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Brown Sugar Glazed Meatloaf
Melissa Hart

Brown Sugar Glazed Meatloaf

This is the square-slice meatloaf with a sticky red top and enough onion to stay moist. Soak the breadcrumbs before mixing and stop squeezing once the loaf holds together. Overworked beef comes out springy, no matter how much glaze sits on it.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85-percent lean ground beef
  • 1 cup plain dry breadcrumbs
  • 3/4 cup whole milk
  • 2 large eggs beaten
  • 1 cup finely diced yellow onion
  • 1 tbsp Worcestershire sauce
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3/4 cup ketchup divided
  • 2 tbsp light brown sugar
  • 1 tbsp apple cider vinegar

Method
 

  1. Heat the oven to 350°F and line a rimmed sheet pan with parchment.
  2. Mix the breadcrumbs and milk in a large bowl and let them stand for 5 minutes.
  3. Add the beef, eggs, onion, Worcestershire, salt, pepper and 1/4 cup ketchup and mix gently just until combined.
  4. Shape the mixture into a 9-by-5-inch loaf on the pan, keeping the sides straight but not packing it hard.
  5. Stir the remaining ketchup with the brown sugar and vinegar, spread it over the loaf, and bake for 60 to 70 minutes until the center reaches 160°F.
  6. Rest for 15 minutes before slicing so the juices stay in the meat instead of flooding the pan.