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Healthier Brown Sugar Meatloaf

This brown sugar meatloaf recipe is easy and tasty. It's made healthier with less sugar, low-fat milk, parsley, and whole wheat bread crumbs.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2735.6 kcal

Equipment

  • 1 9x5 inch Loaf Pan Ensures proper shape and even cooking for the meatloaf.
  • 1 Large Mixing Bowl For combining all meatloaf ingredients effectively.
  • 1 Instant-Read Thermometer Crucial for accurately checking internal temperature to ensure doneness and prevent overcooking.
  • 1 Measuring Cups and Spoons For precise ingredient measurement.
  • 1 Spatula or Mixing Spoon For combining ingredients and shaping the loaf.

Ingredients
  

Main

  • cooking spray
  • 3 tablespoons packed brown sugar
  • ½ cup ketchup
  • 1 ½ pounds lean ground beef
  • 1 small onion chopped
  • ¾ cup low-fat 1% milk
  • ¾ cup whole wheat bread crumbs
  • 2 large eggs
  • ¼ cup chopped parsley
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground ginger

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with cooking spray.
  • Press brown sugar into the bottom of the prepared loaf pan; spread ketchup over sugar.
  • Mix together ground beef, onion, milk, bread crumbs, eggs, parsley, salt, black pepper, and ginger in a large bowl until thoroughly combined. Shape beef mixture into a loaf and place into the pan on top of ketchup.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Notes

To enhance flavor and moisture, consider sautéing the chopped onion before adding it to the mixture, which mellows its raw bite. For an even more robust crust, increase the brown sugar and ketchup glaze slightly. Ensure not to overmix the beef mixture, as this can lead to a tough meatloaf. The lean ground beef, while healthier, can dry out if overcooked; use an instant-read thermometer diligently to hit precisely 160°F (70°C). Allow the meatloaf to rest for 10-15 minutes after baking before slicing; this allows juices to redistribute, ensuring a tender and moist result.