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Best Classic Meatloaf with Brown Sugar Glaze Recipe

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This classic meatloaf with a sweet and tangy brown sugar glaze is incredibly moist, tender, and packed with savory flavor. It’s the perfect comfort food that will change your mind about meatloaf forever.

Ingredients

Scale
  • 2 lbs Ground Beef (80/20)
  • 1 cup Plain Breadcrumbs
  • 1 cup Whole Milk
  • 1 medium Yellow Onion, finely chopped
  • 2 large Eggs, lightly beaten
  • 3 cloves Garlic, minced
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Dijon Mustard
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Fresh Parsley, chopped (optional)
  • 1/2 cup Ketchup
  • 1/3 cup Light Brown Sugar, packed
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Garlic Powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. In a small skillet over medium heat, add a drizzle of olive oil. Sauté the finely chopped onion for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Set aside to cool slightly.
  3. In your large mixing bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes to allow the breadcrumbs to absorb the milk. This creates a paste that will keep your meatloaf incredibly moist.
  4. Add the ground beef, lightly beaten eggs, cooled onion and garlic mixture, Worcestershire sauce, Dijon mustard, dried thyme, dried oregano, salt, pepper, and fresh parsley (if using) to the bowl with the panade.
  5. Using your hands, gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the meatloaf tough.
  6. Transfer the meat mixture to the prepared loaf pan. Gently press it into an even loaf shape. If you’re making a free-form loaf, shape it on the lined baking sheet, creating a slight indentation down the center to prevent it from doming too much.
  7. In the small bowl, whisk together the ketchup, packed light brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder until smooth.
  8. Spread about half of the glaze evenly over the top of the meatloaf. Reserve the other half for later.
  9. Place the loaf pan on the prepared baking sheet and bake for 45 minutes.
  10. After 45 minutes, carefully remove the meatloaf from the oven. Spread the remaining glaze over the top.
  11. Return the meatloaf to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) when measured with an instant-read thermometer inserted into the center.
  12. Let the meatloaf rest in the pan for 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf, ensuring every slice is moist and flavorful.

Notes

Don’t overmix the meat mixture to avoid a tough meatloaf. Let the meatloaf rest for 10-15 minutes before slicing to retain juices. Apply the glaze in two stages for a thick, caramelized crust. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).

Nutrition

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

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