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Wholesome Baked Meatloaf with Easy Brown Sugar Glaze

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A tender, savory meatloaf with a sweet and tangy brown sugar glaze that caramelizes into a sticky crust. This wholesome version uses rolled oats and grated zucchini for moisture and fiber, making it a lighter but equally satisfying comfort food favorite.

Ingredients

Scale
  • 1 ½ lbs (680g) ground beef (90% lean)
  • ¾ cup (70g) rolled oats
  • 1 cup (120g) grated zucchini, squeezed dry
  • ½ cup (80g) finely diced yellow onion
  • 3 cloves garlic, minced
  • 2 large eggs
  • 2 tbsp (30ml) Worcestershire sauce
  • 2 tbsp (30g) tomato paste
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup (120ml) ketchup
  • ⅓ cup (70g) packed brown sugar
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. Optional: Sauté diced onion in 1 tsp olive oil over medium heat for 3-4 minutes until softened; let cool.
  4. In a large bowl, combine ground beef, rolled oats, squeezed zucchini, onion, garlic, eggs, Worcestershire sauce, tomato paste, oregano, salt, and pepper. Mix gently with your hands until just combined (about 30 seconds).
  5. Transfer mixture to the lined loaf pan, pressing gently to remove air pockets. Smooth the top.
  6. In a small saucepan over medium heat, whisk together ketchup, brown sugar, apple cider vinegar, Dijon mustard, and garlic powder until sugar dissolves and mixture is smooth (about 2 minutes). Alternatively, microwave in a bowl for 30-45 seconds.
  7. Brush about half of the glaze evenly over the top and sides of the meatloaf.
  8. Place loaf pan on a baking sheet and bake for 45 minutes.
  9. Remove from oven, brush remaining glaze over the top, and return to oven for 10-15 more minutes (total bake time 55-60 minutes).
  10. Check doneness: internal temperature should reach 160°F (71°C) on an instant-read thermometer.
  11. Let meatloaf rest in the pan for 10-15 minutes, then lift out using parchment overhang onto a cutting board.
  12. Slice into thick slices and serve warm.

Notes

Squeeze zucchini well to avoid soggy meatloaf. Mix gently to prevent toughness. Two-layer glaze application creates a caramelized crust. Resting is essential for juicy slices. For gluten-free, use certified gluten-free oats. For turkey/chicken, add 2 tbsp olive oil and cook to 165°F.

Nutrition

Keywords: meatloaf, brown sugar glaze, wholesome, easy, comfort food, ground beef, baked

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