Fox Valley Foodie

I am the Fox Valley Foodie and this is the culinary journal of my life. Always informative, honest, authentic, self–deprecating, and most importantly, fun!

Home » Recipe » Entree » Brown Sugar Meatloaf – With a Secret Ingredient

Brown Sugar Meatloaf – With a Secret Ingredient

by 117 Comments

Your family will love this exceptionally tender Brown Sugar Meatloaf. It is loaded with the rich flavors of Worcestershire and French onion and painted with a sweet brown sugar glaze. Taste why readers are calling this the best meatloaf recipe ever!

Is there any dinner entrée name that sounds more appealing than “Meatloaf”? Think about it… Loaf of meat. Mmm, tantalizing… I guess it is a perfectly descriptive name. Truth in advertising, if you will. However, growing up I never really had meatloaf. What I was served would be more aptly named “meatbrick“. It was a largely flavorless, overly dense, hunk of meat, that sent me running from the idea of meatloaf for years.

Brown Sugar Meatloaf resting on trayMy wife, however, loves meatloaf and routinely asks me to make it. I developed this Brown Sugar Meatloaf for her, and guess what? I love it too! Who knew meatloaf could taste good! Well, I guess everyone but me knew that. So, I guess I may be the last one to the party, but at least I have a great meatloaf recipe to show for it!

I have since gone on and even created a BBQ Meatloaf and a Cheeseburger Meatloaf recipe. They taste insane, you’ll want to check them both out!

How to Make Brown Sugar Meatloaf

There is a secret ingredient in my meatloaf. I add one onion soup mix packet. I got the idea from my father in law, who uses it in his burgers. It really adds a great depth of flavor to the meatloaf, without being overpowering at all. That alone is worth trying this Brown Sugar Meatloaf recipe.

The best meatloaf is tender, not a dense brick. Adding breadcrumbs and milk helps keep the meatloaf tender while adding moisture, and the egg will bind it all together. However, the way in which you work the ingredients together will make a big difference in the final outcome. Much like creating a great meatball, you have to be careful about overworking the meat. If you squish the ground beef or work it excessively your meatloaf will get dense.

Glazed brown sugar meatloaf

What Temperature to Bake Meatloaf

In my opinion, the best temperature for baking meatloaf is 350 degrees. It is a low enough temperature to allow the interior of the meatloaf to heat up before the exterior dries out. For this reason, I also recommend using a digital oven thermometer (affiliate link). Since cooking time will vary depending on the thickness of your meatloaf, using a digital oven thermometer will ensure you remove the Brown Sugar Meatloaf as soon as it is done baking. No one wants to eat overcooked dry meatloaf!

What Hamburger for Meatloaf

Speaking of dry meatloaf, the best hamburger to use in meatloaf is the traditional 80/20 blend of meat/fat. This is the same blend the best burgers are made from. If you go with a lean hamburger blend, like 90/10, your meatloaf will not have enough moisture and will lack juiciness and flavor. Conversely, too much fat would lead to a big greasy mess.

Easy Meatloaf recipe view from above

Meatloaf Glaze

The meatloaf glaze is what separates a good meatloaf from a great meatloaf. In a pinch you can certainly use plain ol’ ketchup for your glaze, however, adding brown sugar and cider vinegar adds an enticing sweet and sour component that your family won’t be able to get enough of.

The brown sugar glaze is exceedingly simple to make, just mix together 1/2 cup of ketchup, 1/4 cup of brown sugar, and a quarter cup of cider vinegar and paint it on the meatloaf before it goes in the oven.

What to Serve with Meatloaf?

Mashed potatoes! There is no greater side dish, or more classic pairing, than meatloaf with fluffy mashed potatoes! This is a great pairing not only because they taste great together, but also because the mashed potatoes can be prepared on the stove top while the meatloaf bakes. You could even make some buttermilk cornbread to serve with the meatloaf. Cornbread can be made in advance and warmed prior to serving, or you can bake them with the meatloaf, even though the oven temperature may not be perfect.

