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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

A classic comfort food, this traditional meatloaf recipe features a savory blend of ground beef and seasonings, topped with a sweet and tangy brown sugar glaze. Perfect for a hearty family meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 slices
Calories 450 kcal

Equipment

  • Loaf pan
  • Large bowl
  • Whisk
  • Small bowl
  • Baking sheet
  • Instant-read thermometer

Ingredients
  

Meatloaf

  • 1.5 lbs ground beef (80/20 lean)
  • 1 small onion, finely diced
  • 1/2 cup breadcrumbs (panko recommended)
  • 1/2 cup milk (whole milk recommended)
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 2 tbsp ketchup (for meatloaf)
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese (secret ingredient)

Brown Sugar Glaze

  • 1/2 cup ketchup (for glaze)
  • 1/4 cup packed light brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and lightly grease a loaf pan, or prepare a baking sheet with a rack.
  • In a large bowl, whisk together milk, egg, minced garlic, 2 tbsp ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix well.
  • Stir in the diced onion, breadcrumbs, and Parmesan cheese, then add the ground beef and gently mix until just combined.

Baking

  • Transfer the meatloaf mixture to the prepared loaf pan or shape it into an oblong loaf on the baking sheet.
  • Bake for 40-45 minutes.
  • While baking, whisk together the glaze ingredients: 1/2 cup ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
  • After the initial baking, remove the meatloaf, spread the glaze, and return to the oven for another 15-20 minutes, or until it reaches 160°F (71°C) and the glaze is bubbly.

Resting

  • Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.

Notes

For best results, use 80/20 ground beef for flavor and moisture. Do not overmix the meatloaf mixture as it can result in a tough texture. Letting the meatloaf rest is crucial for it to retain its juices and shape when sliced.)