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Best Classic Meatloaf with Brown Sugar Glaze (Easy Recipe)

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This classic meatloaf is tender, juicy, and topped with a sweet-tangy brown sugar glaze that caramelizes into a crackly crust. It’s a reliable, crowd-pleasing dinner that comes together in about an hour with simple ingredients.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup plain panko breadcrumbs
  • ½ cup whole milk
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup
  • 1 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup packed brown sugar (light or dark)
  • ½ cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
  2. Make the panade: In a large mixing bowl, combine breadcrumbs and milk. Stir and let sit for 5 minutes until thick and pasty like wet oatmeal.
  3. Sauté onion (optional but recommended): Heat a small skillet over medium heat with a teaspoon of butter or oil. Cook diced onion for 3-4 minutes until translucent. Add minced garlic and cook 30 seconds. Let cool slightly.
  4. Combine meatloaf ingredients: To the panade, add beaten eggs, sautéed onion and garlic, 2 tablespoons Worcestershire sauce, ¼ cup ketchup, thyme, parsley, salt, and pepper. Mix with a fork until combined. Add ground beef and gently mix with your hands until just combined—do not overwork.
  5. Shape the meatloaf: Transfer mixture to the prepared loaf pan. Gently press into an even shape, avoiding air pockets. Do not pack too firmly.
  6. Make the glaze: In a small saucepan, combine brown sugar, ½ cup ketchup, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder. Whisk over medium heat until simmering. Reduce heat to low and cook 3-4 minutes, stirring occasionally, until thickened and glossy. Remove from heat.
  7. Apply the glaze: Pour about half the glaze over the raw meatloaf, spreading evenly. Reserve remaining glaze.
  8. Bake: Place loaf pan in oven and bake for 50-60 minutes. After 30 minutes, tent with foil if top is browning too quickly. About 10 minutes before done, brush on remaining glaze.
  9. Check doneness: Meatloaf is done when an instant-read thermometer inserted into the center reads 160°F (71°C). Juices should run clear with no pinkness.
  10. Rest and serve: Let meatloaf rest in pan for 10-15 minutes. Use parchment overhang to lift out, transfer to cutting board, and slice into 1-inch thick pieces.

Notes

Don’t skip the panade—soaking breadcrumbs in milk is key for tenderness. Use your hands to mix gently to avoid toughness. Let the meatloaf rest before slicing to keep it moist. Watch the glaze to prevent burning; tent with foil if needed. An instant-read thermometer ensures perfect doneness.

Nutrition

Keywords: classic meatloaf, brown sugar glaze, easy meatloaf recipe, comfort food, family dinner, ground beef recipe

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