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Easy Classic Meatloaf with Brown Sugar Glaze

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This Easy Classic Meatloaf with Brown Sugar Glaze is the ultimate comfort food—tender, juicy, and topped with a sweet and tangy caramelized glaze. Perfect for busy weeknights, it comes together with simple pantry staples and delivers a soul-soothing meal every time.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup plain breadcrumbs
  • 1 cup whole milk
  • 1 medium yellow onion, finely diced
  • 2 large eggs
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 cup ketchup
  • 1/4 cup brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon mustard powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or aluminum foil, leaving some overhang for easy lifting.
  2. In a large mixing bowl, combine 1 cup plain breadcrumbs and 1 cup whole milk. Let it sit for 5 minutes to form a panade.
  3. Add the finely diced onion, minced garlic, eggs, Worcestershire sauce, salt, black pepper, and dried thyme to the breadcrumb mixture. Mix until well combined.
  4. Add the ground beef to the bowl. Use your hands to gently mix everything together until just combined—do not overmix.
  5. Transfer the mixture to the prepared loaf pan and press gently into an even shape, removing any air pockets.
  6. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and mustard powder until smooth.
  7. Spread about half of the glaze evenly over the top of the meatloaf. Reserve the rest.
  8. Bake for 45 minutes. The glaze will be bubbling and starting to caramelize.
  9. Remove from the oven and spread the remaining glaze over the top. Return to the oven and bake for another 15 minutes.
  10. Check for doneness: the internal temperature should reach 160°F (71°C) at the center.
  11. Remove from the oven and let the meatloaf rest in the pan for 10-15 minutes. Use the parchment overhang to lift it out, then transfer to a cutting board.
  12. Slice into 1-inch thick pieces and serve warm.

Notes

Don’t overmix the meat mixture to avoid a tough meatloaf. Let the meatloaf rest before slicing to keep it moist. For a free-form loaf, shape on a lined baking sheet for more caramelized crust. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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