Brown Sugar Glazed Meatloaf

There’s just something comforting about this Brown Sugar Glazed Meatloaf baking in the oven — the smell alone makes the whole kitchen feel cozy. This recipe is made with a mix of ground beef and pork for the perfect balance of flavor and tenderness, and it’s topped with a sweet and tangy brown sugar glaze. It’s the kind of meal that feels like a Sunday dinner, even on a busy weeknight.

Round out your dinner with a simple side like my baked breaded broccoli or honey roasted sweet potatoes.

You can switch up the meat in this recipe however you like! Use just one type or a combo like I do with beef and pork. Want to make it lighter? Try using ground turkey or chicken — it still turns out juicy and flavorful

Do I have to sauté the onion and garlic?

You don’t have to sauté the onion and garlic — you can add them raw to the meatloaf.

• Sautéed: Cooking the onion and garlic first softens them, brings out their natural sweetness, and mellows any sharpness. It also helps them blend into the meat more evenly, giving the meatloaf a richer, smoother flavor.

• Raw: Adding them raw works fine, but the onion and garlic will have a sharper, more pronounced taste and a slightly firmer texture in the finished loaf.

So it really comes down to flavor preference. If you like a milder, sweeter meatloaf, sautéing is worth it. If you want a punchier, more robust onion/garlic flavor, raw works.

Can I use only ground beef or only ground pork?

Yes, you can use only ground beef or only ground pork, but it will change the texture and flavor a bit:

Only ground beef: The meatloaf will be leaner and firmer. You might want to add a little extra moisture (milk, ketchup, or even a splash of olive oil) so it doesn’t dry out. The flavor will be more “classic beefy.”

Only ground pork: The meatloaf will be slightly fattier and more tender, with a subtly sweeter flavor. It may be softer, so using a bit more breadcrumbs or an extra egg can help it hold together.

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Kitchen Tools:

OXO Good Grips Non-Stick Pro Ceramic Coated Metal Bakeware Jelly Roll Pan – Storm BlueReynolds Kitchens Pop-Up Parchment Paper Sheets, 10 x 13 Inches, 30 CountBamboo Cutting Boards for Kitchen, Extra Large Wood Cutting Board with Deep Juice Groove and Handle Heavy Duty Chopping board, Kikcoin, 17.6T-fal Ultimate Hard Anodized Nonstick Fry Pan Set 2 Piece, 10, 12 Inch, Oven Broiler Safe 400F, Cookware, Pots and Pans Set Non Stick, Kitchen Frying Pans, Cooking Skillets, Dishwasher Safe, GreyCuisinart Chopper, Stainless Steel/Black, CTG-00-SCHP, 8.2USA Pan Bakeware Aluminized Steel Meat Loaf Pan with InsertPfaltzgraff Chateau Serve Platter, 14.25 Inch, Blue and White,Cream

Main Ingredients For Brown Sugar Glazed Meatloaf:

For the Meatloaf:

• Ground beef – adds rich flavor and moisture
• Ground pork – keeps the meatloaf tender and juicy
• Breadcrumbs (plain or Italian-style) – helps bind the meat and keep it from being too dense
• Onion – adds sweetness and savory depth
• Garlic – adds aromatic flavor
• Eggs – help bind the meat together
• Milk – adds moisture for a tender loaf
• Ketchup – adds a bit of tang and sweetness
• Worcestershire sauce – deepens the savory flavor
• Chopped fresh parsley – adds freshness and color
• Salt – enhances all the flavors
• Black pepper – adds a subtle kick
• Olive oil – for sautéing the onion and garlic

For the Brown Sugar Glaze:

• Ketchup – sweet and tangy base for the glaze
• Brown sugar – adds sweetness and helps caramelize the top
• Dijon mustard – adds a subtle tang
• Garlic powder – enhances savory flavor in the glaze
• Onion powder – adds depth and a hint of sweetness
• Apple cider vinegar – balances the sweetness with a bit of tang

Step by Step Instructions:

• Preheat oven to 350°F
• Sauté onion and garlic in olive oil, then let cool.
• Combine ground beef, ground pork, breadcrumbs, eggs, milk, ketchup, Worcestershire, parsley, salt, pepper, and the cooled onion and garlic. Mix gently.

• Form the meat mixture into a loaf on the prepared baking sheet. Spread half of the brown sugar glaze on top.

• Bake for 45 minutes, then brush with the remaining glaze. Continue baking 15–20 minutes, or until the internal temperature reaches 160 degrees.

• Rest for 10 minutes before slicing and serving.

Storing and Reheating:

If you happen to have any leftovers (which doesn’t always happen in my house!), this meatloaf keeps really well.

To store: Let it cool completely, then wrap tightly or place in an airtight container. It’ll keep in the fridge for up to 4 days.

To reheat: Warm slices in the oven at 325°F until heated through, or microwave in short bursts just until warm.

To freeze: Slice it and wrap pieces individually, then freeze for up to 3 months. It’s perfect for quick dinners or sandwiches — just thaw overnight in the fridge and reheat when you’re ready to enjoy.

Brown Sugar Glazed Meatloaf

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• Author: Lori
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Oven
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Meatloaf:

• 1 lb ground beef

• 1 lb ground pork

• 1 cup breadcrumbs (plain or Italian-style)

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 tbl olive oil

• 2 large eggs

• 1/2 cup milk

• 2 tbsp ketchup

• 1 tbsp Worcestershire sauce

• 2 tbsp chopped fresh parsley

• 1 tsp salt

• 1/2 tsp black pepper

For the Brown Sugar Glaze:

• 4 tbsp ketchup

• 2 tbsp brown sugar

• 1 tsp Dijon mustard (optional)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp apple cider vinegar

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Instructions

Preheat oven: to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.

Sauté onion and garlic: Heat olive oil in a small skillet over medium heat. Add the chopped onion and cook for about 3–4 minutes until softened. Stir in the minced garlic and cook another 30 seconds, just until fragrant. Remove from heat and let cool completely before adding to the meat mixture.

Make the glaze: In a small bowl, whisk together ketchup, brown sugar, Dijon mustard, garlic powder, onion powder, and apple cider vinegar. Set aside.

Combine the meatloaf: In a large bowl, mix together ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, parsley, salt, and pepper. Mix gently with your hands until just combined — avoid overmixing.

Shape and top: Form the mixture into a loaf shape and place it on the prepared sheet (or in a loaf pan). Spread half of the glaze over the top.

Bake: for 45 minutes, then brush with the remaining glaze. Continue baking another 15–20 minutes, or until the internal temperature reaches 160°F.

Rest and serve: Let the meatloaf rest for 10 minutes before slicing.