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The Best Classic Meatloaf with Brown Sugar Glaze

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This classic meatloaf with brown sugar glaze is the kind of recipe that earns a permanent spot in your rotation. It’s simple enough for a Tuesday night but impressive enough for company, with a caramelized glaze and tender, juicy meat.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup panko breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried parsley (optional)
  • 1/2 cup ketchup (for glaze)
  • 1/3 cup brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (for glaze)
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a small bowl, whisk together all glaze ingredients — ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder. Set aside.
  3. In a large mixing bowl, combine the ground beef, panko, eggs, milk, onion, garlic, ketchup, Worcestershire sauce, salt, pepper, and parsley. Use your hands to mix everything together just until combined.
  4. Transfer the mixture to the prepared loaf pan. Press it gently into the pan, making sure there are no air pockets. Shape the top into a slight dome.
  5. Spread half of the glaze evenly over the top of the meatloaf. Reserve the remaining glaze for later.
  6. Bake for 45 minutes. After 45 minutes, remove the meatloaf from the oven and spread the remaining glaze on top. Return to the oven.
  7. Bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the center.
  8. Let the meatloaf rest in the pan for 10 minutes. Use the parchment handles to lift it out, then transfer to a cutting board.
  9. Slice into 1-inch thick pieces and serve with any pan juices drizzled on top.

Notes

Don’t overmix the meat mixture to avoid a tough loaf. Use a meat thermometer for best results. Let the meatloaf rest for 10 minutes before slicing to keep it from falling apart. Line the pan with parchment paper for easy cleanup. For a lighter texture, toast the panko breadcrumbs before adding.

Nutrition

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

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