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Classic Meatloaf with Brown Sugar Ketchup Glaze Recipe

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This classic meatloaf with brown sugar ketchup glaze is a forgiving, flexible, and juicy comfort food that comes together in about 15 minutes of active prep. The sweet, sticky, tangy glaze and tender interior make it a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20)
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • ½ cup (120ml) milk (whole milk preferred)
  • 2 large eggs (room temperature)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • ¼ cup (60ml) ketchup
  • 1 teaspoon dried thyme
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • ¾ cup (180ml) ketchup (for glaze)
  • ⅓ cup (70g) packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
  2. In a large mixing bowl, combine breadcrumbs and milk. Stir and let sit for 5 minutes to form a panade.
  3. Add ground beef, eggs, diced onion, minced garlic, Worcestershire sauce, ¼ cup ketchup, dried thyme, salt, and pepper to the panade. Gently mix with your hands until just combined. Do not overmix.
  4. Transfer the meat mixture to the prepared loaf pan. Press gently to shape evenly, doming the top slightly.
  5. In a small bowl, whisk together ¾ cup ketchup, packed brown sugar, apple cider vinegar, Dijon mustard, and garlic powder. Set aside about a quarter of the glaze for serving.
  6. Bake the meatloaf uncovered for 40 minutes.
  7. After 40 minutes, remove the pan from the oven. Spoon or brush about half of the remaining glaze over the top. Return to oven and bake for 15 minutes.
  8. Apply the rest of the glaze and bake for another 10-15 minutes, until the glaze is sticky and caramelized and the internal temperature reaches 160°F (71°C).
  9. Let the meatloaf rest in the pan for 10-15 minutes. Use the parchment paper to lift it out, slice, and serve with reserved glaze.

Notes

Don’t overmix the meat mixture to avoid a dense loaf. Let the meatloaf rest before slicing to keep it juicy. Line the pan with parchment for easy cleanup. The glaze can be made ahead and stored in the fridge.

Nutrition

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

Find it online: https://morselora.com/classic-meatloaf-with-brown-sugar-ketchup-glaze-recipe/