Weeknight Cooking

Meatloaf With Brown Sugar & Mustard Glaze

January  8, 2019
Photo by Rocky Luten
Author Notes

I put cheese in my meatloaf now. And thyme. And caramelized onions. The way I cook my family’s favorite recipe these days might just be its best unorthodox iteration yet. And they agree. It’s tender and herb-y, and no one can get enough of the glaze or believe me when I tell them it’s just two ingredients. But really, when all’s said and done, it’s still the honest and stripped-down oversized patty from the Quaker Oats lid—and it always will be. —Maggie Slover

Test Kitchen Notes

Featured in: How I Found Faith Again—& With It, My Family’s Favorite Meatloaf Recipe. —The Editors

  • Prep time 10 minutes
  • Cook time 1 hour 15 minutes
  • Serves 8 to 10
Ingredients
  • 1/2 cup dark brown sugar
  • 1/2 cup stone-ground mustard
  • 2 tablespoons unsalted butter
  • 1 onion, roughly chopped
  • 1 1/2 pounds ground pork
  • 1 1/2 pounds ground beef
  • 1 1/2 cups rolled oats
  • 1 egg, lightly beaten
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 cup shredded white cheddar cheese
  • Salt and pepper, to taste
  • Fresh Italian parsley, roughly chopped
In This Recipe
Directions
  1. For the glaze: In a small bowl, stir together the brown sugar and mustard and set aside for later.
  2. For the meatloaf: Melt the butter in a sauté pan and cook the onions until deep in color and caramelized, about 10 to 15 minutes.
  3. In a large bowl, stir together the caramelized onions, pork, beef, oats, egg, tomatoes, thyme, cheese, salt, and pepper and form into an oval-shaped loaf on a sheet pan.
  4. Generously brush the glaze on top and bake for 1 hour at 350°F, or until cooked through. Garnish with parsley.

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Maggie Slover

Recipe by: Maggie Slover