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Classic Meatloaf with Brown Sugar Glaze – Best Easy Recipe

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This classic meatloaf features a sticky, caramelized brown sugar glaze that contrasts perfectly with the tender, savory meat underneath. It’s an honest, satisfying dinner made with simple ingredients that makes any weeknight feel like a small celebration.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup plain breadcrumbs
  • ½ cup whole milk
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • ½ cup packed brown sugar
  • ¼ cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line your loaf pan with parchment paper, leaving some overhang on the long sides.
  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 another 30 seconds, until fragrant. Remove from heat and let cool slightly.
  3. Make the panade: In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for 5 minutes until the breadcrumbs absorb the milk, creating a paste-like mixture.
  4. Mix the meatloaf: To the panade, add the ground beef, sautéed onion and garlic, beaten eggs, Worcestershire sauce, ketchup, Dijon mustard, dried thyme, salt, and pepper. Use your hands to gently mix everything together until just combined. Do not overmix.
  5. Shape the loaf: Transfer the meat mixture to the prepared loaf pan and gently press it into an even shape. Do not pack it down too firmly.
  6. Make the brown sugar glaze: In a small saucepan over medium heat, combine the brown sugar, ketchup, apple cider vinegar, Dijon mustard, and garlic powder. Whisk until the brown sugar is dissolved and the mixture is smooth, about 2-3 minutes. Let it simmer for another minute, then remove from heat.
  7. Apply the first layer of glaze: Pour about half of the glaze over the top of the meatloaf and spread it evenly with a spoon or pastry brush. Reserve the remaining glaze.
  8. Bake: Place the loaf pan on a baking sheet and bake for 45 minutes.
  9. Apply the second layer of glaze: After 45 minutes, carefully remove the meatloaf from the oven and spoon the remaining glaze over the top. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  10. Rest: Let the meatloaf rest in the pan for 10-15 minutes.
  11. Slice and serve: Use the parchment paper overhang to lift the meatloaf out of the pan. Transfer to a cutting board, slice into 1-inch thick pieces, and serve with any extra pan juices spooned over the top.

Notes

Don’t skip the panade (breadcrumbs soaked in milk) – it keeps the meatloaf tender. Use a meat thermometer to ensure the internal temperature reaches 160°F without overcooking. Let the sautéed onion cool before adding to the meat. Line the pan with parchment for easy cleanup. Do not overmix the meat. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute.

Nutrition

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

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