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Easy Classic Meatloaf with Brown Sugar Glaze

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This easy classic meatloaf with brown sugar glaze is tender, flavorful, and practically foolproof. The brown sugar glaze creates a sticky, caramelized crust that makes every bite feel special.

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend)
  • 1 cup plain breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup whole or 2% milk
  • 1/3 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 cup ketchup (for glaze)
  • 1/3 cup packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (for glaze)
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line your loaf pan with parchment paper if desired.
  2. Prepare the glaze first. In a small bowl, whisk together 1/2 cup ketchup, 1/3 cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon garlic powder. Set aside.
  3. Sauté the aromatics. In a small skillet over medium heat, add a drizzle of oil. Cook the diced onion for 3-4 minutes until translucent and softened. Add the minced garlic and cook for 30 seconds more until fragrant. Let cool for a few minutes.
  4. Combine the wet ingredients. In your large mixing bowl, whisk together the beaten eggs, 1/3 cup ketchup, 1/2 cup milk, and 2 tablespoons Worcestershire sauce until smooth.
  5. Add the dry ingredients. Stir in 1 cup breadcrumbs, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1 teaspoon dried parsley. Let sit for 2 minutes.
  6. Add the beef and aromatics. Add the ground beef and cooled onion-garlic mixture. Use your hands to gently mix just until combined, about 30 seconds.
  7. Shape the meatloaf. Transfer the mixture to your prepared loaf pan and press gently into an even shape. Do not pack down hard.
  8. Apply the glaze. Pour the brown sugar glaze over the top of the raw meatloaf. Spread evenly, letting some drip down the sides.
  9. Bake for 50-60 minutes. Place the pan on a baking sheet. Bake until internal temperature reaches 160°F (71°C) in the center. If the top gets too dark around 40 minutes, tent loosely with foil.
  10. Rest before slicing. Remove from oven and let rest in the pan for 10-15 minutes. Then lift out using parchment paper and transfer to a cutting board.
  11. Slice and serve. Cut into 1-inch thick slices. Spoon any extra glaze from the pan over the top.

Notes

Don’t skip sautéing the onions; raw onions may not fully soften. Let the breadcrumbs soak in the milk and egg mixture for a couple of minutes to create a panade for tenderness. Use a light hand when mixing to avoid tough meatloaf. Check temperature with a meat thermometer for doneness. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute.

Nutrition

Keywords: meatloaf, brown sugar glaze, easy meatloaf, classic meatloaf, comfort food, weeknight dinner

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