Meatloaf with Brown Sugar Glaze
This classic meatloaf with brown sugar glaze is juicy, tender, and topped with a sticky-sweet, tangy glaze that caramelizes beautifully under the broiler. It's the ultimate comfort food for Sunday family dinners, meal prep, or cozy weeknight meals.
Equipment
- 1 Large mixing bowl
- 1 Small bowl
- 1 Measuring cups and spoons
- 1 Baking sheet
- 1 Parchment paper or aluminum foil
- 1 Pastry brush
- 1 Instant-read meat thermometer
Ingredients
The Meatloaf Base
- 2 pounds 80/20 ground beef
- 1 cup panko breadcrumbs
- ⅓ cup whole milk
- 2 large eggs beaten
- 1 small onion finely diced
- 2 garlic cloves minced
- 2 tbsp Worcestershire sauce
- ¼ cup chopped fresh parsley
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
The Brown Sugar Glaze
- ½ cup ketchup
- ⅓ cup packed light brown sugar
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- Pinch of garlic powder
Instructions
- Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper or foil.
- Combine the panko breadcrumbs and whole milk in a large bowl and let them soak for 5 minutes to create a tender panade.
- Add the ground beef, ground pork, beaten eggs, onion, garlic, Worcestershire sauce, salt, and pepper to the bowl.
- Gently mix everything together just until combined, taking care not to overwork the meat.
- Shape the mixture into an even loaf about 9 x 5 inches and place it on the prepared baking sheet.
- Bake the meatloaf uncovered for 45 to 50 minutes.
- While the meatloaf bakes, whisk together the ketchup, brown sugar, yellow mustard, apple cider vinegar, and garlic powder until smooth to create the ketchup glaze for meatloaf.
- Remove the meatloaf from the oven and generously brush the glaze over the top and sides.
- Return the meatloaf to the oven and bake for another 10 to 15 minutes, or until the center reaches 160°F (71°C).
- Turn the oven to broil and cook for 3 to 5 minutes, watching carefully until the glaze becomes bubbly, sticky, and beautifully caramelized.
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.
Notes
- Letting the breadcrumbs soak in milk helps produce an exceptionally tender meatloaf.
- Mixing the meat gently prevents a dense or tough texture.
- Resting the meatloaf before slicing helps it hold together and keeps the juices inside.
- For extra caramelization, brush on a second thin layer of glaze just before broiling.
- Leftovers keep well in the refrigerator for up to 4 days and make outstanding sandwiches.