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Best Classic Meatloaf with Brown Sugar Glaze – Easy Recipe

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This classic meatloaf is incredibly moist and topped with a sweet, tangy brown sugar glaze that caramelizes beautifully in the oven. It’s a family-approved comfort food that’s perfect for busy weeknights and makes amazing leftovers.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20)
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • 1/2 cup (120ml) milk (whole milk preferred)
  • 1 large egg
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/3 cup (80ml) ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt (fine sea salt)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 teaspoon dried thyme
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1/2 cup (120ml) ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 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. Set aside.
  2. Prepare the panade: In a large mixing bowl, combine 1 cup of breadcrumbs with 1/2 cup of milk. Stir and let it sit for 5 minutes until the breadcrumbs absorb the milk and form a soft paste.
  3. Sauté the aromatics: While the panade rests, heat a small skillet over medium heat with a drizzle of olive oil or a pat of butter. Add the finely diced onion and cook for about 5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
  4. Mix the meatloaf: To the bowl with the panade, add the ground beef, sautéed onion and garlic, 1/3 cup ketchup, 1 tablespoon Worcestershire sauce, 1 egg, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme. Use your hands to gently mix everything together until just combined. Do not overmix.
  5. Shape the meatloaf: Transfer the mixture to the prepared loaf pan. Gently press it into an even shape, making sure there are no air pockets. Do not pack it down too firmly. Smooth the top with your hands or a spatula.
  6. Make the glaze: In a small bowl, whisk together 1/2 cup packed brown sugar, 1/2 cup ketchup, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder until smooth and well combined.
  7. Apply the first layer of glaze: Spoon about half of the glaze over the top of the meatloaf. Use a pastry brush or the back of a spoon to spread it evenly, letting it drip down the sides a little. Reserve the remaining glaze.
  8. Bake the meatloaf: Place the loaf pan on a baking sheet and bake for 45 minutes.
  9. Apply the second layer of glaze: After 45 minutes, carefully remove the meatloaf from the oven. Spoon the remaining glaze over the top and spread it evenly. Return to the oven and bake for another 15 to 20 minutes.
  10. Check for doneness: The meatloaf is done when it reaches an internal temperature of 160°F (71°C) when measured with a meat thermometer inserted into the center.
  11. Rest the meatloaf: Let the meatloaf rest in the pan for 10 to 15 minutes before slicing. This allows the juices to redistribute.
  12. Slice and serve: Use the parchment paper overhang to lift the meatloaf out of the pan. Transfer to a cutting board and slice into thick, even slices (about 1 inch thick). Spoon any extra glaze from the pan over the slices before serving.

Notes

Do not overmix the meatloaf mixture to keep it tender. Use a meat thermometer for perfect doneness. Let the meatloaf rest for 10-15 minutes before slicing to keep it moist. If the top browns too quickly, tent loosely with aluminum foil. The meatloaf can be assembled up to 24 hours in advance and refrigerated. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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