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Best Classic Meatloaf with Brown Sugar Glaze Recipe

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This classic meatloaf with a sweet and tangy brown sugar glaze is tender, moist, and incredibly flavorful. Made with simple ingredients, it’s the ultimate comfort food that will change your mind about meatloaf forever.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20)
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • ½ cup (120ml) whole milk
  • 2 large eggs, room temperature
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ⅓ cup (80ml) ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • ¾ cup (180ml) ketchup (for glaze)
  • ⅓ cup (70g) brown sugar, packed
  • 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 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides.
  2. Make the panade: 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 thick paste.
  3. Sauté the aromatics: Heat a small skillet over medium heat with a drizzle of olive oil. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds. Set aside to cool slightly.
  4. Mix the meatloaf: To the bowl with the panade, add the eggs, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and the sautéed onion and garlic. Stir until well combined. Add the ground beef and fresh parsley. Use your hands to gently mix everything together until just combined—do not overmix.
  5. Shape the meatloaf: Transfer the meat mixture into the prepared loaf pan. Press gently into the corners and smooth the top.
  6. Make the brown sugar glaze: In a small saucepan over medium heat, combine the ketchup, packed brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder. Whisk until the brown sugar dissolves. Bring to a gentle simmer, then reduce heat to low and cook for 2-3 minutes, stirring occasionally, until thickened and glossy. Remove from heat.
  7. Apply the first layer of glaze: Spread about half of the glaze evenly over the top of the meatloaf. Reserve the remaining glaze.
  8. Bake the meatloaf: Place the loaf pan on a baking sheet and bake for 45 minutes.
  9. Apply the second layer of glaze: After 45 minutes, carefully remove the meatloaf from the oven. Spoon or brush the remaining glaze over the top. Return to the oven and bake for another 15-20 minutes (total baking time: 60-65 minutes).
  10. Check for doneness: The meatloaf is done when an instant-read thermometer inserted into the center registers 160°F (71°C).
  11. Rest before slicing: Let the meatloaf rest in the pan for 10-15 minutes. This allows the juices to redistribute.
  12. Slice and serve: Using the parchment paper overhang, lift the meatloaf out of the pan and transfer to a cutting board. Slice into 1-inch thick pieces. Spoon any leftover glaze from the pan over the slices.

Notes

Don’t overmix the meat to avoid a dense texture. Let the panade sit for the full 5 minutes. Sauté the onions first for better texture. Line the pan with parchment paper for easy cleanup. Let the meatloaf rest before slicing to keep it moist. The meatloaf tastes even better the next day.

Nutrition

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

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