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Perfect Old-Fashioned Meatloaf with Brown Sugar Glaze Recipe

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This old-fashioned meatloaf with brown sugar glaze is incredibly moist, thanks to a combination of ground beef and pork plus a milk-soaked panade. The sweet-tangy glaze caramelizes into a sticky crust that contrasts perfectly with the savory meat, making it a crowd-pleasing comfort food classic.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 pound ground pork
  • 1 cup plain breadcrumbs
  • 1 cup whole milk
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme (optional)
  • 1/2 cup packed light brown sugar
  • 1/2 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a baking sheet with parchment paper or foil for easy cleanup.
  2. In a large mixing bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes until the breadcrumbs have absorbed most of the liquid.
  3. While the breadcrumbs soak, make the glaze. In a small saucepan over medium heat, combine the brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, garlic powder, and smoked paprika. Whisk until the sugar dissolves and the mixture is smooth, about 2-3 minutes. Remove from heat and set aside.
  4. In a small skillet over medium heat, add a splash of olive oil. Sauté the diced onion for 4-5 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Let cool for a few minutes.
  5. To the soaked breadcrumbs, add the ground beef, ground pork, sautéed onion and garlic, beaten eggs, ketchup, Worcestershire sauce, Dijon mustard, smoked paprika, salt, pepper, and thyme if using. Use your hands to mix everything together gently until just combined.
  6. Take a small spoonful of the mixture and cook it in the microwave for 15-20 seconds. Taste and adjust salt and pepper if needed.
  7. Transfer the meat mixture to a 9×5-inch loaf pan or shape it into a free-form loaf on the prepared baking sheet. If using a loaf pan, gently press the mixture in—don’t pack it tight. If shaping free-form, form it into a uniform log about 8 inches long and 4 inches wide.
  8. Pour about two-thirds of the glaze over the top of the meatloaf. Use a spatula to spread it evenly, letting it drip down the sides. Reserve the remaining glaze.
  9. Place the meatloaf on the middle rack and bake for 45 minutes. After 45 minutes, remove it from the oven and brush on the remaining glaze. Return to the oven and continue baking for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) when measured at the center.
  10. Remove the meatloaf from the oven and let it rest on the counter for 10-15 minutes. The internal temperature will continue rising to about 165°F (74°C) during this time.
  11. Use a sharp knife to cut even slices, about 1-inch thick. Spoon any glaze that has pooled on the baking sheet over the slices. Serve warm.

Notes

Don’t skip the panade (milk-soaked breadcrumbs) as it keeps the meatloaf tender. Use a meat thermometer to ensure doneness without overcooking. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute. For easier cleanup, line the loaf pan with parchment paper. The recipe can be doubled and freezes well.

Nutrition

Keywords: meatloaf, old-fashioned meatloaf, brown sugar glaze, comfort food, ground beef, ground pork, easy dinner, family meal

Find it online: https://fizzlefork.com/perfect-old-fashioned-meatloaf-with-brown-sugar-glaze-recipe/