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Family-Favorite Old-Fashioned Meatloaf with Brown Sugar Glaze

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A classic, budget-friendly meatloaf with a sweet and sticky brown sugar glaze that caramelizes into a perfect crust. This easy recipe uses simple pantry staples and delivers tender, juicy meatloaf every time—perfect for weeknight dinners, potlucks, or Sunday suppers.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup plain breadcrumbs
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme (optional)
  • 1/2 cup ketchup (for glaze)
  • 1/3 cup packed light brown sugar (for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)
  • 1 teaspoon Worcestershire sauce (for glaze)
  • 1/2 teaspoon garlic powder (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your loaf pan with parchment paper, leaving some overhang on the sides.
  2. Prepare the glaze first. In a small bowl, whisk together 1/2 cup ketchup, 1/3 cup packed light brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon garlic powder. Set aside.
  3. Sauté the onion. Heat a small pan over medium heat with a drizzle of oil. Add the finely diced onion and cook for 3-4 minutes until translucent and fragrant. Let cool.
  4. In your large mixing bowl, whisk together 2 lightly beaten eggs, 1/2 cup whole milk, 1/4 cup ketchup, and 2 tablespoons Worcestershire sauce until smooth.
  5. Add 1 cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme (if using). Stir until moistened into a thick paste.
  6. Add the cooled sautéed onion and 2 pounds ground beef. Use your hands to gently mix until just combined. Do not overmix.
  7. Transfer the meat mixture to the prepared loaf pan. Gently press into an even shape, mounding slightly in the center. Do not pack down.
  8. Spread about half of the brown sugar glaze evenly over the top and sides of the meatloaf. Reserve the rest.
  9. Bake for 45 minutes at 350°F. Place the pan on a baking sheet to catch drips.
  10. After 45 minutes, remove from oven and spread the remaining glaze over the top. Return to oven and bake for another 15-20 minutes.
  11. Check for doneness: internal temperature should reach 160°F (71°C) in the center. Juices should run clear with no pink.
  12. Let the meatloaf rest in the pan for 10-15 minutes before slicing. The carryover cooking will bring it to 165°F.
  13. Use the parchment overhang to lift the meatloaf out of the pan. Slice into 1-inch thick pieces. Spoon any pan juices over the top.

Notes

Don’t skip the resting time—it keeps the meatloaf juicy. Use a meat thermometer for best results. Line your pan with parchment for easy cleanup. Don’t overmix the meat. Let ingredients come to room temperature before mixing. Toasting breadcrumbs first adds extra flavor. Make a double batch and freeze one for later.

Nutrition

Keywords: meatloaf, brown sugar glaze, old-fashioned meatloaf, family favorite, comfort food, ground beef, easy dinner, potluck recipe

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