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Best Easy Classic Meatloaf with Brown Sugar Glaze

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This easy classic meatloaf with a sticky, sweet brown sugar glaze is tender, juicy, and perfect for busy weeknights. Made with simple pantry ingredients, it’s a crowd-pleasing comfort food that comes together in about an hour.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20)
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • ½ cup (120ml) milk (dairy or plant-based)
  • 1 large egg
  • 1 medium yellow onion, finely chopped or grated
  • 2 cloves garlic, minced
  • ¼ cup (60ml) ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) ketchup (for glaze)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

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. In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for 5 minutes until the breadcrumbs absorb the milk and form a paste.
  3. Add the ground beef, grated onion, minced garlic, ¼ cup ketchup, Worcestershire sauce, egg, dried thyme, salt, and pepper to the bowl with the soaked breadcrumbs. Use your hands to gently mix until just combined—do not overmix.
  4. Transfer the mixture to the prepared loaf pan and press it in evenly, smoothing the top.
  5. In a small bowl, whisk together the brown sugar, ½ cup ketchup, apple cider vinegar, and Dijon mustard until smooth.
  6. Spread about half of the glaze evenly over the top of the meatloaf. Reserve the rest.
  7. Place the loaf pan on a baking sheet and bake for 45 minutes.
  8. After 45 minutes, carefully remove the meatloaf from the oven. Spoon the remaining glaze over the top and spread evenly. Return to the oven and bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C).
  9. Let the meatloaf rest in the pan for at least 10 minutes. Use the parchment paper overhang to lift it out, then slice and serve.

Notes

For extra caramelization, broil the meatloaf for 2-3 minutes after the final glaze layer. Watch closely as brown sugar burns fast. Let the meatloaf rest for 10 minutes before slicing to keep it moist.

Nutrition

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

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