This Brown Sugar Meatloaf has that home-cooked taste we all crave as the weather turns cooler. Put this comfort food on the table, and watch everyone in the family grab a fork to dig in!

When it comes to classic family fare, you don’t get much more iconic than meatloaf. Meatloaf has existed in some form for centuries and was often a way to use up scraps of various different kinds of meats, vegetables, and starches.

In the depression era, meatloaf was heralded as a way to stretch protein. Meatloaf made with the ingredients most familiar to us today -- ground beef, starch, milk, and egg -- started appearing in cookbooks in the post-World War II era.

While many people swear by bread crumbs or cubed bread for the starch in their loaves, this recipe uses oats. I have always preferred oats in my meatloaf because the oats absorb the liquid and help keep everything nice and moist.

But let’s get to the real star of this show: the brown sugar glaze. Now I know, I know, many of you grew up eating plain old ketchup on your meatloaf. I get it. I really do. But I have to warn you, once you have brown sugar glazed meatloaf, you will never be able to return to plain ketchup again.

The addition of brown sugar to the usual ketchup adds sweetness and the richness of molasses. You’ll also notice that there is a mustard in this meatloaf glaze. The sharp tang of mustard will help cut through the richness of the ketchup and brown sugar. It all blends together into meatloaf glaze perfection.

This simple, 3-ingredient glaze will take you seconds to stir together, but it will take your family’s meatloaf dinner to the next level. But don’t take my word for it! Please try this brown sugar meatloaf for yourself.

Brown Sugar Meatloaf Recipe

Meatloaf Ingredients:

1.5 lbs ground beef
¾ cup oats(quick or old fashioned)
¾ cup milk
1 egg
½ cup onion, finely diced
1 ¼ teaspoon salt
¼ teaspoon pepper
⅔ cup ketchup
¼ cup brown sugar
2 tablespoons mustard

How to Make Brown Sugar Meatloaf

1. Preheat oven to 350 degrees F.

2. Combine all ingredients (excluding topping ingredients) into a medium bowl. Using clean hands, mix the ingredients just until incorporated. Overmixing may result in a tougher meatloaf.

3. Transfer meat to a loaf pan, and press the surface until it’s even.

4. Mix topping ingredients in a small bowl. Pour over the top of the meatloaf, and spread evenly over the surface.

5. Bake for 1 hour and 20 minutes.

6. Remove from oven and drain off excess grease. You may need to spread the topping once more after draining, so it evenly covers the surface.

7. Allow the meatloaf to cool for up to 10 minutes before serving.

Tips for making brown sugar meatloaf

I highly recommend using 80/20 ground beef (often labeled ground chuck) in this meatloaf. While I prefer leaner ground beef in many recipes, you need the higher fat content to produce a moist, flavorful meatloaf.

When you remove this dish from the oven, pour off the grease in the pan, or use a turkey baster to drain it.

Cooked meatloaf can be stored for up to four days in the refrigerator.

Meatloaf freezes very well. After baking and allowing to cool completely, wrap this brown sugar meatloaf tightly in foil and store it in a freezer bag. It will keep for 3 to 4 months.

Brown Sugar Meatloaf

Author: Stefanie Fauquet

Ingredients

1.5 lbs. ground beef
¾ cup oats (quick or old fashioned
¾ cup milk
1 egg
½ cup onion finely diced
1 ¼ teaspoon salt
¼ teaspoon pepper
⅔ cup ketchup
¼ cup brown sugar
2 Tablespoons mustard

Instructions

Preheat oven to 350 degrees F.
Combine all ingredients (excluding topping ingredients) into a medium bowl. Using clean hands, mix the ingredients just until incorporated. Overmixing may result in a tougher meatloaf.
Transfer meat to a loaf pan, and press the surface until it’s even.
Mix topping ingredients in a small bowl. Pour over the top of the meatloaf, and spread evenly over the surface.
Bake for 1 hour and 20 minutes.
Remove from oven and drain off excess grease. You may need to spread the topping once more after draining, so it evenly covers the surface.
Allow the meatloaf to cool for up to 10 minutes before serving.