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Classic Meatloaf Recipe Easy Homemade Meatloaf with Sweet Brown Sugar Glaze

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A comforting classic meatloaf recipe featuring a sweet brown sugar ketchup glaze that creates a sticky, caramelized crust. Easy to make with simple pantry staples, perfect for cozy dinners.

Ingredients

Scale
  • 1.5 pounds ground beef (80/20)
  • 3/4 cup breadcrumbs (plain or Italian-seasoned)
  • 1 large egg, beaten
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup milk
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1/2 cup ketchup
  • 1/4 cup brown sugar, packed
  • 1 teaspoon Dijon mustard
  • Optional: pinch of smoked paprika or chili powder

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the beaten egg, milk, Worcestershire sauce, finely chopped onion, and minced garlic. Whisk gently until blended.
  3. Sprinkle salt and pepper over the ground beef, then add it and the breadcrumbs to the wet mixture. Gently fold everything together until just combined. Do not overmix.
  4. Transfer the mixture to a loaf pan or baking sheet. Press down firmly but do not pack tightly.
  5. In a small bowl, mix ketchup, brown sugar, and Dijon mustard until smooth.
  6. Spread the glaze evenly over the top of the meatloaf.
  7. Bake for 50-60 minutes, checking at 45 minutes. The glaze should be bubbling and caramelized, and an instant-read thermometer inserted into the center should read 160°F (71°C).
  8. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.

Notes

Do not overmix the meat mixture to avoid a dense, tough meatloaf. Watch the glaze during baking to prevent burning; cover loosely with foil if it browns too quickly. Use an instant-read thermometer to ensure the internal temperature reaches 160°F (71°C). For a glossy finish, brush on an extra layer of glaze 10 minutes before the end of baking.

Nutrition

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