Brown Sugar Meatloaf with Secret Ingredient
Print Recipe
4.93 from 39 votes

Brown Sugar Meatloaf

Your family will love this exceptionally tender Brown Sugar Meatloaf. It is loaded with the rich flavors of Worcestershire and French onion and painted with a sweet brown sugar glaze!
Prep Time5 mins
Cook Time1 hr 10 mins
Total Time1 hr 15 mins
Course: Entree
Cuisine: American
Servings: 4
Calories: 668
Author: Fox Valley Foodie

Ingredients

Meatloaf

  • 1 1/2 lbs ground beef
  • 1 cup breadcrumbs
  • 1 oz packet onion soup mix
  • 1 tbsp Worcestershire sauce
  • 1 egg, beaten
  • 1 teaspoon table salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 cup milk

Sauce

  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar

Instructions

  • Preheat oven to 350 degrees.
  • Gently crumble ground beef in a large bowl, breaking up into small pieces. Add remaining meatloaf ingredients to the bowl and gently combine, being careful not to overwork the meat.
  • Mix all sauce ingredients together and spread half of the sauce along the bottom and sides of a loaf pan.
  • Add meatloaf to a loaf pan and press firmly into a loaf shape.
  • Liberally paint remaining sauce over the loaf.
  • Place meatloaf in the oven and bake for 1 hour 10 minutes, or until the internal temperature reads 165 degrees.
  • Let rest for five minutes and serve.

Video

Notes

YOU WILL WANT TO SERVE this meatloaf with my Light and Fluffy Mashed Potatoes. Click to find out the secret!
*Calories listed are a vague estimate and accuracy should not assumed.

If you enjoyed reading my Brown Sugar Meatloaf recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

Comments

  2. I hate meatloaf. I make it for my husband. I can eat a small piece when it is fresh out of the oven. I hate leftover meatloaf even more. I made this recipe last night and I LOVED it. I can’t quit eating it! The best I have ever eaten.

    Reply

  3. I made this recipe tonight (and followed it completely) and it was one of the best meatloaves I have ever had!!! It tangy and flavorful! I will definitely make this again very soon- hit with the entire family 🙂

    Reply

  4. Do you have freezer instructions you could share? I have never personally made meatloaf but I would like to make a few to freeze

    Reply

    • Freezing should work well. Use freezer paper, or a freezer bag (basically something to prevent freezer burn). I would thaw them out prior to baking because the baking time will need to be modified greatly otherwise.

      Reply

  5. This was perfect! I didn’t have an onion on hand but I did have onion soup packets – perfect solution! Now I wouldn’t make it any other way!

    Reply

  8. I have tried many many meatloaf recipes trying to find one as good as my mother’s and none were until I tried this one. Oh my, this is a good one! I added bell pepper and onion because my mother did and it was so much like hers! Good job on this recipe!

    Reply

      • I know this may be a stupid question but. I always wondered if I should pour off the juices once the meatloaf is baked or what for it to settle -? I always pour it off and wondered if that is why mine was always dry. I am going to try your recipe tonight… Thank you

        Reply

    • Ha! I always HATED meatloaf, until I realized it was my Mother’s meatloaf that I hated—-because she put in green bell pepper! I’m looking forward to making this tonight, with part ground pork because that’s what I have.

      Reply

  14. I am not a big fan of meatloaf. I browsed tons of recipes on Pinterest trying to find one I was willing to try to make for my family. Growing up, my moms meatloaf was actually awful and I had never made meatloaf for my own family as a result of my lifetime hate of it. Wow!! This recipe nails it!! Even my super picky eater loved it and asked for seconds! Definitely going into the recipe book (with due credit of course!) Thanks for sharing!

