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Best Classic Meatloaf with Brown Sugar Glaze Recipe

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This classic meatloaf features a tender, juicy interior and a sticky-sweet brown sugar ketchup glaze that caramelizes into a perfect crust. It’s a comforting, crowd-pleasing dinner that’s simple to make with everyday ingredients.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup breadcrumbs (plain or Italian-style)
  • 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 kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme (optional)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • ½ cup ketchup (for glaze)
  • ⅓ cup packed brown sugar (light or dark)
  • 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 9×5-inch loaf pan with parchment paper, leaving overhang, or line a rimmed baking sheet with parchment for free-form method.
  2. Make the glaze: In a small saucepan, combine ½ cup ketchup, ⅓ cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and ½ teaspoon garlic powder. Whisk over medium heat until simmering. Reduce heat to low and cook 5 minutes, stirring occasionally, until thickened. Remove from heat and set aside.
  3. Prepare the panade: In a small bowl, pour ½ cup milk over 1 cup breadcrumbs. Let sit 5 minutes until absorbed.
  4. Sauté aromatics: In a small skillet over medium heat, add a drizzle of olive oil. Cook diced onion 4-5 minutes until soft. Add minced garlic and cook 30 seconds until fragrant. Let cool slightly.
  5. Combine meatloaf ingredients: In a large bowl, combine ground beef, soaked breadcrumbs, sautéed onions and garlic, beaten eggs, 2 tablespoons Worcestershire sauce, ¼ cup ketchup, 1 tablespoon Dijon mustard, 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon dried thyme (if using). Mix gently with hands until just combined—do not overmix.
  6. Shape the meatloaf: Transfer mixture to prepared loaf pan, pressing evenly to remove air pockets. For free-form, shape into a 9×5-inch loaf on baking sheet.
  7. Apply first glaze layer: Brush half of the glaze evenly over top and sides of meatloaf.
  8. Bake: Place in oven and bake 45 minutes. Remove, apply remaining glaze, and bake another 15-20 minutes until internal temperature reaches 160°F (71°C).
  9. Rest: Remove from oven, tent loosely with foil, and let rest 10-15 minutes.
  10. Slice and serve: Lift meatloaf out using parchment, transfer to cutting board, and slice into 1-inch thick pieces. Spoon extra pan juices over slices if desired.

Notes

Don’t overmix the meat to avoid toughness. Use a meat thermometer for perfect doneness. Let the meatloaf rest before slicing to retain juices. For a crispier crust, broil the last 2-3 minutes, watching closely to prevent burning.

Nutrition

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

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