This Brown Sugar Meatloaf is a family favorite with a sweet-and-savory glaze that caramelizes into a sticky crust. The blend of ground beef and pork ensures a juicy, tender texture every time. It’s a comforting, homestyle meal that’s straightforward to make and always delivers on flavor.
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Why You’ll Love This Brown Sugar Meatloaf
- Sweet-savory glaze: Brown sugar and ketchup bake into a sticky, caramelized crust.
- Moist & tender: Milk-soaked breadcrumbs and two meats guarantee a juicy slice.
- Crowd-pleasing: Appeals to all ages, from picky kids to foodie adults.
- Great leftovers: Flavors deepen overnight, perfect for sandwiches.
Ingredients & Tools
- 1 lb ground beef (85% lean is ideal)
- ½ lb ground pork
- 1 cup fresh breadcrumbs
- ⅔ cup whole milk
- 1 large egg, lightly beaten
- ½ cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ¾ cup ketchup
- ½ cup packed light brown sugar
- 1 tbsp apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, and an instant-read thermometer are all you really need.
Notes: Don’t skip soaking the breadcrumbs in milk—this “panade” is the secret to a tender texture. And using a mix of beef and pork gives you a richer, more complex flavor than beef alone.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 20 g |
| Carbs: | 34 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use extra-lean beef. A little fat (85/15 is perfect) is essential for flavor and moisture. If you use a very lean grind, the meatloaf can turn out dry and crumbly.
- Fresh breadcrumbs are best. Tear up a few slices of stale sandwich bread and pulse them in a food processor. They create a lighter, more delicate texture than the dry, sandy store-bought kind.
- Mix with a light hand. Once you add the meats, use your hands and mix just until everything is combined. Overworking the mixture will make the final loaf dense and tough.
- Why light brown sugar? It has just the right amount of molasses flavor—enough to give depth to the glaze without overpowering the other ingredients. Dark brown sugar can make it a bit too strong.
How to Make Brown Sugar Meatloaf
Step 1: Start by preheating your oven to 350°F (175°C). Then, in your large mixing bowl, combine the fresh breadcrumbs and the milk. Let this sit for about five minutes—you’ll notice the breadcrumbs will soften and absorb the milk, creating a paste-like mixture called a panade. This is your first secret weapon for a supremely tender meatloaf.
Step 2: To the soaked breadcrumbs, add the finely chopped onion, minced garlic, Worcestershire sauce, dried thyme, salt, and black pepper. Give this a good stir with a fork to distribute everything evenly. Now, add the lightly beaten egg and mix it in. The base of your meatloaf is now ready and wonderfully seasoned.
Step 3: It’s time for the meat. Add the ground beef and ground pork to the bowl. Now, switch to using your hands—it’s the best tool for the job. Gently mix everything together, just until the meats, breadcrumb mixture, and seasonings are fully incorporated. You should see no more streaks of plain meat. The trick is to stop mixing the moment it’s combined to avoid a tough texture.
Step 4: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Use your hands to press it in evenly, making sure to get into the corners. You want a nice, compact loaf that will hold its shape. Don’t press down super hard, just firmly enough to eliminate any major air pockets.
Step 5: Now, for the magic glaze. In a small bowl, whisk together the ketchup, packed light brown sugar, and apple cider vinegar. Keep whisking until the sugar has mostly dissolved and the mixture is smooth. Pour this glaze evenly over the top of the meatloaf in the pan, using a spoon or a small spatula to spread it right to the edges.
Step 6: Place the loaf pan on a baking sheet—this is a good safety measure in case any drips occur. Bake in the preheated oven for 55 to 65 minutes. You’ll know it’s done when the top is beautifully caramelized and bubbly, and an instant-read thermometer inserted into the center of the loaf reads 160°F (71°C).
Step 7: Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes. This is non-negotiable! It allows the juices to redistribute, so when you slice it, you get clean, moist slices instead of a crumbly mess.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap cooled loaf or slices in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat slices in a covered dish with a splash of broth at 325°F until warm.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, savory potatoes are the perfect vehicle for that delicious glaze and any extra juices.
- Sautéed Green Beans with Almonds — A little crisp-tender texture and nutty flavor provide a lovely contrast to the rich, soft meatloaf.
- Buttered Corn on the Cob — Its natural sweetness echoes the brown sugar in the glaze, making for a wonderfully harmonious plate.
Drinks
- A Malty Amber Ale — The caramel notes in the beer will complement the sweet glaze, while the carbonation cuts through the richness.
- Iced Black Tea with Lemon — A classic, non-alcoholic option that’s refreshing and slightly tannic, balancing the savory depth of the meal.
- Pinot Noir — This lighter red wine has enough acidity and red fruit flavors to stand up to the meat without overwhelming it.
Something Sweet
- Warm Apple Crumble — You’re already in the comfort food zone, so lean in. The spiced, tart apples and buttery topping are a fantastic follow-up.
