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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Brown Sugar Glazed Meatloaf with Jaca
The ultimate comfort food — juicy, tender meatloaf topped with a sweet and tangy Jaca-caramelized glaze. All the brown sugar goodness without the sugar spike, adapted from Natasha's Kitchen.
Ingredients
- 2 lbs ground beef (85% or 80% lean)
- 1 medium onion, finely chopped
- 1 teaspoon olive oil
- 2 large eggs
- 3 garlic cloves, minced
- 2 tablespoons ketchup
- 3 tablespoons fresh parsley, finely chopped
- ¾ cup Panko breadcrumbs
- ⅓ cup milk
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- ¾ cup ketchup (for glaze)
- 1½ teaspoons white vinegar
- 4 tablespoons Jaca sugar (replaces 2 Tbsp brown sugar at 2x ratio)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Sweetener Used
4 Tbsp Jaca sugar Allulose
Replaces: 2 Tbsp brown sugar
Instructions
- 1
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- 2
In a medium skillet over medium heat, add 1 tsp olive oil and chopped onion. Sauté, stirring occasionally, until softened and golden, about 5–7 minutes. Transfer to a plate to cool.
- 3
In a large bowl, combine the ground beef, sautéed onion, eggs, garlic, 2 Tbsp ketchup, parsley, Panko breadcrumbs, milk, salt, Italian seasoning, and pepper. Mix with your hands just until combined — do NOT overmix or the meatloaf will be dense.
- 4
Shape the mixture into a meatloaf on the prepared baking sheet, about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered for 40 minutes.
- 5
While the meatloaf bakes, make the Jaca glaze: stir together ¾ cup ketchup, white vinegar, 4 Tbsp Jaca sugar, garlic powder, and onion powder until smooth.
- 6
After 40 minutes, spread the Jaca glaze over the meatloaf and return to the oven for an additional 20 minutes, or until the internal temperature reaches 160°F.
- 7
Rest the meatloaf for 10–15 minutes before slicing. This allows the juices to redistribute and makes it much easier to cut. This is a Jaca-adjusted healthier version — all the sweet glaze goodness with zero sugar.
Pro Tips
- Use 80% or 85% lean ground beef — too lean and the meatloaf will be dry.
- Sautéing the onions first prevents harsh onion flavor and creates a smoother texture.
- Do NOT overmix the meat mixture. Mix just until combined for the most tender result.
- Bake without the glaze first, then add it — this prevents burning and gives the glaze a better surface to stick to.