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Classic Meatloaf with Brown Sugar Glaze: Easy Fall Dinner

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This classic meatloaf with brown sugar glaze is a simple, forgiving recipe that tastes like home. The sweet, sticky glaze caramelizes into a beautiful crust, making it a crowd-pleaser for cozy fall dinners.

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend)
  • 1 cup breadcrumbs (plain or Italian-style)
  • 1/2 cup milk (whole milk preferred)
  • 2 large eggs plus 1 extra yolk
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/2 cup ketchup (for glaze)
  • 1/4 cup brown sugar, packed (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with oil or non-stick spray.
  2. Sauté the onion and garlic: Heat a small pan over medium heat with a drizzle of oil. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Let cool for a few minutes.
  3. Mix the glaze: In a small saucepan, combine 1/2 cup ketchup, brown sugar, apple cider vinegar, Dijon mustard, and garlic powder. Whisk over medium-low heat and let simmer for 2-3 minutes until the sugar dissolves and the glaze thickens slightly. Set aside to cool.
  4. Combine the meatloaf ingredients: In a large mixing bowl, add the ground beef, breadcrumbs, milk, eggs and extra yolk, sautéed onion and garlic, 1/4 cup ketchup, Worcestershire sauce, dried thyme, salt, pepper, and parsley (if using). Use your hands to mix gently until just combined. Do not overmix.
  5. Shape the meatloaf: Transfer the meat mixture into the prepared loaf pan. Press it in gently, ensuring no air pockets.
  6. Apply the first layer of glaze: Spoon about half of the brown sugar glaze over the top of the meatloaf and spread evenly.
  7. Bake for 45 minutes: Place the loaf pan in the preheated oven. After 45 minutes, remove it carefully and spoon the remaining glaze over the top. Return to the oven.
  8. Continue baking until done: Bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) in the center. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
  9. Rest before slicing: Let the meatloaf rest in the pan for 10-15 minutes to allow juices to redistribute.
  10. Slice and serve: Use a sharp knife to cut even slices. Spoon any extra glaze from the pan over the slices. Serve warm.

Notes

Don’t skip sautéing the onion—it softens the flavor. Use your hands to mix gently to avoid dense meatloaf. Let the glaze bubble when simmering to deepen flavor. Check internal temperature early; ovens vary. Resting is essential to prevent crumbling. Line the pan with parchment for easy cleanup.

Nutrition

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

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