Print

Classic Meatloaf with Brown Sugar Glaze Best Fall Dinner

classic meatloaf with brown sugar glaze - featured image
Print Recipe

This classic meatloaf with brown sugar glaze is a comforting fall dinner that turns a happy accident into a family favorite. Tender, juicy, and topped with a sweet-tangy caramelized glaze, it’s perfect for busy weeknights.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20)
  • ½ pound ground pork
  • 1 cup plain breadcrumbs
  • ½ cup whole milk
  • 1 medium yellow onion, finely diced
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 2 tablespoons fresh parsley, chopped
  • ½ cup ketchup
  • ¼ cup packed light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • Pinch of cayenne pepper

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Sauté the aromatics: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely diced onion and cook for 4-5 minutes until translucent and fragrant. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let it cool slightly.
  3. Make the panade: In a small bowl, pour the milk over the breadcrumbs and let it sit for 5 minutes until the breadcrumbs absorb the milk and create a paste.
  4. Mix the glaze: In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and cayenne if using. Set aside.
  5. Combine the meatloaf mixture: In a large mixing bowl, gently combine the ground beef and ground pork. Add the sautéed onions and garlic, the panade, beaten eggs, Worcestershire sauce, Dijon mustard, salt, pepper, thyme, smoked paprika, and fresh parsley. Use your hands to mix everything together just until evenly distributed. Do not overmix.
  6. Shape the meatloaf: Transfer the mixture to your prepared loaf pan. Gently press it into an even shape, making sure there are no air pockets. Do not pack it down too firmly.
  7. Apply the first layer of glaze: Using a basting brush or the back of a spoon, spread about half of the brown sugar glaze evenly over the top of the meatloaf.
  8. Bake for 45 minutes: Place the loaf pan on a baking sheet and bake for 45 minutes.
  9. Apply the second layer of glaze: After 45 minutes, carefully remove the meatloaf from the oven. Using a basting brush, apply the remaining glaze evenly over the top.
  10. Continue baking until done: Return the meatloaf to the oven and bake for another 15-20 minutes. The internal temperature should reach 160°F (71°C) when measured with a meat thermometer inserted into the center.
  11. Rest before slicing: Let the meatloaf rest in the pan for 10-15 minutes. The temperature will continue to rise to 165°F (74°C) during this time.
  12. Slice and serve: Using the parchment paper overhang, lift the meatloaf out of the pan and transfer it to a cutting board. Slice into 1-inch thick pieces. Serve warm.

Notes

Don’t skip the panade—it keeps the meatloaf moist. Use a meat thermometer for perfect doneness. Let the meat come to room temperature before mixing. Line the pan with parchment for easy cleanup. Do not overmix the meat mixture.

Nutrition

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

Find it online: https://freshforkful.com/classic-meatloaf-with-brown-sugar-glaze-best-fall-dinner/