Go Back

Homemade Meatloaf with Brown Sugar Glaze

A flavorful homemade meatloaf made with ground beef and ground pork, simple seasonings, and a tangy brown sugar ketchup glaze. Baked on a sheet pan, it's the recipe that turns meatloaf skeptics into fans.
Prep Time 15 minutes
Cook Time 1 hour
Rest 10 minutes
Total Time 1 hour 25 minutes
Serving Size 8 slices

Ingredients

For the meatloaf

  • 1 1/2 pounds ground beef
  • 1/2 pound ground pork
  • 1/4 cup milk
  • 1 cup breadcrumbs
  • 2 large eggs
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 tablespoons parsley dried or fresh

For the glaze

  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon dry mustard

Instructions

Make the meatloaf

  • Preheat the oven to 350°F. Line a sheet pan with foil for easy cleanup.
  • In a large bowl, add the ground beef, ground pork, milk, breadcrumbs, eggs, salt, pepper, thyme, and parsley.
  • Mix with clean hands until the seasonings and parsley are evenly spread throughout the meat, scraping the sides of the bowl as you go.
  • Turn the mixture onto the center of the lined sheet pan and shape it into a long, even loaf.

Glaze and bake

  • In a small bowl, stir together the ketchup, brown sugar, and dry mustard until smooth.
  • Spoon the glaze over the top of the meatloaf and spread it so it covers most of the outside, letting some drip down the sides.
  • Bake at 350°F for about 60 minutes, until the center reaches 160°F.
  • Let the meatloaf rest for about 10 minutes, then slice and serve.

Video

Notes

  • Baking on a sheet pan instead of a loaf pan keeps the meatloaf from sitting in as much rendered fat. A loaf pan still works if you prefer it.
  • The beef and pork combination adds flavor and tenderness. You can use 2 pounds of ground beef if needed.
  • Make extra glaze to spoon over individual slices at the table.
  • Ovens vary, so check the internal temperature toward the end of baking.
  • Make ahead: shape, cover, and refrigerate up to 1 day. Add the glaze just before baking and allow a few extra minutes in the oven.
  • Leftovers keep 3 to 4 days in the refrigerator or up to 3 months in the freezer. They make great meatloaf sandwiches.