. Spread about half of the glaze evenly over the top and sides of the meatloaf.
  7. Bake for 30 minutes.
  8. Remove from oven and spread the remaining glaze over the top.
  9. Continue baking for another 15-25 minutes, until the internal temperature reaches 160°F (71°C) at the thickest part. Total baking time is 45-55 minutes.
  10. Let the meatloaf rest in the pan for 10-15 minutes before slicing.
  11. Slice into 1-inch thick slices and serve.

Notes

For a juicier meatloaf, use 80/20 ground beef. Do not overmix the meat. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute. For a free-form meatloaf, shape on a lined baking sheet for more caramelization. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://islatable.com/classic-meatloaf-with-brown-sugar-ketchup-glaze-best-easy-recipe/