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Easy Classic Meatloaf with Brown Sugar Glaze

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This easy classic meatloaf with brown sugar glaze is the recipe you’ll turn to again and again. It’s simple, forgiving, and delivers that deep, comforting satisfaction that only a good meatloaf can.

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend)
  • 1 cup rolled oats
  • 1 medium onion, finely diced
  • 2 large eggs
  • ½ cup milk (whole or 2%)
  • ¼ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ¾ cup ketchup (for glaze)
  • ⅓ cup packed brown sugar (for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)
  • 1 teaspoon Worcestershire sauce (for glaze)
  • ½ teaspoon garlic powder (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving some overhang on the sides.
  2. Make the glaze first. In a small saucepan over medium heat, combine ¾ cup ketchup, ⅓ cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and ½ teaspoon garlic powder. Whisk until the brown sugar dissolves. Bring to a gentle simmer, then reduce heat to low and cook for 3-4 minutes, stirring occasionally. Remove from heat and set aside.
  3. In a large mixing bowl, combine 2 lbs ground beef, 1 cup rolled oats, 1 finely diced onion, 2 large eggs, ½ cup milk, ¼ cup ketchup, 2 tablespoons Worcestershire sauce, 3 minced garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried thyme. Use your hands to gently mix until just combined.
  4. Transfer the mixture to the parchment-lined loaf pan. Press it in gently, making sure it’s evenly distributed and the top is flat.
  5. Brush about ⅓ of the glaze over the top of the meatloaf. Reserve the rest for later.
  6. Bake for 45 minutes. Remove from oven and brush on another ⅓ of the glaze. Return to oven for another 15 minutes.
  7. After the second 15-minute interval, remove the meatloaf and brush on the remaining glaze. Bake for a final 10-15 minutes.
  8. Check for doneness: the meatloaf is done when an instant-read thermometer inserted into the center reads 160°F (71°C).
  9. Let the meatloaf rest in the pan for at least 10 minutes. Then use the parchment paper to lift it out and transfer to a cutting board.
  10. Slice into 1-inch thick slices and serve immediately.

Notes

Don’t skip the milk and oats—they keep the meatloaf tender. Let the glaze simmer to thicken and deepen flavor. Use a meat thermometer to avoid overcooking. Let the meatloaf rest for 10 minutes before slicing. Line the pan with parchment paper for easy cleanup.

Nutrition

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

Find it online: https://cookluma.com/easy-classic-meatloaf-with-brown-sugar-glaze/