Description
This Brown Sugar Meatloaf recipe combines savory ground beef with a flavorful onion soup mix and a tangy-sweet brown sugar glaze. Perfectly baked to juicy perfection, this classic comfort food is easy to prepare and serves 8 people, making it ideal for family dinners or meal prepping.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds ground beef
- 1 cup breadcrumbs
- 1 ounce packet onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 egg (beaten)
- 1 cup milk
- Salt and pepper, to taste
Glaze
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature for the meatloaf.
- Mix Meatloaf Ingredients: In a mixing bowl, combine the ground beef, breadcrumbs, onion soup mix, Worcestershire sauce, beaten egg, salt, pepper, and milk. Mix gently until all ingredients are fully incorporated without overworking the meat, preserving tenderness.
- Prepare the Glaze: In a separate bowl, mix together the ketchup, apple cider vinegar, and brown sugar to create a tangy and sweet glaze that will enhance the flavor and moisture of the meatloaf.
- Assemble the Meatloaf: Pour half of the glaze into a prepared loaf pan, coating the bottom and sides. Shape the meat mixture into a loaf shape and place it directly over the glaze in the pan. Spread the remaining glaze evenly on top of the meatloaf for a delicious crust.
- Bake: Bake the meatloaf in the preheated oven for approximately 70 minutes. Use a meat thermometer to confirm the internal temperature has reached 165°F (74°C) to ensure it is safe to eat.
- Rest and Serve: Once baked, allow the meatloaf to rest for five minutes to let the juices redistribute, then slice and serve warm.
Notes
- Use lean ground beef (85-90% lean) to keep the meatloaf moist yet not overly fatty.
- If you prefer a spicier glaze, add a pinch of cayenne pepper or chili flakes to the glaze mixture.
- For gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or crushed oats.
- Letting the meatloaf rest before slicing ensures cleaner slices and juicier meat.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
