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Classic Southern Meatloaf with Brown Sugar Glaze – Best Ever

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This classic Southern meatloaf with brown sugar glaze is tender, flavorful, and topped with a sticky, caramelized glaze. It’s the ultimate comfort food that brings everyone to the table.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 pound ground pork
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup breadcrumbs (plain or Italian-style)
  • ½ cup whole milk
  • 2 large eggs, at room temperature
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup
  • 1 teaspoon smoked paprika
  • 1½ teaspoons kosher salt (or 1 teaspoon table salt)
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon dried thyme (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • ½ cup brown sugar, packed (light or dark)
  • ½ cup ketchup (for glaze)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon yellow mustard
  • 1 teaspoon Worcestershire sauce (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or cooking spray, or line with parchment paper for easy cleanup.
  2. Sauté the onion and garlic: Heat a small skillet over medium heat with a drizzle of olive oil. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Set aside to cool.
  3. Make the brown sugar glaze: In a small saucepan, combine the packed brown sugar, ½ cup ketchup, apple cider vinegar, yellow mustard, and 1 teaspoon Worcestershire sauce. Whisk together over medium heat. Bring to a gentle simmer, then reduce heat to low and cook for about 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
  4. Combine the meatloaf ingredients: In a large mixing bowl, add the ground beef, ground pork, sautéed onion and garlic, breadcrumbs, milk, eggs, 2 tablespoons Worcestershire sauce, ¼ cup ketchup, smoked paprika, salt, pepper, and dried thyme. Use your hands to gently mix until everything is just combined. Do not overmix.
  5. Shape the meatloaf: Transfer the meat mixture to the prepared loaf pan. Gently press it into an even shape, ensuring there are no air pockets.
  6. Apply the first layer of glaze: Spoon about half of the brown sugar glaze over the top of the meatloaf and spread evenly with the back of a spoon or a pastry brush. Reserve the remaining glaze.
  7. Bake for 45 minutes: Place the meatloaf in the preheated oven and bake for 45 minutes.
  8. Apply the remaining glaze: Remove the meatloaf from the oven and spread the remaining glaze over the top.
  9. Continue baking: Return the meatloaf to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the center.
  10. Let it rest: Remove the meatloaf from the oven and let it rest in the pan for at least 10 minutes. This allows the juices to redistribute and the structure to set.
  11. Slice and serve: Carefully lift the meatloaf out of the pan and transfer to a cutting board. Slice into 1-inch thick pieces. Spoon any extra glaze from the pan over the slices.

Notes

Don’t skip sautéing the onion and garlic—it prevents a soggy meatloaf. Use a meat thermometer to ensure the internal temperature reaches 160°F. Let the meatloaf rest for at least 10 minutes before slicing to prevent it from falling apart. For a crustier exterior, shape the meatloaf free-form on a baking sheet instead of using a loaf pan. Double the glaze recipe if you like extra for serving.

Nutrition

Keywords: meatloaf, southern meatloaf, brown sugar glaze, comfort food, ground beef, ground pork, easy dinner, family meal

Find it online: https://merrymorsel.com/classic-southern-meatloaf-with-brown-sugar-glaze-best-ever/