Homestyle Meatloaf with Brown Sugar Ketchup Glaze

Ingredients

• 2 lb 80/20 ground beef
• 1 cup Plain breadcrumbs
• ¾ cup Whole milk
• 2 Large eggs
• 1 small Small yellow onion, very finely diced
• 3 cloves Garlic, minced
• 2 tbsp Worcestershire sauce
• 2 tbsp Ketchup
• 1 tbsp Dijon mustard
• 2 tsp Kosher salt
• 1 tsp Black pepper
• 1 tsp Dried thyme
• 2 tbsp Chopped parsley
• ¾ cup Ketchup
• 3 tbsp Packed brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 1 tsp Worcestershire sauce

Instructions

1. Preheat oven to 350°F / 177°C.
2. Combine breadcrumbs and milk in a large bowl. Let rest 5 minutes to form a panade.
3. Add eggs, diced onion, minced garlic, Worcestershire sauce, ketchup, Dijon mustard, salt, pepper, dried thyme, and parsley.
4. Add ground beef.
5. Mix gently until just combined. Do not overwork the meat.
6. Shape into a free-form loaf, approximately 9×5 inches, on a parchment-lined rimmed sheet pan. Do not pack tightly into a loaf pan — a free-form loaf browns better and doesn't sit in rendered fat.
7. Mix glaze ingredients together: ketchup, brown sugar, Dijon, apple cider vinegar, and Worcestershire sauce.
8. Brush approximately half the glaze over the meatloaf.
9. Bake for 35 minutes.
10. Brush with the remaining glaze.
11. Bake another 20–30 minutes until the center reaches 160°F / 71°C.
12. Rest 10–15 minutes before slicing so the juices redistribute.
13. Slice and serve.

Nutrition

Chef's Notes

Why use 80/20 ground beef? The 20% fat keeps the meatloaf juicy and flavorful. Leaner beef (90/10 or 93/7) will produce a drier, less satisfying meatloaf. Why a free-form loaf instead of a loaf pan? A free-form loaf on a sheet pan allows better browning, better glaze exposure, and prevents the meat from sitting in pooled rendered fat. Storage: Reheat slices covered in foil at 350°F, or skillet-finish for crispy edges. Refrigerate up to 4 days. Freezes well wrapped tightly for up to 3 months.

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