Homestyle Meatloaf with Brown Sugar Glaze Recipe (Print Version)

Meatloaf with Brown Sugar Glaze: Get our easy recipe for a moist, flavorful meatloaf, perfected with a sweet & tangy brown sugar glaze. A family favorite!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Meat

# Ingredients:

→ Meatloaf Base

01 - 1.5 lbs ground beef (80/20 preferred)
02 - 1/2 cup panko breadcrumbs
03 - 1/2 cup whole milk
04 - 1 large egg
05 - 1/2 yellow onion, finely diced
06 - 2 cloves garlic, minced

→ Flavor Boosters & Seasonings

07 - 1 tbsp Worcestershire sauce
08 - 2 tbsp ketchup (for meatloaf mix)
09 - 1 tsp salt
10 - 1/2 tsp black pepper

→ Brown Sugar Glaze

11 - 1/2 cup packed light brown sugar
12 - 1/2 cup ketchup
13 - 1 tbsp Dijon mustard
14 - 1 tsp apple cider vinegar

# Instructions:

01 - First things first, get a big bowl, hon. You're going to combine the ground beef, breadcrumbs, milk, egg, diced onion, minced garlic, Worcestershire sauce, a couple tablespoons of ketchup, and your salt and pepper. Now, this is where you gotta get your hands dirty! Mix it all together gently but thoroughly. Overmixing makes for a tough loaf, and nobody wants that. I usually go until everything's just combined, feeling that slightly sticky texture.
02 - Once your mixture is ready, transfer it to a baking dish, usually a loaf pan, or you can freeform it on a baking sheet. I actually prefer freeforming on a parchment-lined sheet sometimes; it allows for more surface area for that delicious glaze! Shape it into a nice, even loaf. Don't press it down too hard, you want it to be tender. I always try to make it look somewhat uniform so it cooks evenly – otherwise, you get dry ends and undercooked middles, oops!
03 - While your Meatloaf with Brown Sugar Glaze is chilling out before baking, grab a small bowl for the glaze. Whisk together the brown sugar, the remaining ketchup, Dijon mustard, and apple cider vinegar. It should be smooth and a bit thick. This glaze is what truly makes this recipe shine, giving it that irresistible sweet and tangy finish. Oh, the smell of it, even unbaked, just promises something good!
04 - Pop that meatloaf into a preheated oven at 350°F (175°C) for about 30 minutes. This gives it a head start on cooking before the glaze goes on. After 30 minutes, pull it out, and oh boy, the kitchen will start to smell amazing! Now, generously spread about half of that glorious brown sugar glaze all over the top and sides of the loaf. Don't be shy here; you want a good coating for that caramelization.
05 - Return the meatloaf to the oven for another 20-25 minutes. About 10 minutes before it’s done, pull it out again and spread the remaining glaze. This second layer really builds up that beautiful, glossy crust. I've definitely rushed this step before and ended up with a thinner glaze, so take your time! You'll see the glaze bubbling and turning a deep, rich color – that’s exactly what you’re looking for.
06 - This is perhaps the hardest part: patience! Once the meatloaf reaches an internal temperature of 160°F (71°C), pull it out of the oven. Let it rest for at least 10-15 minutes before slicing. This resting period is crucial; it allows the juices to redistribute, ensuring a super moist and flavorful Meatloaf with Brown Sugar Glaze. If you slice it too early, all those delicious juices will just run out. Trust me, I learned that the hard way!

# Notes:

01 - Always use your hands to mix the meatloaf for the best texture, don't overmix!
02 - Leftover Meatloaf with Brown Sugar Glaze freezes beautifully in individual slices for quick meals.
03 - For a slightly spicier glaze, add a pinch of cayenne pepper or a dash of hot sauce.
04 - Serve with creamy mashed potatoes to really soak up that amazing glaze.

# Equipment Needed:

01 - Large mixing bowl
02 - loaf pan or baking sheet
03 - small bowl
04 - whisk
05 - meat thermometer

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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