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Meatloaf with Brown Sugar Ketchup Glaze

Meatloaf with brown sugar ketchup glaze is a classic baked loaf topped with a crackled, caramelized amber layer. Bake until the glaze sets deeply, then rest before slicing for clean, juicy slices.
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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: Dinner
Cuisine: American
Calories: 520
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 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp Salt and 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

Method
 

Prep and shape
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set up your workspace so the loaf can be formed right after mixing.
  2. Soak the plain breadcrumbs in the whole milk for 3 minutes. Wait until the crumbs look softened and thick, not dry.
  3. Add the ground beef, beaten eggs, grated onion, minced garlic, Worcestershire sauce, dried thyme, garlic powder, onion powder, salt, and black pepper to the soaked breadcrumb mixture. Keep the mixture ready for gentle folding.
  4. Mix gently until just combined—do not overwork. Stop as soon as you no longer see dry breadcrumb pockets.
  5. Press the meat mixture into the loaf pan and smooth the top. Compress lightly so the loaf holds together during baking.
  6. Whisk all glaze ingredients together until smooth. The glaze should look glossy and evenly tinted.
  7. Spread half of the glaze over the top of the meatloaf. Leave the edges lightly glazed so caramelization forms across the surface.
Bake, glaze again, and rest
  1. Bake at 350°F for 50 minutes. Look for the glaze beginning to set and darken at the edges.
  2. Spread the remaining glaze over the meatloaf. Use a thin, even layer so it cracks and caramelizes uniformly.
  3. Bake for 15 to 20 more minutes at 350°F until the internal temperature reaches 160°F and the glaze is deeply caramelized. The top should show a crackled, sticky amber sheen.
  4. Rest the meatloaf for 10 minutes before slicing. Let it firm up so the first slices come out clean.

Notes

Pro tip: keep mixing gentle and stop as soon as the meatloaf looks cohesive—overworking makes it dense. Refrigerate leftovers in an airtight container for up to 4 days; reheat slices in a 325°F oven until warm. Freezing: yes, freeze cooked slices wrapped tightly for up to 2 months and thaw in the fridge. If you want a lower-sodium option, choose reduced-sodium ketchup and Worcestershire while keeping the rest the same.