Ground Beef Meatloaf with Brown Sugar Glaze

Ground beef meatloaf is comfort food with a tender center and a glossy, sweet-tangy finish. Onion, breadcrumbs, and a little ketchup are mixed into the beef, while a brown sugar glaze adds a flavorful coating as the loaf bakes.

The key to slices that hold together is gentle mixing, an evenly shaped loaf, and a rest before serving. Keep an eye on the center as it cooks, since the loaf’s shape and your oven can affect how quickly it reaches the recipe card’s target temperature.

Why these ingredients work together

Ground beef with eighty-five percent lean meat gives this meatloaf plenty of beef flavor while keeping the mixture from becoming overly rich. Plain breadcrumbs and milk help create a tender texture, while eggs help bind the loaf so it can be sliced after resting.

Finely diced yellow onion adds savory flavor throughout. Ketchup joins the meat mixture for a familiar tang, and garlic powder, kosher salt, and black pepper season it simply. The glaze uses ketchup and packed light brown sugar for a sweet, savory finish, balanced by apple cider vinegar and yellow mustard.

Mix gently for a tender loaf

Combine the meatloaf ingredients only until they come together. Overworking ground beef can make the finished texture dense, so use a light touch and stop once the breadcrumbs and seasonings are distributed. Finely diced onion helps it blend evenly into the mixture.

Shape the loaf evenly and place it in an appropriately sized baking dish. An even shape helps the meatloaf cook more consistently. Bake it uncovered, then brush the glaze over the top and sides after the initial baking period listed on the recipe card. This gives the glaze time to coat the loaf as it finishes cooking.

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Check the center and let it rest

Use the recipe card’s target temperature to check doneness, placing the thermometer in the center of the loaf. The center is the most useful place to check because the outside can cook sooner. If the center has not reached the target, continue baking in the increments listed on the card and check again.

Once baked, let the meatloaf rest for the listed period before slicing. Cutting too soon can make the slices fall apart. Resting gives the loaf time to settle, helping each slice hold its shape when you serve it.

Frequently Asked Questions

Why is my meatloaf falling apart when sliced?

It may need more time to rest before you cut it. The eggs and breadcrumbs help bind the mixture, but slicing immediately after baking can still make the loaf crumble. Check the recipe card for the recommended resting period.

How can I tell whether the meatloaf is done?

Check the temperature in the center of the loaf against the target listed on the recipe card. Loaf shape and oven performance can affect how long it takes, so continue baking in the card’s increments if needed.

When should I add the brown sugar glaze?

Brush it over the top and sides after the initial baking period specified on the recipe card. Adding it at that point lets the loaf bake with the glaze as it finishes, giving the surface its sweet and tangy coating.