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Best Classic Meatloaf Recipe with Brown Sugar Glaze

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This classic meatloaf features a tender, juicy interior and a sticky-sweet brown sugar glaze that caramelizes into a beautiful crust. It’s comfort food at its finest, perfect for busy weeknights or family dinners.

Ingredients

Scale
  • 2 pounds ground beef (80/20 lean-to-fat ratio)
  • ½ cup breadcrumbs (plain or panko)
  • ¼ cup milk (whole or 2%)
  • 1 large egg
  • ½ cup ketchup
  • ⅓ cup packed brown sugar (light or dark)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides. If you don’t have parchment, lightly grease the pan with oil or butter.
  2. Make the panade: In a small bowl, combine ½ cup of breadcrumbs with ¼ cup of milk. Stir until the breadcrumbs are fully soaked. Let it sit for 5 minutes.
  3. Mix the glaze: In another small bowl, whisk together ½ cup of ketchup, ⅓ cup of packed brown sugar, and 1 tablespoon of Worcestershire sauce. Set aside.
  4. Combine the meat mixture: In a large mixing bowl, add 2 pounds of ground beef (80/20), the panade, 1 large egg (lightly beaten), 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 tablespoon of Worcestershire sauce.
  5. Mix gently using your hands. Do not overmix or squeeze the meat. Fold and press until everything is evenly distributed.
  6. Shape and place in the pan: Transfer the meat mixture to the lined loaf pan. Press it in evenly, making sure there are no air pockets. Smooth the top with your hands or a spatula.
  7. First bake (without glaze): Place the pan in the preheated oven and bake for 40 minutes.
  8. Brush with glaze – first coat: After 40 minutes, carefully remove the pan from the oven. Using a pastry brush, spread about half of the glaze evenly over the top and sides of the meatloaf. Return it to the oven.
  9. Second bake (with glaze): Bake for another 15 minutes.
  10. Brush with glaze – second coat: Remove the pan again and brush on the remaining glaze. Bake for a final 10 minutes.
  11. Check for doneness: Insert an instant-read meat 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.
  12. Rest before slicing: Let the meatloaf rest in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to a cutting board. Let it rest another 5 minutes.
  13. Slice and serve: Use a sharp knife to cut thick slices – about 1 inch each. Spoon any extra glaze from the pan over the slices. Garnish with fresh parsley if desired.

Notes

Don’t skip the panade – it keeps the meatloaf moist. Use a light hand when mixing to avoid a dense texture. Let the meatloaf rest for 15 minutes before slicing to allow juices to redistribute. Line the pan with parchment for easy cleanup. For extra glaze, make 1½ times the glaze recipe.

Nutrition

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

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