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Classic Glazed Meatloaf with Easy Brown Sugar Ketchup Topping

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This classic meatloaf features a tender, juicy interior and a sticky-sweet brown sugar ketchup glaze that caramelizes into a perfect crust. It’s simple, forgiving, and always delivers—perfect for weeknight dinners or impressing company.

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend)
  • 1 medium yellow onion, grated
  • 3 cloves garlic, minced
  • 1 cup plain or panko breadcrumbs
  • 2 large eggs
  • ¼ cup whole or 2% milk
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • ½ cup ketchup
  • ¼ cup packed light or dark brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
  2. Grate the onion using the large holes of a box grater. Place grated onion in a clean kitchen towel or paper towels and squeeze out excess liquid. Set aside.
  3. Make the glaze: In a small saucepan, combine ½ cup ketchup, ¼ cup packed brown sugar, 1 tablespoon apple cider vinegar, and 1 teaspoon Worcestershire sauce. Whisk over medium heat until sugar dissolves and mixture is smooth, about 2 minutes. Remove from heat and set aside to cool slightly.
  4. In a large mixing bowl, combine ground beef, grated onion, minced garlic, breadcrumbs, beaten eggs, milk, 2 tablespoons Worcestershire sauce, Dijon mustard, salt, pepper, and dried thyme. Use your hands to gently mix until just combined. Do not overmix.
  5. Transfer meat mixture to the prepared loaf pan. Press gently into an even shape, smoothing the top. Ensure there are no air pockets.
  6. Bake for 45 minutes. The meatloaf should be firm and starting to brown. If fat pools around the edges, carefully pour it off.
  7. Remove meatloaf from oven. Brush or spoon about half of the glaze evenly over the top. Return to oven and bake for 10 minutes.
  8. Apply another layer of glaze and bake for an additional 5 minutes, until glaze is sticky, caramelized, and deeply browned in spots.
  9. Check doneness: Insert an instant-read thermometer into the center. It should read 160°F (71°C). If not, bake for another 5-10 minutes and check again.
  10. Let meatloaf rest in the pan for 10 minutes. Lift out using parchment overhang and transfer to a cutting board. Slice into 1-inch thick pieces. Sprinkle with fresh parsley if desired.

Notes

Don’t skip squeezing the grated onion—it prevents a soggy loaf. Use your hands to mix gently; overworking makes meatloaf tough. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. For best results, apply glaze in layers during the last 15 minutes of baking. If doubling the recipe, shape into two separate loaves rather than one large one.

Nutrition

Keywords: meatloaf, glazed meatloaf, brown sugar ketchup topping, classic meatloaf, comfort food, easy dinner, ground beef recipe

Find it online: https://milaspoon.com/classic-glazed-meatloaf-with-easy-brown-sugar-ketchup-topping/