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Classic Old-Fashioned Meatloaf with Easy Brown Sugar Glaze

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This classic old-fashioned meatloaf with brown sugar glaze is tender, juicy, and topped with a caramelized sweet-tangy crust. It’s a comforting, foolproof recipe that turns skeptics into believers.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20)
  • 1 cup crushed saltine crackers (about 16 crackers)
  • 1 medium yellow onion, finely diced
  • ½ cup (120ml) whole milk
  • 2 large eggs
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons ketchup
  • 3 cloves garlic, minced
  • 1½ teaspoons kosher salt (or 1 teaspoon table salt)
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ¾ cup (180ml) ketchup
  • ⅓ cup (70g) packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
  2. Crush the saltine crackers into fine crumbs using a zip-top bag and rolling pin or your hands. Set aside.
  3. Heat a small skillet over medium heat with a drizzle of olive oil. Sauté the diced onion for about 4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Let cool.
  4. In a large mixing bowl, whisk together the milk, eggs, Worcestershire sauce, and ketchup until smooth and slightly frothy.
  5. Stir in the crushed saltines, sautéed onion and garlic, salt, pepper, and dried thyme until evenly distributed.
  6. Add the ground beef on top of the panade mixture. Using your hands, gently mix everything together just until combined—about 30 seconds. Do not overmix.
  7. Transfer the mixture to the prepared loaf pan and press gently into an even shape. Smooth the top.
  8. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Dijon mustard, and Worcestershire sauce until the sugar is mostly dissolved.
  9. Spread about half of the glaze evenly over the top of the meatloaf. Reserve the rest.
  10. Bake for 45 minutes. Remove from the oven and spread the remaining glaze over the top. Return to the oven and bake for another 15 to 20 minutes.
  11. Check for doneness: the internal temperature should reach 160°F (71°C) in the center. If you don’t have a thermometer, cut into the center—juices should run clear with no pink.
  12. Let the meatloaf rest in the pan for 10 to 15 minutes before slicing. This allows juices to redistribute.
  13. Use the parchment paper overhang to lift the meatloaf out of the pan. Transfer to a cutting board, slice into 1-inch thick pieces, and serve warm.

Notes

Don’t skip the panade (milk, eggs, crackers) as it keeps the meatloaf moist. Use a light touch when mixing to avoid dense texture. Let the onion and garlic cool before adding to the egg mixture. Line the pan for easy cleanup. Use a meat thermometer for perfect doneness. Let the meatloaf rest before slicing to retain juices.

Nutrition

Keywords: meatloaf, old-fashioned meatloaf, brown sugar glaze, comfort food, ground beef recipe, easy dinner

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