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Classic Meatloaf with Brown Sugar Glaze: Best Homemade Recipe

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This Classic Meatloaf with Brown Sugar Glaze is tender, juicy, and topped with a sweet-tangy caramelized glaze. It’s a simple, crowd-pleasing comfort food that’s perfect for family dinners.

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend)
  • 1 cup plain or Italian breadcrumbs
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon 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 long sides.
  2. In a small skillet over medium heat, sauté the chopped onion in a drizzle of olive oil for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds. Let cool slightly.
  3. In a large mixing bowl, combine ground beef, breadcrumbs, eggs, milk, sautéed onion and garlic, Worcestershire sauce, ketchup, dried thyme, salt, pepper, and parsley (if using). Mix gently with your hands until just combined—do not overmix.
  4. Transfer the mixture to the prepared loaf pan and press gently into an even loaf shape, avoiding air pockets. Do not pack too tightly.
  5. In a small bowl, whisk together ketchup, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, and garlic powder until smooth.
  6. Spoon about half of the glaze over the meatloaf and spread evenly, letting it drip down the sides.
  7. Place the loaf pan on a baking sheet and bake for 45 minutes.
  8. Remove from oven, spread the remaining glaze over the top, and bake for another 15-20 minutes, until internal temperature reaches 160°F (71°C).
  9. Let the meatloaf rest in the pan for 10 minutes. Use parchment paper to lift it out, transfer to a cutting board, and slice into 1-inch thick pieces.
  10. Serve with extra glaze spooned over the top.

Notes

Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. Use a meat thermometer for perfect doneness at 160°F (71°C). Mix ingredients gently to avoid tough meatloaf. Line the pan with parchment paper for easy removal. The meatloaf can be assembled a day ahead and refrigerated; add 10-15 minutes to baking time.

Nutrition

Keywords: meatloaf, brown sugar glaze, classic meatloaf, homemade meatloaf, comfort food, family dinner

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