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Cozy Old-Fashioned Meatloaf with Brown Sugar Glaze – Easy Recipe

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This cozy old-fashioned meatloaf with brown sugar glaze is a resurrection of a classic diner favorite. A blend of ground beef and pork, finely grated onions, and a sticky-sweet glaze that caramelizes to perfection, it’s the ultimate comfort food for busy weeknights or Sunday dinners.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20)
  • ½ pound ground pork
  • 1 cup plain breadcrumbs
  • ½ cup whole milk
  • 1 medium yellow onion, grated
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ cup ketchup
  • ¼ cup brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon mustard powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy lifting. Place the pan on a baking sheet to catch any drips.
  2. Make the panade. In a small bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes until the breadcrumbs absorb the liquid completely.
  3. Prepare the glaze. In a small saucepan over medium heat, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard powder. Whisk until the sugar dissolves and the mixture is smooth, about 2-3 minutes. Remove from heat and set aside.
  4. Mix the meatloaf. In a large bowl, combine the ground beef, ground pork, grated onion, beaten eggs, minced garlic, Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Add the soaked breadcrumb mixture. Use your hands to gently mix everything together. Mix just until combined.
  5. Shape and bake. Transfer the meat mixture to the prepared loaf pan. Press it gently into an even shape. Bake uncovered for 45 minutes.
  6. Apply the first glaze layer. After 45 minutes, carefully remove the meatloaf from the oven. Brush half of the brown sugar glaze evenly over the top and sides. Return to the oven and bake for another 15 minutes.
  7. Apply the second glaze layer. Remove the meatloaf again and brush on the remaining glaze. Bake for a final 10-15 minutes, or until the internal temperature reaches 160°F (71°C) when tested with a meat thermometer inserted into the center.
  8. Rest before slicing. Let the meatloaf rest in the pan for 10 minutes. Then lift it out using the parchment paper and transfer to a cutting board. Let it rest another 5 minutes.
  9. Slice and serve. Use a sharp knife to slice into 1-inch thick pieces.

Notes

Don’t skip the panade (breadcrumb-milk mixture) for a tender meatloaf. Grate the onion instead of chopping for better moisture distribution. Apply the glaze in two layers for a thick, caramelized crust. Let the meatloaf rest for at least 10 minutes before slicing to ensure clean slices. Use a meat thermometer to check for doneness at 160°F (71°C).

Nutrition

Keywords: meatloaf, brown sugar glaze, old-fashioned meatloaf, comfort food, easy meatloaf recipe, ground beef, ground pork, diner style

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