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Classic Meatloaf with Brown Sugar Glaze – Easy Kid-Approved Dinner

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This classic meatloaf with a sweet and sticky brown sugar glaze is tender, juicy, and kid-approved. It’s a simple, budget-friendly dinner that brings comfort to any weeknight.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs, lightly beaten
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons ketchup
  • 1/2 cup ketchup
  • 1/4 cup packed light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or non-stick spray.
  2. Make the panade: In a large mixing bowl, combine 1 cup breadcrumbs and 1/2 cup milk. Stir gently and let sit for 5 minutes until a paste forms.
  3. Add the meat and seasonings: To the panade, add 2 pounds ground beef, 2 beaten eggs, 1 cup diced onion, 3 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme, 1 teaspoon Worcestershire sauce, and 2 tablespoons ketchup. Mix gently with your hands until just combined. Do not overmix.
  4. Shape the meatloaf: Transfer the mixture to the prepared loaf pan and press evenly, removing air pockets. Alternatively, shape into a loaf on a parchment-lined baking sheet.
  5. Make the brown sugar glaze: In a small bowl, whisk together 1/2 cup ketchup, 1/4 cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon garlic powder (if using) until the sugar is mostly dissolved.
  6. Glaze the meatloaf: Pour about half the glaze over the top and spread evenly. Reserve the remaining glaze.
  7. Bake the meatloaf: Place the loaf pan on a baking sheet and bake for 45 minutes. Remove from oven, spread remaining glaze on top, and bake for another 15-20 minutes, or until internal temperature reaches 160°F (71°C).
  8. Rest before slicing: Remove from oven and let rest in the pan for 10-15 minutes.
  9. Slice and serve: Transfer to a cutting board, slice into 1-inch thick pieces, and serve warm.

Notes

Don’t skip the panade (breadcrumb and milk paste) – it keeps the meatloaf tender. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) without overcooking. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute. For extra crispy edges, shape the meatloaf free-form on a baking sheet instead of using a loaf pan.

Nutrition

Keywords: meatloaf, brown sugar glaze, classic meatloaf, kid-friendly, comfort food, easy dinner

Find it online: https://daintydine.com/classic-meatloaf-with-brown-sugar-glaze-easy-kid-approved-dinner/