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The Best Old-Fashioned Meatloaf with Brown Sugar Glaze

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This old-fashioned meatloaf with brown sugar glaze is tender, not dry, and savory with a sweet, sticky glaze on top. It’s a comforting, crowd-pleasing dinner that’s quick and easy to make with simple ingredients.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20)
  • 1 cup (120g) plain breadcrumbs
  • ½ cup (120ml) whole milk
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 2 large eggs, room temperature
  • 2 tablespoons Worcestershire sauce
  • ¼ cup (60ml) ketchup
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • ½ cup (120ml) ketchup (for glaze)
  • ⅓ cup (70g) packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (for glaze)
  • ½ teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Place your loaf pan on a baking sheet lined with foil or parchment paper for easy cleanup.
  2. Make the panade: In your large mixing bowl, combine the breadcrumbs and milk. Stir them together with a fork until the breadcrumbs are completely soaked. Let this sit for 5 minutes. It will look like a thick paste.
  3. Cook the aromatics: While the panade sits, heat a small skillet over medium heat. Add a drizzle of olive oil. Sauté the finely chopped onion for about 3-4 minutes, until it’s soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant. Let this cool for a minute.
  4. Combine the meatloaf mixture: To the bowl with the panade, add the cooked onion and garlic, eggs, Worcestershire sauce, ketchup, thyme, parsley, salt, and pepper. Mix everything with a fork until it’s well combined. It should look like a thick, wet paste.
  5. Add the ground beef: Add the ground beef to the bowl. Use your hands and gently mix everything together until the ingredients are just incorporated. Do not overmix.
  6. Shape the loaf: Transfer the meat mixture to your loaf pan. Gently press it into an even shape. Don’t pack it down hard—just smooth the top. The mixture should be mounded slightly in the center.
  7. Make the glaze: In your small bowl, whisk together the ketchup, packed brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder. It should be smooth and glossy.
  8. Apply the glaze: Spread about half of the glaze evenly over the top of the meatloaf. Reserve the rest for later.
  9. Bake the meatloaf: Place the baking sheet with the loaf pan in the preheated oven. Bake for 45 minutes.
  10. Apply the second layer of glaze: After 45 minutes, carefully remove the pan from the oven. Spread the remaining glaze over the top.
  11. Finish baking: Return the meatloaf to the oven and bake for another 15-20 minutes. The total baking time is about 60-65 minutes. The internal temperature should reach 160°F (71°C) when measured with a meat thermometer inserted into the center of the loaf.
  12. Rest the meatloaf: Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes.
  13. Slice and serve: After resting, carefully lift the meatloaf out of the pan using a spatula. Transfer it to a cutting board. Slice into 1-inch thick pieces. Spoon any remaining glaze from the pan over the slices.

Notes

Don’t skip the panade—it keeps the meatloaf moist. Use a light hand when mixing to avoid tough meatloaf. Let the meatloaf rest for 10-15 minutes after baking to allow juices to redistribute. Line your baking sheet with foil or parchment for easy cleanup. For variations, try turkey meatloaf, gluten-free, spicy kick, cheese-stuffed, or mini meatloaves.

Nutrition

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

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