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Best Classic Meatloaf with Brown Sugar Glaze Recipe

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This classic meatloaf is incredibly moist, tender, and topped with a sweet, sticky brown sugar glaze that caramelizes beautifully in the oven. It’s the ultimate comfort food that solves common meatloaf problems like dryness and blandness.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20 blend)
  • ½ pound ground pork
  • 1 cup plain breadcrumbs
  • ½ cup whole milk
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil
  • ¾ cup ketchup
  • ½ cup packed light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon yellow mustard
  • ½ 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. Heat 2 tablespoons olive oil in a small skillet over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine breadcrumbs and milk. Stir until breadcrumbs are fully saturated. Let sit for 5 minutes to form a panade.
  4. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, yellow mustard, and garlic powder until smooth. Set aside.
  5. To the bowl with the panade, add ground beef, ground pork, sautéed onion and garlic, beaten eggs, Worcestershire sauce, salt, pepper, thyme, and cayenne (if using). Mix gently with your hands until just combined. Do not overmix.
  6. Transfer the meat mixture to the prepared loaf pan. Gently press into an even shape, avoiding air pockets. Do not pack too tightly.
  7. Spoon about half of the glaze over the top of the meatloaf and spread evenly, letting some drip down the sides. Reserve remaining glaze.
  8. Place loaf pan on a baking sheet and bake for 45 minutes. Remove from oven, brush on remaining glaze, and return to oven for another 15-20 minutes (total baking time: 60-65 minutes).
  9. Check for doneness: internal temperature should reach 160°F (71°C) when a meat thermometer is inserted into the center.
  10. Let meatloaf rest in the pan for 10-15 minutes. Use parchment paper to lift it out, slice, and serve warm.

Notes

For a gluten-free version, use gluten-free breadcrumbs or crushed pork rinds. For a dairy-free version, use unsweetened almond milk or oat milk in the panade. Avoid extra-lean ground beef (93/7) as it will make the meatloaf dry. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute.

Nutrition

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

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