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.
My 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.
A good meatloaf should be 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.
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
The above link is an affiliate link. Any Amazon purchases made through this link helps support FoxValleyFoodie.com at no additional cost to you.
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!
- 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
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
-
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.
YOU WILL WANT TO SERVE this meatloaf with my Light and Fluffy Mashed Potatoes. Click to find out the secret!
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.
This was the BEST meatloaf I have ever had!!!!
I can’t wait to make this recipe! It sounds wonderful! Thanks for your comments.
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.
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 🙂
Do you have freezer instructions you could share? I have never personally made meatloaf but I would like to make a few to freeze
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.
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!
Dunno if you will see this right now, but giving it a shot anyway: dry breadcrumbs or fresh?
You will want dry breadcrumbs.
So good! Used Panko breadcrumbs and a mix of ground beef and pork. Definitely making this one again.
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!
That’s what I like to hear! Thanks so much!
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.
I love the flavor of ground pork, that should taste great!
Best meatloaf I’ve ever had
Have you ever tried to use almond milk?
I am sure it would work, but it isn’t something I buy frequently.
I used almond milk and it came out wonderfully. A delicious recipe.
Perfect!
Would crushed ritz crackers work as bread crumbs?
I suspect it would.
When you place in the oven is it covered?
Nope.
Would it be okay if I reduce from 1 cup of milk to 1/2 cup for this recipe? Just curious.
It may still work well, but no promises. The milk helps to incorporate all the ingredients and adds moisture.
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!
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.
This meatloaf recipe is amazing!
What if I don’t have a loaf pan? Could I shape it like a loaf in a 9×13 and follow the directions otherwise?
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.
We love this recipe and included it in this post: https://everydaywanderer.com/using-up-stale-bread
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
Probably not chicken or turkey but pork might work well.
Why won’t it work with turkey?
Ground turkey typically doesn’t have enough fat so the loaf would be very dry and crumbly. Also, I don’t think the flavors would work well together.
I am not familiar with your calorie terms does this mean to say that this recipe is 2500 cal?
4 servings of this recipe is approximately 668 calories each, making the total calories for the completed recipe about 2672. Hope that makes sense!
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
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!
How do you stop your meatloaf from being a greasy mess? I love meatloaf but hate the poos of oils and
It falling apart..
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.
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.
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.
I am allergic to onions. Could an Italian Seasoning pack be used instead?
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.
I am also allergic to onion. Do I just mash the beef cube and sprinkle it into the mix or can it just been thrown in there?
Mash it up into a powder and sprinkle it in.
This was an awesome recipe my children loved it, they ate the whole pan.
This was AMAZING!! I’m not normally a meatloaf person but this was delicious!!
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?
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.
Thank you!!!!
This was the most disappointment meatloaf recipe I have ever tried.
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
Best meatloaf ever!!! One made it several times now and it never disappoints ! Thank you for sharing!
Wow! This is the best meatloaf recipe ever! Thanks so much!
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!
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