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Cozy Brown Sugar Glazed Meatloaf for Sunday Supper

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This brown sugar glazed meatloaf is tender, moist, and topped with a sweet and tangy glaze that caramelizes into a sticky, gorgeous crust. It’s the perfect comfort food for a Sunday supper, made with simple pantry ingredients.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 medium yellow onion, grated
  • 3 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 cup plain breadcrumbs
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • 1/2 cup light brown sugar, packed
  • 1/3 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, combine 1/2 cup whole milk and 1 cup plain breadcrumbs. Stir with a fork until the breadcrumbs are fully saturated. Let sit for 5 minutes to make a panade.
  3. Grate the onion using the large holes of a box grater. Do not drain the juice. Add the grated onion and all its juice to the bowl with the panade.
  4. Add 3 minced garlic cloves, 2 lightly beaten eggs, 1/4 cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper to the bowl. Stir until it forms a thick, wet paste.
  5. Add 2 pounds ground beef to the bowl. Use your hands to gently mix until just combined. Do not overmix.
  6. Transfer the meat mixture to the prepared loaf pan. Gently press into an even shape, avoiding air pockets. Do not pack down hard.
  7. In a small bowl, whisk together 1/2 cup packed light brown sugar, 1/3 cup ketchup, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder until smooth.
  8. Spread about half of the glaze evenly over the top of the meatloaf. Reserve the remaining glaze.
  9. Place the loaf pan on a baking sheet and bake for 45 minutes at 350°F (175°C).
  10. After 45 minutes, carefully remove the pan from the oven. Spoon the remaining glaze over the top. Return to the oven and bake for another 15 to 20 minutes, until an instant-read thermometer inserted into the center registers 160°F (71°C).
  11. Let the meatloaf rest in the pan for 10 to 15 minutes. Use the parchment paper overhang to lift it out and transfer to a cutting board or platter.
  12. Slice into 1-inch thick slices. Spoon any remaining glaze from the pan over the slices. Garnish with fresh parsley if desired, and serve warm.

Notes

For best results, use 80/20 ground beef. Do not overmix the meat. Let the meatloaf rest for 10-15 minutes before slicing to keep it moist. If the top browns too quickly, tent with foil during the last 10 minutes of baking.

Nutrition

Keywords: meatloaf, brown sugar glaze, Sunday supper, comfort food, ground beef, easy dinner

Find it online: https://sparklespoon.com/cozy-brown-sugar-glazed-meatloaf-for-sunday-supper/