Go Back

Brown Sugar Meatloaf

Brown sugar meatloaf with a thick crackled brown sugar and ketchup glaze that caramelizes into a sticky-sweet, deep amber crust. It’s baked until the center reaches 160°F, then rested for clean slices and classic comfort-food flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.5 cup whole milk
  • 1 small onion grated
  • 3 garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and pepper to taste
Brown Sugar Glaze
  • 0.5 cup ketchup
  • 3 tbsp brown sugar packed
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 350°F and grease a loaf pan. Keep it ready so the loaf pan is hot and ready to bake right after mixing.
  2. Combine ground beef, breadcrumbs, eggs, whole milk, grated small onion, minced garlic, Worcestershire sauce, dried thyme, and salt and pepper in a mixing bowl. Mix until evenly combined so the loaf bakes with a uniform texture.
  3. Press the meat mixture into the loaf pan and smooth the top. Flattening helps the glaze stay in place and caramelize evenly.
Make glaze and bake
  1. Mix ketchup, packed brown sugar, Dijon mustard, and apple cider vinegar until smooth. This creates the thick sweet-tangy coating that will crackle as it bakes.
  2. Spread half of the glaze over the meatloaf. Use the back of a spoon to seal the edges for a deeper amber crust.
  3. Bake for 50 minutes at 350°F. Bake until the glaze looks slightly set and glossy, with early caramel tones.
  4. Spread the remaining glaze over the top of the meatloaf. Aim for an even layer so the surface crackles and caramelizes uniformly.
  5. Bake 15–20 more minutes at 350°F until the internal temperature reaches 160°F. The glaze should turn deep amber and appear crackled and caramelized at the edges.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing. This sets the juices so each slice holds together instead of crumbling.

Notes

For the best crackled glaze, spread it on while the loaf is still hot and use an even layer on the smoothed top. Store leftovers in the refrigerator up to 4 days in a covered container; freeze slices up to 3 months for best texture. For a lighter option, use ground turkey in place of the beef while keeping the same glaze.