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Classic Old-Fashioned Meatloaf with Brown Sugar Glaze

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This Classic Old-Fashioned Meatloaf with Brown Sugar Glaze is the ultimate comfort food—juicy, tender, and topped with a sweet and tangy caramelized glaze that makes every bite unforgettable. It’s an easy, crowd-pleasing recipe perfect for busy weeknights or cozy Sunday dinners.

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend)
  • 2 slices white or whole wheat bread
  • 1/2 cup whole or 2% milk
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 large eggs
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup ketchup (for glaze)
  • 1/3 cup packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon yellow mustard

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with oil or cooking spray.
  2. Tear bread into small pieces and place in a small bowl. Pour milk over bread and let sit for 5 minutes until soft and mushy (panade).
  3. Heat a small pan over medium heat with a drizzle of oil. Sauté chopped onion for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant. Set aside to cool slightly.
  4. In a small saucepan, combine 1/2 cup ketchup, brown sugar, apple cider vinegar, and yellow mustard. Whisk and bring to a gentle simmer over medium heat. Cook for 2-3 minutes until sugar dissolves and glaze is smooth. Remove from heat.
  5. In a large mixing bowl, combine ground beef, soaked bread mixture (panade), sautéed onion and garlic, eggs, 1/4 cup ketchup, Worcestershire sauce, dried thyme, salt, and pepper. Mix with your hands until just combined—do not overmix.
  6. Transfer meat mixture to prepared loaf pan and press gently into an even shape. Spread about half of the brown sugar glaze over the top.
  7. Place loaf pan on a baking sheet and bake for 45 minutes. Remove from oven, spread remaining glaze over the top, and bake for another 15-20 minutes until internal temperature reaches 160°F (71°C).
  8. Let meatloaf rest in the pan for at least 10 minutes before slicing. Serve warm with pan juices spooned over the top.

Notes

Don’t skip the panade (soaked bread)—it keeps the meatloaf moist. Use a meat thermometer to ensure doneness without overcooking. Let the meatloaf rest for at least 10 minutes before slicing to allow juices to redistribute. For a gluten-free version, use gluten-free bread and check Worcestershire sauce label.

Nutrition

Keywords: meatloaf, brown sugar glaze, old-fashioned meatloaf, comfort food, easy meatloaf recipe, classic meatloaf

Find it online: https://evabake.com/classic-old-fashioned-meatloaf-with-brown-sugar-glaze-easy-and-best-recipe/