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Classic Meatloaf: Best Brown Sugar Glaze Recipe

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A juicy, tender meatloaf made with an 80/20 ground beef blend and a panade for moisture, topped with a caramelized brown sugar, ketchup, and vinegar glaze for the perfect balance of sweet and savory.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1 cup plain breadcrumbs (or panko)
  • 1 tablespoon dried parsley
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon butter or oil (for sautéing)
  • For the Glaze: 1/2 cup packed brown sugar
  • For the Glaze: 1/2 cup ketchup
  • For the Glaze: 1 tablespoon apple cider vinegar
  • For the Glaze: 1 teaspoon yellow mustard

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray.
  2. In a small bowl, combine milk and breadcrumbs. Let sit for 5 minutes to create a panade.
  3. Heat butter or oil in a skillet over medium heat. Sauté diced onion until translucent (about 5 minutes). Add garlic in the last minute. Let cool slightly.
  4. In a large bowl, combine ground beef, cooled onion mixture, panade, eggs, parsley, thyme, Worcestershire sauce, salt, and pepper. Mix gently until just combined; do not overmix.
  5. Transfer meat mixture to the prepared loaf pan. Press down gently and smooth the top.
  6. In a small saucepan, combine brown sugar, ketchup, apple cider vinegar, and mustard. Heat over low heat, stirring until sugar dissolves and mixture is smooth.
  7. Pour half of the glaze over the meatloaf. Bake for 45 minutes.
  8. Remove from oven, brush remaining glaze over the top, and return to oven. Bake for another 15-20 minutes until internal temperature reaches 160°F (71°C).
  9. Remove from oven and let rest in the pan for 10 minutes before slicing.

Notes

Do not overmix the meat to avoid a dense texture. Use 80/20 ground beef for juiciness. Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute. Internal temperature should reach 160°F (71°C).

Nutrition

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

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