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Classic Glazed Meatloaf with Brown Sugar Ketchup Topping

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This classic glazed meatloaf with brown sugar ketchup topping is tender, juicy, and topped with a sweet and tangy caramelized glaze. It’s the ultimate comfort food that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20)
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • 1 medium onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • ½ cup (120ml) whole milk
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • ¾ cup (180ml) ketchup
  • ⅓ cup (70g) packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or butter.
  2. Optional: In a small skillet over medium heat, sauté the chopped onion in 1 tablespoon olive oil for 3-4 minutes until soft. Add minced garlic and cook for 30 seconds. Let cool.
  3. In a large bowl, combine ground beef, breadcrumbs, sautéed onion and garlic (or raw), beaten eggs, milk, 2 tablespoons Worcestershire sauce, Dijon mustard, salt, pepper, thyme, and parsley. Mix gently with your hands until just combined.
  4. Transfer the mixture to the prepared loaf pan and press gently, avoiding air pockets. Do not pack too firmly.
  5. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder until smooth.
  6. Spoon half of the glaze over the meatloaf and spread evenly. Reserve the remaining glaze.
  7. Place the loaf pan on a baking sheet and bake for 45 minutes.
  8. Remove from oven, spread the remaining glaze over the top, and bake for another 15-20 minutes, until internal temperature reaches 160°F (71°C).
  9. Let the meatloaf rest in the pan for 10 minutes. Drain excess fat, slice into 1-inch thick pieces, and serve with extra glaze.

Notes

Don’t overmix the meat to avoid toughness. Use a meat thermometer for perfect doneness. Let the meatloaf rest for 10 minutes before slicing. Double the glaze for extra to serve on the side. If the glaze darkens too quickly, tent with foil during the last 15 minutes.

Nutrition

Keywords: meatloaf, glazed meatloaf, brown sugar ketchup topping, comfort food, easy dinner, classic meatloaf

Find it online: https://perkypan.com/classic-glazed-meatloaf-with-brown-sugar-ketchup-topping/