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Best Classic Meatloaf with Brown Sugar Glaze

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This classic meatloaf with a sticky-sweet brown sugar glaze is the ultimate comfort food. Moist, tender, and packed with flavor, it’s a weeknight hero that comes together in under an hour.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 1 medium yellow onion, finely diced
  • 2 large eggs
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika (optional)
  • 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 oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the sides.
  2. In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes until breadcrumbs absorb the milk.
  3. Heat a small skillet over medium heat with a drizzle of oil. Sauté diced onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds. Set aside to cool.
  4. Add ground beef to the bowl with soaked breadcrumbs. Add sautéed onions and garlic, eggs, Worcestershire sauce, Dijon mustard, salt, pepper, thyme, and smoked paprika (if using). Mix gently with your hands until just combined, about 1-2 minutes.
  5. Transfer meat mixture to the lined loaf pan. Press gently to fill corners evenly without packing too hard. Smooth the top.
  6. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder until smooth.
  7. Spread half of the glaze over the top of the meatloaf.
  8. Bake for 40 minutes.
  9. Remove from oven and spread remaining glaze over the top. Return to oven and bake for another 10-15 minutes, until internal temperature reaches 160°F (71°C).
  10. Let meatloaf rest in the pan for 10 minutes.
  11. Use parchment overhang to lift meatloaf out of pan. Transfer to cutting board. Slice into 1-inch thick pieces and serve warm.

Notes

Don’t skip the milk soak for the breadcrumbs—it keeps the meatloaf moist. Use a light hand when mixing to avoid a dense loaf. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. Line the pan with parchment for easy cleanup. The two-stage glazing technique creates a caramelized crust and glossy finish.

Nutrition

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

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