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Classic Meatloaf with Brown Sugar Glaze – Easy Fall Dinner

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This isn’t your grandma’s dry, crumbly meatloaf. A secret blend of milk-soaked breadcrumbs and finely grated vegetables keeps every slice juicy, topped with a sweet, sticky, slightly tangy brown sugar glaze that caramelizes to form a gorgeous, crackly crust.

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend is best for moisture; 85/15 works too)
  • 1 cup plain breadcrumbs (Panko works, but I prefer regular for a finer texture)
  • 1 cup whole milk (adds incredible tenderness)
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely grated (use a box grater)
  • 1 medium carrot, finely grated
  • 3 cloves garlic, minced
  • 1/3 cup ketchup (I use Heinz—the sweetness is consistent)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 cup ketchup (for glaze)
  • 1/3 cup packed light brown sugar (dark brown works for a deeper molasses flavor)
  • 1 tablespoon apple cider vinegar (adds that necessary tang)
  • 1 teaspoon Worcestershire sauce (for glaze)
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a small saucepan, combine 1/2 cup ketchup, 1/3 cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon garlic powder. Whisk together over medium heat. Bring to a gentle simmer, then reduce the heat to low. Let it bubble for about 5 minutes, stirring occasionally, until it thickens slightly and the sugar dissolves. Remove from heat and set aside.
  3. In your large mixing bowl, combine 1 cup breadcrumbs and 1 cup milk. Let it sit for 5 minutes.
  4. While the breadcrumbs soak, grate your onion and carrot on the large holes of a box grater. Grate the onion over a bowl to catch the juice. Add the grated onion, carrot, and minced garlic to the breadcrumb mixture.
  5. Add the 2 lbs ground beef, 2 lightly beaten eggs, 1/3 cup ketchup, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon dried thyme to the bowl. Use your hands to gently mix everything together just until combined (about 30 seconds).
  6. Transfer the meat mixture to your parchment-lined loaf pan. Press it gently into the pan, making sure there are no air pockets. Shape the top so it’s slightly domed in the center.
  7. Spoon about half of the brown sugar glaze over the top of the meatloaf. Spread it evenly with the back of a spoon. Reserve the remaining glaze for serving.
  8. Place the loaf pan on a baking sheet and bake in the preheated oven for 55-65 minutes. At the 40-minute mark, check the internal temperature. You’re looking for 160°F (71°C) in the center. If the top is browning too quickly, tent loosely with foil for the last 15 minutes.
  9. Once the meatloaf reaches 160°F, remove it from the oven. Let it rest in the pan for 10-15 minutes.
  10. Use the parchment overhang to lift the meatloaf out of the pan. Transfer to a cutting board. Slice into 1-inch thick pieces. Drizzle with the reserved glaze and serve warm.

Notes

Don’t skip the panade (milk-soaked breadcrumbs) – it’s essential for tenderness. Use a meat thermometer to ensure 160°F internal temperature. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute. Grate vegetables instead of chopping for better texture and moisture. Double the glaze if you want extra for serving. For dark brown sugar in glaze, reduce oven temp by 25°F to prevent burning.

Nutrition

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

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