Description
This Classic Meatloaf with Brown Sugar Glaze is incredibly moist and tender, thanks to a panade (bread-and-milk mixture) that keeps the meat from turning into a dense block. The sweet, tangy, slightly sticky topping caramelizes in the oven and creates a crust that’s absolutely addictive.
Ingredients
Scale
- 2 pounds ground beef (80/20)
- 1 cup plain breadcrumbs (or panko)
- ½ cup whole milk (or 2%)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- ½ cup ketchup (for glaze)
- ¼ cup packed brown sugar (light or dark)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce (for glaze)
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or spray with nonstick cooking spray. Place the loaf pan on a rimmed baking sheet.
- In a large mixing bowl, combine breadcrumbs and milk. Stir and let sit for about 5 minutes to form a panade.
- While the panade rests, heat a small skillet over medium heat with a drizzle of oil. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant. Let cool slightly.
- Add ground beef to the bowl with the panade. Add sautéed onion and garlic, beaten eggs, 2 tablespoons Worcestershire sauce, 2 tablespoons ketchup, Dijon mustard, dried thyme, salt, and pepper. Gently mix with your hands until just combined—do not overmix.
- Transfer the meat mixture to the prepared loaf pan. Gently press into an even shape, smoothing the top. Avoid packing it down hard.
- In a small bowl, whisk together ½ cup ketchup, brown sugar, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder until smooth and glossy.
- Bake the meatloaf uncovered for 45 minutes.
- After 45 minutes, remove from oven and spoon or brush about half the glaze over the top and sides. Return to oven and bake for 15 minutes.
- Apply the remaining glaze and bake for another 10-15 minutes, until the internal temperature reaches 160°F (71°C) in the center.
- Remove from oven and let rest in the pan for 10-15 minutes. Slice and serve with pan juices spooned over the top.
Notes
Don’t overmix the meat—mix until just combined to avoid toughness. Use a meat thermometer for perfect doneness (160°F/71°C). Let the meatloaf rest for 10-15 minutes before slicing to keep it from falling apart. Line the pan with parchment paper for easy cleanup. Double the glaze if you want extra for serving.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 8
- Calories: 385
- Sugar: 12
- Sodium: 680
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 1
- Protein: 28
Keywords: classic meatloaf, brown sugar glaze, easy meatloaf, family dinner, comfort food, ground beef recipe