- Rich Chocolate Pudding — It’s smooth, cool, and deeply chocolatey—a simple yet decadent way to end the meal on a high note.
- Vanilla Bean Ice Cream — Sometimes, you just can’t beat the classics. It’s a clean, cool finish that everyone will love.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This develops the proteins too much, resulting in a dense, rubbery texture that’s more like a meat brick than a tender loaf. Mix just until combined.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing it hot from the oven will cause it to fall apart. The rest period is crucial for the structure.
- Mistake: Using only one type of ground meat. The combination of beef and pork provides a superior flavor and fat content. Using only beef, especially if it’s very lean, can lead to a less interesting and drier result.
- Mistake> Packing the loaf pan too tightly. You want it firm and even, but if you press it down with all your might, you’ll squeeze out the air that helps keep it light.
Expert Tips
- Tip: Grate your onion. If you or your family are sensitive to bits of onion, grate it on a box grater instead of chopping. It will virtually disappear into the mixture while still providing its sweet, aromatic flavor.
- Tip> Make a free-form loaf. For more crusty surface area, shape the mixture into a loaf on a parchment-lined baking sheet instead of using a pan. You’ll get more of that delicious caramelized glaze on the sides.
- Tip: Add a secret umami boost. A teaspoon of soy sauce or fish sauce mixed into the meat blend won’t make it taste Asian—it will just deepen the savory, meaty flavor in an incredible way.
- Tip: Check the temperature, not the clock. Ovens can vary, so the internal temperature of 160°F is your true guide to doneness. This ensures it’s safe to eat but hasn’t been overcooked.
FAQs
Can I make this meatloaf ahead of time?
Absolutely. You can assemble the entire meatloaf in the pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since it will be going into the oven cold. The glaze is best added right before baking, so mix that up separately and keep it in the fridge too.
What’s the best way to reheat leftovers?
To keep it from drying out, the best method is to reheat slices gently. Place them in a covered oven-safe dish with a tablespoon or two of broth or water at 325°F for about 15-20 minutes. The microwave works in a pinch, but it can make the texture a bit rubbery. A cold meatloaf sandwich, however, requires no reheating and is a thing of beauty!
Can I use all beef instead of a beef/pork mix?
You can, but I’d recommend it less. The pork adds fat and a different flavor profile that makes the final result more moist and complex. If you must use all beef, choose an 80/20 blend and maybe add an extra tablespoon of milk or a splash of olive oil to the mixture to compensate for the missing fat.
Why is my glaze sinking into the meatloaf?
This usually happens if the glaze is applied too early or if the meatloaf mixture is very loose. Make sure your meat mixture is well-bound and firm in the pan before adding the glaze. Applying it right before it goes in the oven ensures it sets and caramelizes on top instead of being absorbed.
Can I freeze a cooked meatloaf?
Yes, it freezes wonderfully. Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat using the gentle oven method described above.
Brown Sugar Meatloaf
Make the best Brown Sugar Meatloaf with a sweet, sticky glaze. This easy, juicy recipe is a family favorite comfort food. Get the recipe and bake it tonight!
Ingredients
For the meatloaf:
-
1 lb ground beef (85% lean is ideal)
-
½ lb ground pork
-
1 cup fresh breadcrumbs
-
⅔ cup whole milk
-
1 large egg (lightly beaten)
-
½ cup finely chopped yellow onion
-
2 cloves garlic (minced)
-
1 tbsp Worcestershire sauce
-
1 tsp dried thyme
-
1½ tsp kosher salt
-
½ tsp freshly ground black pepper
For the glaze:
-
¾ cup ketchup
-
½ cup packed light brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Start by preheating your oven to 350°F (175°C). Then, in your large mixing bowl, combine the fresh breadcrumbs and the milk. Let this sit for about five minutes—you’ll notice the breadcrumbs will soften and absorb the milk, creating a paste-like mixture called a panade.01
-
To the soaked breadcrumbs, add the finely chopped onion, minced garlic, Worcestershire sauce, dried thyme, salt, and black pepper. Give this a good stir with a fork to distribute everything evenly. Now, add the lightly beaten egg and mix it in.02
-
Add the ground beef and ground pork to the bowl. Now, switch to using your hands—it’s the best tool for the job. Gently mix everything together, just until the meats, breadcrumb mixture, and seasonings are fully incorporated.03
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Use your hands to press it in evenly, making sure to get into the corners. You want a nice, compact loaf that will hold its shape.04
-
In a small bowl, whisk together the ketchup, packed light brown sugar, and apple cider vinegar. Keep whisking until the sugar has mostly dissolved and the mixture is smooth. Pour this glaze evenly over the top of the meatloaf in the pan, using a spoon or a small spatula to spread it right to the edges.05
-
Place the loaf pan on a baking sheet and bake in the preheated oven for 55 to 65 minutes. You’ll know it’s done when the top is beautifully caramelized and bubbly, and an instant-read thermometer inserted into the center of the loaf reads 160°F (71°C).06
-
Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes.07
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