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Classic Meatloaf with Brown Sugar Glaze

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This Classic Meatloaf with Brown Sugar Glaze is a comforting, reliable recipe that delivers a moist, tender loaf with a sweet and tangy caramelized crust. It’s the perfect weeknight dinner that fills your home with warmth and your table with happy people.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20 blend)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup (120g) plain or Italian-style breadcrumbs
  • ½ cup (120ml) whole milk
  • 2 large eggs, room temperature
  • ¼ cup (60ml) ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • ¼ cup chopped fresh parsley (optional)
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) ketchup (for glaze)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

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 drizzle of olive oil in a small skillet over medium heat. Add the finely chopped onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for 5 minutes to form a panade.
  4. To the panade, add the cooled onions and garlic, eggs, ¼ cup ketchup, Worcestershire sauce, dried thyme, salt, pepper, and fresh parsley. Stir until combined.
  5. Add the ground beef to the bowl. Using your hands, gently mix until just combined. Do not overmix.
  6. Transfer the mixture to the prepared loaf pan, pressing gently and evenly. If using a baking sheet, shape into an 8×4-inch loaf.
  7. In a small bowl, whisk together the brown sugar, ½ cup ketchup, apple cider vinegar, and Dijon mustard until smooth.
  8. Bake the meatloaf for 40 minutes. Remove from oven and spoon half of the glaze over the top. Return to oven and bake for 20 minutes.
  9. Apply the remaining glaze and bake for another 10-15 minutes, until the internal temperature reaches 160°F (71°C).
  10. Let the meatloaf rest in the pan on a wire rack for 10-15 minutes before slicing.

Notes

For the best crust, form the meatloaf into a free-form loaf on a baking sheet instead of using a loaf pan. Let the meatloaf rest for at least 10-15 minutes before slicing to allow juices to redistribute. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.

Nutrition

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

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