    Reply

  15. Just put my Brown Sugar Meatloaf in the oven about 15 minuets ago and my kitchen smells wonderful a special surprise for my grown son who been after me to make him a Meatloaf. I just know he will love this one.

    Reply

    • You could probably do that. Be sure to stick a meat thermometer in it though because the cooking time will likely change since you will no longer have the residual heat from the sides of the loaf pan.

      Reply

  19. Wondering if this would work with either ground pork, chicken, or turkey? My husband and I don’t eat red meat, but we both love meatloaf and I miss it! Thanks

    Reply

    • 4 servings of this recipe is approximately 668 calories each, making the total calories for the completed recipe about 2672. Hope that makes sense!

      Reply

  21. Instead of using milk for the moisture content what would you use or could it be left out and increase the eggs to 2 .

    The recipe looks amazing to me except for the milk.
    Can’t wait for your thoughts

    Reply

    • Adding milk to breadcrumbs creates a “panade” which creates a more moist and tender meatloaf. The good news is it doesn’t have to be milk. You can use a milk substitute like soy or almond milk, or simply use beef broth instead. They all should turn out great!

      Reply

  22. How do you stop your meatloaf from being a greasy mess? I love meatloaf but hate the poos of oils and
    It falling apart..

    Reply

    • The grease comes from the fat in the beef. Using leaner beef will result in less greasy meatloaf, but it will also be less moist (not as good in my opinion). If you want to get it out of the pools of grease you can try baking it on a bed of chopped onions. The grease will drain down by the onions while the meatloaf sits high and dry.

      Reply

  23. I made this meatloaf as you suggested with beef broth. The taste was amazing. For the last forty years I have been making the same recipe with hardly any liquid in the meat, resulting in a much firmer texture. So what do you think of cutting the liquid and breadcrumbs by half, would it make too dry, or resemble my standard recipe.

    Reply

  24. Well this is it! I seriously doubt that I will make meatloaf with any other recipe. It is moist, flavorful, perfect. Not only is this a great recipe but it is the easiest and quickest to make. Thanks so much for posting this.

    Reply

    • I am not sure how good that would taste. Try adding a teaspoon of garlic powder, increase the black pepper to 1/2 tsp, and 1 ground beef bouillon cube. I’m making this up on the fly, but it should taste good.

      Reply

  28. I would love to try this. My son is allergic to tomatoes. Is there another ingredient I could mix with the cider vinegar and brown sugar for the top?

    Reply

    • Hmm, maybe mix with some melted butter and brush the mixture on the meatloaf, just lightly enough to add flavor. Using BBQ sauce instead would work wonderfully, but that is typically tomato based and the ones that aren’t wouldn’t be a good fit. Otherwise the meatloaf will still taste great without the sauce.

      Reply

    • I am not a ketchup fan and I am diabetic, so I cut carbs where I can. I use 1/4 cup Splenda brown sugar, 1/4 cup apple cider vinegar, 1/4 cup mustard, and 1/4 cup A1 Steak sauce. Makes a good, sweet and tangy topping.

      Reply

  30. I just put this in the oven for my Husband as I don’t like meatloaf. It’s more of a texture thing for me. I am using ground venison in place of the hamburger. Will see how it turns out

    Reply

    • I have ground venison to use as well, I need to make meatloaf with venison. How did yours turn out? I dont want to hide the gamey taste that much. Hiding some is ok but not all of it.

      Reply

  33. Hi Ben,
    This was my first ever attempt at making a meatloaf and I am happy to say that it turned out well.
    My family thought it was terrific with lots of requests to make it a regular event.

    Cant thank you enough, keep up the good work!

    Reply

  34. I just made this meatloaf and my boyfriend if 15 years won’t stop eating it and he said this is the best dinner I have ever made. Lol Thank You

    Reply

  35. I have everything in the cupboard EXCEPT the onion soup packet. Totally disappointed. Is the a substitute for this or can I just omit the onion soup packet completely?

