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Best Quick Classic Meatloaf with Brown Sugar Glaze

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This quick classic meatloaf with brown sugar glaze is tender, flavorful, and never dry. The caramelized glaze is the star, making it a perfect weeknight comfort food that comes together in about an hour.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup breadcrumbs (plain or Italian-style)
  • 1 medium yellow onion, finely diced
  • 2 large eggs
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 cup ketchup (for glaze)
  • 1/3 cup packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (for glaze)
  • 1/2 teaspoon garlic powder (optional)

Instructions

  1. Preheat your oven to 350°F. Give it a full 15 minutes to come to temperature.
  2. Line your loaf pan with parchment paper, leaving overhang on the long sides for easy removal.
  3. Make the glaze first: In a small bowl, whisk together 1/2 cup ketchup, 1/3 cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon garlic powder. Set aside.
  4. Finely dice 1 medium yellow onion.
  5. In a large mixing bowl, combine 2 pounds ground beef, 1 cup breadcrumbs, diced onion, 2 eggs, 1/2 cup ketchup, 2 tablespoons Worcestershire sauce, 3 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme.
  6. Mix with your hands gently until just combined. Do not overmix.
  7. Transfer the mixture to the parchment-lined pan. Press gently, leaving it slightly mounded in the center.
  8. Create a shallow trench down the center of the loaf, about 1/2 inch deep, using your finger or the back of a spoon.
  9. Spoon about half the glaze over the top, letting it pool in the trench.
  10. Bake for 40 minutes on the middle rack.
  11. Remove from oven and spoon the remaining glaze over the top.
  12. Bake for another 15-20 minutes, until internal temperature reaches 160°F in the center.
  13. Let rest for 10 minutes before slicing. This is non-negotiable.
  14. Use parchment handles to lift the meatloaf out of the pan. Slice into 1-inch thick pieces and serve.

Notes

Don’t overmix the meat. Use your hands for mixing. Let the meatloaf rest for 10 minutes before slicing. Double the glaze if you love a sweet-tangy crust. Line the pan with parchment for easy cleanup. The indent in the center helps the glaze pool and not run off.

Nutrition

Keywords: meatloaf, classic meatloaf, brown sugar glaze, quick meatloaf, weeknight dinner, comfort food, ground beef recipe

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