Print

Easy Classic Meatloaf with Brown Sugar Glaze Recipe

classic meatloaf with brown sugar glaze - featured image
Print Recipe

This classic meatloaf is tender, juicy, and topped with a sweet-tangy brown sugar ketchup glaze that caramelizes into a sticky crust. It’s simple to make with pantry staples and perfect for weeknight dinners or special occasions.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line a baking sheet with parchment paper.
  2. Heat a small skillet over medium heat with a splash of olive oil. Sauté diced onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds. Set aside to cool slightly.
  3. In a small saucepan over medium-low heat, combine ½ cup ketchup, ¼ cup brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, and a pinch of cayenne. Whisk until smooth and sugar dissolves, about 2-3 minutes. Set aside.
  4. In a large mixing bowl, combine breadcrumbs and milk. Let sit for 2-3 minutes to form a panade. Add beaten eggs, sautéed onion and garlic, 2 tablespoons Worcestershire sauce, ¼ cup ketchup, Dijon mustard, thyme, salt, pepper, and parsley. Mix until combined.
  5. Add ground beef to the bowl. Mix gently with your hands until just incorporated—do not overmix.
  6. Transfer mixture to prepared loaf pan or shape into a loaf on the baking sheet (about 8×4 inches). Make a slight indentation down the center.
  7. Brush half of the glaze over the top and sides of the meatloaf. Reserve the remaining glaze.
  8. Bake for 40 minutes. Remove from oven, brush with remaining glaze, and bake for another 15-20 minutes, until internal temperature reaches 160°F (71°C).
  9. Let meatloaf rest for 10 minutes before slicing. Serve warm with extra glaze if desired.

Notes

Do not overmix the meat mixture to avoid tough meatloaf. Let the panade rest for 2-3 minutes for a tender texture. Use a meat thermometer for best results—cook to 160°F. Let meatloaf rest 10 minutes before slicing to retain juices. Double the glaze if you love extra for dipping.

Nutrition

Keywords: meatloaf, classic meatloaf, brown sugar glaze, easy meatloaf, comfort food, ground beef recipe

Find it online: https://livelybite.com/easy-classic-meatloaf-with-brown-sugar-glaze-recipe/