Classic Meatloaf with Brown Sugar Glaze

Meatloaf gets a bad reputation, and I think it is because most of us grew up with a dry one. The kind that needed a flood of ketchup to get through.

Mine is not that. It stays juicy in the middle with a sweet and tangy glaze baked onto the top.

It is the dinner I turn to when I want something warm and filling that does not stretch the grocery budget. I make it on the kind of Sunday when the house is quiet and I have time to let it rest before slicing.

The leftovers make the best sandwich the next day, cold, on white bread, the way my dad always ate it.

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Why You’ll Love This Classic Meatloaf

• Stays juicy and tender, never dry.
• A sweet and tangy glaze that bakes right onto the top.
• Budget friendly and made from simple ingredients.
• Leftovers make an excellent sandwich the next day.

Ingredients for Classic Meatloaf

• 2 pounds ground beef (80/20)
• 1/2 cup breadcrumbs
• 1/3 cup milk
• 2 large eggs
• 1/2 cup onion, finely minced
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1/4 cup ketchup
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon white vinegar

How to Make Classic Meatloaf

1. Heat your oven to 375°F. Line a baking sheet with parchment.
2. In a large bowl, stir the breadcrumbs and milk together and let them sit for 5 minutes. They will soak into a paste that keeps the loaf moist.
3. Add the eggs, onion, garlic, Worcestershire, ketchup, salt, and pepper to the soaked crumbs and stir to combine.
4. Add the ground beef. Mix with your hands just until it comes together, about 30 seconds. Overmixing makes the loaf dense and tough.
5. Shape the meat into a loaf about 9 by 5 inches on the lined sheet. Shaping it free-form lets the fat drain instead of pooling around it.
6. Stir the glaze ingredients together and brush about half over the loaf.
7. Bake for 45 minutes, then brush on the rest of the glaze.
8. Return it to the oven and bake until the center reaches 160°F on a thermometer, about 10 to 15 minutes more.
9. Let the loaf rest for 10 minutes before slicing so the juices settle back in.

Tips

• The soaked breadcrumbs, called a panade, are the key to a moist loaf. Do not skip that step.
• 80/20 beef keeps it juicy. Very lean beef bakes up dry.
• No Worcestershire on hand? A splash of soy sauce with a little vinegar stands in.
• Mix a little ground pork into the beef for an even softer texture.

Frequently Asked Questions

How do I know when it is done? A thermometer is the only sure way. The center should read 160°F.

Can I make it in a loaf pan? You can, but a free-form loaf on a sheet drains the fat and browns better on the sides.

More Recipes You’ll Like

• Classic Beef Chili
• Classic Beef Stew
• Classic Ground Beef Tacos
• Classic Apple Pie
• Classic Chocolate Cake
• Classic Cornbread
• Classic Creamy Coleslaw
• Classic Deviled Eggs
• Easy Banana Muffins
• Classic Apple Pie (with a Flaky Golden Crust)