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The Best Brown Sugar Glazed Meatloaf Recipe

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Brown Sugar Glazed Meatloaf Recipe: Comfort food at its best! This Brown Sugar Glazed Meatloaf Recipe is made using ground beef and is topped with a sweet glaze made with brown sugar and ketchup. It’s not difficult to make, and many of the ingredients you will need are kitchen staples that we tend to keep in our pantry and refrigerator.

Brown sugar glazed meatloaf in a pan in a stone loaf pan.

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 quintessential American comfort food, ranking high up there along with Buttermilk Biscuits and Pecan Pie.

Let’s take a look at how to make this tasty meatloaf.

Ingredients

This meatloaf recipe has a sweet, brown sugar glaze on top and a little bit of glaze on the bottom. 

Glaze Ingredients

  • ¾ cup ketchup
  • ¾ cup packed brown sugar

Meatloaf Ingredients

  • 1 teaspoon salt
  • 1 ⅓ pounds ground beef (grass-fed is best)
  • 1 ⅓ cups bread crumbs
  • 1 small yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 eggs
  • ¼ cup milk
Ingredients needed to make meatloaf including beef, eggs, green bell pepper, brown sugar, and ketchup.

How To Make Brown Sugar Glazed Meatloaf

Preheat your oven to 350 degrees Fahrenheit. Lightly spray a loaf pan with non-stick cooking spray.

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 small layer of glaze (about ⅓ cup of the ketchup mixture) on the bottom of your loaf pan. (I use a 9×5-inch loaf pan.) Set the rest of the glaze 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 ⅓ cup of the glaze. Process it all in your food processor until the mixture is thoroughly blended.

Next, place the ground beef mixture into the loaf pan and pat the top smooth. Spoon the remaining brown sugar glaze on top. Bake meatloaf in the middle of the oven rack for an hour in the preheated oven.

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.)

Brown sugar glaze on a meatloaf in a loaf pan.

How do you store leftover meatloaf?

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.

What do you serve with meatloaf?

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!

Plate of meatloaf, mashed potatoes, and green beans.

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:

brown sugar glazed meatloaf in a pan

Brown Sugar Glazed Meatloaf

Brown Sugar Glazed Meatloaf – this recipe will soon become your family’s favorite recipe for meatloaf. It’s delicious!
4.49 from 76 votes
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 389kcal

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 yellow onion chopped
  • 1 green bell pepper chopped
  • 2 eggs
  • ¼ cup milk

Instructions

  • Preheat your oven to 350 degrees.  Lightly spray a loaf pan with non-stick cooking spray.
  • 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.

Nutrition

Serving: 1 | Calories: 389kcal | Carbohydrates: 51g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 112mg | Sodium: 899mg | Fiber: 2g | Sugar: 31g
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Be sure to come back and tell us how your meatloaf turned out!

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43 Comments

  1. Made this meatloaf per the recipe it looks great but the taste was not there my meatloaf is a lot better than this recipe I’m sorry I made it wasted all that ground beef and ingredients

    1. 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.

    2. @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!

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