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Meatloaf with Brown Sugar Ketchup Glaze

Meatloaf with brown sugar ketchup glaze that cracks and caramelizes to a sticky amber top. Bake a tender, classic loaf, then glaze again at the end for a deeply browned, glossy finish.
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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 80/20
  • 1 cup plain breadcrumbs
  • 2 eggs beaten
  • 0.5 cup whole milk
  • 1 small onion finely grated
  • 3 garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Brown Sugar Ketchup Glaze
  • 0.75 cup ketchup
  • 3 tbsp brown sugar packed
  • 2 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the meatloaf
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Lightly coat the pan so the loaf releases cleanly.
  2. Soak plain breadcrumbs in whole milk for 3 minutes. Stop when the crumbs look evenly hydrated.
  3. Add ground beef, beaten eggs, soaked breadcrumbs, finely grated onion, minced garlic, Worcestershire sauce, dried thyme, garlic powder, onion powder, salt, and black pepper to a mixing bowl. Combine everything.
  4. Mix gently until just combined, avoiding overworking. The mixture should look cohesive without turning paste-like.
  5. Press the mixture into the loaf pan and smooth the top. Aim for an even surface so the glaze bakes uniformly.
  6. Whisk ketchup, packed brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder for the glaze. Stir until the sugar dissolves and the glaze looks glossy.
  7. Spread half the glaze over the meatloaf. You should see a thin, even coat across the top.
  8. Bake for 50 minutes. The top should begin to set and darken.
  9. Spread the remaining glaze over the meatloaf. Use a steady layer so it crackles and caramelizes in one continuous top.
  10. Bake 15–20 more minutes at 350°F until the internal temperature reaches 160°F and the glaze is deeply caramelized. Look for a crackled, amber finish.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing. Let it firm up so the glaze stays glossy and the slices hold their shape.

Notes

For the best crackle, keep the meatloaf’s top smooth before the first glaze and don’t overmix—overworked beef turns dense. Store leftovers in the refrigerator up to 3 days in a covered container; reheat slices in the oven or microwave until hot. Freezing is yes: wrap cooled slices tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, swap 90/10 or 93/7 ground beef and drain excess fat if pooling appears during baking.