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Best Classic Meatloaf with Brown Sugar Glaze (Easy Recipe)

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This classic meatloaf features a sticky-sweet brown sugar glaze that caramelizes into something magical. It’s simple, satisfying, and perfect for impressing guests without any stress.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup breadcrumbs (plain or Italian-style)
  • ½ cup whole milk
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped (optional)
  • ½ cup ketchup (for glaze)
  • ⅓ cup packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (for glaze)
  • ½ teaspoon garlic powder

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. In your large mixing bowl, combine the breadcrumbs and milk. Let this sit for 5 minutes until the breadcrumbs have absorbed most of the liquid.
  3. In a small skillet over medium heat, add a drizzle of olive oil. Cook the diced onion for 3-4 minutes until translucent, then add the minced garlic and cook for another 30 seconds until fragrant. Let this cool slightly.
  4. To the soaked breadcrumbs, add the beaten eggs, sautéed onion and garlic, Worcestershire sauce, ketchup, Dijon mustard, salt, pepper, and dried thyme. Stir everything together until well combined.
  5. Add the ground beef to the bowl. Using your hands, gently mix everything together until just combined. Don’t overmix.
  6. Transfer the mixture to your prepared loaf pan. Gently press it into an even shape, making sure there are no air pockets. Don’t pack it down too firmly.
  7. In a small bowl, whisk together the ketchup, packed 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 remaining glaze for later.
  9. Place the loaf pan on a 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. Return to the oven and bake for another 15-20 minutes.
  11. The meatloaf is done when the internal temperature reaches 160°F (71°C) at the center. Insert your meat thermometer into the thickest part—not touching the pan.
  12. Let the meatloaf rest in the pan for 10-15 minutes.
  13. Use the parchment paper to lift the meatloaf out of the pan. Slice into 1-inch thick pieces and arrange on a platter. Spoon any remaining glaze from the pan over the slices.

Notes

Don’t skip the milk-soaked breadcrumbs (panade) for tender meatloaf. Use your hands to mix gently. Let the meatloaf rest for 10-15 minutes before slicing. Use a meat thermometer to ensure doneness at 160°F. The two-stage glazing process is key for a caramelized crust. Line your pan with parchment paper for easy removal.

Nutrition

Keywords: meatloaf, brown sugar glaze, classic meatloaf, easy meatloaf, comfort food, potluck recipe

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