Grandma's Old-Fashioned Meatloaf With Brown Sugar Glaze
A tender, classic American meatloaf with a sweet and tangy ketchup glaze, just like Grandma used to make. Simple ingredients, big comfort.
In this article
Some recipes never go out of style. Meatloaf has been a fixture on American dinner tables for generations, especially during the Depression and wartime years, when cooks stretched a pound of meat with bread and pantry staples. This old-fashioned version is tender, savory and topped with the sweet-tangy ketchup glaze everyone remembers.
The secret to tender meatloaf: a panade
Soaking breadcrumbs in milk before mixing creates a panade, an old-fashioned technique that keeps the meat moist and tender. It's why Grandma's meatloaf never turned out dry.
Free-form vs. loaf pan
Baking the meatloaf free-form on a sheet pan lets the fat drain away and gives you more of the caramelized, glazed crust. A loaf pan works too. It produces a softer, more uniform loaf, but pour off excess fat before slicing.
Check the temperature
Ground beef should reach 160°F in the center, per USDA guidelines. An instant-read thermometer takes out the guesswork.
Classic sides
- Creamy mashed potatoes and brown gravy
- Buttered green beans or glazed carrots
- Macaroni and cheese
- Dinner rolls or cornbread
Variations
- Half and half: use 1 pound ground beef and 1 pound ground pork for extra tenderness.
- Oatmeal meatloaf: swap the breadcrumbs for 3/4 cup quick oats, a frugal old-time favorite.
- Hidden veggies: add finely grated carrot or chopped bell pepper.
Leftovers: the best part
Cold meatloaf sandwiches on white bread with a little ketchup are a classic. Refrigerate leftovers for up to 3 to 4 days, or freeze slices for up to 3 months.
Grandma's Old-Fashioned Meatloaf With Brown Sugar Glaze
Ingredients
Instructions
- Heat the oven to 350°F. Line a rimmed baking sheet with foil or parchment.
- In a large bowl, whisk the eggs and milk, then stir in the breadcrumbs and let them soak for 5 minutes.
- Add the ground beef, onion, Worcestershire sauce, salt, pepper and garlic powder. Mix gently with your hands just until combined. Overmixing makes a dense, tough meatloaf.
- Shape the mixture into a loaf about 9 by 5 inches on the prepared baking sheet.
- Stir together the ketchup, brown sugar and vinegar. Spread half of the glaze over the loaf.
- Bake for 45 minutes, then spread on the remaining glaze and bake 10 to 15 minutes more, until the center reaches 160°F on an instant-read thermometer.
- Rest for 10 minutes before slicing so it holds together.
