Your whole 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 and tangy brown sugar glaze. This is comfort food at its finest. 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 family, however, loves meatloaf and routinely asks me to make it. I developed this brown sugar meatloaf recipe for them, 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 tasty meatloaf recipe to show for it!
I have since gone on and even created a Smoked Meatloaf and a Cheeseburger Meatloaf recipe. They taste insane, you'll want to check them both out!
How to Make Brown Sugar Meatloaf
This recipe is similar to a classic meatloaf (mom's meatloaf), but with an added secret ingredient. I add one powdered onion soup mix packet to the meatloaf mixture. 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.
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. One cup of breadcrumbs and one cup of milk in this easy recipe makes it exceptionally tender. If you like a firmer meatloaf you can cut back on these amounts slightly.
To make the meatloaf all of the meat mixture ingredients get combined in a small bowl or mixing bowl. This is then formed into a loaf, typically using a loaf pan. All of the brown sugar sauce ingredients get similarly mixed and then are painted on top of the loaf as a sweet and tangy glaze, as well as inside the loaf pan. At this point, the raw meatloaf is ready for baking!
At what temperature should I bake Meatloaf?
The best temperature for baking meatloaf is in a preheated oven set at 350 degrees. It is a low enough temperature to allow the interior of the meatloaf to heat up before the exterior dries out.
How long to bake meatloaf
When baking meatloaf in a bread loaf pan it takes approximately 1 hour and 10 minutes to reach an internal temperature of 165 degrees. However, it is important to note cook 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!
Ingredient Substitutions
I understand that not every kitchen is stocked with each ingredient you need, and sometimes you forget to grab the right items at the store. Here are some easy substitutions for this recipe.
- Meat - Rather than using lean ground beef, this would also work excellent as a venison meatloaf. Ground turkey is also a lean meat that can be used to make your meat loaf. Finally, ground pork can also be used. Ground pork works well by itself or blended with your ground beef (Frankly, that would be an amazing combo with the BBQ sauce in my BBQ Meatloaf recipe).
- Breadcrumbs - Rather than traditional breadcrumbs you can use panko breadcrumbs instead, or make your own bread crumbs from crumbling toast or saltine cracker crumbs! I do not recommend using Italian bread crumbs or you will throw off the flavor.
- Milk - Feel free to substitute beef broth.
- Worcestershire sauce - You could add a little soy sauce, or eliminate this ingredient completely.
What hamburger should I use?
The best hamburger to use in meatloaf is the traditional 80/20 blend of meat/fat, such as ground chuck. This is the same blend the best burgers are made from. If you go with lean ground beef, like a 90/10 ground beef, your meatloaf will not have enough moisture and will lack juiciness and flavor. Conversely, too much fat would lead to a big greasy mess. 80/20 beef is the sweet spot where there is enough fat to be juicy but not so much that the meatloaf turns greasy.
Meatloaf Glaze
The meatloaf glaze is what separates a good meatloaf from a great meatloaf. In a pinch you can certainly use a plain ol' ketchup glaze, however, adding brown sugar and cider vinegar to your ketchup mixture adds an enticingly 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 ½ cup of ketchup, ¼ cup of brown sugar, and a quarter cup of cider vinegar and paint it on the meatloaf before it goes in the oven.
Meatloaf FAQs
Yes, you can mix the meatloaf in advance and store it in the freezer prior to baking. I recommend wrapping it in plastic wrap and placing it in a freezer safe bag to prevent freezer burn. Also plan on letting it thaw out in the refrigerator for a day or longer prior to baking.
Leftover meatloaf can be reheated at the same temperature as baking it (350 degrees). However, I do recommend covering it with aluminum foil so it doesn't dry out. It will reheat faster than it initially cooked, so check on it periodically. Use leftovers to make a phenomenal meatloaf sandwich the next day.
Using a loaf pan is the most common way to make meatloaf, but you can certainly make it on a baking sheet as well if you don't have one available. The loaf just needs to be formed with your hands and it will generally keep its shape. You can also use a muffin tin to make individual meatloaves.
What to serve with it?
