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Best Classic Meatloaf with Brown Sugar Glaze

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This classic meatloaf with a sweet and tangy brown sugar glaze is tender, juicy, and packed with savory flavor. Perfect for family dinners or potlucks, it’s a nostalgic comfort dish that never disappoints.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides. Place the loaf pan on a baking sheet.
  2. In a small saucepan over medium heat, combine 1/2 cup ketchup, 1/3 cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon garlic powder. Whisk and bring to a gentle simmer. Cook for 3-4 minutes until the sugar dissolves and the glaze thickens slightly. Remove from heat and set aside.
  3. If desired, sauté the diced onion in a little oil over medium heat for about 5 minutes until translucent. Let cool slightly.
  4. In a large mixing bowl, combine the ground beef, breadcrumbs, sautéed or raw onion, beaten eggs, milk, 1/4 cup ketchup, 2 tablespoons Worcestershire sauce, Dijon mustard, minced garlic, salt, pepper, and thyme. Use your hands to mix gently until just combined. Do not overmix.
  5. Transfer the meat mixture to the prepared loaf pan. Press it in gently to shape an even loaf. Spread about half of the brown sugar glaze evenly over the top and sides. Reserve the remaining glaze.
  6. Place the baking sheet with the loaf pan in the preheated oven. Bake for 45 minutes. Remove from the oven and brush on another layer of the reserved glaze. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  7. Let the meatloaf rest in the pan for 10-15 minutes. Use the parchment paper overhang to lift it out, transfer to a cutting board, slice into 1-inch thick slices, and serve with any remaining glaze drizzled on top.

Notes

For a gluten-free version, use gluten-free breadcrumbs or almond flour. For a dairy-free version, use unsweetened oat milk or almond milk. To make ahead, assemble the meatloaf in the pan, cover, and refrigerate for up to 24 hours. Add glaze before baking and increase baking time by 10-15 minutes if starting from cold.

Nutrition

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

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