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This Brown Sugar Glazed Meatloaf Recipe is made using ground beef and is topped with a sweet glaze made with brown sugar and ketchup.
If you grew up in the United States, chances are great that you have had meatloaf. At least once. For many of us, it is a quintessential comfort food, ranking high up there along with Buttermilk Biscuits and Pecan Pie.
You know what’s better than meatloaf? Brown Sugar Glazed Meatloaf! Making it is not difficult, and many of the ingredients are kitchen staples that we tend to keep in our pantry and refrigerator.
How To Make Brown Sugar Glazed Meatloaf
This meatloaf recipe has a sweet, brown sugar glaze on top and a little bit of glaze on the bottom. To make it, you need the following ingredients:
- ¾ cup ketchup
- ¾ cup packed brown sugar
- 1 teaspoon salt
- 1 ⅓ pounds grass-fed ground beef
- 1 ⅓ cups bread crumbs
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 eggs
- ¼ cup milk
Before making the meatloaf itself, make the glaze by combining ketchup, brown sugar, and a little salt. Let it sit for a moment so that the sugar can dissolve a bit in the ketchup.
Next, spoon about 1/3 cup on the bottom of your loaf pan. Set the rest aside and get started on making the loaf.
Chop the onion into chunks and prepare the bell pepper by removing the top, bottom, and insides. Place them in your food processor and pulsate until they are diced.
Then add the meat, bread crumbs, egg, milk, and 1/3 cup of the glaze. Process it all in your food processor
until the mixture is thoroughly blended.
Next, place the meat mixture into my loaf pan and pat the top smooth. Spoon the remaining brown sugar glaze on top and bake it for an hour at 350 degrees.
It’s important to cook ground beef to an internal temperature of 160 degrees Fahrenheit. If the meatloaf is under 160 degrees, continue to bake it until it reaches that temperature to be safe.
I suggest that if it has baked for an hour and still has not reached 160 degrees, check every 10-15 minutes. (If you still cannot seem to reach the minimum safe temperature, you might want to invest in an oven thermometer.)
Serve with some mashed potatoes and a green veggie and dinner is done! Alternatively, you can cut it into slices and make meatloaf sandwiches. Yum!
Any leftovers can be refrigerated for up to 2 days. For long-term storage, wrap meatloaf in plastic wrap, place it in a zip-top freezer bag, and remove all excess air. Store in the freezer for up to six months.
To thaw, remove meatloaf from the freezer and allow it to thaw in the refrigerator overnight. To reheat, remove the meatloaf from the plastic bag and wrap and place it in a microwave-safe container. Cover and cook on HIGH in 2 minutes increments until warm.
Brown Sugar Glazed Meatloaf
Ingredients
- ¾ cup ketchup
- ¾ cup packed brown sugar
- 1 teaspoon salt
- 1 ⅓ pounds grass-fed ground beef
- 1 ⅓ cups bread crumbs
- 1 small onion chopped
- 1 green bell pepper chopped
- 2 eggs
- ¼ cup milk
Instructions
- Preheat oven to 350 degrees.
- Combine ketchup, brown sugar, and salt in a small mixing bowl and allow to sit for a couple of minutes to allow sugar to dissolve.
- Spoon one-third cup of sauce into bottom of a loaf pan. Set aside.
- Place ground beef, bread crumbs, onion, bell pepper, eggs, milk, and one-third cup of glaze into food processor and process until mixture is thoroughly blended.
- Place meat mixture into loaf pan and smooth down the top.
- Spread remaining glaze on top of loaf and bake for 1 hour or until internal temperature is 155 to 160 degrees.
- Remove from oven and allow to rest for 10 minutes before serving.
Video
Nutrition
Meatloaf Facts & Trivia
- Meatloaf has European origins. It was mentioned in the Roman cookery collection Apicus as early as the 5th century.
- Europeans and Americans are not the only ones who enjoy meatloaf. Other countries ranging from Chile to Vietnam have their own versions of the meaty dish.
- America’s version of meatloaf takes its origin from scrapple, a Pennsylvania Dutch dish made from pork parts.
- Meatloaf gained much appreciation during the Great Depression, thanks to its adaptability. People were able to make use of less expensive fillers to stretch ground beef and create a satisfying dish.
Here are two more meatloaf recipes to add to your recipe box:
- Home-style Meatloaf in the Instant Pot – This recipe for the iconic comfort food is for all you Instant Pot fans.
- Boarding House Meatloaf – This Southern Living recipe will transport your tastebuds to the famous boarding house located in Lynchburg, Tennessee.
Olivia
Wednesday 24th of February 2021
Can someone please tell me what 11/3 pounds of ground beef is? Never seen a measurement like that.
