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Classic Old-Fashioned Meatloaf with Brown Sugar Glaze

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A tender, juicy meatloaf topped with a sweet and tangy brown sugar glaze that caramelizes into a glossy crust. This comforting, family-friendly recipe is perfect for weeknight dinners and leftovers.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20)
  • ½ pound ground pork
  • 1 cup plain breadcrumbs
  • ½ cup whole milk
  • 1 medium yellow onion, finely diced
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme
  • ¾ cup ketchup
  • ½ cup packed light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon yellow mustard
  • ½ teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or butter.
  2. In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for about 5 minutes until the breadcrumbs absorb the milk and form a soft paste (panade).
  3. In a small skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Let cool slightly.
  4. To the bowl with the panade, add the ground beef, ground pork, sautéed onion and garlic, beaten eggs, Worcestershire sauce, salt, pepper, smoked paprika, and dried thyme. Use your hands to gently mix until just combined (about 30 seconds). Do not overmix.
  5. Transfer the meat mixture to the prepared loaf pan. Press gently to remove air pockets, but do not pack too firmly.
  6. Bake uncovered for 40 minutes.
  7. While the meatloaf bakes, make the glaze: In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, yellow mustard, and garlic powder until the sugar is mostly dissolved.
  8. After 40 minutes, remove the meatloaf from the oven. Spoon or brush about half of the glaze over the top. Return to the oven and bake for 15 minutes.
  9. Apply the remaining glaze and bake for another 10-15 minutes, until the internal temperature reaches 160°F (71°C) and the glaze is bubbly and sticky.
  10. Remove from the oven and let the meatloaf rest in the pan for 10-15 minutes. Pour off any excess fat, then slice and serve.

Notes

For a gluten-free version, swap breadcrumbs for gluten-free panko or crushed pork rinds. For a lighter version, use ground turkey (93/7) and add ¼ cup grated zucchini (squeezed dry) and an extra tablespoon of olive oil. To get more crispy crust, shape the meatloaf into a free-form loaf on a foil-lined baking sheet and reduce baking time by about 10 minutes.

Nutrition

Keywords: meatloaf, brown sugar glaze, old-fashioned meatloaf, comfort food, ground beef, ground pork, easy dinner

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