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Best Classic Meatloaf with Brown Sugar Glaze: Easy Recipe

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This classic meatloaf is tender, juicy, and topped with a sticky-sweet brown sugar glaze that caramelizes into a perfect crust. It’s an easy, family-friendly dinner that will change your mind about meatloaf forever.

Ingredients

Scale
  • 1 ½ pounds (680g) ground beef (80/20 ground chuck)
  • ½ cup (60g) breadcrumbs (plain or Italian-style, panko recommended)
  • ⅓ cup (80ml) whole milk
  • 1 medium yellow onion, finely diced (about ¾ cup)
  • 3 cloves garlic, minced
  • 2 large eggs, room temperature
  • ¼ cup (60ml) ketchup
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • For the Brown Sugar Glaze:
  • ½ cup (120ml) ketchup
  • ⅓ cup (70g) packed brown sugar (light or dark)
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon (5ml) Worcestershire sauce

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your loaf pan with parchment paper, leaving some overhang on the sides.
  2. Make the panade: In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for about 5 minutes until it forms a thick paste.
  3. Prepare the glaze: In a small saucepan, combine the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Whisk and bring to a gentle simmer over medium heat. Cook for 3-4 minutes, stirring occasionally, until the sugar dissolves and the glaze thickens slightly. Remove from heat and set aside.
  4. Sauté the aromatics: Heat a small drizzle of oil in a skillet over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Let cool for a couple of minutes.
  5. Mix the meatloaf: To the bowl with the panade, add the ground beef, sautéed onions and garlic, eggs, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and dried thyme. Use your hands to gently mix until just combined. Do not overmix.
  6. Shape and transfer: Transfer the meat mixture to the parchment-lined loaf pan. Gently press into an even shape, smoothing the top.
  7. Apply the first layer of glaze: Using a pastry brush, apply a generous layer of the brown sugar glaze over the top of the meatloaf. Reserve about half of the glaze for later.
  8. Bake: Place the loaf pan in the preheated oven and bake for 45 minutes. After 45 minutes, remove the pan from the oven and brush on another layer of glaze. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  9. Rest: Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes.
  10. Slice and serve: Use the parchment overhang to lift the meatloaf out of the pan. Transfer to a cutting board, slice into thick pieces, and serve with any remaining glaze drizzled on top.

Notes

Do not skip the panade—it keeps the meatloaf tender. Use a meat thermometer for perfect doneness (160°F/71°C). Let the meatloaf rest for 10-15 minutes before slicing to retain juices. Line the pan with parchment for easy cleanup.

Nutrition

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

Find it online: https://evabakery.com/best-classic-meatloaf-with-brown-sugar-glaze-easy-recipe-2/