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Brown Sugar Meatloaf

Brown sugar meatloaf with a thick, crackled brown sugar and ketchup glaze that caramelizes into a sticky-sweet, deep amber crust. Juicy, classic meatloaf baked until the center reaches 160°F, then rested so slices hold their shape.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef Use 80/20 for best moisture.
  • 1 cup breadcrumbs Plain or Italian-style both work.
  • 2 eggs Helps bind the loaf.
  • 0.5 cup whole milk Soaks breadcrumbs for a tender texture.
  • 1 onion Grate to blend evenly.
  • 3 garlic Minced for even flavor.
  • 2 tbsp Worcestershire sauce Adds savory depth.
  • 1 tsp dried thyme Dried herb for classic flavor.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Brown Sugar Glaze
  • 0.5 cup ketchup Classic base for the glaze.
  • 3 tbsp brown sugar Packed brown sugar for caramelization.
  • 1 tbsp Dijon mustard Tang balances the sweetness.
  • 1 tsp apple cider vinegar Brightens the finished glaze.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and assemble the loaf
  1. Preheat oven to 350°F and grease a loaf pan so the meatloaf releases cleanly after baking.
  2. Combine ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, dried thyme, salt, and pepper until evenly mixed.
  3. Press the mixture into the loaf pan and smooth the top for even cooking and glazing.
Glaze and bake
  1. Mix ketchup, brown sugar, Dijon mustard, and apple cider vinegar until smooth, then spread half of the glaze over the meatloaf.
  2. Bake for 50 minutes at 350°F, then spread the remaining glaze over top as the loaf cooks through.
  3. Continue baking 15–20 minutes at 350°F until the internal temperature reaches 160°F and the glaze is caramelized into a sticky, deep amber crust.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing so the juices set and the slices hold their shape.

Notes

Pro tip: Grate the onion finely so it disappears into the loaf and keeps the texture tender. Refrigerate leftovers in an airtight container for up to 3 days; reheat slices gently in a 325°F oven until warmed through. Freezing is yes—wrap tightly and freeze up to 2 months, thaw overnight in the fridge. For a lighter version, use lean ground beef (90/10) and mix thoroughly to maintain moisture.