Description
This Easy Perfect Brown Sugar Meatloaf is a comforting family meal made with ground beef, flavorful seasonings, and a sweet tangy glaze. Baked to juicy perfection and topped with a delicious brown sugar and ketchup glaze, it’s simple to prepare and perfect for a hearty dinner.
Ingredients
Scale
Meatloaf
- 1 pound Ground Beef (Choose a blend with some fat for moisture.)
- 1 cup Breadcrumbs (Plain breadcrumbs work best.)
- 1/2 cup Milk (Buttermilk or water can be used as substitutes.)
- 1 large Egg (Binds the ingredients together.)
- 1 medium Finely Chopped Onion (Infuses flavor and moisture.)
- 1 teaspoon Salt (Enhances flavors.)
- 1/2 teaspoon Black Pepper (Adjust to taste.)
Glaze
- 1/2 cup Ketchup (Forms the sweet and tangy base.)
- 1/4 cup Brown Sugar (Pack firmly for best texture.)
- 1 tablespoon Worcestershire Sauce (Adds rich umami flavor.)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the meatloaf evenly.
- Mix the meatloaf ingredients: In a large bowl, gently combine the ground beef, breadcrumbs, milk, egg, finely chopped onion, salt, and black pepper until just combined without overmixing to keep the meatloaf tender.
- Shape the meatloaf: Form the mixture into a loaf shape and place it in a greased baking dish or loaf pan to ensure easy removal and even cooking.
- Prepare the glaze: In a small bowl, whisk together ketchup, brown sugar, and Worcestershire sauce until smooth for a sweet and tangy topping.
- Apply the first glaze coat: Spread half of the prepared glaze evenly over the shaped meatloaf to infuse flavor during baking.
- Bake the meatloaf: Bake in the preheated oven for 45 minutes to begin cooking through and allow the glaze to caramelize slightly.
- Add the remaining glaze: After the initial 45 minutes, coat the meatloaf with the remaining glaze to intensify the sweet tangy crust.
- Finish baking: Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C) to ensure it’s fully cooked and safe to eat.
- Rest before slicing: Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute and enhance tenderness before serving.
Notes
- Using a meat blend with some fat will keep the meatloaf moist and flavorful.
- Do not overmix the meat mixture to avoid a dense texture.
- You can substitute buttermilk or water for milk if desired.
- Check the internal temperature with a meat thermometer for perfect doneness.
- Letting the meatloaf rest before slicing prevents it from drying out.
