Mom's Meatloaf with a brown sugar glaze is tender, juicy, and packed with flavor! And I think one of the most comforting of homecooked family dinners you can get.
What could be better than an easy, comforting meal that is quick to prepare and cheap to make? Serve this meatloaf with some mashed potatoes, buttered veggies, and maybe a side of gravy - and you have a dinner the whole family will love.
I make this at least once a month, and there are never any leftovers! It holds its shape well, is never dry or crumbly, and has a yummy ketchup and brown sugar glaze on top (plus a few other bits!)
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Recipe notes & tips for making the BEST Meatloaf
- Do not overmix - If you overmix your mixture, the finished dish will be dense and tough.
- Grate your onion - Grating the onion helps keep your meatloaf moist and adds more flavor than chopped onion.
- Form the meat into a loaf - If you form the meat into a rough loaf shape before adding it to the tin. This prevents you from packing the tin too tightly and gives you a juicer finished dish.
- Glaze before, during, and after cooking - Adding some glaze before and during you cook gives an excellent caramelized taste. Finishing the cooked meatloaf with glaze makes it look super delicious and adds extra flavor.
- Pour off any excess oil - Depending on the ground beef/minced beef you use, you may find that a lot of fat is released during cooking. After about 45-50 minutes, carefully remove the tin from the oven and gently pour away the excess.
- Rest the Meatloaf - Resting your cooked meatloaf for 10 minutes before slicing allows the juices to redistribute, keeping it moist, and it also helps prevent the meatloaf from falling apart.
Can you freeze Meatloaf?
You sure can! You can freeze it before cooking or after cooking.
BEFORE COOKING
Once the meatloaf mixture has been mixed and transferred into the loaf tin, do not add the glaze. Cover the tin tightly with plastic wrap, then cover in foil and freeze.
To defrost the raw meatloaf, place the loaf tin in the refrigerator for 18-24 hours before cooking in the oven.
AFTER COOKING
Once cooked, allow the meatloaf to cool, cut into slices, and wrap each piece individually in baking paper to stop them from sticking together. Once your slices are wrapped in the baking paper, place them in a freezer bag, or wrap tightly in plastic wrap. Reheat thoroughly before eating (see here for my five ways to reheat meatloaf)
Side dishes for Meatloaf
When it comes to what to serve with meatloaf, I am a big fan of mashed potatoes (try my British mashed potato or my French style mashed potato) and some buttered veg. Oh, and an extra squeeze of ketchup or BBQ sauce on the side. Or add some Pea Mash (my kids love this!!)
My kids also love meatloaf with a side of pasta. This Classic Red Sauce Pasta works perfectly with meatloaf!! Or try a side of Easy Creamy Herb Pasta.
Or try Meatloaf and red cabbage (this is my favorite red cabbage recipe). The sweet spiced cabbage works so well with the savory meatloaf; add some Crispy Pan Fried Potatoes and Garlic Green Beans for a complete meal!
Enjoy x
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Mom's Meatloaf
Ingredients
For the Meatloaf
- 1 large onion - see note 1
- 2 garlic cloves
- 1 cup Italian breadcrumbs - see note 2
- 2 lb ground beef (80% lean)
- 2 eggs
- 2 tsp Worcestershire sauce
- ¼ cup tomato ketchup - see note 3
- ¼ cup chopped fresh parsley/chives
- 2 beef bouillon cubes - see note 4
- 1 tsp Italian seasoning
- ½ tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp oil - see note 5
Brown Sugar Glaze
- ¾ cup tomato ketchup
- 2 tbsp apple cider vinegar
- 3 tbsp brown sugar
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
Instructions
- Preheat oven to 350ºF/180ºC.
Make the glaze
- Mix the ingredients for the brown sugar glaze together and set to one side.
¾ cup tomato ketchup
2 tbsp apple cider vinegar
3 tbsp brown sugar
1 tsp Worcestershire sauce
½ tsp garlic powder
½ tsp onion powder
Make the meatloaf
- Grate the onions and garlic into a large mixing bowl.
1 large onion
2 garlic cloves - Add in the breadcrumbs and mix well.
1 cup Italian breadcrumbs - Add the remaining ingredients except for the oil into the bowl and use your hands to mix well.
2 lb ground beef
2 eggs
2 tsp Worcestershire Sauce
¼ cup tomato ketchup
2 beef bouillon cubes
¼ cup chopped fresh parsley/chives
1 tsp Italian seasoning
½ tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper - Squeeze gently and form the mixture into a loaf shape, smoothing over any cracks.
- Grease your loaf tin with oil. (see note 6 for sizes).
1 tsp oil - Transfer your meat to the oiled loaf tin and brush it with about ⅓ of the glaze.
- Cook in the oven for 45 minutes.
- After 45 minutes, remove from the oven, and if there is excess fat in the tin, gently pour it away.
- Brush the meatloaf with ⅓ more of the glaze and cook for another 30 minutes.
- Let it stand for 10 minutes before carefully turning it out.
- Brush the meatloaf with the remaining glaze and cut into slices for serving.
Notes
- I like to use a standard brown onion, but a white, yellow or red onion will work.
- Italian breadcrumbs have so much flavor, but you can substitute them with regular breadcrumbs or panko breadcrumbs.
- Tomato ketchup adds moisture and flavor to the meatloaf. BBQ sauce will also work.
- I use beef OXO cubes, which I crumble in the packet before I unwrap them, but any crumbly beef stock cube will work. Alternativly, use 2 tsp of a beef bouillon powder. Or use 2 tsp of 'Better than bouillon' paste but whisk it into the ketchup to help it mix throughout the meat. (beef/mushroom/vegetable/roasted onion are all good in this)
- Any oil will work here; it is just to grease the loaf pan lightly.
- My loaf tin is 9x5x2.5" (23x13x6 cm). Anything around this size will work well.
Nutrition
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