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A traditional meatloaf with a rich brown sugar glaze, freshly baked and ready to serve.

Traditional Meatloaf with Brown Sugar Glaze

This classic meatloaf recipe features a savory beef base and is topped with a sweet and tangy brown sugar glaze, making it a perfect comforting meal for any night of the week and a true crowd-pleaser.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 slices
Calories 450 kcal

Equipment

  • oven
  • loaf pan
  • mixing bowl
  • whisk
  • frying pan
  • instant-read thermometer

Ingredients
  

Meatloaf

  • 1.5 pounds lean ground beef 80/20 ideal
  • 1 large egg lightly beaten
  • 0.5 cup milk whole or 2%
  • 0.75 cup breadcrumbs plain or Italian-style
  • 0.5 cup yellow onion finely chopped
  • 0.25 cup green bell pepper finely chopped (optional)
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon dried thyme or oregano

Brown Sugar Glaze

  • 0.5 cup ketchup
  • 0.25 cup packed light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan or line a baking sheet with parchment paper.
  • In a large bowl, whisk egg and milk, then add breadcrumbs and let them soak.
  • Optionally, sauté chopped onion, bell pepper, and garlic in olive oil until softened, then let cool slightly.

Mixing and Baking

  • Add ground beef, cooled sautéed aromatics (or raw), Worcestershire sauce, salt, pepper, and thyme to the breadcrumb mixture.
  • Gently combine all ingredients with your hands until just mixed, avoiding overmixing.
  • Transfer the mixture to the prepared loaf pan, pressing it into an even loaf shape, or form an oblong loaf on a baking sheet.
  • Bake for 30 minutes.
  • While baking, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze.

Glazing and Finishing

  • After 30 minutes, remove the meatloaf from the oven and spread the glaze evenly over the top.
  • Return to the oven and bake for another 25-35 minutes, until an instant-read thermometer reads 160°F (71°C) and the glaze is bubbly.
  • Remove from oven and let rest in the pan for 10-15 minutes before slicing and serving.

Notes

For best flavor and texture, use 80/20 lean ground beef. Do not overmix the meatloaf mixture, as this can lead to a dry and tough meatloaf. Resting the meatloaf after baking is crucial for juicy results, allowing the juices to redistribute.