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The Best Classic Meatloaf with Brown Sugar Glaze Made Easy

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This classic meatloaf with a sweet and tangy brown sugar glaze is incredibly juicy, simple to make, and family-approved. It’s the ultimate comfort food that feels like a hug on a plate.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1/2 pound ground pork
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup plain breadcrumbs (or panko)
  • 1/2 cup whole milk
  • 2 large eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup ketchup
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/2 cup ketchup (for glaze)
  • 1/3 cup packed brown sugar (for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)
  • 1 teaspoon yellow mustard (for glaze)
  • 1/2 teaspoon garlic powder (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a small skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes to form a panade.
  4. Add ground beef, ground pork, sautéed onion and garlic, beaten eggs, Worcestershire sauce, ketchup, dried thyme, salt, pepper, and parsley (if using) to the panade. Mix gently with your hands until just combined. Do not overmix.
  5. Transfer the meat mixture to the prepared loaf pan and gently shape into an even loaf. Do not pack too tightly.
  6. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, yellow mustard, and garlic powder until smooth.
  7. Bake the meatloaf for 45 minutes without glaze.
  8. Remove from oven and brush half of the glaze over the top. Return to oven and bake for 15 minutes.
  9. Apply the remaining glaze and bake for another 15-20 minutes, until the internal temperature reaches 160°F (71°C).
  10. Let the meatloaf rest in the pan for 10-15 minutes before slicing. Transfer to a cutting board, slice, and serve.

Notes

For the best texture, use fresh breadcrumbs if possible. Don’t skip sautéing the onion and garlic. The panade (milk-soaked breadcrumbs) is essential for moisture. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute. Use a meat thermometer for perfect doneness.

Nutrition

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

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