Tasty Meatloaf with Brown Sugar Glaze

Finding a reliable dinner recipe that pleases both kids and adults can feel like mission impossible some nights. Between after-school activities, work deadlines, and general evening chaos, the last thing anyone wants is to spend hours in the kitchen trying to figure out what to make.

That’s where this meatloaf with brown sugar glaze ketchup comes in: it’s a comforting family favorite that’s easy to prepare, can be made ahead of time, and has that perfect balance of savory meat and sweet tangy glaze that keeps everyone coming back for seconds.

What Kind of Ground Beef Should I Use?

For a juicy but not greasy meatloaf, you’ll want to aim for ground beef that’s around 80-85% lean. While you might be tempted to go for the extra-lean varieties, they can actually make your meatloaf turn out dry and less flavorful. If you’re working with particularly lean ground beef (90% or higher), you can add a tablespoon of olive oil to help keep things moist. Ground chuck is an excellent choice for meatloaf because it has a good fat-to-meat ratio and offers great beef flavor. Just make sure your meat is fresh – look for beef that’s bright red in color and avoid any packages with excessive liquid at the bottom.

Options for Substitutions

This classic meatloaf recipe can be adapted with several easy substitutions:

• Minced beef: You can swap the beef for ground turkey or a mix of ground pork and beef. If using turkey, add an extra tablespoon of milk to keep it moist since turkey is leaner than beef.
• Crushed croutons: No croutons? No problem! Use regular breadcrumbs, crushed crackers, or quick oats as a binding agent. Just use the same amount as called for in the recipe.
• Brown sugar: For the glaze, you can use honey or maple syrup instead of brown sugar. Start with about 1/3 cup since these are sweeter than brown sugar.
• Ketchup: BBQ sauce works great as a replacement for ketchup in the glaze. You might want to reduce the brown sugar if using a sweet BBQ sauce.
• Eggs: If you need an egg substitute, try 1/4 cup of unsweetened applesauce per egg, or 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.
• Milk: Any type of milk works here – plant-based options like almond or oat milk are fine, or you can use beef broth for extra flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making meatloaf is overmixing the meat mixture, which can lead to a dense, tough final product – instead, mix just until the ingredients are combined, using gentle hands or a fork. Another common error is skipping the resting time after baking; letting your meatloaf rest for 10-15 minutes helps it hold together better when slicing and keeps the juices from running all over your cutting board. The temperature of your meat mixture matters too – working with cold ingredients rather than room-temperature ones helps the fat stay solid until cooking, resulting in a juicier meatloaf. To ensure the perfect glaze, avoid adding it too early in the cooking process – instead, brush it on during the last 15-20 minutes of baking to prevent burning and achieve that perfect sticky-sweet coating.

What to Serve With Meatloaf?

When it comes to meatloaf, creamy mashed potatoes are the classic sidekick that never disappoints – they’re perfect for soaking up that sweet and tangy glaze! For some green on your plate, steamed green beans or roasted broccoli add a nice fresh element that balances out the richness of the meatloaf. If you want to keep things simple but satisfying, you can’t go wrong with buttered corn or glazed carrots, which complement the sweetness in the meatloaf topping. And don’t forget to make a little extra glaze to serve on the side – everyone always wants more!

Storage Instructions

Keep Fresh: Once your meatloaf has cooled down, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It’ll stay good in the fridge for up to 4 days. The brown sugar glaze might get a bit sticky, but don’t worry – that’s totally normal!

Freeze: Meatloaf is perfect for freezing! You can freeze it whole or in individual slices – just wrap it well in foil and place in a freezer bag. It’ll keep nicely for up to 3 months. Pro tip: slice before freezing for easy portions you can grab whenever you need them.

Reheat: To warm up your meatloaf, place it in the oven at 350°F for about 20-25 minutes if it’s whole, or 10-15 minutes for slices. You can also use the microwave for quick reheating – just cover it and heat in 30-second intervals until it’s warm through. Add a splash of beef broth or water to keep it moist while reheating.

Preparation Time	15-25 minutes
Cooking Time	60 minutes
Total Time	75-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 110-120 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

• 1/2 cup tomato ketchup
• 1/2 cup tightly packed brown sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 1 1/2 pounds lean minced beef
• 1 1/2 cups crushed croutons
• 1 small onion, diced
• 2 eggs
• 1/4 cup milk
• 1/4 teaspoon black pepper

Step 1: Prepare the Ingredients and Oven

First, gather all your ingredients to ensure you have everything you need within reach.

Preheat your oven to 350 degrees F (175 degrees C).

Lightly grease a 9×5-inch loaf pan with cooking spray or a little oil to prevent the loaf from sticking during baking.

Step 2: Make the Ketchup Mixture

In a small bowl, combine some ketchup, brown sugar, salt, and chili powder.

Stir the mixture until it becomes smooth and well-blended.

Spread a small amount of this ketchup mixture into the bottom of the prepared loaf pan.

This ensures the loaf doesn’t stick and adds flavor from the bottom up.

Step 3: Mix the Meatloaf Ingredients

In a large mixing bowl, combine the ground beef, croutons, chopped onion, eggs, milk, and black pepper.

Mix these ingredients together thoroughly, using your hands for best results, until everything is evenly distributed.

Step 4: Form and Dress the Meatloaf

Shape the meat mixture into a loaf and place it into the prepared loaf pan.

Flatten gently to fit.

Spread the remaining ketchup mixture evenly over the top of the meatloaf, creating a glaze that will caramelize as it bakes.

Step 5: Bake the Meatloaf

Place the loaf pan in the preheated oven and bake until the meatloaf is no longer pink in the center, about 1 hour.

To ensure the meatloaf is fully cooked, use an instant-read thermometer inserted into the center; it should read at least 160 degrees F (70 degrees C).

Step 6: Let Rest and Serve

Once the meatloaf is done, remove it from the oven and let it rest for a few minutes before slicing.

This allows the juices to redistribute throughout the loaf, making it juicier and easier to slice.

Serve warm with your favorite sides.