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A traditional meatloaf with a rich brown sugar glaze, freshly baked and ready to serve.

Classic Traditional Meatloaf with Brown Sugar Glaze

This classic meatloaf recipe features a savory blend of ground beef, breadcrumbs, and seasonings, topped with a sweet and tangy brown sugar glaze. It's a comforting dish perfect for any family meal.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lbs ground beef (80/20 or 85/15)
  • 2 large eggs
  • 1 cup Panko breadcrumbs
  • 1/2 cup milk
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup bell pepper finely chopped (any color, for Classic Comfort variation)
  • 1/4 cup fresh parsley chopped (for Classic Comfort variation)
Brown Sugar Glaze
  • 1/2 cup ketchup
  • 1/2 cup brown sugar packed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon smoked paprika (for Classic Comfort variation)

Equipment

  • Baking Sheet
  • Loaf Pan
  • Large Bowl

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and lightly grease a baking sheet or loaf pan.
  2. In a large bowl, combine ground beef, eggs, breadcrumbs, milk, onion, garlic, Worcestershire sauce, salt, pepper, bell pepper, and parsley; mix gently until just combined.
  3. Press the mixture into a loaf pan or shape it into an oblong loaf on a baking sheet, approximately 9x5 inches and 2-3 inches high.
Baking
  1. Bake the meatloaf for 30-40 minutes without glaze to allow it to set and render fat.
  2. While baking, whisk together ketchup, brown sugar, Dijon mustard, apple cider vinegar, and smoked paprika in a small bowl to make the glaze.
  3. Remove meatloaf from the oven, drain excess grease, and spread two-thirds of the glaze over the top and sides.
  4. Return to oven and bake for 25-35 more minutes, until internal temperature reaches 160°F (71°C), and the glaze is caramelized.
Resting and Serving
  1. Remove cooked meatloaf from oven; if using a loaf pan, invert onto a cutting board.
  2. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute.

Notes

For best results, avoid overmixing the meatloaf mixture, as this can lead to a tough texture. The resting period is crucial for moist slices.