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Best Classic Brown Sugar Meatloaf for a Crowd (Easy Recipe)

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This brown sugar meatloaf is a lifesaver for any host—tender, juicy, and topped with a caramelized glaze that disappears in minutes. Perfect for feeding a crowd without the stress.

Ingredients

Scale
  • 3 lbs (1.36 kg) ground beef, 80/20 blend
  • 1 cup (120 g) plain or Italian breadcrumbs
  • ½ cup (120 ml) whole milk
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • ¼ cup (60 ml) ketchup
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme (optional)
  • ¾ cup (180 ml) ketchup (for glaze)
  • ½ cup (100 g) packed light or dark brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
  2. Make the panade: In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes until absorbed.
  3. Sauté the aromatics: In a small skillet over medium heat, add a drizzle of oil. Cook diced onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds more. Let cool slightly.
  4. Mix the meatloaf: In a large bowl, combine ground beef, panade, sautéed onion and garlic, eggs, Worcestershire sauce, ¼ cup ketchup, salt, pepper, and thyme. Mix gently with your hands until just combined.
  5. Form the loaves: Divide mixture in half. Shape each half into a loaf (about 6×4 inches) on the prepared baking sheet, leaving space between them.
  6. Make the glaze: In a small saucepan, combine ¾ cup ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally, for 2-3 minutes until sugar dissolves and glaze thickens slightly. Remove from heat.
  7. Glaze the loaves: Brush about half of the glaze over the top and sides of each meatloaf. Reserve the rest.
  8. Bake for 45 minutes. Remove from oven, brush with remaining glaze, and bake for another 15-20 minutes, or until internal temperature reaches 160°F (71°C).
  9. Let meatloaf rest on the baking sheet for 10 minutes before slicing and serving.

Notes

Don’t overmix the meatloaf to keep it tender. Use a panade (milk and breadcrumbs) for moisture. Bake on a sheet pan for better caramelization. Glaze in two stages to prevent burning. Let rest for 10 minutes before slicing. Can be assembled up to 24 hours in advance (without glaze) and refrigerated.

Nutrition

Keywords: brown sugar meatloaf, classic meatloaf, crowd-pleasing meatloaf, easy meatloaf recipe, family dinner, potluck recipe

Find it online: https://perkypan.com/best-classic-brown-sugar-meatloaf-for-a-crowd-easy-recipe/