Go Back

Meatloaf with Brown Sugar Ketchup Glaze

Meatloaf with brown sugar ketchup glaze is a classic baked loaf with a crackly, caramelized sticky top. This easy meatloaf method bakes to 160°F and finishes with a second glaze layer for an amber, caramelized shine.
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
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef Use 80/20 for the best texture.
  • 1 cup plain breadcrumbs
  • 2 eggs Beaten.
  • 0.5 cup whole milk
  • 1 onion Small, finely grated.
  • 3 garlic Minced.
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp salt To taste (approx.).
  • 0.25 tsp black pepper To taste (approx.).
Brown Sugar Ketchup Glaze
  • 0.75 cup ketchup
  • 3 tbsp brown sugar Packed.
  • 2 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, keeping the pan ready for shaping.
Make the meatloaf mixture
  1. Soak the plain breadcrumbs in the whole milk for 3 minutes, until the crumbs look softened.
  2. Add the ground beef, beaten eggs, grated onion, minced garlic, Worcestershire sauce, dried thyme, garlic powder, onion powder, salt, and black pepper to the soaked crumbs.
  3. Mix gently until just combined, stopping as soon as no dry bits remain to avoid a dense loaf.
  4. Press the mixture into the loaf pan and smooth the top into an even layer.
Glaze and bake
  1. Whisk the ketchup, packed brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder until glossy.
  2. Spread half of the glaze over the meatloaf so the entire top is coated.
  3. Bake for 50 minutes, then spread the remaining glaze across the top.
  4. Bake 15–20 more minutes until the internal temperature reaches 160°F and the glaze looks deeply caramelized and crackled.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing so juices settle and the glaze sets.

Notes

For a cleaner slice, rest the meatloaf the full 10 minutes before cutting; the caramelized glaze will firm up as it cools. Refrigerate leftovers in an airtight container up to 4 days; freeze sliced portions up to 2 months. For a lighter option, use leaner ground beef (90/10) but expect a slightly less sticky glaze and a firmer texture.