Classic Meatloaf Recipe with Brown Sugar Glaze
By Trevor Farias · Updated · 1 hour 35 minutes total · 1 large loaf (8 servings)
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In a nutshell
For a moist meatloaf that holds together, mix 2 pounds of ground beef with a panade of bread crumbs soaked in milk, eggs, sautéed onion, garlic, Worcestershire and seasonings, without overworking it. Shape it into a loaf on a lined sheet pan, brush with a ketchup, brown sugar and vinegar glaze, and bake at 350°F for about 1 hour, until the center reaches 160°F. Rest 10 minutes before slicing.
Meatloaf has a reputation for being dry and dense, but a good one is tender, juicy and full of flavor, with a sticky, tangy glaze on top. It is honest, inexpensive home cooking, and the leftovers make some of the best sandwiches there are.
The difference comes down to a couple of old-fashioned techniques: soaking bread crumbs in milk before mixing them in, cooking the onion first so it is sweet instead of crunchy, and mixing gently with your hands.
Bake it free-form on a sheet pan rather than in a loaf pan. It browns on all sides, the fat drains away, and the glaze caramelizes over the whole top and sides.
Why this recipe works
- A panade of bread crumbs soaked in milk holds moisture inside the meat, keeping the loaf juicy and tender.
- Sautéing the onion and garlic first makes them sweet and soft, with no raw crunch.
- Worcestershire and a little Dijon mustard add savory depth.
- Shaping the loaf on a sheet pan gives more crust and lets the fat drain off.
- Glazing twice builds a thick, glossy, caramelized top.
Which ground meat to use
Ground beef that is 80 to 85 percent lean gives the best balance of flavor and juiciness. Leaner beef, like 93 percent, makes a drier loaf. For a classic meatloaf mix, use 1 pound of beef with 1/2 pound each of ground pork and ground veal, or 1 1/2 pounds beef with 1/2 pound pork.
How to keep meatloaf from falling apart
Meatloaf crumbles when it does not have enough binder, when it is cut too soon, or when the onions are in large chunks. The eggs and soaked bread crumbs here bind it well. Chop the onion finely, and always let the loaf rest for 10 minutes before slicing so the juices settle and the proteins firm up.
At the same time, do not overmix. Mix just until everything is evenly combined. Overworked meat turns tight and springy.
What to serve with meatloaf
- Mashed potatoes, the classic partner, as in the photo.
- Buttered green beans, peas or glazed carrots.
- Macaroni and cheese for a real comfort-food dinner.
- A simple green salad.
How to store meatloaf
- Refrigerate leftovers, covered, for up to 4 days.
- Freeze whole or sliced cooked meatloaf, well wrapped, for up to 3 months. Thaw overnight in the refrigerator.
- Reheat slices in a covered skillet with a splash of water over medium-low heat, or in a 325°F oven for about 15 minutes.
Variations to try
- Loaf pan: bake in a 9x5-inch loaf pan for about 1 hour 15 minutes; pour off the fat before slicing.
- Bacon-wrapped: drape 8 slices of bacon over the loaf before glazing.
- Turkey: use ground turkey (not extra-lean) and add 1 tablespoon of olive oil to the mixture; bake to 165°F.
Frequently asked questions
- What temperature should meatloaf be cooked to?
- 160°F in the center for beef and pork meatloaf, and 165°F if it contains turkey or chicken. Use an instant-read thermometer, as the outside can look done well before the center is.
- Why is my meatloaf dry?
- The meat was too lean, there was no panade, or it was overbaked. Use 80 to 85 percent lean beef, soak the bread crumbs in milk, and take it out at 160°F.
- Should I cover meatloaf when baking?
- No. Baking it uncovered lets the outside brown and the glaze caramelize. Covering it steams the meat.
- Can I make meatloaf ahead of time?
- Yes. Shape the loaf, cover it and refrigerate for up to 24 hours. Glaze it and bake as directed, adding 5 to 10 minutes because it goes in cold.
Recipe card
Classic Meatloaf Recipe with Brown Sugar Glaze
A moist, tender classic meatloaf with a tangy brown sugar ketchup glaze. Free-form on a sheet pan for a better crust, and it slices neatly every time.
By Trevor Farias · Updated
- Prep
- 20 minutes
- Cook
- 1 hour 5 minutes
- Total
- 1 hour 35 minutes
- Makes
- 1 large loaf (8 servings)
Includes 10 minutes of resting
Ingredients
For the meatloaf
For the glaze
Equipment
- Rimmed baking sheet
- Foil or parchment paper
- Small skillet
- Large mixing bowl
- Instant-read thermometer
- Serrated knife
Instructions
Cook the onion
Heat the oven to 350°F (175°C) and line a rimmed baking sheet with foil or parchment. Melt the butter in a small skillet over medium heat and cook the onion until soft and translucent, about 6 minutes. Add the garlic and cook for 30 seconds. Let cool for a few minutes.
Soak the bread crumbs
In a large bowl, stir together the bread crumbs and milk and let them sit for 5 minutes, until the crumbs have absorbed the milk and look like a paste.
Mix gently
Add the ground beef, eggs, ketchup, Worcestershire, mustard, parsley, salt, pepper, thyme and the cooled onion mixture to the bowl. Mix with your hands just until evenly combined. Do not overwork it.
Tip: To check the seasoning, fry a teaspoon of the mixture in a skillet and taste it before shaping.
Shape
Turn the mixture onto the lined baking sheet and shape it into a loaf about 9 inches long and 5 inches wide, smoothing the top and sides.
Make the glaze and bake
Whisk together the glaze ingredients. Brush half of the glaze over the top and sides of the loaf. Bake for 45 minutes.
Glaze again and finish
Brush the remaining glaze over the loaf and bake for 15 to 20 minutes more, until the glaze is bubbling and the center of the loaf reads 160°F on an instant-read thermometer.
Rest and slice
Let the meatloaf rest on the pan for 10 minutes, then slice it into thick pieces with a serrated knife.
Notes
- Soak the bread crumbs in milk first. This is the key to a moist loaf.
- Mix with your hands only until combined. Overmixing makes it tough.
- Bake to 160°F in the center and rest 10 minutes before slicing.
Nutrition (per serving, estimated)
| Calories | 390 |
|---|---|
| Fat | 22 g |
| Saturated fat | 9 g |
| Carbohydrates | 20 g |
| Fiber | 1 g |
| Sugar | 11 g |
| Protein | 26 g |
| Sodium | 870 mg |
| Cholesterol | 125 mg |
Serving size: 1 of 8. Nutrition is calculated from standard ingredient data and will vary with brands and substitutions.
Recipe from Trevor's Kitchen · https://trevorfarias.com/recipes/meatloaf
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