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Classic Beef Meatloaf with Brown Sugar Glaze

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This classic beef meatloaf features a sweet and sticky brown sugar glaze that caramelizes into a candy-like crust. A simple, forgiving recipe perfect for weeknight dinners or comfort food cravings.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line a baking sheet with parchment paper.
  2. Make the glaze: In a small bowl, whisk together brown sugar, ketchup, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder until smooth. Set aside.
  3. Finely dice the onion and mince the garlic.
  4. In a large mixing bowl, whisk together milk, eggs, 2 tablespoons Worcestershire sauce, and tomato paste until smooth.
  5. Stir in breadcrumbs, smoked paprika, salt, black pepper, and dried thyme. Let sit for 1 minute.
  6. Add the diced onion and minced garlic to the breadcrumb mixture and stir until evenly distributed.
  7. Crumble the ground beef over the mixture. Using your hands, gently mix until just combined (about 30 seconds). Do not overmix.
  8. Transfer the mixture to the prepared loaf pan or shape into an 8×4-inch loaf on the baking sheet. Slightly dome the top.
  9. Pour the glaze over the meatloaf and spread evenly over the top and sides.
  10. Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). If the glaze darkens too quickly, tent loosely with foil at 40 minutes.
  11. Remove from oven and let rest in the pan for 10 minutes.
  12. Slice into thick slices and serve warm.

Notes

For best texture, use room temperature eggs and milk. Do not overmix the meat. Let the meatloaf rest for 10 minutes before slicing to keep it moist. If the glaze darkens too quickly, tent with foil. For extra glaze, double the glaze recipe and reserve half to brush on after slicing.

Nutrition

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

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