{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/meatloaf","markdownUrl":"https://trevorfarias.com/recipes/meatloaf/recipe.md","name":"Classic Meatloaf Recipe with Brown Sugar Glaze","description":"A moist, tender classic meatloaf with a tangy brown sugar ketchup glaze. Free-form on a sheet pan for a better crust, and it slices neatly every time.","summary":"For a moist meatloaf that holds together, mix 2 pounds of ground beef with a panade of bread crumbs soaked in milk, eggs, sautéed onion, garlic, Worcestershire and seasonings, without overworking it. Shape it into a loaf on a lined sheet pan, brush with a ketchup, brown sugar and vinegar glaze, and bake at 350°F for about 1 hour, until the center reaches 160°F. Rest 10 minutes before slicing.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-01","dateModified":"2026-10-01","category":"Dinner","cuisine":"American","keywords":["meatloaf recipe","classic meatloaf","easy meatloaf","best meatloaf","meatloaf with glaze","homemade meatloaf","comfort food dinner"],"prepTime":"PT20M","cookTime":"PT1H5M","totalTime":"PT1H35M","yield":"1 large loaf (8 servings)","servings":8,"ingredientGroups":[{"name":"For the meatloaf","ingredients":[{"amount":"1","unit":"tablespoon","name":"butter or olive oil","text":"1 tablespoon butter or olive oil"},{"amount":"1","name":"medium yellow onion","note":"finely chopped","text":"1 medium yellow onion, finely chopped"},{"amount":"2","name":"garlic cloves","note":"minced","text":"2 garlic cloves, minced"},{"amount":"3/4","unit":"cup","name":"plain dry bread crumbs","note":"or 1 1/2 cups fresh crumbs","text":"3/4 cup plain dry bread crumbs, or 1 1/2 cups fresh crumbs"},{"amount":"2/3","unit":"cup","name":"whole milk","text":"2/3 cup whole milk"},{"amount":"2","unit":"pounds","name":"ground beef","note":"80–85% lean","text":"2 pounds ground beef, 80–85% lean"},{"amount":"2","name":"large eggs","note":"lightly beaten","text":"2 large eggs, lightly beaten"},{"amount":"1/4","unit":"cup","name":"ketchup","text":"1/4 cup ketchup"},{"amount":"1","unit":"tablespoon","name":"Worcestershire sauce","text":"1 tablespoon Worcestershire sauce"},{"amount":"1","unit":"teaspoon","name":"Dijon mustard","text":"1 teaspoon Dijon mustard"},{"amount":"1/4","unit":"cup","name":"chopped fresh parsley","text":"1/4 cup chopped fresh parsley"},{"amount":"1 1/2","unit":"teaspoons","name":"fine salt","text":"1 1/2 teaspoons fine salt"},{"amount":"1/2","unit":"teaspoon","name":"black pepper","text":"1/2 teaspoon black pepper"},{"amount":"1/2","unit":"teaspoon","name":"dried thyme","text":"1/2 teaspoon dried thyme"}]},{"name":"For the glaze","ingredients":[{"amount":"1/2","unit":"cup","name":"ketchup","text":"1/2 cup ketchup"},{"amount":"3","unit":"tablespoons","name":"packed brown sugar","text":"3 tablespoons packed brown sugar"},{"amount":"1","unit":"tablespoon","name":"apple cider vinegar","text":"1 tablespoon apple cider vinegar"},{"amount":"1","unit":"teaspoon","name":"Dijon mustard","text":"1 teaspoon Dijon mustard"}]}],"steps":[{"step":1,"name":"Cook the onion","text":"Heat the oven to 350°F (175°C) and line a rimmed baking sheet with foil or parchment. Melt the butter in a small skillet over medium heat and cook the onion until soft and translucent, about 6 minutes. Add the garlic and cook for 30 seconds. Let cool for a few minutes.","tip":null},{"step":2,"name":"Soak the bread crumbs","text":"In a large bowl, stir together the bread crumbs and milk and let them sit for 5 minutes, until the crumbs have absorbed the milk and look like a paste.","tip":null},{"step":3,"name":"Mix gently","text":"Add the ground beef, eggs, ketchup, Worcestershire, mustard, parsley, salt, pepper, thyme and the cooled onion mixture to the bowl. Mix with your hands just until evenly combined. Do not overwork it.","tip":"To check the seasoning, fry a teaspoon of the mixture in a skillet and taste it before shaping."},{"step":4,"name":"Shape","text":"Turn the mixture onto the lined baking sheet and shape it into a loaf about 9 inches long and 5 inches wide, smoothing the top and sides.","tip":null},{"step":5,"name":"Make the glaze and bake","text":"Whisk together the glaze ingredients. Brush half of the glaze over the top and sides of the loaf. Bake for 45 minutes.","tip":null},{"step":6,"name":"Glaze again and finish","text":"Brush the remaining glaze over the loaf and bake for 15 to 20 minutes more, until the glaze is bubbling and the center of the loaf reads 160°F on an instant-read thermometer.","tip":null},{"step":7,"name":"Rest and slice","text":"Let the meatloaf rest on the pan for 10 minutes, then slice it into thick pieces with a serrated knife.","tip":null}],"equipment":["Rimmed baking sheet","Foil or parchment paper","Small skillet","Large mixing bowl","Instant-read thermometer","Serrated knife"],"notes":["Soak the bread crumbs in milk first. This is the key to a moist loaf.","Mix with your hands only until combined. Overmixing makes it tough.","Bake to 160°F in the center and rest 10 minutes before slicing."],"storage":["Refrigerate leftovers, covered, for up to 4 days.","Freeze whole or sliced cooked meatloaf, well wrapped, for up to 3 months. Thaw overnight in the refrigerator.","Reheat slices in a covered skillet with a splash of water over medium-low heat, or in a 325°F oven for about 15 minutes."],"variations":["Loaf pan: bake in a 9x5-inch loaf pan for about 1 hour 15 minutes; pour off the fat before slicing.","Bacon-wrapped: drape 8 slices of bacon over the loaf before glazing.","Turkey: use ground turkey (not extra-lean) and add 1 tablespoon of olive oil to the mixture; bake to 165°F."],"faqs":[{"question":"What temperature should meatloaf be cooked to?","answer":"160°F in the center for beef and pork meatloaf, and 165°F if it contains turkey or chicken. Use an instant-read thermometer, as the outside can look done well before the center is."},{"question":"Why is my meatloaf dry?","answer":"The meat was too lean, there was no panade, or it was overbaked. Use 80 to 85 percent lean beef, soak the bread crumbs in milk, and take it out at 160°F."},{"question":"Should I cover meatloaf when baking?","answer":"No. Baking it uncovered lets the outside brown and the glaze caramelize. Covering it steams the meat."},{"question":"Can I make meatloaf ahead of time?","answer":"Yes. Shape the loaf, cover it and refrigerate for up to 24 hours. Glaze it and bake as directed, adding 5 to 10 minutes because it goes in cold."}],"nutritionPerServing":{"calories":390,"fatGrams":22,"saturatedFatGrams":9,"carbohydrateGrams":20,"fiberGrams":1,"sugarGrams":11,"proteinGrams":26,"sodiumMilligrams":870,"cholesterolMilligrams":125}}