Brown Sugar Meatloaf

Ingredients

• 680 g (1½ pounds)minced beef
• 110 g (1 cup)breadcrumbs
• 28 g (1-ounce packet)onion soup mix
• 15 ml (1 tablespoon)Worcestershire sauce
• 1, beatenegg
• 240 ml (1 cup)milk
• to tastesalt
• to tasteblack pepper
• 120 ml (½ cup)ketchup
• 60 ml (¼ cup)cider vinegar
• 50 g (¼ cup)brown sugar

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Mix the meat

   Put the minced beef, breadcrumbs, onion soup mix, Worcestershire sauce, beaten egg, salt, pepper and milk in a mixing bowl. Mix gently until combined.

3. 3

   Make the glaze

   In a separate bowl, stir together the ketchup, cider vinegar and brown sugar.

4. 4

   Fill the tin

   Pour half the glaze into a prepared loaf tin and coat its sides. Shape the meat mixture into a loaf and place it in the tin, then spread the remaining glaze over the top.

5. 5

   Bake and rest

   Bake for about 70 minutes, or until the centre reaches 74°C (165°F). Leave the meatloaf to rest for five minutes before slicing.

What is brown sugar meatloaf?

Meatloaf is a familiar American home-cooked dish: seasoned minced meat is shaped into a loaf and baked. This version brings together beef, breadcrumbs and onion soup mix, with a ketchup glaze sweetened with brown sugar and sharpened by cider vinegar.

The glaze both lines the tin and tops the loaf, giving the meat a tangy-sweet finish. A gentle mix and a short rest after baking help keep the slices together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 276 calories, 20g protein, 19g carbs, 15g fat.

The beef provides most of the protein and fat, while breadcrumbs, milk and the brown sugar in the glaze contribute carbohydrates. Pair a slice with green vegetables for a balanced plate, or add mashed potatoes if you want a more filling meal.

The beef and binder

Beef: Minced beef gives the loaf its savoury base. Handle the mixture lightly rather than pressing it firmly together.

Breadcrumbs and milk: The crumbs absorb moisture from the milk and meat, helping bind the loaf. Add the listed quantities and mix only until everything is combined.

Onion seasoning: The packet of onion soup mix supplies the recipe’s onion flavour and seasoning. Salt and pepper are also listed in the method, though no amounts are specified.

Making the glaze

Mix: Stir the ketchup, cider vinegar and brown sugar in a separate bowl so the sweet and sharp elements are distributed evenly.

Layer: Put half the glaze in the prepared loaf tin and coat the sides, then add the shaped meat and finish with the rest. Keep the two portions separate until assembly.

Shaping and baking

Shape the mixture into a loaf before placing it in the tin. A gentle touch helps avoid packing the meat too densely.

Bake at 175°C for about 70 minutes, checking that the centre reaches 74°C. The stated internal temperature, rather than the clock alone, is the cue to use for doneness.

Resting and slicing

After baking, leave the loaf to rest for five minutes before cutting. This brief pause gives it time to settle and makes it easier to serve in slices.

Use a sharp knife and lift each slice carefully from the tin, where some glaze may have collected around the edges.

What to serve with it

Creamy mashed potatoes are a classic match for the sweet, savoury glaze and make the meal more substantial. Crisp green beans offer a fresh contrast.

For a simpler plate, serve a slice with a generous portion of vegetables and spoon any glaze from the tin over the meat.

Recipe notes & tips

• Mix the beef mixture gently and stop as soon as it is combined.
• Beat the egg before adding it so it distributes more easily through the mixture.
• Use a thermometer to check the centre reaches 74°C (165°F).
• Keep half the glaze for the top and use the first half to coat the loaf tin.
• Rest the baked meatloaf for five minutes before slicing.

Variations

• Add herbs: Mix dried herbs into the beef for a more aromatic loaf.
• Use another mince: Substitute minced pork or a beef-and-pork mix for a different flavour.
• Make it tangier: Increase the cider vinegar slightly in the glaze.
• Add heat: Stir a little chilli sauce into the ketchup mixture.
• Serve with vegetables: Pair slices with green beans or another crisp vegetable.

Common mistakes to avoid

• Overmixing the beef: It can make the loaf dense; mix only until the ingredients come together.
• Skipping the thermometer: Cooking time can vary; check for 74°C at the centre.
• Using all the glaze at once: Reserve half for the top after the loaf is in the tin.
• Slicing immediately: The loaf may be harder to portion; let it rest for five minutes.
• Packing the mixture tightly: Shape it gently so the loaf is not compacted.

How to store

Cool leftovers promptly, then store them covered in the fridge for up to 3–4 days. Reheat slices until steaming hot, in the microwave or in the oven covered with foil.

Frequently asked questions