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Brown Sugar Ketchup Glazed Meatloaf

Savory Brown Sugar Ketchup Glazed Meatloaf You’ll Crave

A delicious Brown Sugar Ketchup Glazed Meatloaf that combines sweet and tangy glaze with tender meat, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 lb Ground Beef Use 80/20 ground beef for juiciness.
  • 1 cup Breadcrumbs Stale bread works great.
  • 1/2 cup Milk Try almond milk for dairy-free.
  • 1 medium Onion Fresh chopped enhances flavor.
  • 2 cloves Garlic Minced.
  • 1 large Egg Essential for binding.
  • 2 tbsp Worcestershire Sauce For savory depth.
  • 1 tsp Salt Vital for seasoning.
  • 1/2 tsp Black Pepper
  • 1 tsp Dried Thyme (optional)
  • 1/4 cup Fresh Parsley (optional)
For the Glaze
  • 1 cup Ketchup
  • 1/4 cup Brown Sugar
  • 1 tbsp Apple Cider Vinegar

Equipment

  • 9x5-inch loaf pan
  • Baking Sheet
  • Mixing Bowl
  • small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the loaf pan.
  2. Combine breadcrumbs with milk and soak for 5 minutes.
  3. Mix soaked breadcrumbs with ground beef, onion, garlic, egg, Worcestershire sauce, salt, and pepper.
  4. Transfer the mixture into the loaf pan and shape into a loaf.
  5. Mix ketchup, brown sugar, and apple cider vinegar to make the glaze.
  6. Spoon half of the glaze over the meatloaf.
  7. Bake in the preheated oven for 45 minutes.
  8. Brush the remaining glaze over the meatloaf and bake for an additional 15-20 minutes.
  9. Let the meatloaf rest for about 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 8gVitamin A: 10IUVitamin C: 2mgCalcium: 4mgIron: 15mg

Notes

For a thicker glaze, consider doubling the glaze ingredients. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).

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