American · main

Classic Meatloaf with Brown Sugar Ketchup Glaze

Classic Meatloaf with Brown Sugar Ketchup Glaze reads sweetness 5.6, umami 4.4 and salinity 4.4 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 21 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sweetness 5.6 · Umami 4.4 · Salinity 4.4 · Sourness 4.3 · Allium 3.9 · Richness 3.7 · Funk & Ferment 2.5 · Smoke 2.1 · Warm Spice 2.0 · Earthy 1.3 · Fruity 1.2 · Bitterness 1.1 · Herbaceous 0.8 · Nutty 0.8 · Heat 0.8 · Citrus 0.6 · Floral 0.5

What's in it (16)

Time & effort: about 1 hr 21 min (1 hr 11 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 250.5 kcal, 8 g protein, 2.2 g fat, 42.6 g carbs

Dietary: Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

  1. Heat the oven to 350°F and line a rimmed baking sheet with foil. Melt the butter in a skillet over medium heat, add the onion and garlic, and sweat, stirring occasionally, until soft and translucent but not browned, 5-6 minutes. Scrape into a large mixing bowl and let cool for a few minutes while you prep the rest.
  2. In a small bowl, stir the breadcrumbs into the milk and let sit until the crumbs absorb the milk and turn pasty, about 5 minutes — this panade is what keeps the loaf moist instead of dense and dry.
  3. To the bowl with the cooled onions, whisk in the eggs, 1/4 cup ketchup, Worcestershire sauce, Dijon mustard, salt, and pepper until smooth.
  4. Add the soaked breadcrumbs and the meatloaf mix. Using your hands, mix just until evenly combined, about 30 seconds — overworking the meat here is what turns meatloaf tough and dense, so stop as soon as you no longer see streaks of egg or crumb.
  5. Turn the mixture onto the prepared baking sheet and shape into a free-form loaf about 9 inches long and 5 inches wide; shaping it on a sheet pan rather than packing it into a loaf pan lets it brown and glaze on top and sides instead of steaming in its own fat.
  6. Bake until just beginning to firm and lightly browned at the edges, about 30 minutes.
  7. Meanwhile, whisk the remaining 3/4 cup ketchup, brown sugar, cider vinegar, and smoked paprika in a small saucepan and simmer over medium-low heat, stirring occasionally, until glossy and slightly thickened, 3-4 minutes; set aside.
  8. Remove the loaf from the oven and brush with half the glaze. Return to the oven and bake until an instant-read thermometer inserted into the center reads 160°F, 20-25 minutes more.
  9. Brush the loaf with the remaining glaze and broil, watching closely so it doesn't scorch, until the glaze bubbles and caramelizes into a sticky crust at the edges, 2-3 minutes.
  10. Let the loaf rest 10 minutes so the juices redistribute — it already reached a safe 160°F for ground beef and pork — then slice and serve.

Dishes with a similar flavor shape

Keep reading: what sweetness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.