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Easy Classic Meatloaf with Brown Sugar Glaze

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This tender, juicy meatloaf with a sticky-sweet brown sugar glaze is a nostalgic comfort food that brings back memories of a beloved diner. It’s quick to prepare with simple ingredients and perfect for weeknight dinners.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup breadcrumbs (plain or Italian-style)
  • ½ cup whole milk
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ⅓ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup ketchup (for glaze)
  • ⅓ cup packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (for glaze)
  • ½ teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven.
  2. Sauté the onion and garlic: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely diced onion and cook for 4-5 minutes, until soft and translucent. Add the minced garlic and cook for 30 seconds more, until fragrant. Remove from heat and let it cool slightly.
  3. Make the panade: In a large mixing bowl, combine the breadcrumbs and milk. Stir and let it sit for 5 minutes until the breadcrumbs absorb the milk and form a paste.
  4. Combine the meatloaf ingredients: To the panade, add the ground beef, beaten eggs, sautéed onion and garlic, ketchup, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Use your hands to gently mix everything together until just combined. Do not overmix.
  5. Shape the meatloaf: Lightly grease a 9×5-inch loaf pan with oil or non-stick spray. Press the meat mixture into the pan evenly, smoothing the top. Alternatively, shape the mixture into a loaf on a parchment-lined baking sheet for more caramelized edges.
  6. Make the glaze: In a small bowl, whisk together the ketchup, packed brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder until smooth.
  7. Apply the glaze: Spread about half the glaze evenly over the top of the meatloaf using a pastry brush or the back of a spoon. Reserve the remaining glaze.
  8. Bake the meatloaf: Place the loaf pan on a baking sheet and bake at 350°F for 45 minutes. Remove from the oven, spread the remaining glaze on top, and return to the oven for another 15-20 minutes, until the internal temperature reaches 160°F (71°C).
  9. Rest the meatloaf: Remove from the oven and let it rest in the pan for 10-15 minutes, tented loosely with foil.
  10. Slice and serve: After resting, transfer the meatloaf to a cutting board and slice into 1-inch thick pieces. Serve warm.

Notes

Don’t overmix the meat to avoid toughness. Sauté the onion first to prevent sogginess. Use an instant-read thermometer to ensure the internal temperature reaches 160°F. Let the meatloaf rest for at least 10 minutes before slicing to keep it moist. Double the glaze if you want extra for serving.

Nutrition

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

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