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Easy Classic Meatloaf with Brown Sugar Glaze

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This easy classic meatloaf with brown sugar glaze is tender, juicy, and topped with a sticky-sweet caramelized crust. It comes together in about 15 minutes of active work and is the perfect weeknight dinner that everyone will love.

Ingredients

Scale
  • 2 pounds (about 900g) ground beef (80/20 blend)
  • 1 cup (120g) plain or Italian breadcrumbs
  • ½ cup (120ml) milk
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • ¼ cup (60ml) ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1½ teaspoons kosher salt (or 1 teaspoon table salt)
  • ½ teaspoon freshly ground black pepper
  • ½ cup (120ml) ketchup (for glaze)
  • ⅓ cup (70g) 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). Line a rimmed baking sheet with foil or parchment paper for easy cleanup.
  2. In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for about 5 minutes until the breadcrumbs absorb the milk and form a paste.
  3. While the breadcrumbs soak, dice the onion and mince the garlic.
  4. In a small bowl, whisk together the ½ cup ketchup, brown sugar, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder to make the glaze. Set aside.
  5. To the bowl with the soaked breadcrumbs, add the ground beef, beaten eggs, diced onion, minced garlic, ¼ cup ketchup, 2 tablespoons Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Use your hands to mix gently until just combined—do not overmix.
  6. Transfer the meat mixture to the prepared baking sheet. Shape it into a loaf about 8 inches long, 5 inches wide, and 2 inches tall. Make the edges slightly higher than the center.
  7. Spoon about half of the glaze over the top of the meatloaf and spread evenly with a pastry brush or spoon.
  8. Bake for 45 minutes. Remove from the oven, spread the remaining glaze over the top, and return to the oven for another 10-15 minutes (total bake time: 55-60 minutes).
  9. Check for doneness: the internal temperature should reach 160°F (71°C) when inserted into the center. The glaze should be bubbly and caramelized.
  10. Let the meatloaf rest on the baking sheet for 10-15 minutes, tented loosely with foil, before slicing. This allows juices to redistribute.
  11. Slice into 1-inch thick pieces and serve warm.

Notes

Don’t overmix the meat to avoid a dense loaf. Use a rimmed baking sheet instead of a loaf pan for better caramelization and less grease. Let the meatloaf rest for 10-15 minutes before slicing to keep it moist. Make extra glaze to serve on the side if desired. For a turkey version, use 93/7 ground turkey and add 2 tablespoons olive oil; cook to 165°F (74°C). For gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers. For cheese-stuffed, fill a trench in the center with shredded cheese before baking.

Nutrition

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

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