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Classic Glazed Meatloaf with Brown Sugar Ketchup Topping

Classic Glazed Meatloaf with Brown Sugar Ketchup Topping - featured image
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A tender, juicy meatloaf with a sticky, sweet, and tangy brown sugar ketchup glaze that caramelizes into a dark, glossy crust. This comforting classic is quick to prepare with simple pantry ingredients and is perfect for cozy nights.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20 blend)
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • ½ cup (120ml) milk (whole milk preferred)
  • 2 large eggs
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • ¼ cup (60ml) ketchup
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • ½ cup (120ml) ketchup (for glaze)
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides.
  2. In a large mixing bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes to form a panade.
  3. Add the finely chopped onion, minced garlic, Worcestershire sauce, ketchup, dried thyme, salt, and black pepper to the panade. Stir to combine.
  4. Crack the eggs into the bowl, then add the ground beef. Using your hands, gently mix everything together until just combined. Do not overmix.
  5. Transfer the meat mixture to the prepared loaf pan. Press it down gently and evenly, filling the corners without packing too tightly.
  6. In a small bowl, whisk together the ketchup, packed brown sugar, apple cider vinegar, Dijon mustard, and garlic powder to make the glaze.
  7. Spread about half of the glaze evenly over the top of the meatloaf. Reserve the rest for later.
  8. Bake for 45 minutes.
  9. After 45 minutes, carefully remove the pan from the oven. Spread the remaining glaze over the top.
  10. Return the pan to the oven and bake for another 15-20 minutes, until the internal temperature reaches 160°F (71°C). If the top is browning too quickly, tent loosely with foil.
  11. Remove the pan from the oven and let the meatloaf rest on a wire rack for 10-15 minutes.
  12. Use the parchment paper overhang to lift the meatloaf out of the pan. Transfer to a cutting board, slice into 1-inch thick pieces, and serve.

Notes

Don’t overmix the meat mixture to avoid a tough texture. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute. If the glaze browns too quickly, tent with foil during the last 15-20 minutes of baking.

Nutrition

Keywords: meatloaf, glazed meatloaf, brown sugar ketchup glaze, comfort food, easy meatloaf, classic meatloaf

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