    Reply

    • It will be more flavorful with the onion soup packet, but you can certainly do it without. I would increase the black pepper to 1/2 tsp, add some dijon or brown mustard (1 tbsp), and garlic and onion powder (1 tsp each) to compensate – just off the top of my head.

      Reply

    • That’s crazy! Or maybe I am secretly your grandmother living a double life as a food blogger…

      Reply

  37. This is an amazing meatloaf recipe – thanks so much for sharing! Meatloaf is my husband’s favorite and I’ve struggled trying to duplicate his mom’s recipe. But this one – he loved! Made your mashed potatoes to go with it and they were delish as well. Bonus: my two girls ages 6 and 3 asked for seconds and cleaned their plates

    Reply

  38. I am making it tonight on my Pit Boss pellet grill. It looks really good can’t wait to try it out.
    Thanks Randy

    Reply

  39. I have leftover chopped up onion….how much would I need in place of the onion soup mix? Would that still work?😁

    Reply

    • Chopped up onion alone would not be an equal substitution. The onion soup mix adds a lot of additional seasoning to the meatloaf, the onion itself is actually secondary.

      Reply

  40. I made this tonight but mixed in ground veal and ground pork with the beef. Plus I added a little spicy mustard to the sauce. It was fantastic!

    Reply

  41. This sounds amazing! One question, if I use just 1 pound of hamburger, would you recommend cutting everything back by 1/3? Or should I increase it to 2 pounds? Our beef is in 1 pound packages so it’s just easier to use whole pounds if I can. Thank you!

    Reply

    • You can absolutely scale this recipe up or down to fit your needs by adjusting the ingredients in the same percentages, as you have mentioned.

      Reply

    • I wouldn’t. I think it would taste off, but you can certainly try it and see if you like the combination. Worst case scenario you waste 2 minutes of your time and $.20 worth of ingredients.

      Reply

      • I would like to try making this tonight because it sounds FANTASTIC! I however do not have any onion soup, or brown sugar. 🙁 is there anything else I am able to use in place of these things? Also, could I use crushed ritz crackers in place of the breadcrumbs?

        Reply

        • You can use plain ol’ ketchup for the topping if needed, you can use chili sauce, or you can use white sugar with a dab of molasses. The onion soup mix is harder to substitute since it is the main flavoring for the meatloaf. You can add more Worcestershire, onion and garlic powder, but in all honesty, you are essentially making a whole new recipe at this point. You may be better off trying a different recipe until you have the needed ingredients. Perhaps you have more ingredients for my classic meatloaf

          Using crushed crackers should work well though.

          Reply

  44. Going to try this tonight! I used to make a meatloaf with honey and brown sugar but I lost the recipe over the years and due to illness haven’t been able to navigate the kitchen so well to keep up the way I used to. My fiancé has a slightly different pallet than I do. I prefer sweets and he’s more into spices so I knew I’d need to tone down the sweetness. I think this recipe will be perfect for both! Going to try the bell pepper advice as well. Thanks for posting! Also,is there a site or group to get new ideas like this I can join? Just getting comfortable trying new things in the kitchen. Used to use only my mothers recipe however since her passing 4 years ago I’ve been looking for some new ideas. She could only teach me so much…Thanks in advance!

    Reply

  45. I too, have not been a fan of meatloaf. However, over time, have become more interested. My problem is a picky 11 yr. old, though at this point, it is “eat” or “starve”, expressed lovingly of course. My question is this: what is the recommended meat to use, and what fat ratio, (80/20, etc)??
    Oh, I like the idea of chopped onions on bottom of pan to help reduce grease on loaf.

    Reply

  46. By far the best meatloaf recipe!! I do not enjoy meatloaf, and this recipe changed my mind! This is definitely a go to favorite!

    Reply

  48. This was delicious!! My entire family loved it! My daughter always puts ketchup on her meatloaf and she said the sauce was so good, there was no need for ketchup! Definitely a keeper!

