# Classic Meatloaf Recipe with Brown Sugar Glaze

Source: https://trevorfarias.com/recipes/meatloaf
Author: Trevor Farias (Trevor's Kitchen)
Published: 2026-10-01 · Updated: 2026-10-01
Category: Dinner · Cuisine: American

> 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.

## At a glance

- Prep time: 20 minutes
- Cook time: 1 hour 5 minutes
- Total time: 1 hour 35 minutes (Includes 10 minutes of resting)
- Yield: 1 large loaf (8 servings)
- Servings: 8
- Calories per serving: 390

## Ingredients

### For the meatloaf

- 1 tablespoon butter or olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 3/4 cup plain dry bread crumbs, or 1 1/2 cups fresh crumbs
- 2/3 cup whole milk
- 2 pounds ground beef, 80–85% lean
- 2 large eggs, lightly beaten
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons fine salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme

### For the glaze

- 1/2 cup ketchup
- 3 tablespoons packed brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard

## Instructions

1. **Cook the onion.** 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.
2. **Soak the bread crumbs.** 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.
3. **Mix gently.** 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._
4. **Shape.** 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.
5. **Make the glaze and bake.** Whisk together the glaze ingredients. Brush half of the glaze over the top and sides of the loaf. Bake for 45 minutes.
6. **Glaze again and finish.** 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.
7. **Rest and slice.** Let the meatloaf rest on the pan for 10 minutes, then slice it into thick pieces with a serrated knife.

## 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.

## Why this recipe works

- A panade of bread crumbs soaked in milk holds moisture inside the meat, keeping the loaf juicy and tender.
- Sautéing the onion and garlic first makes them sweet and soft, with no raw crunch.
- Worcestershire and a little Dijon mustard add savory depth.
- Shaping the loaf on a sheet pan gives more crust and lets the fat drain off.
- Glazing twice builds a thick, glossy, caramelized top.

## Which ground meat to use

Ground beef that is 80 to 85 percent lean gives the best balance of flavor and juiciness. Leaner beef, like 93 percent, makes a drier loaf. For a classic meatloaf mix, use 1 pound of beef with 1/2 pound each of ground pork and ground veal, or 1 1/2 pounds beef with 1/2 pound pork.

## How to keep meatloaf from falling apart

Meatloaf crumbles when it does not have enough binder, when it is cut too soon, or when the onions are in large chunks. The eggs and soaked bread crumbs here bind it well. Chop the onion finely, and always let the loaf rest for 10 minutes before slicing so the juices settle and the proteins firm up.

At the same time, do not overmix. Mix just until everything is evenly combined. Overworked meat turns tight and springy.

## What to serve with meatloaf

- Mashed potatoes, the classic partner, as in the photo.
- Buttered green beans, peas or glazed carrots.
- Macaroni and cheese for a real comfort-food dinner.
- A simple green salad.

## 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.

## Frequently asked questions

**What temperature should meatloaf be cooked to?**

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.

**Why is my meatloaf dry?**

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.

**Should I cover meatloaf when baking?**

No. Baking it uncovered lets the outside brown and the glaze caramelize. Covering it steams the meat.

**Can I make meatloaf ahead of time?**

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.

## Nutrition (per serving, estimated)

- Calories: 390
- Fat: 22 g
- Saturated fat: 9 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Sugar: 11 g
- Protein: 26 g
- Sodium: 870 mg
- Cholesterol: 125 mg

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Recipe by Trevor Farias. Full page with photos: https://trevorfarias.com/recipes/meatloaf
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