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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 comfort-food meatloaf baked until the center hits 160°F.
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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% lean for best texture.
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.5 cup whole milk
  • 1 onion Grate until finely minced.
  • 3 garlic Minced.
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • salt Add to taste.
  • pepper Add to taste.
Brown Sugar Glaze
  • 0.5 cup ketchup
  • 3 tbsp brown sugar Packed.
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar

Equipment

  • 1 sheet pan

Method
 

Prep and shape the meatloaf
  1. Preheat the oven to 350°F and grease a loaf pan with a thin coating of oil or nonstick spray; keep the pan ready for shaping.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, dried thyme, salt, and pepper until evenly blended.
  3. Press the mixture into the greased loaf pan and smooth the top so the surface is even for glaze coverage.
Make and apply the glaze
  1. Mix ketchup, packed brown sugar, Dijon mustard, and apple cider vinegar until smooth and glossy.
  2. Spread half of the glaze over the meatloaf, covering the top in an even layer with a thick coating.
Bake
  1. Bake for 50 minutes, until the glaze looks slightly set and beginning to caramelize at the edges.
  2. Carefully spread the remaining glaze over the meatloaf and bake 15–20 minutes more, until the internal temperature reaches 160°F and the glaze is caramelized with crackled spots.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing so the juices settle and the glaze clings as you cut.

Notes

For the tightest, most even glaze, warm the loaf pan for a minute after greasing so the glaze spreads without sliding. Store leftovers in the refrigerator up to 4 days; freeze sliced portions up to 2 months. For a lighter option, use leaner ground beef or swap in ground turkey while keeping the binder (breadcrumbs, eggs, milk) the same.