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Classic Old-Fashioned Meatloaf with Brown Sugar Glaze

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This classic old-fashioned meatloaf with brown sugar glaze is incredibly moist and tender, topped with a sticky, caramelized glaze that balances savory and sweet. It’s comfort food at its finest, perfect for family dinners or nostalgic cravings.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1/2 pound ground pork
  • 1 medium yellow onion, grated
  • 3 cloves garlic, minced
  • 1 cup plain breadcrumbs (panko recommended)
  • 1/2 cup whole milk
  • 2 large eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • 1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 cup ketchup (Heinz recommended)
  • 1/4 cup packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a baking sheet with aluminum foil.
  2. Make the panade: In a large mixing bowl, combine breadcrumbs and milk. Stir and let sit for 5 minutes until a paste forms.
  3. Grate the onion using the large holes of a box grater directly over the bowl with the panade. Add minced garlic.
  4. Add beaten eggs, 2 tablespoons Worcestershire sauce, and Dijon mustard. Whisk until well combined.
  5. Sprinkle in kosher salt, black pepper, dried thyme, and fresh parsley. Stir to distribute.
  6. Add ground beef and ground pork. Use your hands to gently mix until just combined (about 30 seconds). Do not overmix.
  7. Lightly grease a 9×5-inch loaf pan. Transfer meat mixture to pan and press gently into an even loaf shape. Place pan on prepared baking sheet.
  8. Make the glaze: In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder until smooth.
  9. Spread about half of the glaze evenly over the top of the meatloaf. Reserve remaining glaze.
  10. Bake for 45 minutes. Remove from oven and spread remaining glaze over top. Return to oven and bake for another 15-20 minutes.
  11. Check internal temperature with an instant-read thermometer; it should read 160°F (71°C) when done.
  12. Let meatloaf rest in the pan for 10 minutes. Then transfer to a cutting board.
  13. Slice into 1-inch thick slices and serve immediately.

Notes

Do not overmix the meat; mix gently with your hands until just combined. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. For best results, use a meat thermometer to ensure internal temperature reaches 160°F. The glaze will bubble over, so place the loaf pan on a lined baking sheet.

Nutrition

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

Find it online: https://sweetstirring.com/classic-old-fashioned-meatloaf-with-brown-sugar-glaze/