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Brown Sugar Meatloaf

Brown sugar meatloaf with a thick, crackled ketchup-and-brown-sugar glaze caramelizes to a sticky-sweet, deep amber crust. Ground beef loaf baked until it reaches 160°F and finished with a glossy second glaze layer for that classic comfort-food look and flavor.
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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 80–85% for the best slice and moisture.
  • 1 cup breadcrumbs If using seasoned breadcrumbs, reduce added salt slightly.
  • 2 eggs
  • 0.5 cup whole milk
  • 1 small onion Grate it so it blends evenly.
  • 3 clove garlic Minced.
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and pepper Add to taste; use freshly ground for best flavor.
Brown Sugar Glaze
  • 0.5 cup ketchup
  • 3 tbsp brown sugar, packed Pack it firmly for a caramelized, crackled finish.
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat the oven to 350°F and grease a loaf pan so the meatloaf releases cleanly after baking.
Make the meatloaf mixture
  1. In a large mixing bowl, combine ground beef, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, dried thyme, and salt and pepper until evenly blended.
Shape the loaf
  1. Press the mixture into the loaf pan and smooth the top for even cooking and an attractive glaze surface.
Mix the glaze
  1. Stir ketchup, packed brown sugar, Dijon mustard, and apple cider vinegar until smooth and glossy.
First glaze layer
  1. Spread half of the glaze over the top of the meatloaf so it begins caramelizing immediately in the oven.
Bake until mostly set
  1. Bake at 350°F for 50 minutes, until the loaf is set and the glaze looks thicker and starting to caramelize.
Finish glaze and caramelize
  1. Spread the remaining glaze over the meatloaf, then bake 15–20 more minutes until the internal temperature reaches 160°F and the glaze turns deep amber and caramelized.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing so the juices settle and the slices hold their shape.

Notes

Pro tip: grate the onion and pack the brown sugar tightly—both help the glaze caramelize into that crackled, deep-amber crust. Store leftovers in the refrigerator up to 4 days; freeze baked meatloaf (sliced or whole) up to 2 months. For a lower-fat swap, use lean ground beef (about 90%); start checking doneness a few minutes early to avoid dryness.