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Lighter Classic Meatloaf with Brown Sugar Glaze

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A lighter take on classic meatloaf made with lean ground beef and rolled oats, topped with a sweet-savory brown sugar glaze that caramelizes into a sticky crust. Perfect for comfort food without the guilt.

Ingredients

Scale
  • 1.5 pounds (680g) lean ground beef (93/7)
  • ¾ cup (65g) rolled oats
  • 1 medium yellow onion, finely diced (about 1 cup/150g)
  • 3 cloves garlic, minced
  • 2 large eggs, room temperature
  • ¼ cup (60ml) ketchup
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2g) black pepper, freshly ground
  • 1 teaspoon (2g) dried thyme
  • 1 teaspoon (2g) smoked paprika
  • ½ cup (120ml) ketchup (for glaze)
  • ¼ cup (50g) brown sugar, packed (for glaze)
  • 1 tablespoon (15ml) apple cider vinegar (for glaze)
  • 1 teaspoon (5ml) Worcestershire sauce (for glaze)
  • ½ teaspoon (1.5g) garlic powder (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a small bowl, whisk together ½ cup ketchup, ¼ cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and ½ teaspoon garlic powder for the glaze. Set aside.
  3. Finely dice half the onion. Grate the other half on the large holes of a box grater.
  4. In a large mixing bowl, combine 1.5 pounds lean ground beef, ¾ cup rolled oats, the prepared onion, 3 minced garlic cloves, 2 large eggs, ¼ cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, and 1 teaspoon smoked paprika.
  5. Mix gently with your hands until just combined, about 30-45 seconds. Do not overmix.
  6. Transfer the mixture to the parchment-lined loaf pan. Press gently and evenly, without packing too tightly. Smooth the top into a slight dome.
  7. Spoon about half of the glaze over the top of the meatloaf and spread evenly, letting some drip down the sides.
  8. Place the loaf pan on a baking sheet and bake uncovered for 45 minutes.
  9. After 45 minutes, remove the meatloaf from the oven and spoon the remaining glaze over the top. Spread evenly.
  10. Return to the oven and bake for another 15-20 minutes, until the internal temperature reaches 160°F (71°C) in the center.
  11. Let the meatloaf rest in the pan for 10 minutes. Then use the parchment paper to lift it out onto a cutting board. Let rest another 5 minutes before slicing.
  12. Slice into 1-inch thick slices and serve warm.

Notes

Don’t skip the rest time—it helps the meatloaf hold together. Use a meat thermometer for best results. If the glaze gets too dark, tent loosely with foil for the last 15 minutes. The grated onion adds moisture; if in a hurry, finely dice the whole onion.

Nutrition

Keywords: meatloaf, lighter meatloaf, brown sugar glaze, lean ground beef, comfort food, easy dinner, weeknight meal

Find it online: https://dinadishes.com/lighter-classic-meatloaf-with-brown-sugar-glaze/