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Easy Classic Glazed Meatloaf Recipe (Brown Sugar Ketchup Topping)

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This easy classic glazed meatloaf features a sweet and tangy brown sugar ketchup topping that caramelizes into a sticky crust. With just 15 minutes of prep, it’s a tender, flavorful, and reliable weeknight dinner that the whole family will love.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the middle of the oven. Line your loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Make the panade: In your large mixing bowl, combine the breadcrumbs and milk. Stir them together and let them sit for about 5 minutes to create a paste.
  3. Prep the aromatics: While the panade is resting, heat a small skillet over medium heat. Add a drizzle of oil and sauté the chopped onion for 4-5 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant. Set aside to cool slightly.
  4. Mix the meatloaf: To the bowl with the panade, add the cooled onion and garlic, beaten eggs, Worcestershire sauce, salt, pepper, smoked paprika, and dried thyme. Mix gently until just combined. Add the ground beef and mix again, being careful not to overwork it.
  5. Shape and bake: Transfer the mixture to your prepared loaf pan. Gently press it into an even shape. Bake uncovered for 40 minutes.
  6. Make the glaze: While the meatloaf is baking, combine all the glaze ingredients (ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder) in a small bowl. Whisk until smooth.
  7. Glaze and finish: After 40 minutes, carefully remove the meatloaf from the oven. Spoon or brush about half of the glaze evenly over the top. Return to the oven and bake for another 10 minutes. Repeat with the remaining glaze and bake for a final 5-10 minutes, until the internal temperature reaches 160°F (71°C).
  8. Rest and serve: Remove the meatloaf from the oven and let it rest in the pan for 10 minutes. Use the parchment paper overhang to lift it out of the pan. Slice and serve warm.

Notes

Don’t skip the panade (breadcrumb and milk paste) as it keeps the meatloaf moist. Use a meat thermometer to ensure the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. Line the loaf pan with parchment paper for easy cleanup. If the glaze starts to burn, tent the meatloaf loosely with foil for the last 10 minutes of baking.

Nutrition

Keywords: meatloaf, glazed meatloaf, brown sugar ketchup topping, easy meatloaf, classic meatloaf, weeknight dinner, comfort food

Find it online: https://spoonmira.com/easy-classic-glazed-meatloaf-recipe-brown-sugar-ketchup-topping/