Description
This Brown Sugar Meatloaf recipe offers a savory and sweet twist to the classic comfort food. With a tender meat mixture enhanced by onion soup mix and Worcestershire sauce, and a tangy-sweet glaze made from ketchup, apple cider vinegar, and brown sugar, this dish is perfect for a hearty family dinner. Baked to juicy perfection and easy to prepare, it yields about 8 flavorful servings.
Ingredients
Scale
Meatloaf
- 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 Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the meatloaf evenly.
- Prepare Meat Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, onion soup mix, Worcestershire sauce, beaten egg, salt, pepper, and milk. Mix gently with your hands or a spoon until all ingredients are just combined, being careful not to overwork the mixture to keep the meatloaf tender.
- Make the Glaze: In a separate bowl, stir together the ketchup, apple cider vinegar, and brown sugar until smooth and well blended to create a tangy and sweet glaze.
- Assemble Meatloaf: Pour half of the glaze into a prepared loaf pan, making sure to coat the bottom and sides. Shape the meat mixture into a loaf shape and place it into the glazed pan. Spoon the remaining glaze evenly on top of the loaf for a flavorful crust.
- Bake: Bake the meatloaf in the preheated oven for approximately 70 minutes or until the internal temperature reaches 165°F (74°C) using a meat thermometer to ensure it is safely cooked through.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for five minutes in the pan before slicing. This resting time allows juices to redistribute, resulting in moist slices ready to be served.
Notes
- Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature of 165°F (74°C).
- For a lower-fat version, you can substitute ground beef with ground turkey or a leaner beef blend.
- Leftover meatloaf can be refrigerated and served cold or reheated the next day.
- Feel free to customize the glaze by adding a bit of mustard or hot sauce for extra flavor.
- Letting the meat mixture rest in the fridge for 30 minutes before baking can help it hold shape better.
