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Best Classic Meatloaf with Brown Sugar Glaze – Easy Family Dinner

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This classic meatloaf with a sticky, caramelized brown sugar glaze is the ultimate comfort food. It’s quick to prepare with simple ingredients, incredibly moist, and a guaranteed crowd-pleaser for busy weeknights or potlucks.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Make the panade: In a large mixing bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes until the breadcrumbs have absorbed the liquid and turned into a thick paste.
  3. Add the aromatics: To the panade, add the beaten eggs, diced onion, minced garlic, Worcestershire sauce, salt, pepper, and dried thyme. Stir until everything is evenly combined.
  4. Add the ground beef: Crumble the ground beef over the mixture. Use your hands to gently mix everything together until no streaks of raw meat remain. Do not overmix.
  5. Shape the meatloaf: Transfer the mixture to a 9×5-inch loaf pan and press it gently into an even shape, slightly domed on top. Alternatively, shape it into a free-form loaf on a rimmed baking sheet.
  6. Make the glaze: In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder until smooth and glossy.
  7. Apply the first layer of glaze: Spread about half the glaze evenly over the top and sides of the meatloaf.
  8. Bake for 45 minutes: Place the meatloaf on the middle rack of the oven. After 45 minutes, remove it and apply the remaining glaze.
  9. Continue baking: Return the meatloaf to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C). If the top browns too quickly, tent loosely with foil.
  10. Rest before slicing: Remove the meatloaf from the oven and let it rest in the pan for 10 minutes.
  11. Slice and serve: Use a sharp knife to cut even slices. Spoon any pan juices over the top for extra moisture.

Notes

Don’t skip the panade (breadcrumbs and milk) – it keeps the meatloaf moist. Use a meat thermometer for perfect doneness (160°F). Let the meatloaf rest for 10 minutes before slicing to prevent crumbling. For easier cleanup, line the loaf pan with parchment paper. If the glaze browns too quickly, tent with foil.

Nutrition

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

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