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Classic Diner-Style Meatloaf with Brown Sugar Glaze

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This classic diner-style meatloaf with brown sugar glaze is tender, juicy, and topped with a sweet-tangy caramelized crust. It’s the ultimate comfort food that brings people together.

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 chopped
  • 3 cloves garlic, minced
  • ¼ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 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 your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides.
  2. In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for 5 minutes to form a panade.
  3. Optional: Heat a small skillet over medium heat with a drizzle of oil. Sauté the chopped onion for 3-4 minutes until translucent. Let cool slightly.
  4. To the bowl with the panade, add the ground beef, sautéed onion (or raw), minced garlic, ¼ cup ketchup, 2 tablespoons Worcestershire sauce, Dijon mustard, eggs, salt, pepper, thyme, and parsley. Mix gently with your hands until just combined.
  5. Transfer the meat mixture to the prepared loaf pan. Press evenly, shaping the top into a slight dome.
  6. In a small bowl, whisk together ½ cup ketchup, brown sugar, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder to make the glaze. Set aside about one-third of the glaze for later.
  7. Spread half of the remaining glaze evenly over the top of the meatloaf.
  8. Bake for 45 minutes. Remove from the oven and spread the remaining glaze (from the reserved half) over the top. Return to the oven and bake for another 15-20 minutes.
  9. Check for doneness: internal temperature should reach 160°F (71°C) when measured with a meat thermometer inserted into the center.
  10. Remove from the oven and let the meatloaf rest in the pan for 10-15 minutes.
  11. Using the parchment paper overhang, lift the meatloaf out of the pan and transfer to a cutting board. Slice into 1-inch thick pieces. Serve warm with extra glaze drizzled on top if desired.

Notes

Do not overmix the meat to avoid a dense texture. Use a meat thermometer for perfect doneness. Let the meatloaf rest before slicing to retain juices. Line the pan with parchment for easy cleanup. Double the glaze for extra to drizzle on top.

Nutrition

Keywords: meatloaf, brown sugar glaze, diner-style, comfort food, ground beef, easy dinner

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