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Easy Classic Meatloaf Recipe with Brown Sugar Glaze

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A quick and easy classic meatloaf recipe with a sticky, sweet brown sugar glaze that comes together in under an hour. Perfect for busy weeknights and last-minute gatherings, this tender and juicy meatloaf uses simple pantry ingredients and delivers crowd-pleasing flavor every time.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup plain breadcrumbs (regular or panko)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (kosher salt preferred; reduce to 3/4 teaspoon if using table salt)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon dried thyme (optional)
  • 1/2 cup ketchup (Heinz recommended)
  • 1/3 cup packed light brown sugar (dark brown sugar works too)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard (yellow mustard works in a pinch)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving some overhang on the sides. If using a baking sheet, line it with parchment or foil.
  2. Make the brown sugar glaze: In a small bowl, whisk together 1/2 cup ketchup, 1/3 cup packed light brown sugar, 1 tablespoon apple cider vinegar, and 1 teaspoon Dijon mustard. Set aside.
  3. Saute the onion (optional but recommended): Heat a small skillet over medium heat with a drizzle of oil. Add the finely diced onion and cook for 3-4 minutes until softened and translucent. Let cool slightly.
  4. Mix the wet ingredients: In a large mixing bowl, combine the beaten eggs, 1/2 cup milk, and 1 tablespoon Worcestershire sauce. Whisk until well combined.
  5. Add the dry ingredients and meat: Add the breadcrumbs, garlic powder, onion powder, salt, pepper, and dried thyme (if using) to the bowl. Add the sauteed onion and ground beef. Use your hands to gently mix everything together until just combined (about 30 seconds). Do not overmix.
  6. Shape the meatloaf: Transfer the meat mixture to the prepared loaf pan and press gently into an even shape. Do not pack too firmly. If using a baking sheet, shape into a loaf about 8 inches long and 4 inches wide.
  7. Apply the glaze: Spoon about half of the brown sugar glaze over the top of the meatloaf, spreading evenly. Reserve the remaining glaze.
  8. Bake the meatloaf: Place in the preheated oven and bake for 35 minutes. Remove from the oven, spoon the remaining glaze over the top, and return to the oven for another 10-15 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the center.
  9. Let it rest: Allow the meatloaf to rest for at least 10 minutes before slicing. This allows the juices to redistribute.
  10. Slice and serve: Use the parchment paper overhang to lift the meatloaf out of the pan. Transfer to a cutting board, slice into 1-inch thick pieces, and serve with extra glaze spooned over the top if desired.

Notes

Don’t overmix the meat mixture to avoid a dense texture. Let the meatloaf rest for 10 minutes before slicing to keep it moist. Use a meat thermometer for best results; internal temperature should reach 160°F. The glaze can be adjusted with more or less brown sugar to taste. For a free-form loaf on a baking sheet, cooking time remains about the same.

Nutrition

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

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