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Best Quick Meatloaf with Brown Sugar Glaze Recipe

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This quick and easy meatloaf features a tender, juicy interior and a sticky, sweet-tangy brown sugar glaze that caramelizes into a perfect crust. It’s a weeknight winner that comes together in about an hour with simple pantry ingredients.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20)
  • 1 cup (120g) plain breadcrumbs
  • 1/2 cup (120ml) whole milk
  • 2 large eggs
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/3 cup (80ml) ketchup
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 cup (120ml) ketchup (for glaze)
  • 1/3 cup (70g) packed brown sugar (light or dark)
  • 1 tablespoon (15ml) Worcestershire sauce (for glaze)
  • 1 tablespoon (15ml) apple cider vinegar
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang, or lightly grease.
  2. In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes to form a panade.
  3. Heat a small skillet over medium heat with a teaspoon of oil. Sauté chopped onion for 3-4 minutes until soft. Add minced garlic and cook 30 seconds. Remove from heat and let cool slightly.
  4. To the panade, add ground beef, sautéed onion and garlic, eggs, 1/3 cup ketchup, 2 tablespoons Worcestershire sauce, Dijon mustard, salt, pepper, and thyme. Mix gently with your hands until just combined. Do not overmix.
  5. Transfer mixture to the prepared loaf pan and gently press into an even shape, avoiding air pockets.
  6. In a small bowl, whisk together 1/2 cup ketchup, brown sugar, 1 tablespoon Worcestershire sauce, apple cider vinegar, and garlic powder until sugar is mostly dissolved.
  7. Spread half of the glaze over the raw meatloaf. Reserve the rest.
  8. Place loaf pan on a baking sheet and bake for 45 minutes.
  9. Remove from oven, spread remaining glaze over the top, and return to oven for 15-20 minutes, until internal temperature reaches 160°F (71°C).
  10. Let meatloaf rest in the pan for 10 minutes. Lift out using parchment paper or slice directly in the pan. Slice into 1-inch thick pieces and serve.

Notes

Don’t skip the panade (breadcrumbs and milk) for a moist meatloaf. Use a meat thermometer to ensure 160°F (71°C) internal temperature. Let the meatloaf rest for 10 minutes before slicing to retain juices. For a gluten-free version, use gluten-free breadcrumbs. For a dairy-free version, use unsweetened almond milk.

Nutrition

Keywords: meatloaf, brown sugar glaze, quick meatloaf, weeknight dinner, comfort food, ground beef recipe

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