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Best Classic Southern Meatloaf with Brown Sugar Glaze

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This classic Southern meatloaf with brown sugar glaze is tender, juicy, and topped with a sticky-sweet crust. It’s a comforting, easy-to-make meal that’s perfect for weeknights or Sunday suppers.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 pound ground pork
  • 1 cup breadcrumbs (plain or Italian-style, panko recommended)
  • ½ cup whole milk
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup ketchup (for meatloaf mix)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ¾ cup packed brown sugar (light or dark)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika (optional)

Instructions

  1. Preheat your oven to 350°F. Line a baking sheet with foil and place your loaf pan on top.
  2. In a small bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes until the breadcrumbs have absorbed the milk and become soft and pasty.
  3. In a small saucepan over medium heat, combine the ketchup, brown sugar, apple cider vinegar, and a pinch of salt. Whisk until the sugar dissolves and the mixture comes to a gentle simmer. Cook for 2-3 minutes until it thickens slightly, then remove from heat. Set aside half of the glaze for basting and the other half for serving.
  4. In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, beaten eggs, diced onion, minced garlic, ¼ cup of ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, thyme, and smoked paprika. Use your hands to gently mix everything together until just combined. Do not overmix.
  5. Transfer the meat mixture to the loaf pan and press it gently into an even shape. Don’t pack it down too firmly. Brush the top with a generous layer of the brown sugar glaze, reserving the rest for basting later.
  6. Place the loaf pan on the prepared baking sheet and bake for 45 minutes. After 45 minutes, brush on another layer of glaze. Continue baking for another 15-20 minutes, or until the internal temperature reaches 160°F when inserted into the center of the loaf.
  7. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes. After 10 minutes, carefully transfer the meatloaf to a cutting board.
  8. Slice the meatloaf into 1-inch thick slices. Drizzle with the reserved glaze and serve warm.

Notes

Don’t skip the milk-soaked breadcrumbs—they keep the meatloaf moist. Use a meat thermometer to ensure the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. Line the baking sheet with foil for easy cleanup. For a gluten-free version, use gluten-free breadcrumbs. For a turkey version, swap the meats and add an extra tablespoon of olive oil.

Nutrition

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

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