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Best Old-Fashioned Meatloaf with Easy Brown Sugar Glaze

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This old-fashioned meatloaf with brown sugar glaze is moist, tender, and topped with a sticky, caramelized glaze that’s absolutely addictive. It’s the ultimate comfort food that brings people together.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup plain unseasoned breadcrumbs
  • ½ cup whole milk
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • ¼ cup fresh parsley, chopped (optional)
  • ¾ cup ketchup (for glaze)
  • ½ cup brown sugar, packed
  • 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). Position a rack in the middle of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Make the brown sugar glaze: In a small saucepan, combine ¾ cup ketchup, ½ cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and ½ teaspoon garlic powder. Whisk over medium heat until the sugar dissolves and the mixture is smooth, about 2-3 minutes. Remove from heat and set aside.
  3. Sauté the onion and garlic: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Let cool slightly.
  4. Make the panade: In a large mixing bowl, combine 1 cup of breadcrumbs with ½ cup of whole milk. Let it sit for 5 minutes until the breadcrumbs have absorbed the milk and formed a paste.
  5. Mix the meatloaf ingredients: To the panade, add the sautéed onion and garlic, 2 beaten eggs, 2 tablespoons Worcestershire sauce, ¼ cup ketchup, 1 tablespoon Dijon mustard, 1½ teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme. Mix until just combined. Add 2 pounds of ground beef and use your hands to gently mix everything together. Be careful not to overmix.
  6. Shape the meatloaf: 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. Apply the first layer of glaze: Brush about ⅓ of the brown sugar glaze over the top of the meatloaf, spreading it evenly. Reserve the remaining glaze for later.
  8. Bake for 45 minutes: Place the loaf pan on a rimmed baking sheet. Bake for 45 minutes. After 45 minutes, carefully remove the pan from the oven and brush another ⅓ of the glaze over the top. Return to the oven.
  9. Continue baking until done: Bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) when measured with an instant-read thermometer inserted into the center of the meatloaf.
  10. Rest before slicing: Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes. After resting, use the parchment paper to lift the meatloaf out of the pan. Brush with the remaining glaze for a final glossy finish.
  11. Slice and serve: Use a sharp knife to cut thick slices. Serve warm with your favorite sides.

Notes

Don’t skip the panade (breadcrumbs soaked in milk) as it keeps the meatloaf moist. Use a light touch when mixing to avoid a dense texture. Sauté the onions first to concentrate flavor and remove excess moisture. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute. Line the pan with parchment paper for easy cleanup.

Nutrition

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

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