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Best Brown Sugar Glazed Meatloaf with Easy Ketchup Topping

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This incredibly juicy meatloaf features a sweet, sticky brown sugar and ketchup glaze that caramelizes into a candy-like crust. It’s a simple, family-approved recipe made with pantry staples that turns a weeknight dinner into something special.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup breadcrumbs (plain or seasoned)
  • ½ cup milk (whole milk preferred)
  • 2 large eggs (room temperature)
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup (for meat mixture)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme (optional)
  • ¾ cup ketchup (for glaze)
  • ½ cup brown sugar, packed (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with aluminum foil or parchment paper and place a 9×5-inch loaf pan on it.
  2. In a large mixing bowl, combine 1 cup breadcrumbs and ½ cup milk. Stir and let sit for 5 minutes to form a panade.
  3. Add 2 pounds ground beef, 2 large eggs, 1 finely diced onion, 3 minced garlic cloves, 2 tablespoons Worcestershire sauce, ¼ cup ketchup, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried thyme (if using) to the panade. Mix gently with clean hands until just combined (about 1-2 minutes). Do not overmix.
  4. Transfer the meat mixture to the prepared loaf pan and gently press it into an even shape. Do not pack too firmly.
  5. In a small bowl, whisk together ¾ cup ketchup, ½ cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and ½ teaspoon garlic powder until smooth.
  6. Pour about half of the glaze over the meatloaf and spread evenly, letting it drip down the sides slightly. Reserve the remaining glaze.
  7. Bake for 45 minutes. The glaze will start to bubble and caramelize.
  8. After 45 minutes, remove the meatloaf from the oven and spoon the remaining glaze over the top, spreading evenly.
  9. Return to the oven and bake for another 15-20 minutes, until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the center. Total baking time is about 60-65 minutes.
  10. Remove from the oven and let the meatloaf rest in the pan for 10-15 minutes. The internal temperature will rise to 165°F (74°C).
  11. Carefully lift the meatloaf out of the pan, transfer to a cutting board, slice into thick pieces, and serve with extra glaze spooned over the top.

Notes

Do not overmix the meat to avoid a dense texture. Use a meat thermometer for perfect doneness. Let the meatloaf rest before slicing to retain juices. Place the loaf pan on a baking sheet to catch glaze drips. Bake on the lower rack for better caramelization.

Nutrition

Keywords: brown sugar glazed meatloaf, ketchup topping meatloaf, easy meatloaf recipe, juicy meatloaf, comfort food, family dinner

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