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Best Classic Meatloaf with Brown Sugar Glaze – Easy & Juicy

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This isn’t your grandma’s dry meatloaf. This is the meatloaf that makes people ask for seconds. The secret is a panade and grated onion for juiciness, plus a sweet and savory brown sugar glaze that caramelizes into a tangy, sticky crust.

Ingredients

Scale
  • 2 pounds (907g) ground beef, 80/20 blend
  • 1 medium yellow onion, grated
  • 3 cloves garlic, minced
  • 1 cup (120g) plain or Italian breadcrumbs
  • ½ cup (120ml) whole milk
  • 2 large eggs, lightly beaten
  • 2 tablespoons (30ml) Worcestershire sauce
  • ¼ cup (60ml) ketchup
  • 1 tablespoon (15ml) Dijon mustard
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1½ teaspoons (9g) salt
  • 1 teaspoon (2g) black pepper, freshly ground
  • 1 teaspoon (2g) smoked paprika
  • ½ teaspoon (1g) dried thyme
  • For the Brown Sugar Glaze:
  • ½ cup (120ml) ketchup
  • ⅓ cup (67g) brown sugar, packed
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon (5ml) Worcestershire sauce
  • ½ teaspoon (1g) garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the middle. Line a baking sheet with foil or parchment to catch drips.
  2. Make the panade. In your large mixing bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes until the breadcrumbs have absorbed the liquid and turned into a paste.
  3. Grate the onion. Using the large holes of a box grater, grate the onion directly into the bowl with the panade. Add the minced garlic, Worcestershire sauce, ¼ cup ketchup, Dijon mustard, parsley, salt, pepper, smoked paprika, and thyme. Stir to combine.
  4. Add the eggs and beef. Add the beaten eggs to the mixture and stir until just combined. Add the ground beef. Gently mix everything together with your hands until the seasonings are evenly distributed. Do not overmix.
  5. Shape the loaf. Line your loaf pan with parchment paper, leaving overhang on the long sides. Transfer the meat mixture to the pan and press it gently into an even loaf shape. Place the loaf pan on the prepared baking sheet.
  6. Make the glaze. In a small saucepan over medium heat, combine the ½ cup ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder. Whisk until the sugar dissolves and the mixture comes to a gentle simmer, about 3-4 minutes. Remove from heat. Reserve about ¼ cup of the glaze for serving.
  7. First bake. Brush a generous layer of glaze over the top and sides of the meatloaf. Bake for 45 minutes. After 45 minutes, brush on another layer of glaze. Continue baking for another 15-20 minutes. Total bake time is about 60-65 minutes.
  8. Check for doneness. Insert an instant-read thermometer into the center of the meatloaf. It should read 160°F (71°C). If not, bake for another 5-10 minutes and check again.
  9. Rest and serve. Remove the meatloaf from the oven. Let it rest in the pan for 10 minutes. Then, use the parchment paper to lift it out of the pan and transfer to a cutting board. Let it rest for another 5 minutes.
  10. Slice and serve. Slice into 1-inch thick pieces. Drizzle with the reserved glaze. Serve with mashed potatoes, roasted vegetables, or a simple green salad.

Notes

Don’t skip the panade—it keeps the meatloaf tender. Use a light hand when mixing to avoid toughness. Grating the onion instead of dicing releases moisture and flavor. The internal temperature should reach 160°F. Double glazing creates a thick, caramelized crust. Let the meatloaf rest for at least 10 minutes before slicing to retain juices.

Nutrition

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

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