Brown Sugar Glazed Meatloaf with Sweet Tangy Sauce

Prep: 15 minCook: 1 hr6 servingsmediumAmerican
Brown Sugar Glazed Meatloaf with Sweet Tangy Sauce

A classic comfort food meatloaf made with ground beef, breadcrumbs, and savory seasonings, topped with a glossy brown sugar glaze that caramelizes beautifully in the oven. The sweet and tangy sauce combines ketchup, brown sugar, and mustard for a perfect balance of flavors that complements the hearty meat base. This family-friendly dinner is ideal for weeknight meals or Sunday suppers, offering the nostalgic appeal of traditional meatloaf with an irresistible sweet finish that both kids and adults will love.

Dairy-FreeNut-Free

Ingredients

6 servings
  • 1 ½ pounds ground beef
    ground turkey1:1health

    Use 85/15 for best texture

    Full guide →
  • ½ cup onion, chopped
    homemade blend1 packet = 2 tbsp onion powder + 1 tsp garlic powder + 1 tsp saltpantry

    Control sodium content

    Full guide →
  • 1 clove garlic, minced
  • 2 eggs
  • ½ cup Italian seasoned breadcrumbs
  • 1 ounce package onion soup mix
    homemade blend1 packet = 2 tbsp onion powder + 1 tsp garlic powder + 1 tsp saltpantry

    Control sodium content

  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 dashes hot sauce(optional)
  • ½ cup ketchup
  • ⅓ cup brown sugar
    maple syrup1:1natural

    Reduce other liquids slightly

    Full guide →
  • 1 tablespoon yellow mustard
  • hot sauce, to taste(optional)

Instructions

  1. 1

    Preheat oven to 350 degrees F

  2. 2

    Combine ground beef, chopped onion, onion soup mix, minced garlic, eggs, breadcrumbs, ketchup, Worcestershire, and hot sauce in a large bowl

  3. 3

    Mix ingredients to combine but don't overwork the mixture

  4. 4

    Stir together ketchup, brown sugar, Worcestershire, mustard and hot sauce in a small bowl to make the sauce

  5. 5

    Mold the meatloaf mixture into a loaf and place in a loaf pan or baking dish

  6. 6

    Brush the sauce on top of the meatloaf

  7. 7

    Bake for 1 hour

  8. 8

    Let the meatloaf rest for about 10 minutes before slicing

Tips

Tip 1

Don't overmix the meat mixture to keep the meatloaf tender and avoid a dense texture.

Tip 2

Let the meatloaf rest after baking to allow juices to redistribute for easier slicing.

Tip 3

Reserve some glaze to brush on halfway through baking for extra caramelization.

Good to Know

Storage

Refrigerate leftovers for up to 3 days in airtight container

Make Ahead

Can be assembled and refrigerated up to 1 day before baking

Serve With

Slice and serve warm with mashed potatoes and green vegetables

See pairing guide →

Common Mistakes

Watch

Don't overmix the meat to avoid tough, dense meatloaf

Watch

Don't skip resting time to prevent juices from running out when sliced

Substitutions

Italian breadcrumbs→
plain breadcrumbs + Italian seasoning1:1 + 1 tsppantryadds gluten

Mix your own blend

ground beef→
ground turkey1:1health

Use 85/15 for best texture

Full guide →
onion soup mix→
homemade blend1 packet = 2 tbsp onion powder + 1 tsp garlic powder + 1 tsp saltpantry

Control sodium content

brown sugar→
maple syrup1:1natural

Reduce other liquids slightly

Full guide →
Find more substitutions →

FAQ

Can I freeze this meatloaf?

Yes, wrap cooled cooked meatloaf tightly and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.

What if I don't have a loaf pan?

Shape the meatloaf freeform on a rimmed baking sheet lined with parchment paper. The cooking time may be slightly less.

How do I know when it's fully cooked?

Use a meat thermometer to check that internal temperature reaches 160°F in the center of the loaf.