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Best Classic Meatloaf with Brown Sugar Glaze (Easy Homemade Recipe)

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This classic meatloaf features a caramelized brown sugar glaze that’s spread on before baking, creating an irresistible candied crust. It’s simple, forgiving, and unapologetically comfort food at its finest.

Ingredients

Scale
  • 2 pounds (907 grams) ground beef, 80/20 blend preferred
  • 1 cup (120 grams) breadcrumbs, plain or Italian-style
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole milk
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • ⅓ cup (80 ml) ketchup
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 tablespoon (3 grams) dried parsley
  • 1 teaspoon (6 grams) salt
  • ½ teaspoon (1 gram) black pepper, freshly ground
  • ½ cup (120 ml) ketchup (for glaze)
  • ⅓ cup (67 grams) brown sugar, packed (for glaze)
  • 1 tablespoon (15 ml) apple cider vinegar (for glaze)
  • 1 teaspoon (5 ml) Worcestershire sauce (for glaze)
  • ½ teaspoon (1.5 grams) garlic powder (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Finely dice the onion and mince the garlic. Set aside.
  3. In a small bowl, whisk together ½ cup ketchup, ⅓ cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and ½ teaspoon garlic powder until the sugar is mostly dissolved. Set aside for the glaze.
  4. In a large mixing bowl, whisk together the 2 eggs, ½ cup milk, ⅓ cup ketchup, and 2 tablespoons Worcestershire sauce until smooth.
  5. Add the 1 cup breadcrumbs, 1 tablespoon dried parsley, 1 teaspoon salt, and ½ teaspoon black pepper to the wet mixture. Stir until evenly moistened. Let sit for 2 minutes.
  6. Stir in the diced onion and minced garlic until evenly distributed.
  7. Add the 2 pounds of ground beef. Use your hands to gently mix everything together until just combined, about 30 seconds. Do not overmix.
  8. Transfer the meat mixture to a 9×5-inch loaf pan. Press gently into the pan, shaping the top into a slight dome. Do not pack too tightly.
  9. Pour the brown sugar glaze evenly over the top of the meatloaf and spread from edge to edge, letting it drip down the sides slightly.
  10. Place the loaf pan on a baking sheet (lined with foil for easy cleanup) and bake at 350°F (175°C) for 55-65 minutes, until the internal temperature reaches 160°F (71°C) at the center.
  11. Remove from the oven and let rest in the pan for 10 minutes.
  12. Carefully transfer to a cutting board, slice into 1-inch thick pieces, and spoon any extra glaze from the pan over the slices before serving.

Notes

For lean ground beef (93/7), add an extra tablespoon of milk or a splash of olive oil to prevent dryness. For a gluten-free option, swap breadcrumbs with crushed pork rinds or gluten-free panko. Don’t skip the onion—it adds moisture and sweetness. If the glaze gets too dark during baking, tent the meatloaf loosely with aluminum foil for the last 15-20 minutes. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.

Nutrition

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

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