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Best Classic Meatloaf Recipe with Brown Sugar Glaze

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A simple, honest, and reliable classic meatloaf with a sweet and tangy brown sugar glaze that caramelizes into a sticky, slightly crispy crust. Perfect for family dinners and comfort food cravings.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20 ground chuck recommended)
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • 1/2 cup (120ml) milk (whole milk preferred)
  • 2 large eggs (room temperature)
  • 1 medium yellow onion (finely diced, about 1 cup)
  • 3 cloves garlic (minced)
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup (60ml) ketchup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt (kosher salt preferred; reduce to 3/4 teaspoon if using table salt)
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme (optional)
  • 1/2 cup (120ml) ketchup (for glaze)
  • 1/3 cup (70g) brown sugar (packed, light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (for glaze)
  • 1/2 teaspoon garlic powder (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). If using a baking sheet instead of a loaf pan, line it with parchment paper or foil for easier cleanup.
  2. Make the brown sugar glaze: In a small bowl, whisk together 1/2 cup ketchup, 1/3 cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon garlic powder. Set aside.
  3. Prepare the onion: Dice 1 medium yellow onion finely. If you have time, sauté it in a small skillet with a tablespoon of oil over medium heat for about 5 minutes until translucent and starting to brown. Let cool for a few minutes. This step is optional but recommended.
  4. Combine the wet ingredients: In a large mixing bowl, whisk together 2 large eggs, 1/2 cup milk, 1/4 cup ketchup, 2 tablespoons Worcestershire sauce, and 1 tablespoon Dijon mustard until well combined and smooth.
  5. Add the breadcrumbs: Add 1 cup of breadcrumbs to the wet mixture and stir until fully moistened. Let sit for about 2 minutes.
  6. Add the seasonings and onion: Add the sautéed (or raw) onion, 3 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme. Stir to combine.
  7. Add the ground beef: Add 2 pounds of ground beef to the bowl. Use your hands to mix everything together gently. Do not squeeze or overwork the meat. Mix just until evenly combined.
  8. Shape the meatloaf: Transfer the mixture to your loaf pan or shaped baking sheet. If using a loaf pan, press it in gently. If using a baking sheet, shape it into a loaf about 8 inches long and 5 inches wide, with a slightly rounded top.
  9. Apply the first layer of glaze: Spoon about half of the brown sugar glaze over the top of the meatloaf. Spread evenly with the back of a spoon or a pastry brush.
  10. Bake for 45 minutes: Place the meatloaf in the preheated oven and bake for 45 minutes.
  11. Apply the second layer of glaze: Carefully remove the meatloaf from the oven. Spoon the remaining glaze over the top and spread evenly.
  12. Continue baking until done: Return the meatloaf to the oven and bake for another 15-20 minutes. Total cooking time should be about 60-65 minutes. The meatloaf is done when an instant-read thermometer inserted into the center reads 160°F (71°C).
  13. Rest before slicing: Let the meatloaf rest in the pan for 10-15 minutes before slicing.
  14. Slice and serve: Use a sharp knife to cut the meatloaf into 1-inch thick slices. Spoon any remaining glaze from the pan over each slice. Serve hot.

Notes

Don’t overmix the meatloaf mixture to keep it tender. Use a meat thermometer to ensure doneness at 160°F (71°C). Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute. For a crustier exterior, shape the meatloaf free-form on a baking sheet instead of using a loaf pan. The two-layer glaze method creates a thicker, more caramelized crust.

Nutrition

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

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