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Best Classic Meatloaf with Brown Sugar Glaze Recipe

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This classic meatloaf with brown sugar glaze is incredibly moist, tender, and topped with a caramelized sweet-tangy crust. Made with simple pantry ingredients, it’s the perfect weeknight dinner that tastes like Sunday comfort food.

Ingredients

Scale
  • 2 lbs ground beef (80/20)
  • 1 cup breadcrumbs (plain or Italian-style)
  • ½ cup whole milk
  • 2 large eggs
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ¼ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ¾ cup ketchup (for glaze)
  • ⅓ cup brown sugar, packed (for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)
  • 1 teaspoon Worcestershire sauce (for glaze)
  • ½ teaspoon garlic powder (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides. Place the loaf pan on a baking sheet.
  2. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant. Set aside to cool for at least 5 minutes.
  3. In a large mixing bowl, combine breadcrumbs and milk. Stir and let sit for 5 minutes until the breadcrumbs absorb the milk and form a thick paste (panade).
  4. To the panade, add eggs, ¼ cup ketchup, 2 tablespoons Worcestershire sauce, Dijon mustard, salt, pepper, thyme, and parsley. Stir until well combined.
  5. Add ground beef and cooled sautéed onions and garlic. Mix gently with your hands until just combined—do not overwork.
  6. Transfer the meat mixture to the prepared loaf pan. Press gently into an even loaf, slightly mounded in the center.
  7. In a small bowl, whisk together ¾ cup ketchup, brown sugar, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder until the brown sugar is mostly dissolved.
  8. Spoon about half the glaze over the top of the meatloaf, spreading evenly. Reserve the remaining glaze.
  9. Bake for 45 minutes. Carefully remove from oven and spread the remaining glaze over the top. Return to oven and bake for another 15-20 minutes.
  10. Insert an instant-read thermometer into the center of the meatloaf. It should read 160°F (71°C).
  11. Let the meatloaf rest in the pan for 10-15 minutes. Use the parchment paper to lift it out, transfer to a cutting board, and slice into 1-inch thick pieces.

Notes

Don’t skip the panade—it keeps the meatloaf moist. Use 80/20 ground beef for best results. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute. For a free-form loaf, shape on a parchment-lined baking sheet and start checking temperature at 45 minutes. Leftovers taste even better the next day.

Nutrition

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

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