Mom's Meatloaf with a brown sugar glaze is tender, juicy, and packed with flavor! And I think one of the most comforting of homecooked family dinners you can get.
What could be better than an easy, comforting meal that is quick to prepare and cheap to make? Serve this meatloaf with some mashed potatoes, buttered veggies, and maybe a side of gravy - and you have a dinner the whole family will love.
I make this at least once a month, and there are never any leftovers! It holds its shape well, is never dry or crumbly, and has a yummy ketchup and brown sugar glaze on top (plus a few other bits!)
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Do not overmix - If you overmix your mixture, the finished dish will be dense and tough.
- Grate your onion - Grating the onion helps keep your meatloaf moist and adds more flavor than chopped onion.
- Form the meat into a loaf - If you form the meat into a rough loaf shape before adding it to the tin. This prevents you from packing the tin too tightly and gives you a juicer finished dish.
- Glaze before, during, and after cooking - Adding some glaze before and during you cook gives an excellent caramelized taste. Finishing the cooked meatloaf with glaze makes it look super delicious and adds extra flavor.
- Pour off any excess oil - Depending on the ground beef/minced beef you use, you may find that a lot of fat is released during cooking. After about 45-50 minutes, carefully remove the tin from the oven and gently pour away the excess.
- Rest the Meatloaf - Resting your cooked meatloaf for 10 minutes before slicing allows the juices to redistribute, keeping it moist, and it also helps prevent the meatloaf from falling apart.
Can you freeze Meatloaf?
You sure can! You can freeze it before cooking or after cooking.
BEFORE COOKING
Once the meatloaf mixture has been mixed and transferred into the loaf tin, do not add the glaze. Cover the tin tightly with plastic wrap, then cover in foil and freeze.
To defrost the raw meatloaf, place the loaf tin in the refrigerator for 18-24 hours before cooking in the oven.
AFTER COOKING
Once cooked, allow the meatloaf to cool, cut into slices, and wrap each piece individually in baking paper to stop them from sticking together. Once your slices are wrapped in the baking paper, place them in a freezer bag, or wrap tightly in plastic wrap. Reheat thoroughly before eating (see here for my five ways to reheat meatloaf)
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Side dishes for Meatloaf
When it comes to what to serve with meatloaf, I am a big fan of mashed potatoes (try my British mashed potato or my French style mashed potato) and some buttered veg. Oh, and an extra squeeze of ketchup or BBQ sauce on the side. Or add some Pea Mash (my kids love this!!)
My kids also love meatloaf with a side of pasta. This Classic Red Sauce Pasta works perfectly with meatloaf!! Or try a side of Easy Creamy Herb Pasta.
Or try Meatloaf and red cabbage (this is my favorite red cabbage recipe). The sweet spiced cabbage works so well with the savory meatloaf; add some Crispy Pan Fried Potatoes and Garlic Green Beans for a complete meal!
Enjoy x
If you try this Mom's Meatloaf, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Mom's Meatloaf
Ingredients
For the Meatloaf
- 1 large onion (Note 1)
- 2 garlic cloves
- 1 cup Italian breadcrumbs (Note 2)
- 2 lb ground beef 80% lean
- 2 eggs
- 2 teaspoons Worcestershire sauce
- ¼ cup tomato ketchup (Note 3)
- ¼ cup chopped fresh parsley/chives
- 2 beef bouillon cubes (Note 4)
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon oil (Note 5)
Brown Sugar Glaze
- ¾ cup tomato ketchup
- 2 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat oven to 350ºF/180ºC.
Make the glaze
- Mix the ingredients for the brown sugar glaze together and set to one side.¾ cup tomato ketchup2 tablespoons apple cider vinegar3 tablespoons brown sugar1 teaspoon Worcestershire sauce½ teaspoon garlic powder½ teaspoon onion powder
Make the meatloaf
- Grate the onions and garlic into a large mixing bowl. Add in the breadcrumbs and mix well.1 large onion2 garlic cloves1 cup Italian breadcrumbs
- Add the remaining ingredients except for the oil into the bowl and use your hands to mix well.2 lb ground beef2 eggs2 teaspoons Worcestershire sauce¼ cup tomato ketchup¼ cup chopped fresh parsley/chives2 beef bouillon cubes1 teaspoon Italian seasoning½ teaspoon dried thyme½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon black pepper
- Squeeze gently and form the mixture into a loaf shape, smoothing over any cracks.
- Grease your loaf tin with oil. (see note 6 for sizes).1 teaspoon oil
- Transfer your meat to the oiled loaf tin and brush it with about ⅓ of the glaze.
- Cook in the oven for 45 minutes.
