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Classic Meatloaf with Brown Sugar Glaze – Best Easy Dinner

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This classic meatloaf with brown sugar glaze is tender, juicy, and topped with a sticky caramelized glaze that makes it irresistible. Perfect for family dinners or potlucks, it’s a crowd-pleaser that changes minds about meatloaf.

Ingredients

Scale
  • 1 ½ lbs (680g) ground beef (80/20)
  • ½ lb (225g) ground pork
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1 cup (120g) breadcrumbs (plain or panko)
  • ½ cup (120ml) whole milk
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 teaspoon dried thyme
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • ½ cup (120ml) ketchup (for glaze)
  • ⅓ cup (70g) brown sugar, packed (for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)
  • 1 teaspoon Dijon mustard (for glaze)
  • 1 teaspoon Worcestershire sauce (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang, or line a baking sheet with foil for free-form.
  2. Make the glaze: In a small saucepan over medium heat, combine ½ cup ketchup, ⅓ cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Whisk until sugar dissolves and mixture simmers for 2-3 minutes until slightly thickened. Remove from heat and set aside.
  3. Sauté aromatics: Heat a small skillet over medium heat with a drizzle of olive oil. Cook the finely diced onion for 4-5 minutes until translucent. Add minced garlic and cook 30 seconds. Remove from heat and let cool slightly.
  4. Combine breadcrumbs and milk in a small bowl. Let sit for 5 minutes to form a panade (should look like wet oatmeal).
  5. In a large mixing bowl, combine ground beef, ground pork, sautéed onion and garlic, breadcrumb mixture, beaten eggs, 2 tablespoons Worcestershire sauce, 2 tablespoons ketchup, dried thyme, salt, black pepper, and parsley (if using). Mix gently with your hands until just combined. Do not overmix.
  6. Transfer meat mixture to prepared loaf pan and press gently into an even shape. For free-form, shape into a loaf about 2 inches high on the baking sheet.
  7. Spoon half of the glaze over the top of the meatloaf and spread evenly, letting some drip down the sides. Reserve remaining glaze.
  8. Bake for 45 minutes. Remove from oven, spread remaining glaze over the top, and continue baking for 15-20 minutes, until internal temperature reaches 160°F (71°C).
  9. Let meatloaf rest in the pan for 10-15 minutes. The internal temperature will rise to 165°F (74°C).
  10. Use parchment overhang to lift meatloaf out of pan. Transfer to cutting board, slice into 1-inch thick pieces, and serve.

Notes

Don’t skip the panade (breadcrumb and milk mixture) – it keeps the meatloaf tender. Use a meat thermometer for perfect doneness. Let the meatloaf rest before slicing to allow juices to redistribute. Line the pan with parchment paper for easy removal and cleanup. Do not overmix the meat mixture to avoid a dense texture.

Nutrition

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

Find it online: https://recipebelle.com/classic-meatloaf-with-brown-sugar-glaze-best-easy-dinner/