Print

Classic Diner-Style Meatloaf with Brown Sugar Glaze

Classic Diner-Style Meatloaf with Brown Sugar Glaze - featured image
Print Recipe

A moist, tender meatloaf made with an 80/20 ground beef blend and soaked bread panade, topped with a sticky, caramelized brown sugar and ketchup glaze for that authentic diner comfort food experience.

Ingredients

Scale
  • 2 slices white bread, crusts removed
  • 1/2 cup whole milk
  • 1 lb ground beef (80/20 blend)
  • 1 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1 tablespoon dried parsley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon butter or oil (for sautéing)
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat oven to 350°F (175°C). Remove ground beef from fridge 20 minutes before starting.
  2. Tear bread into small pieces and place in a large mixing bowl. Pour milk over bread and let sit for 5 minutes until it forms a mushy paste (panade).
  3. Heat butter or oil in a skillet over medium heat. Sauté diced onion for 5 minutes until translucent. Add garlic and cook for 1 minute. Remove from heat and let cool slightly.
  4. Add ground beef, cooled onion/garlic mixture, eggs, parsley, Worcestershire sauce, salt, and pepper to the bread mixture. Mix gently with hands just until combined; do not overmix.
  5. Press the meat mixture firmly into a 9×5 inch loaf pan, ensuring no air pockets.
  6. In a small saucepan, combine brown sugar, ketchup, apple cider vinegar, and Dijon mustard. Heat over medium-low heat, stirring constantly, until sugar dissolves and mixture is smooth (3-4 minutes).
  7. Bake meatloaf for 45 minutes. Remove from oven and brush half of the glaze over the top. Return to oven and bake for another 15-20 minutes until internal temperature reaches 160°F (71°C).
  8. Remove from oven and let rest in the pan for at least 10 minutes to allow juices to redistribute.
  9. Lift loaf out of pan, slice, and serve with remaining glaze drizzled on top.

Notes

Do not overmix the meat to avoid a tough texture. Use a meat thermometer to ensure the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing to retain moisture. Leftovers can be frozen for up to 3 months.

Nutrition

Keywords: meatloaf, diner style, brown sugar glaze, comfort food, ground beef recipe, easy dinner, family meals

Find it online: https://tomyumy.com/classic-diner-style-meatloaf-with-brown-sugar-glaze-2/