Print

Classic Meatloaf with Brown Sugar Glaze: Best Easy Recipe

brown sugar glaze meatloaf - featured image
Print Recipe

This classic meatloaf features a perfect balance of tender, juicy meat and an unforgettable sweet-savory brown sugar glaze that caramelizes into a sticky, sweet crust. It’s an easy, crowd-pleasing dinner that comes together in about an hour.

Ingredients

Scale
  • 2 lbs ground beef (80/20)
  • 1 lb ground pork
  • 1 cup breadcrumbs (plain or Italian, or gluten-free if needed)
  • ½ cup milk (whole or 2%)
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup (for meat mixture)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • ¾ cup ketchup (for glaze)
  • ½ cup brown sugar, packed (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on sides. Place pan on a baking sheet.
  2. Heat olive oil in a small skillet over medium heat. Add diced onion and cook 4-5 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant. Set aside to cool slightly.
  3. In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes to form a panade.
  4. Add ground beef, ground pork, beaten eggs, sautéed onion and garlic, Worcestershire sauce, ¼ cup ketchup, dried thyme, salt, and pepper to the panade. Gently mix with your hands until just combined. Do not overmix.
  5. Transfer meat mixture to prepared loaf pan. Gently press into an even shape, avoiding air pockets. Do not pack too firmly.
  6. In a small saucepan over medium heat, combine ¾ cup ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Whisk until sugar dissolves and mixture is smooth. Bring to a gentle simmer, then remove from heat. Set aside ¼ cup of glaze for serving.
  7. Bake meatloaf for 30 minutes without glaze.
  8. After 30 minutes, remove meatloaf from oven. Spoon or brush half of the remaining glaze (not the reserved ¼ cup) evenly over the top. Return to oven.
  9. Bake for another 25-30 minutes, then apply another layer of glaze (from remaining, not reserved). Bake for final 10-15 minutes. Total baking time is about 65-75 minutes. Internal temperature should reach 160°F (71°C) in the center.
  10. Let meatloaf rest in pan for 10-15 minutes before slicing.
  11. Use parchment paper to lift meatloaf onto a cutting board. Slice into 1-inch thick pieces. Drizzle with reserved glaze and garnish with fresh parsley if desired.

Notes

Do not overmix the meat mixture to avoid tough meatloaf. Let the meatloaf rest for 10-15 minutes after baking to allow juices to redistribute. Use a meat thermometer for accurate doneness. For a crispier crust, brush a final layer of glaze in the last 5 minutes of baking.

Nutrition

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

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