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Best Classic Meatloaf with Brown Sugar Glaze

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This juicy, flavorful meatloaf features a sweet and tangy brown sugar glaze that caramelizes into an almost-candied crust. Made with simple pantry ingredients, it’s the perfect weeknight dinner that even meatloaf skeptics will love.

Ingredients

Scale
  • 1 ½ lbs (680g) ground beef (80/20 ground chuck recommended)
  • ¾ cup (90g) breadcrumbs (plain or Italian-style; panko preferred)
  • ½ cup (120ml) whole milk
  • 2 large eggs, room temperature
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • ⅓ cup (80ml) ketchup
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon dried thyme
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil (for sautéing)
  • 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 Dijon mustard
  • ½ teaspoon garlic powder

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides, or line a baking sheet with foil for free-form shaping.
  2. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add finely diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Set aside to cool slightly.
  3. In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes until breadcrumbs absorb the milk and form a thick paste (panade).
  4. To the panade, add eggs, ketchup, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Whisk until well combined. Stir in cooled sautéed onions and garlic.
  5. Crumble ground beef into the bowl. Using your hands, gently mix until just combined—no streaks of raw meat remain. Do not overmix.
  6. Transfer mixture to prepared loaf pan and press gently into an even shape, or shape into an 8×4-inch loaf on the baking sheet. Do not pack too firmly.
  7. In a small bowl, whisk together glaze ingredients: ketchup, brown sugar, apple cider vinegar, Dijon mustard, and garlic powder until smooth.
  8. Spread about half of the glaze evenly over the top and sides of the meatloaf. Reserve remaining glaze.
  9. Bake for 45 minutes. Remove from oven and apply remaining glaze. Return to oven and bake for another 15-20 minutes, until internal temperature reaches 155°F (68°C) for medium-well.
  10. Let meatloaf rest in the pan for 10-15 minutes. Internal temperature will rise to 160°F (71°C) during resting.
  11. Use parchment paper to lift meatloaf out of pan. Transfer to cutting board and slice into 1-inch thick pieces. Spoon any pan juices over slices before serving.

Notes

Don’t skip the panade—it keeps the meatloaf moist. Use a light touch when mixing to avoid tough meatloaf. Let the meatloaf rest for at least 10 minutes before slicing. Double the glaze for extra to serve on the side. For turkey meatloaf, add 2 tablespoons olive oil to keep it moist. For gluten-free, use gluten-free breadcrumbs and ensure Worcestershire sauce is gluten-free.

Nutrition

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

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