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Best Old-Fashioned Meatloaf with Brown Sugar Glaze (Easy Recipe)

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This isn’t just another meatloaf. It’s the one that gets requested for birthdays and the one that makes leftovers something to actually look forward to. The brown sugar glaze caramelizes into a sticky, tangy, slightly savory crust that’s the best part of the whole loaf.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20 blend)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • 1/2 cup (120ml) whole milk
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup (120ml) ketchup (for glaze)
  • 1/4 cup (50g) brown sugar, packed (for glaze)
  • 1 tbsp apple cider vinegar (for glaze)
  • 1 tsp Dijon mustard (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides.
  2. Make the panade: In a large mixing bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes until the breadcrumbs absorb the milk and form a paste.
  3. Add the aromatics: To the panade, add the finely chopped onion, minced garlic, ketchup, Worcestershire sauce, eggs, dried thyme, salt, and pepper. Stir together with a fork until it’s a uniform, thick paste.
  4. Add the beef: Add the ground beef to the bowl. Use your hands to gently mix everything together until no streaks of raw meat remain. Do not overmix.
  5. Shape the loaf: Transfer the mixture to the prepared loaf pan. Gently press it into an even shape without packing it down.
  6. Make the glaze: In a small bowl, whisk together the ketchup, packed brown sugar, apple cider vinegar, and Dijon mustard until smooth and glossy.
  7. First glaze application: Spread about half of the glaze evenly over the top of the meatloaf. Reserve the rest for later.
  8. Bake: Place the loaf pan on a baking sheet and bake for 45 minutes.
  9. Second glaze application: After 45 minutes, carefully remove the pan from the oven. Spread the remaining glaze over the top. Return to the oven and bake for another 15-20 minutes.
  10. Check for doneness: The meatloaf is done when an instant-read thermometer inserted into the center registers 160°F (71°C).
  11. Rest: Let the meatloaf rest in the pan for 10-15 minutes.
  12. Slice and serve: Use the parchment paper to lift the meatloaf out of the pan. Transfer to a cutting board. Slice into 1-inch thick pieces and serve warm.

Notes

Don’t skip the panade (milk-soaked breadcrumbs) as it keeps the meatloaf moist. Use a light hand when mixing to avoid tough meatloaf. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute. For a milder onion flavor, sauté the onion first. If the glaze starts to burn, tent with foil for the last 10-15 minutes of baking.

Nutrition

Keywords: meatloaf, old-fashioned meatloaf, brown sugar glaze, comfort food, easy dinner, ground beef recipe, weeknight dinner

Find it online: https://twinkletaste.com/best-old-fashioned-meatloaf-with-brown-sugar-glaze-easy-recipe/