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Juicy sliced meatloaf topped with a shiny red glaze and green onions in a white baking dish.

Brown Sugar Meatloaf

This comforting Brown Sugar Meatloaf features a tender, savory beef mixture topped with a sweet and tangy brown sugar glaze, creating a perfect balance of flavors for a delicious family dinner.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 2 lbs ground beef 80/20 lean recommended
  • 1 cup plain breadcrumbs
  • 1 large egg lightly beaten
  • 1/2 cup milk
  • 1/2 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Brown Sugar Glaze
  • 1/2 cup light brown sugar packed
  • 1/2 cup ketchup
  • 1 tbsp apple cider vinegar
  • 1 tsp dry mustard
  • 1/2 tsp garlic powder

Equipment

  • Large Mixing Bowl
  • 9x5-inch Loaf Pan
  • Small mixing bowl or saucepan
  • Whisk

Method
 

Prepare the Meatloaf
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan, or line it with parchment paper for easier removal.
  2. In a large mixing bowl, combine the ground beef, breadcrumbs, beaten egg, milk, finely diced onion, minced garlic, Worcestershire sauce, salt, and black pepper. Use your hands to gently mix the ingredients until just combined. Be careful not to overmix, as this can lead to a tough meatloaf.
  3. Press the meat mixture evenly into the prepared loaf pan, shaping it into a compact loaf.
Make the Glaze
  1. In a small mixing bowl, whisk together the brown sugar, ketchup, apple cider vinegar, dry mustard, and garlic powder until smooth.
Bake and Glaze
  1. Bake the meatloaf in the preheated oven for 45 minutes.
  2. After 45 minutes, remove the meatloaf from the oven and carefully drain any accumulated fat. Pour about half of the prepared brown sugar glaze over the top of the meatloaf, spreading it evenly.
  3. Return the meatloaf to the oven and continue baking for another 20-25 minutes, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
  4. Once done, remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a more moist and flavorful meatloaf. If desired, serve with the remaining glaze.

Notes

To avoid overmixing, use your hands and stop as soon as ingredients are just incorporated. Letting the meatloaf rest is crucial for tenderness and juiciness. Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days.