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Classic Meatloaf with Sweet Brown Sugar Glaze + Best Tips

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This classic meatloaf features a sweet, caramelized brown sugar glaze that locks in moisture and creates a sticky, almost candied top. It’s tender, savory, and packed with flavor from onions, garlic, and a perfect blend of seasonings.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20 blend)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup (120g) breadcrumbs
  • 2 large eggs
  • 1/3 cup (80ml) ketchup
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 cup (120ml) ketchup (for glaze)
  • 1/3 cup (70g) packed brown sugar (for glaze)
  • 1 tablespoon (15ml) apple cider vinegar (for glaze)
  • 1 teaspoon (5ml) Worcestershire sauce (for glaze)
  • 1/2 teaspoon garlic powder (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 for easy lifting later. If you don’t have parchment, lightly grease the pan with oil or cooking spray.
  2. Finely dice the onion and mince the garlic. If you prefer a milder onion flavor, sauté the diced onion in a small pan with a teaspoon of oil over medium heat for 3-4 minutes until translucent. Let it cool slightly before adding to the meat mixture.
  3. 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.
  4. In a large mixing bowl, add 2 lbs ground beef, the diced onion, minced garlic, 1 cup breadcrumbs, 2 eggs, 1/3 cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme.
  5. Use your hands to combine everything. Mix until just combined, about 30 seconds. Overmixing makes the meatloaf tough and dense.
  6. Transfer the meat mixture to the prepared loaf pan. Gently press it into an even shape, making sure there are no air pockets. Don’t pack it down too firmly.
  7. Spread about half of the glaze evenly over the top of the meatloaf. Reserve the remaining glaze for later.
  8. Place the loaf pan on a baking sheet to catch any drips. Bake at 350°F for 45 minutes.
  9. After 45 minutes, carefully remove the meatloaf from the oven. Brush or spoon the remaining glaze over the top. Return to the oven and bake for another 15-20 minutes.
  10. Insert a meat thermometer into the center of the loaf. It should read 160°F (71°C). If it’s not there yet, bake for another 5-10 minutes and check again.
  11. Once done, remove from the oven and let it rest in the pan for 10 minutes. Use the parchment paper overhang to lift the meatloaf out of the pan, then transfer to a cutting board.
  12. Slice into 1-inch thick pieces. The glaze should be sticky and caramelized on top, with tender, juicy meat underneath.

Notes

Don’t overmix the meat mixture to avoid a dense loaf. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). Let the meatloaf rest for 10 minutes before slicing to keep it moist. If the glaze gets too dark during baking, tent the loaf loosely with aluminum foil.

Nutrition

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

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