Mashed potatoes! There is no greater side dish, or more classic pairing to make a complete meal with meatloaf than 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.
Try any of these vegetables on the side:
- Brown Sugar Glazed Carrots
- Southern Fried Corn
- Roasted Broccoli and Cauliflower
- Lemon Roasted Green Beans
- Southern Fried Cabbage
- Roasted Asparagus
Brown Sugar Meatloaf
Equipment
- Bread loaf pan
Ingredients
Meatloaf
- 1 ½ pounds ground beef
- 1 cup breadcrumbs
- 1 ounce packet onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 egg beaten
- 1 teaspoon table salt (or to taste)
- ¼ teaspoon black pepper
- 1 cup milk
Sauce
- ½ cup ketchup
- ¼ cup apple cider vinegar
- ¼ 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 bread 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, then slice and serve.
Video
Notes
Nutritional Information
This recipe was originally published on FoxValleyFoodie.com on April 7, 2017.
Nicole
I am not familiar with your calorie terms does this mean to say that this recipe is 2500 cal?
Fox Valley Foodie
4 servings of this recipe is approximately 668 calories each, making the total calories for the completed recipe about 2672. Hope that makes sense!
Jennifer
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
Fox Valley Foodie
Probably not chicken or turkey but pork might work well.
Bianca
Why won't it work with turkey?
Fox Valley Foodie
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.
Mary Tirsch
I tried with turkey it wirks great. just add sone chicken broth its amazing.
Sage
We love this recipe and included it in this post: https://everydaywanderer.com/using-up-stale-bread
Alyssa
What if I don't have a loaf pan? Could I shape it like a loaf in a 9x13 and follow the directions otherwise?
Fox Valley Foodie
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.
Stroman
This meatloaf recipe is amazing!
Irene Jimenez
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.
Cynthia
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!
David Dukes
Would it be okay if I reduce from 1 cup of milk to 1/2 cup for this recipe? Just curious.
Fox Valley Foodie
It may still work well, but no promises. The milk helps to incorporate all the ingredients and adds moisture.
Sassy
Can't eat eggs, can you suggest a substitution?
Fox Valley Foodie
You can leave the eggs out if needed. It may not hold together as well, but it will still taste just as good.
Lexi
When you place in the oven is it covered?
Fox Valley Foodie
Nope.
Julie
Would crushed ritz crackers work as bread crumbs?
Fox Valley Foodie
I suspect it would.
Carol
Have you ever tried to use almond milk?
Fox Valley Foodie
I am sure it would work, but it isn't something I buy frequently.
Marci Lundy
I used almond milk and it came out wonderfully. A delicious recipe.
Fox Valley Foodie
Perfect!
Gabe
I just tried soy milk for mine and I'm excited to see the results. It's the only milk substitute with a protein structure similar to cow's milk.
Lisa
Best meatloaf I've ever had
Susie
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!
Fox Valley Foodie
That's what I like to hear! Thanks so much!
Alicia
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
Fox Valley Foodie
I let it rest for a few minutes then remove the meatloaf from the pan, discarding any leftover juices.
Mike
I made white rice and poured some of the juice over it to flavor it up. Tasted great!
Wendy
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.
Fox Valley Foodie
I love the flavor of ground pork, that should taste great!
Allison Mckellar
So good! Used Panko breadcrumbs and a mix of ground beef and pork. Definitely making this one again.
Emily
Dunno if you will see this right now, but giving it a shot anyway: dry breadcrumbs or fresh?
Fox Valley Foodie
You will want dry breadcrumbs.
Heidi
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!
Mallory
Do you have freezer instructions you could share? I have never personally made meatloaf but I would like to make a few to freeze
Fox Valley Foodie
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.
Terri Kingston
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 🙂
Gerri
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.
Rob
This was the BEST meatloaf I have ever had!!!!
Myra Nathenson
I can't wait to make this recipe! It sounds wonderful! Thanks for your comments.
Linda Broughman
The best meatloaf recipe I have ever ran across!!! Everyone loves it!!!
Charrise
Absolutely delicious! Best meatloaf ever!