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Best Classic Meatloaf with Brown Sugar Glaze – Easy

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This classic meatloaf features a tender, moist interior and a sticky-sweet brown sugar glaze that caramelizes into a gorgeous crust. It’s comfort food reimagined, with simple ingredients and a foolproof method that yields a juicy, flavorful loaf every time.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup plain breadcrumbs
  • ½ cup whole milk
  • 2 large eggs, lightly beaten
  • ¼ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ½ cup ketchup (for glaze)
  • ¼ cup packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (for glaze)
  • ¼ 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 long sides. Place the loaf pan on a baking sheet.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the liquid and form a thick paste (panade).
  4. To the panade, add the cooled onion mixture, beaten eggs, ¼ cup ketchup, 2 tablespoons Worcestershire sauce, Dijon mustard, parsley, salt, pepper, and thyme. Mix with a fork until just combined. Add the ground beef and gently mix with your hands until no streaks of raw meat remain. Do not overmix.
  5. Transfer the meat mixture to the prepared loaf pan and gently press into an even shape. Bake uncovered for 45 minutes.
  6. While the meatloaf bakes, make the glaze: In a small saucepan over medium heat or a microwave-safe bowl, combine ½ cup ketchup, brown sugar, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder. Whisk until the sugar dissolves and the mixture is smooth. If using stovetop, bring to a gentle simmer, then remove from heat.
  7. After 45 minutes, remove the meatloaf from the oven. Carefully drain off any excess fat. Brush about half of the glaze over the top and sides of the meatloaf. Return to the oven and bake for 15 minutes.
  8. Brush on the remaining glaze and bake for another 10-15 minutes, until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the center.
  9. Let the meatloaf rest in the pan for 10-15 minutes. Use the parchment overhang to lift it out, transfer to a cutting board, slice, and serve.

Notes

Don’t skip the panade (milk-soaked breadcrumbs) – it’s the secret to a tender meatloaf. Use a light touch when mixing to avoid toughness. Let the meatloaf rest before slicing to allow juices to redistribute. For best results, use a meat thermometer to ensure doneness without overcooking.

Nutrition

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

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