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Classic No-Fail Meatloaf with Easy Brown Sugar Glaze

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This classic no-fail meatloaf is juicy, flavorful, and topped with a sweet-savory brown sugar glaze that caramelizes into a sticky crust. Perfect for weeknight dinners or special occasions, it’s made with simple ingredients and comes together in about an hour.

Ingredients

Scale
  • 2 lbs ground beef (80/20)
  • 1 cup breadcrumbs (plain or Italian-style, or panko)
  • ½ cup milk (whole milk preferred)
  • 2 large eggs (room temperature preferred)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt (or ¾ teaspoon table salt)
  • ½ teaspoon black pepper (freshly ground)
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped (optional)
  • ½ cup ketchup (for glaze)
  • ⅓ cup brown sugar, packed (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (for glaze)
  • ½ teaspoon garlic powder

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or foil and place a 9×5-inch loaf pan on it.
  2. In a small bowl, combine the milk and breadcrumbs. Let sit for 5 minutes to form a panade.
  3. In a large mixing bowl, combine the ground beef, soaked breadcrumbs, eggs, diced onion, minced garlic, 2 tablespoons Worcestershire sauce, ¼ cup ketchup, Dijon mustard, salt, pepper, thyme, and parsley. Mix gently with your hands until just combined. Do not overmix.
  4. Let the mixture rest for 10 minutes.
  5. Transfer the mixture to the loaf pan and press gently into an even shape. Do not pack too tightly.
  6. Make the glaze: In a small bowl, whisk together ½ cup ketchup, brown sugar, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder. Set aside ¼ cup of the glaze for later.
  7. Spread half of the remaining glaze over the top of the meatloaf.
  8. Bake for 45 minutes. Remove from the oven and spread the reserved ¼ cup glaze over the top. Return to the oven and bake for another 15-20 minutes.
  9. Check the internal temperature with an instant-read thermometer; it should read 160°F (71°C). If not, bake for 5-10 more minutes and check again.
  10. Let the meatloaf rest in the pan for 10 minutes before slicing. Spoon any remaining glaze from the pan over the slices and serve.

Notes

Don’t overmix the meat mixture to avoid a tough meatloaf. Letting the mixture rest for 10 minutes before baking allows flavors to meld. Use a meat thermometer for perfect doneness. Rest the meatloaf for 10 minutes after baking to retain juices. For a lighter version, use ground turkey or chicken with added olive oil. Gluten-free breadcrumbs or crushed pork rinds work for a gluten-free option.

Nutrition

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

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