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Wholesome Classic Meatloaf with Brown Sugar Glaze

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A tender, savory meatloaf with a sticky-sweet brown sugar glaze that caramelizes into a perfect crust. Simple ingredients and easy prep make this a comforting family dinner favorite.

Ingredients

Scale
  • 2 pounds ground beef (90/10 or 85/15 lean-to-fat ratio)
  • 1 cup breadcrumbs (plain or Italian-style, or panko)
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • ½ cup whole milk (or unsweetened almond milk)
  • ¼ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 2 tablespoons fresh parsley, chopped (optional)
  • ½ cup ketchup (for glaze)
  • ⅓ cup brown sugar, packed (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 rimmed baking sheet with parchment paper or lightly grease a 9×5-inch loaf pan.
  2. Make the brown sugar glaze: In a small saucepan over medium heat, combine ½ cup ketchup, ⅓ cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and ½ teaspoon garlic powder. Whisk until sugar dissolves and mixture is smooth, about 2-3 minutes. Remove from heat and set aside.
  3. Prepare onion and garlic: Finely dice the onion. If desired, sauté in a teaspoon of oil over medium heat for 3-4 minutes until translucent; let cool slightly. Mince the garlic.
  4. Combine wet ingredients: In a small bowl, whisk together beaten eggs, milk, ¼ cup ketchup, 2 tablespoons Worcestershire sauce, and 1 tablespoon Dijon mustard.
  5. Mix the meatloaf: In a large bowl, combine ground beef, breadcrumbs, diced onion, minced garlic, salt, pepper, and dried thyme. Pour the wet ingredient mixture over the top. Use your hands to gently mix until just combined—do not overmix.
  6. Shape the loaf: Transfer meat mixture to prepared baking sheet or loaf pan. Shape into a loaf about 8 inches long and 4 inches wide (if using baking sheet). Create a slight indent down the center.
  7. Apply first layer of glaze: Using a pastry brush or spoon, spread about half of the brown sugar glaze over the top and sides of the meatloaf. Reserve the rest.
  8. Bake for 45 minutes. Remove from oven and apply remaining glaze evenly over the top.
  9. Return to oven and bake for another 15-20 minutes, or until internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the center. For extra caramelization, broil for the last 2-3 minutes, watching closely.
  10. Let meatloaf rest on the counter for 10-15 minutes before slicing.
  11. Slice and serve warm.

Notes

Don’t overmix the meat to avoid a dense texture. Use a meat thermometer for perfect doneness (160°F). Let the meatloaf rest before slicing to keep it from falling apart. Double the glaze if you love extra. For a freeform loaf, use a baking sheet for more caramelized edges.

Nutrition

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

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