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Classic Meatloaf with Brown Sugar Glaze: Easy & Juicy Recipe

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This Classic Meatloaf with Brown Sugar Glaze is tender, juicy, and topped with a sticky, caramelized crust. It’s the perfect comfort food for busy weeknights or Sunday dinners.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a 9×5-inch loaf pan.
  2. Make the panade: In a large mixing bowl, combine breadcrumbs and milk. Stir and let sit for 5 minutes until the breadcrumbs absorb the milk and form a paste.
  3. Sauté aromatics (optional): Heat a small skillet over medium heat with a drizzle of oil. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Let cool.
  4. Mix meatloaf ingredients: To the panade, add eggs, ¼ cup ketchup, 2 tablespoons Worcestershire sauce, dried thyme, salt, pepper, and sautéed onion and garlic. Stir with a fork until combined. Add ground beef and gently mix with your hands until just combined—do not overmix.
  5. Shape the meatloaf: Transfer mixture to the loaf pan or shape into a loaf on the prepared baking sheet (about 5 inches wide, 4 inches tall). Press gently to shape.
  6. Make the glaze: In a small saucepan over medium heat, combine ½ cup ketchup, brown sugar, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder. Whisk and bring to a gentle simmer. Cook 2-3 minutes until sugar dissolves and glaze thickens slightly. Remove from heat.
  7. Apply first layer of glaze: Brush about half of the glaze over the top and sides of the meatloaf. Reserve the rest.
  8. Bake covered: Place meatloaf in the oven and bake uncovered for 30 minutes. Remove, brush on another layer of reserved glaze.
  9. Continue baking: Return to oven and bake for another 20-25 minutes, until internal temperature reaches 160°F (71°C). If top browns too quickly, tent loosely with foil.
  10. Rest before slicing: Remove from oven and let rest in the pan for 10-15 minutes. This allows juices to redistribute.
  11. Slice and serve: Use a sharp knife to cut even slices. Spoon any extra glaze from the pan over the slices.

Notes

For a juicier meatloaf, use 80/20 ground beef and do not overmix. Let the meatloaf rest for 10-15 minutes before slicing to prevent it from falling apart. If the top browns too quickly, tent with foil. Double the glaze for extra to serve on the side.

Nutrition

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

Find it online: https://fizzlefork.com/classic-meatloaf-with-brown-sugar-glaze-easy-and-juicy-recipe/