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Classic Meatloaf Recipe with Brown Sugar Ketchup Glaze

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This classic meatloaf features a sweet-tangy brown sugar ketchup glaze that caramelizes into a glossy crust, keeping the meat tender and juicy. It’s a simple, crowd-pleasing comfort food perfect for weeknights or Sunday supper.

Ingredients

Scale
  • 2 pounds (900g) ground beef (80/20 blend)
  • 1/2 pound (225g) ground pork (optional)
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • 1/2 cup (120ml) milk (whole or 2%)
  • 2 large eggs
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons kosher salt (Diamond Crystal; reduce to 1 teaspoon if using Morton’s)
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 1/2 cup (120ml) ketchup (Heinz preferred)
  • 1/4 cup (50g) brown sugar, packed (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment and place a 9×5-inch loaf pan on top.
  2. In a large mixing bowl, combine breadcrumbs and milk. Stir and let sit for 5 minutes until the breadcrumbs absorb the milk and form a paste.
  3. Finely dice the onion and mince the garlic.
  4. Add ground beef, ground pork (if using), soaked breadcrumbs, eggs, diced onion, minced garlic, 2 tablespoons Worcestershire sauce, salt, pepper, dried thyme, and dried parsley to the bowl. Mix gently with your hands until just combined—do not overmix.
  5. Transfer the mixture to the loaf pan and press gently into an even shape. Do not pack down hard. Place the pan on the prepared baking sheet and bake for 45 minutes.
  6. While the meatloaf bakes, make the glaze: In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, 1 teaspoon Worcestershire sauce, and Dijon mustard (if using). Set aside.
  7. After 45 minutes, remove the meatloaf from the oven. Spoon off any excess grease from the pan. Spread the glaze evenly over the top and sides of the meatloaf.
  8. Return to the oven and bake for another 20-25 minutes, until the glaze is bubbly and caramelized and the internal temperature reaches 160°F (71°C) in the center.
  9. Let the meatloaf rest in the pan for 10-15 minutes before slicing.

Notes

Parbake the meatloaf before adding the glaze to prevent it from thinning out. Let the meatloaf rest for 10-15 minutes before slicing to keep it from crumbling. For extra glaze, double the glaze recipe and save half to brush on after slicing.

Nutrition

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

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