Brown Sugar Glazed Meatloaf Recipe

Okay, folks, gather ’round! Let’s talk about meatloaf. Yeah, yeah, I know what you’re thinking. Meatloaf? Really? But trust me on this one. This ain’t your grandma’s dry, crumbly meatloaf. This is a Brown Sugar Glazed Meatloaf Recipe that’s gonna knock your socks off. It’s sweet, it’s savory, it’s got a little tang, and it’s just…comfort food perfection. Seriously, make it. You won’t regret it.

My husband, bless his heart, is a meat-and-potatoes kinda guy. He used to turn his nose up at meatloaf until I made this one. Now? He begs me to make it every other week! And the kids? They actually fight over the leftovers. I swear, one time I caught my youngest trying to sneak a cold slice straight from the fridge at 6 AM. That’s how good it is. This meatloaf has officially become a Sunday dinner staple at our house, and I have a feeling it will at yours too.

Why You’ll Love This Brown Sugar Glazed Meatloaf Recipe

• It’s seriously the most delicious way to trick your kids into eating ground beef.
• The glaze. Oh, the glaze! It’s sticky, sweet, and tangy, all at the same time. It’s basically meat candy, but don’t tell anyone I said that.
• It’s easy peasy. Throw everything in a bowl, mix it up, bake it – boom! Dinner is served.
• Leftovers (if you have any) make the BEST sandwiches the next day. Trust me on this.
• Even your pickiest eater will ask for seconds. Okay, maybe not, but you never know!

How to Make It

Alright, let’s get down to business. First, you’re gonna preheat your oven to 350°F (175°C). Yeah, I know, everyone says that, but seriously, do it now so you don’t forget later like I always do.

Then, grab a big ol’ bowl – the kind you use for Thanksgiving mashed potatoes, not some tiny little thing. Throw in your ground beef (or a mix of beef and pork, if you’re feeling fancy). Add your breadcrumbs, eggs, and chopped onion. Don’t forget the garlic! Because everything is better with garlic.

Now, for the secret weapon: the brown sugar glaze. In a separate bowl, whisk together brown sugar, ketchup, soy sauce, pineapple juice, sesame oil, and a little bit of Dijon mustard. This stuff is liquid gold, I swear.

Pour half of the glaze over the meat mixture and mix it all together with your hands. Yes, your hands! Get in there and get messy. It’s the only way to do it right.

Shape the mixture into a loaf and place it in a greased loaf pan. Pour the remaining glaze over the top of the meatloaf, making sure it’s all coated in that sweet, sticky goodness.

Bake for about an hour, or until the meatloaf is cooked through and the glaze is nice and bubbly. Let it rest for a few minutes before slicing and serving. And try not to eat the whole thing in one sitting. But no judgment if you do.

Ingredient Notes

• Ground Beef: I usually go for a 80/20 blend, but honestly, whatever you have on hand works. Just drain off the extra grease after baking if you use something with a higher fat content. Nobody wants a swimming meatloaf.
• Breadcrumbs: I usually just use plain ol’ breadcrumbs, but you can use Italian seasoned if you’re feeling extra. Or even crushed-up crackers in a pinch. I’ve done it! Don’t tell anyone.
• Brown Sugar: Light or dark, doesn’t really matter. Just make sure it’s not rock-hard. If it is, nuke it in the microwave for a few seconds to soften it up.
• Ketchup: Don’t even think about using fancy ketchup here. Just go with the classic. And don’t skimp on it!
• Pineapple Juice: I like to use fresh pineapple juice if I have it, but the canned stuff works just fine too. Just make sure it’s 100% juice, not that sugary syrup stuff.
• Sesame Oil: This adds a nice, nutty flavor, but you can skip it if you don’t have any. Or use a different oil. I once used olive oil and it was… fine.
• Dijon Mustard: Just a little bit adds a nice tang. But you can use yellow mustard in a pinch. Or skip it altogether if you’re not a mustard fan.

Recipe Steps:

1. Preheat: Set oven to 350°F (175°C).
2. Combine: Mix ground beef, breadcrumbs, eggs, onion, and garlic in a large bowl.
3. Whisk: Prepare the glaze by whisking brown sugar, ketchup, soy sauce, pineapple juice, sesame oil, and Dijon mustard in another bowl.
4. Mix: Pour half the glaze over the meat mixture and combine thoroughly.
5. Shape: Form the mixture into a loaf and place in a greased loaf pan.
6. Glaze: Pour remaining glaze over the meatloaf.
7. Bake: Bake for 1 hour, or until cooked through.
8. Rest: Let the meatloaf rest before slicing and serving.

What to Serve It With

Mashed potatoes are a classic pairing, of course. But I also love serving this with roasted vegetables, a simple salad, or even just some crusty bread for soaking up all that delicious glaze. Green beans almondine is killer too!

Tips & Mistakes

• Don’t overmix the meatloaf mixture! Overmixing will make it tough. Just mix it until everything is combined.
• Use a meat thermometer to make sure the meatloaf is cooked through. It should reach an internal temperature of 160°F (70°C).
• If the glaze starts to get too dark while baking, cover the meatloaf with foil.
• Don’t skip the resting time! It allows the meatloaf to firm up and makes it easier to slice.

Storage Tips

Leftovers? If you’re lucky enough to have any, store them in an airtight container in the fridge for up to 3-4 days. And yes, you can totally eat it cold straight from the fridge. Don’t let anyone tell you otherwise. I’ve been known to eat it for breakfast. Don’t judge me! You can also freeze it for longer storage. Just wrap it tightly in plastic wrap and then foil, and it will keep for up to 2-3 months.

Variations and Substitutions

• Honey instead of sugar: If you’re out of brown sugar, honey or maple syrup works great in the glaze. I once used molasses, and it was…intense.
• Tamari instead of soy sauce: If you’re gluten-free, tamari is a perfect substitute.
• Ground turkey or chicken: You can totally use ground turkey or chicken instead of beef. Just make sure to add a little extra fat (like olive oil) to keep it from drying out.
• Veggies: Sneak in some grated carrots, zucchini, or spinach for a little extra nutrition. My kids never even notice!
• Spices: Get creative with your spices! Add a pinch of red pepper flakes for a little heat, or some smoked paprika for a smoky flavor.

Frequently Asked Questions

Brown Sugar Glazed Meatloaf Recipe

An irresistible meatloaf glazed with brown sugar and tangy ketchup for a sweet and savory finish.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lbs ground beef 80% lean
• ▢ 0.5 cup breadcrumbs plain
• ▢ 1 cup milk
• ▢ 2 large eggs beaten
• ▢ 1 large onion finely chopped
• ▢ 2 tbsp Worcestershire sauce
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.5 cup brown sugar packed
• ▢ 0.5 cup ketchup

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C).
• In a large bowl, combine the ground beef, breadcrumbs, milk, eggs, onion, Worcestershire sauce, salt, and pepper. Mix until well combined, but do not overmix.
• Press the mixture into a loaf pan or shape into a loaf on a baking sheet lined with parchment paper.
• In a separate small bowl, mix together the brown sugar and ketchup. Spread evenly over the top of the meatloaf.
• Bake in the preheated oven for 60 minutes, or until the meat is no longer pink and juices run clear.
• Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

For extra flavor, consider adding minced garlic or bell peppers to the meat mixture.