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Classic Old-Fashioned Meatloaf with Brown Sugar Glaze

old-fashioned meatloaf with brown sugar glaze - featured image
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This classic meatloaf is tender, savory, and topped with a sweet, sticky brown sugar glaze. It’s a comforting, family-friendly dinner that comes together with simple pantry ingredients.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup breadcrumbs (plain or Italian-style)
  • ½ cup whole milk
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • ¼ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ cup ketchup (for glaze)
  • ⅓ cup light brown sugar, packed
  • 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). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a little overhang on the long sides.
  2. In a large mixing bowl, combine 1 cup of breadcrumbs with ½ cup of whole milk. Stir gently and let it sit for 5 minutes until the breadcrumbs absorb the milk and become paste-like.
  3. Heat a small skillet over medium heat with a teaspoon of olive oil. Add the finely diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Let cool slightly.
  4. To the soaked breadcrumbs, add 2 pounds of ground beef, the sautéed onion and garlic, 2 lightly beaten eggs, ¼ cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, 1½ teaspoons salt, and ½ teaspoon black pepper.
  5. Use your hands to gently combine everything until evenly distributed. Do not overmix.
  6. Transfer the meat mixture to the prepared loaf pan. Gently press it into an even loaf shape, avoiding air pockets. Do not pack too firmly.
  7. In a small bowl, whisk together ½ cup ketchup, ⅓ cup packed light brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and ½ teaspoon garlic powder. Set aside.
  8. Place the meatloaf in the preheated oven and bake for 45 minutes.
  9. After 45 minutes, carefully remove the meatloaf from the oven. Brush or spoon about half of the glaze over the top and sides. Return to the oven and bake for another 15 minutes.
  10. Remove the meatloaf again and apply the remaining glaze. Bake for a final 10-15 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the center.
  11. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes. The temperature will rise a few more degrees, and the juices will redistribute.
  12. After 10 minutes, use the parchment paper to lift the meatloaf out of the pan and transfer it to a cutting board. Slice into 1-inch thick pieces and serve warm.

Notes

Don’t overmix the meat mixture to avoid a dense meatloaf. Use a meat thermometer to ensure the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing to keep it intact. If the glaze starts to burn, tent the pan loosely with aluminum foil during the last 10-15 minutes of baking.

Nutrition

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

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