- After 45 minutes, remove from the oven, and if there is excess fat in the tin, gently pour it away.
- Brush the meatloaf with ⅓ more of the glaze and cook for another 30 minutes.
- Let it stand for 10 minutes before carefully turning it out.
- Brush the meatloaf with the remaining glaze and cut into slices for serving.
Notes
- I like to use a standard brown onion, but a white, yellow or red onion will work.
- Italian breadcrumbs have so much flavor, but you can substitute them with regular breadcrumbs or panko breadcrumbs.
- Tomato ketchup adds moisture and flavor to the meatloaf. BBQ sauce will also work.
- I use beef OXO cubes, which I crumble in the packet before I unwrap them, but any crumbly beef stock cube will work. Alternativly, use 2 teaspoon of a beef bouillon powder. Or use 2 teaspoon of 'Better than bouillon' paste but whisk it into the ketchup to help it mix throughout the meat. (beef/mushroom/vegetable/roasted onion are all good in this)
- Any oil will work here; it is just to grease the loaf pan lightly.
- My loaf tin is 9x5x2.5" (23x13x6 cm). Anything around this size will work well.
Nutrition
Nutrition is per serving
Lori schirtzinger says
I just made this for my family and WOW. Was it the best meatloaf I have ever made! Easy and so flavorful . If you want to impress your friends and family look no further. A big hit!
Claire | Sprinkles and Sprouts says
I am so happy you loved it Lori 🙂
Thanks for taking the time to come back and comment.
Cx
Glenn Bourbon says
I am now making this meatloaf for the 6th time. My wife of 30 years and I each came into the marriage with recipes galore from each family, including a number of them for meatloaf. I hardly ever made it because neither of us cared for the recipes we had from our parents. When I found Yummly and just going through recipes, I came across this one. I made it for the first time back in November of last year and this is the 5th time since then. So this one is a 5-star in our book. Even though there are only 2 of us, leftovers are made into sandwiches for lunches.
Claire | Sprinkles and Sprouts says
Glen this was such an amazing comment to wake up to 🙂
I love hearing from people who make my recipes and to hear how much you love it just fills me with joy!
Thank you for taking the time to come back and write such a thoughtful comment.
Cx
Elizabeth S says
This recipe took me back to grandma's kitchen. It was moist, full of flavor, and really easy to make. I served mine with homemade mashed potatoes and green beans. We had leftovers and honestly, the meatloaf tasted even better on the second day. YUM! Will make again.
Liz says
I actually made this meatloaf FOR my mom haha and she loved it! My dad did, too. Will make again!
Lindsey says
Sooooo flavorful! The glaze on top was the best part! I made a little extra to put on the whole plate! I also made your mashed potatoes because isn't the best part about eating meatloaf running it through the sauce and potatoes!? I'd give 6 stars if I could!
Claire | Sprinkles and Sprouts says
Oh this comment makes me so happy!!! I missed it when it first came in so I am replying now to say, Thank you so much for taking the time to come back and comment 🙂
Lisa says
The loaf came out so flavorful and moist. Will definitely make it again.
Rose says
Hi! This was my first time trying homemade meatloaf and it was a hit. Simple to prepare and super flavorful!
Katie says
I love this meatloaf! It’s the first homemade meatloaf I’ve ever made and I don’t think I’ll bother trying another, because this one hits exactly what I’m looking for. I love the ketchup brown sugar glaze. I also LOVE your format of including the ingredients in with the instructions so I don’t have to keep scrolling back and forth.
Claire McEwen says
Oh I am so happy you enjoyed it Katie 🙂
Cx
John says
I halved the recipe and baked in a 9” sq cake pan to help create a deeper caramelization.
~also~
I used balsamic instead of apple cider - made the glaze noticeably darker but still good.
~
All in all, solid recipe. Thanks for sharing.
Claire | Sprinkles and Sprouts says
I am so happy you enjoyed it.
Thank you for taking the time to come back and comment.
Cx
DeAnna says
Delicious meat loaf. The recipe had several steps yet was so easy to follow. I loved it!
Eddie says
Best meatloaf of all time
Claire McEwen says
Thank you 🙂
Cx
Liz says
I see "see note 1", etc Where are they??
Claire McEwen says
Hi Liz,
You can find the notes section under the method in the recipe card.
Hope that helps
Cx
Nicole says
All of that but no hint as to what temperature to bake it on
Claire | Sprinkles and Sprouts says
Hi Nicole,
Sorry you couldn’t find the information.
It is in the recipe card at the bottom of the post. Under instructions. Instruction 1 Says to "preheat the oven to 350°F/180°C"
Hope that helps
Cx