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Classic Meatloaf with Brown Sugar Glaze: Easy, Best Recipe

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This classic meatloaf with brown sugar glaze features a caramelized, sticky crust and a tender, juicy interior. Made with simple pantry ingredients, it’s a comforting, crowd-pleasing dish perfect for family dinners or leftovers.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20 ground chuck)
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • ½ cup (120ml) milk (whole milk preferred)
  • 2 large eggs
  • 1 medium yellow onion, finely diced or grated
  • 3 cloves garlic, minced
  • ⅓ cup (80ml) ketchup
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon dried thyme
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • ¼ cup (15g) fresh parsley, chopped (optional)
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) ketchup
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven. Line your loaf pan with parchment paper, leaving some overhang on the sides.
  2. In a large mixing bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes until the breadcrumbs are soft and mushy.
  3. Optional: Heat a small skillet over medium heat with a drizzle of oil. Add the finely diced or grated onion and cook for 3-4 minutes until translucent. Let cool slightly.
  4. To the soaked breadcrumbs, add the ground beef, eggs, sautéed onion (or raw), minced garlic, ketchup, Worcestershire sauce, Dijon mustard, dried thyme, salt, pepper, and parsley if using. Use your hands to gently mix everything together until just combined (about 30 seconds). Do not overmix.
  5. Transfer the meat mixture to the lined loaf pan. Gently press it into an even shape, avoiding air pockets. Do not pack too tightly.
  6. In a small saucepan, combine the brown sugar, ketchup, apple cider vinegar, Dijon mustard, garlic powder, and Worcestershire sauce. Whisk together over medium heat. Bring to a gentle simmer, then reduce heat to low and cook for 3-4 minutes, stirring occasionally, until thickened and glossy. Remove from heat.
  7. Spoon about half of the glaze over the top of the meatloaf, spreading evenly. Reserve the rest for basting.
  8. Bake the meatloaf for 45 minutes. Remove from the oven and spoon the remaining glaze over the top. Return to the oven and bake for another 15-25 minutes, or until the internal temperature reaches 160°F (71°C).
  9. Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes.
  10. Using the parchment paper overhang, lift the meatloaf out of the pan and transfer to a cutting board. Slice into 1-inch (2.5cm) thick slices. Spoon any remaining glaze from the pan over the slices.

Notes

Don’t overmix the meat to avoid toughness. Use a meat thermometer for perfect doneness (160°F/71°C). Let the meatloaf rest for 10-15 minutes before slicing to retain juices. Line the pan with parchment paper for easy cleanup. For a less sweet glaze, reduce brown sugar to ⅓ cup.

Nutrition

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

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