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Lighter classic meatloaf made with lean ground beef and topped with a sweet and tangy baked brown sugar glaze.

Lighter Classic Meatloaf with Brown Sugar Glaze

A tender, juicy lighter meatloaf made with lean ground beef, oats, onion and grated carrot, finished with an easy sweet-and-tangy brown sugar glaze.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Meatloaf
  • 1½ pounds 90–93% lean ground beef
  • ½ cup old-fashioned rolled oats lightly pulsed if desired
  • ½ cup milk
  • 1 large egg
  • 1 small yellow onion very finely diced
  • ½ cup finely grated carrot
  • 2 garlic cloves minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 teaspoon fine salt
  • ½ teaspoon freshly ground black pepper
  • Brown Sugar Glaze
  • ⅓ cup ketchup
  • 1½ tablespoons light brown sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon garlic powder

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Line a rimmed baking sheet with parchment paper or foil.
  3. Place oats in a mixing bowl and pour milk over them.
  4. Let the oats hydrate for 5–10 minutes.
  5. Finely dice onion, grate carrot, and mince garlic.
  6. Add egg, Worcestershire sauce, Dijon mustard, thyme, paprika, salt, and pepper to the oat mixture.
  7. Stir in onion, carrot, and garlic.
  8. Add ground beef.
  9. Mix gently just until evenly combined.
  10. Transfer mixture to the prepared baking sheet.
  11. Shape gently into an approximately 9-inch-long loaf.
  12. Mix ketchup, brown sugar, Dijon, apple cider vinegar, and garlic powder in a small bowl.
  13. Spread approximately half the glaze over the raw meatloaf.
  14. Bake uncovered for 30 minutes.
  15. Remove from oven and spread remaining glaze over the top.
  16. Return to oven and bake approximately 20–30 minutes longer.
  17. Check the thickest center with an instant-read thermometer.
  18. Remove when the ground-beef meatloaf reaches 160°F (71°C).
  19. Rest for 10–15 minutes.
  20. Slice and serve.

Notes

  • Use 90–93% lean beef for a good balance between a lighter recipe and moist texture.
  • Hydrate the oats before adding the meat.
  • Finely chop or grate vegetables so the loaf holds together well.
  • Mix the beef gently and only until combined.
  • Don't tightly compact the loaf while shaping.
  • Bake uncovered.
  • Use an instant-read thermometer to determine doneness.
  • Ground beef should reach 160°F (71°C).
  • Rest the meatloaf for at least 10 minutes before slicing.
  • Leftovers can be refrigerated for approximately 3–4 days.
  • For best freezer quality, use frozen cooked meatloaf within approximately 2–3 months.