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Best Classic Meatloaf with Brown Sugar Glaze

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A tender, juicy meatloaf with a sticky-sweet brown sugar glaze that caramelizes into a candy-like crust. This easy, crowd-pleasing recipe uses simple ingredients and comes together in about an hour.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 pound ground pork
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 cup plain breadcrumbs (or panko)
  • ½ cup whole milk
  • 2 large eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ¼ cup ketchup
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ¼ cup fresh parsley, chopped (optional)
  • ½ cup packed brown sugar (light or dark)
  • ½ cup ketchup (for glaze)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (for glaze)
  • ½ teaspoon garlic powder

Instructions

  1. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with foil; place a wire rack on top if desired.
  2. Make the panade: In a large bowl, combine breadcrumbs and milk. Let sit 5 minutes until a paste forms.
  3. Sauté aromatics: In a small skillet over medium heat, cook onion in a drizzle of oil until soft (3-4 minutes). Add garlic and cook 30 seconds. Cool slightly.
  4. Mix base: To the panade, add sautéed onion and garlic, eggs, 2 tablespoons Worcestershire, mustard, ¼ cup ketchup, salt, pepper, and thyme. Stir until combined.
  5. Add meats: Add beef and pork. Using your hands, gently mix until just combined—do not overmix.
  6. Shape loaf: Transfer mixture to prepared baking sheet. Shape into a 9×5-inch loaf, making edges slightly higher than center.
  7. Make glaze: In a small saucepan, combine brown sugar, ½ cup ketchup, vinegar, 1 teaspoon Worcestershire, and garlic powder. Whisk over medium heat until sugar dissolves and mixture simmers (2-3 minutes). Remove from heat.
  8. Apply first glaze layer: Brush half the glaze over the top and sides of the meatloaf.
  9. Bake: Place in oven and bake for 45 minutes. Internal temperature should reach about 145°F (63°C).
  10. Apply second glaze layer: Remove from oven, brush on remaining glaze. Return to oven and bake 15-20 minutes more, until internal temperature reaches 160°F (71°C).
  11. Rest: Let meatloaf rest on baking sheet for 10-15 minutes before slicing.
  12. Slice and serve: Cut into 1-inch thick slices. Spoon pan juices over slices if desired.

Notes

Don’t overmix the meat—mix just until combined. Let the meatloaf rest for 10-15 minutes before slicing to keep it moist. For a gluten-free version, use gluten-free breadcrumbs or crushed pork rinds. For dairy-free, use unsweetened almond milk. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: meatloaf, brown sugar glaze, classic meatloaf, comfort food, ground beef, ground pork, easy dinner, family meal

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