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Classic Meatloaf with Easy Brown Sugar Ketchup Glaze

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This classic meatloaf is juicy, tender, and topped with a sticky-sweet brown sugar ketchup glaze. Made with simple pantry ingredients and a foolproof panade technique, it’s the ultimate comfort food that’s perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup plain breadcrumbs
  • ½ cup whole milk
  • 2 large eggs, lightly beaten
  • 1 small yellow onion, finely diced or grated
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme (optional)
  • 2 tablespoons fresh parsley, chopped
  • ½ cup ketchup (for glaze)
  • ¼ cup packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (for glaze)
  • 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 overhang on the sides.
  2. Make the panade: In a large mixing bowl, combine 1 cup plain breadcrumbs and ½ cup whole milk. Stir and let sit for 5 minutes until the breadcrumbs absorb the milk and form a paste.
  3. Add the aromatics: To the panade, add the finely diced onion, minced garlic, 2 tablespoons Worcestershire sauce, ¼ cup ketchup, 1 tablespoon Dijon mustard, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried thyme. Stir until combined.
  4. Add the eggs and meat: Crack 2 large eggs into the mixture and stir. Add 2 pounds ground beef (80/20). Use your hands to gently mix until just combined—do not overwork.
  5. Shape the loaf: Transfer the mixture to the lined loaf pan. Press gently to remove air pockets and shape the top into a slight dome.
  6. Make the glaze: In a small saucepan over medium heat, combine ½ cup ketchup, ¼ cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and ½ teaspoon garlic powder. Whisk until the sugar dissolves and the glaze is smooth, about 2-3 minutes. Remove from heat.
  7. First glaze application: Brush about half the glaze over the top of the meatloaf. Reserve the rest.
  8. Bake for 45 minutes: Place the pan on the middle rack. After 45 minutes, remove from oven and brush on the remaining glaze.
  9. Finish baking: Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C). The glaze should be bubbly and caramelized.
  10. Rest the meatloaf: Let it rest in the pan for 10 minutes. Then use the parchment overhang to lift it onto a cutting board. Rest another 5 minutes before slicing.
  11. Slice and serve: Use a sharp knife to cut even slices. Spoon any extra glaze from the pan over the slices.

Notes

For best results, let eggs and milk come to room temperature before mixing. Do not skip the panade—it keeps the meatloaf moist. Use a meat thermometer to ensure doneness at 160°F. Let the meatloaf rest before slicing to retain juices. Line the pan with parchment for easy removal. Glaze twice for a caramelized crust.

Nutrition

Keywords: meatloaf, brown sugar ketchup glaze, classic meatloaf, comfort food, ground beef, easy dinner, family meal

Find it online: https://breezybake.com/classic-meatloaf-with-easy-brown-sugar-ketchup-glaze/