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.

Prep Time: 15 minutes | Cook Time: 65 minutes | Servings: 8

Ingredients:

• 2 lbs ground beef (85% or 80% lean)
• 1 medium onion, finely chopped
• 1 tsp olive oil
• 2 large eggs
• 3 garlic cloves, minced
• 2 Tbsp ketchup
• 3 Tbsp fresh parsley, finely chopped
• ¾ cup Panko breadcrumbs
• ⅓ cup milk
• 1 tsp salt
• 1 tsp Italian seasoning
• ½ tsp ground black pepper

For the Jaca Glaze:

• ¾ cup ketchup
• 1½ tsp white vinegar
• 4 Tbsp Jaca sugar (replaces 2 Tbsp brown sugar at 2x ratio)
• ½ tsp garlic powder
• ½ tsp onion powder

Instructions:

- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or foil.

- In a medium skillet over medium heat, add 1 tsp oil and chopped onion. Sauté until softened and golden, about 5–7 minutes. Transfer to a plate to cool.

- In a large bowl, combine the ground beef, sautéed onion, eggs, garlic, 2 Tbsp ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and pepper. Mix with your hands just until combined — do NOT overmix.

- Shape the mixture into a meatloaf on the baking sheet (about 8" long, 4" wide, 3" tall). Bake uncovered for 40 minutes.

- While meatloaf bakes, make the Jaca glaze: stir together ¾ cup ketchup, vinegar, 4 Tbsp Jaca sugar, garlic powder, and onion powder until smooth.

- After 40 minutes, spread the glaze over the meatloaf and bake 20 more minutes until internal temp reaches 160°F.

- Rest 10–15 minutes before slicing. This is a Jaca-adjusted healthier version — all the sweet glaze goodness with zero sugar.