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A delicious Brown Sugar Meatloaf, sliced and glazed, garnished with fresh parsley on a white plate.
Maryam

Sweet & Savory Brown Sugar Meatloaf

This classic comfort food gets a delightful upgrade with a sweet brown sugar glaze, making every bite incredibly tender, juicy, and bursting with flavor. A true family favorite!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 2 lbs Ground Beef 80/20 lean recommended
  • 1/2 cup Plain Breadcrumbs
  • 1 Large Egg beaten
  • 1/2 small Onion finely chopped
  • 1/4 cup Milk
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
For the Brown Sugar Glaze
  • 1/2 cup Brown Sugar packed, light or dark
  • 1/4 cup Ketchup
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard

Equipment

  • Large Mixing Bowl
  • 9x5 inch Loaf Pan
  • Small saucepan
  • Whisk
  • Measuring cups and spoons
  • Meat thermometer

Method
 

Prepare the Meatloaf
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, combine the ground beef, plain breadcrumbs, beaten egg, finely chopped onion, milk, Worcestershire sauce, garlic powder, salt, and black pepper.
  3. Gently mix all ingredients until just combined. Be careful not to overmix, as this can lead to a tough meatloaf. Press the meat mixture evenly into the prepared loaf pan.
Prepare the Brown Sugar Glaze
  1. In a small saucepan, combine the brown sugar, ketchup, apple cider vinegar, and Dijon mustard.
  2. Bring the mixture to a simmer over medium heat, whisking constantly until the brown sugar is fully dissolved and the glaze is smooth. Remove from heat.
Bake the Meatloaf
  1. Pour about half of the brown sugar glaze evenly over the top of the meatloaf in the pan.
  2. Bake for 50 minutes.
  3. After 50 minutes, remove the meatloaf from the oven and pour the remaining glaze over the top.
  4. Return to the oven and bake for an additional 20-25 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer.
  5. Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before slicing and serving. This allows the juices to redistribute, ensuring a moist and flavorful meatloaf.

Notes

For the best flavor and moisture, use 80/20 ground beef. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, and are excellent for meatloaf sandwiches!