Brown Sugar Glazed Meatloaf with Sweet Tangy Sauce
- Prep
- 15 min
- Cook
- 1 hr
- Yield
- 6 servings
- Level
- medium
- Cuisine
- American
A classic comfort food meatloaf made with ground beef, breadcrumbs, and savory seasonings, topped with a glossy brown sugar glaze that caramelizes beautifully in the oven. The sweet and tangy sauce combines ketchup, brown sugar, and mustard for a perfect balance of flavors that complements the hearty meat base. This family-friendly dinner is ideal for weeknight meals or Sunday suppers, offering the nostalgic appeal of traditional meatloaf with an irresistible sweet finish that both kids and adults will love.
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Ingredients
- 1 ½ pounds ground beef
- ½ cup onion, choppedhomemade blend1 packet = 2 tbsp onion powder + 1 tsp garlic powder + 1 tsp saltpantry
Control sodium content
Full guide → - 1 clove garlic, minced
- 2 eggs
- ½ cup Italian seasoned breadcrumbs
- 1 ounce package onion soup mixhomemade blend1 packet = 2 tbsp onion powder + 1 tsp garlic powder + 1 tsp saltpantry
Control sodium content
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 dashes hot sauce(optional)
- ½ cup ketchup
- ⅓ cup brown sugar
- 1 tablespoon yellow mustard
- hot sauce, to taste(optional)
Method
8 steps- 1
Preheat oven to 350 degrees F
- 2
Combine ground beef, chopped onion, onion soup mix, minced garlic, eggs, breadcrumbs, ketchup, Worcestershire, and hot sauce in a large bowl
- 3
Mix ingredients to combine but don't overwork the mixture
- 4
Stir together ketchup, brown sugar, Worcestershire, mustard and hot sauce in a small bowl to make the sauce
- 5
Mold the meatloaf mixture into a loaf and place in a loaf pan or baking dish
- 6
Brush the sauce on top of the meatloaf
- 7
Bake for 1 hour
- 8
Let the meatloaf rest for about 10 minutes before slicing
Tips
Don't overmix the meat mixture to keep the meatloaf tender and avoid a dense texture.
Let the meatloaf rest after baking to allow juices to redistribute for easier slicing.
Reserve some glaze to brush on halfway through baking for extra caramelization.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Can be assembled and refrigerated up to 1 day before baking
Slice and serve warm with mashed potatoes and green vegetables
Common Mistakes
Don't overmix the meat to avoid tough, dense meatloaf
Don't skip resting time to prevent juices from running out when sliced
Substitutions
Mix your own blend
Control sodium content
FAQ
Can I freeze this meatloaf?
Yes, wrap cooled cooked meatloaf tightly and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
What if I don't have a loaf pan?
Shape the meatloaf freeform on a rimmed baking sheet lined with parchment paper. The cooking time may be slightly less.
How do I know when it's fully cooked?
Use a meat thermometer to check that internal temperature reaches 160°F in the center of the loaf.