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Best Classic Meatloaf with Brown Sugar Glaze Recipe

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This classic meatloaf features a tender, juicy interior thanks to a simple panade technique, topped with a sweet and tangy brown sugar glaze that caramelizes into an irresistible crust. Perfect for weeknight dinners or impressing guests.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20)
  • 1 cup (120g) panko breadcrumbs
  • 1/2 cup (120ml) whole milk
  • 2 large eggs
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup (60ml) ketchup
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (120ml) ketchup (for glaze)
  • 1/3 cup (70g) packed brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or prepare a baking sheet.
  2. In a large bowl, combine breadcrumbs and milk. Stir and let sit for 5 minutes until a thick paste forms (panade).
  3. Heat a small skillet over medium heat with a drizzle of olive oil. Sauté diced onion for 3-4 minutes until translucent. Add minced garlic and cook 30 seconds more. Set aside to cool.
  4. To the panade, add eggs, Worcestershire sauce, 1/4 cup ketchup, sautéed onion and garlic, thyme, smoked paprika, salt, and pepper. Whisk until smooth.
  5. Add ground beef to the bowl. Using your hands, gently mix until just combined—do not overmix.
  6. Transfer meat mixture to the prepared pan or shape into a loaf on a baking sheet. Press gently into an even shape.
  7. In a small saucepan, combine 1/2 cup ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Whisk over medium heat until sugar dissolves and mixture thickens slightly (2-3 minutes).
  8. Brush half the glaze over the meatloaf. Reserve the rest.
  9. Bake for 45 minutes. Remove from oven, brush on remaining glaze, and bake for another 10-20 minutes until internal temperature reaches 160°F (71°C).
  10. Let meatloaf rest in the pan for 10 minutes. Transfer to a cutting board, slice into 1-inch thick pieces, and serve with reserved glaze on the side.

Notes

For a crispier exterior, shape the meatloaf on a parchment-lined baking sheet instead of using a loaf pan. Letting the meatloaf rest for 10 minutes after baking is essential for moist slices. The glaze can be made ahead and stored in the refrigerator.

Nutrition

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

Find it online: https://novanosh.com/best-classic-meatloaf-with-brown-sugar-glaze-recipe/