    Reply

  49. To the people who don’t have onion soup mix or can’t use it for allergies or for whatever reason, I can’t use it either. My husband gets very sick any time I put onion soup mix in a recipe. So, I discovered that you can crush up seasoned croutons and put it in meatloaf or hamburgers instead. It is absolutely delicious and you kill two birds with one stone….it takes care of the extra seasoning and the bread crumbs all at once. Of course I am an onion freak so I do also add some chopped, fresh onion. Thank goodness my hubby can tolerate fresh onions. You don’t have to add much salt either because of the salt in the croutons. Any time I serve meatloaf or hamburgers to friends or family, they just rave about the taste and say it is the best they have ever tasted. Please give it a try….you will be amazed!!!!

    Reply

  50. A bit salty for my liking (likely from the onion soup mix) but otherwise great recipe particularly the flavor and aroma generated from the sauce. Big hit on a cold December day!!!

    Reply

  51. A lil secret: instead of milk I add a couple dollops of sour cream, I use a real onion, and add the topping with 20 minutes left.

    Reply

  52. This is the best meat loaf I have ever had. I have never been able to get it right until trying this recipe. Thank you so much!!

    Reply

  53. I followed the recipe with the following modifications and it was wonderful! Prior to placing in the oven, I dusted the sauce with granulated garlic and topped with French fried onions. Magnificent!

    Reply

  54. Wear a beard cover when making videos. I ALWAYS inspect restaurant staff before ordering and I REFUSE to eat something prepared by bearded men. Beards are the dirtiest and filthiest of body hair. I couldnt help but think the secret ingredient was beard hair when I saw you. Meatloaf looks okay. 4 stars for the recipe, 1 star for the chef.

    Reply

    • Ummm…. you are mad at me for not wearing a beard net when cooking in my home kitchen, for my family??? Who hurt you?

      Reply

  55. Greatest meatloaf ever! The sauce is amazing! I didn’t have any bread crumbs, so I used 1/2 cup of Ritz crackers. I also added 1/4 of chopped red pepper and 1 tbsp of parsley.

    Reply

  56. Didn’t have the onion soup or the bread crumbs on hand. Swapped them for a pkg of Au Ju and blended up stuffing. Was wishing I had more sauce 😋

    Reply

  58. Delicious! Didn’t have onion soup packet so used a can of mushroom soup, onion powder, and omitted the milk. Juicy, flavorful and beautifully caramelized. This is added to my rotating weeknight meals list. Thank you!

    Reply

    • I have never tried it in a crockpot. However, I know some people do make them in there. I have no doubt using an oven would create a better meatloaf, but a crockpot would still probably give you an edible final product.

      Reply

  60. I have made this a few times now hubby loves it!!! But I do not use just the ground beef I use the beef and I add a half pound of sausage meat.

    Reply

  61. I’ve tried several meatloaf recipes over the years, but this one has to be the best that I have ever tried! The packet of onion soup mix really takes it to a new level!!! Delicious!!!

    Reply

  63. Hi, trying this later but I don’t have brown sugar and apple cider vinegar. Can I substitute with white sugar and skip the apple cider vinegar altogether? Thanks in advance.

    Reply

  64. …always hated meatloaf, until I found this recipe. Delicious and moist! I just added a small amount of grated bell pepper!

    Reply

  65. Hi there,

    Could I prepare this the night before and just throw it in the oven the next day?

    Thanks for your input!

    Reply

    • Certainly can. It may even taste better too because the flavors will have time to meld together.

      Reply

      • Perfect, sounds great!! Anything to help cut down on dinner prep during the week is a life saver.
        Thanks so much for your prompt reply!

        Reply

    • You would be better off substituting a liquid, such as beef broth. The liquid provides moisture for the breadcrumbs to soak up.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Privacy Policy
Contact
About

Fox Valley Foodie, LLC