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Perfect Classic Meatloaf with Brown Sugar Glaze

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A comforting, juicy classic meatloaf featuring a savory beef and pork blend bound with a milk-and-breadcrumb panade, topped with a sticky, caramelized brown sugar glaze.

Ingredients

Scale
  • 2 pounds ground beef (80/20 ratio)
  • 1 pound ground pork
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup breadcrumbs (panko or standard)
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried parsley
  • Kosher salt and black pepper, to taste
  • 1 teaspoon oil (for sautéing)
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat oven to 350°F (175°C). Grease a loaf pan or line a rimmed baking sheet with foil and grease it.
  2. In a large mixing bowl, combine breadcrumbs and milk. Let sit for a few minutes until a thick paste forms (panade).
  3. Heat oil in a small pan over medium heat. Sauté diced onion until soft and translucent. Add minced garlic in the last 30 seconds. Let cool completely.
  4. Add ground beef, ground pork, cooled onion mixture, eggs, Worcestershire sauce, Dijon mustard, parsley, salt, and pepper to the bowl with the panade.
  5. Gently mix ingredients by hand or with a spoon until just combined. Do not overmix.
  6. Shape the mixture into a loaf in the prepared pan or on the baking sheet.
  7. Bake for 40 minutes.
  8. While the loaf bakes, whisk together brown sugar, ketchup, apple cider vinegar, yellow mustard, and garlic powder in a small bowl.
  9. Remove the loaf from the oven and pour the glaze evenly over the top. Return to the oven.
  10. Bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  11. Remove from oven and let rest for at least 10 minutes before slicing.

Notes

Do not overmix the meat to avoid a tough texture. Ensure onions are completely cool before adding to the meat mixture. Let the meatloaf rest for 10 minutes after baking to retain juices. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: meatloaf, brown sugar glaze, comfort food, classic meatloaf, beef and pork loaf, easy dinner, family meal

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