Olivia
Wednesday 24th of February 2021
@Lynda, thank you so much for getting back to me so quickly. This is my father in law’s favorite meatloaf recipe and I haven’t made it in a while. He insisted on this for dinner tonight. I see, it looked like 11/3 but I see it was 1 1/3. Sorry about that!
Lynda
Wednesday 24th of February 2021
It is 1 and 1/3. In the blogging world, there are different "recipe cards." I was not able to insert 1/3 easily and it did not translate well. I have changed cards and that is no longer an issue. Blogs are a continuous work-in-progress. I will update this post. Thanks for spotting it.
Jessie
Saturday 21st of November 2020
Best meatloaf I've ever made/eaten. Thanks for this delicious recipe!
Lynda
Saturday 21st of November 2020
Thanks, Jessie, for coming back and posting your message. It makes my heart happy that you like it!
Logan
Sunday 24th of November 2019
On the ingredients list it asks for 1 1/3 cups of ground beef... is that a typo? Should it be 1 1/3 lbs rather?
Thank you, Logan
Lynda
Sunday 24th of November 2019
It was a typo - thanks for catching that. I have corrected the recipe to reflect 1 1/3 pounds of ground beef.
Sharon
Saturday 21st of September 2019
Thank you for the meatloaf recipe, which sounds like my mother's. We always loved to sit down to her meatloaf, which she served simply with greenbeans and with cornbread baked in her large, deep skillet, which I now have.
When we vacationed in the Smokies, she always took us into the old mill in the Gatlinburg area and bought their freshly ground corn meal, which she took home and treated like gold, since it had to last 'til the next trip.
She always added a touch of sugar to her cornbread, which was heresy with my former North Carolina in-laws. I didn't argue, just never ate their bland cornbread. We also used a little butter and fresh local honey on ours. Yummy.
My daughter always loved Mom's green beans, which were just the canned French-cut beans. She heated them on the stove with a little garlic salt, and my daughter raved about them.
I loved my former mil's homegrown greenbeans, with bacon and a little bacon fat, seasoned just right, the way Southern country cooks do it. :)
Have been wanting to make a good meatloaf like my mom's so I appreciate yours.
Would appreciate knowing which major hotel chain your first commentor worked for. Sometimes, they will publish a few of their recipes, and it may be possible to locate her fondly-remembered meatloaf online. I did enjoy her reminiscence and will be sure to treat my littles to her surprise inside.
Thanks again
P.S. I'm thinking that a nice small salad and some of my mom's yeast rolls would be delicious with your meatloaf. She also made wonderful potatoes au gratin and scalloped potatoes, either of which would be delish here.
Nene
Friday 1st of May 2020
How long do you think this glaze shelf life would be ?
Lynda
Saturday 21st of September 2019
I love your comment. I think a good batch of cornbread needs some sugar in it. I am definitely of the sweet camp and not the bland. I hope that you enjoy this recipe. Pairing it with homemade rolls, green beans, and potatoes (au gratin or scalloped) sounds like a winner. The only thing I need to know now is what you're serving dinner. ;)
Sheree Voshell
Sunday 6th of January 2019
This looks like a wonderful recipe. I am definitely going to try this. I make my meatloaf with a little surprise inside. In the late 1960’s I was an Executive Assistant for a major hotel chain. I worked for one of their hotels on Ft Lauderdale Beach. Many times I had to work late. We would eat dinner in one of their award winning restaurants. Their meatloaf was to die for. The chef gave me the recipe which I have since lost but remember the wonderful presentation of that meatloaf. They would put in the middle of the meatloaf two hard boiled eggs. You put half of the meat in the loaf pan, place two hard boiled eggs inside about 1/2” apart, put the rest of the meat on top, seal the sides nice and tight all the way around so it is one solid meatloaf. The first cut or two (depending on how big your slices are) from the end you might not get a slice of the egg. However, after that you get a beautiful slice of hard boiled egg right in the middle of your slice of meatloaf. It is not only great looking but delicious. He also told me to make and warm up, stirring constantly, extra sauce for your meatloaf to be able to ladle extra sauce over your meatloaf slice. No matter what kind of sauce you use. Just make sure you cook it a bit first. Not being a big fan of ketchup, tomatoey covered meatloaf. I always made mushroom sauce covered meatloaf. However, your recipe with brown sugar mixed with ketchup (I would use dark brown sugar as it is more flavorful - I never use light brown sugar at all, even if the recipe calls for light) sounds amazing. And I would put extra on the stove and cook it a bit and stir it to dessolve the sugar for the extra sauce for ladling extra over served slices of meatloaf and maybe some mashed potatoes. Of course depending on how sweet it is to taste, I could make some adjustments if needed. But I hope not this recipe sounds wonderful!!!
Lynda
Sunday 6th of January 2019
Thank you for sharing. The egg in the middle sounds really interesting and I like your tip for cooking additional sauce.