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Best Classic Beef Meatloaf with Easy Brown Sugar Glaze

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This classic beef meatloaf is tender, juicy, and topped with a sweet-tangy brown sugar glaze that caramelizes into an irresistible crust. It’s a simple, comforting weeknight dinner that’s always a crowd-pleaser.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 cup ketchup (for glaze)
  • 1/4 cup packed light brown sugar (for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)
  • 1 teaspoon yellow mustard (for glaze)
  • 1/2 teaspoon garlic powder (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan.
  2. In a small skillet over medium heat, sauté the chopped onion in a drizzle of oil for 3-4 minutes until soft. Add minced garlic and cook for 30 seconds. Let cool.
  3. In a small bowl, whisk together all glaze ingredients: 1/2 cup ketchup, 1/4 cup brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon yellow mustard, and 1/2 teaspoon garlic powder. Set aside.
  4. In a large mixing bowl, combine ground beef, breadcrumbs, milk, beaten eggs, cooled onion mixture, 1/2 cup ketchup, Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Mix gently with your hands until just combined.
  5. Transfer meat mixture to the prepared loaf pan and press evenly. Spread half of the glaze over the top.
  6. Place loaf pan on a baking sheet and bake for 45 minutes.
  7. Remove from oven and spread remaining glaze over the top.
  8. Return to oven and bake for another 15-20 minutes, until internal temperature reaches 160°F (71°C).
  9. Let meatloaf rest in the pan for 10-15 minutes. Drain excess fat, slice, and serve warm.

Notes

For extra crispy edges, bake free-form on a lined baking sheet. Do not overmix the meat. Let the meatloaf rest before slicing to keep it moist. If glaze starts to burn, tent with foil for the last 10-15 minutes.

Nutrition

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

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