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Classic Meatloaf with Brown Sugar Glaze

Dec 19, 2025
Meatloaf

Comfort Food at Its Coziest

This meatloaf is the ultimate nostalgic meal—moist, flavorful, and topped with a sweet-and-tangy glaze that caramelizes beautifully in the oven. A mix of ground beef and pork sausage adds richness, while sautéed vegetables keep the interior tender and juicy. This version comes together easily with a stand mixer or by hand and bakes up beautifully on a sheet pan for maximum crust.


 

Ingredients (serves 6–8)

Meatloaf
1 pound | 454 g | ground pork sausage
1 pound | 454 g | ground beef
½ cup | 120 g | milk
½ cup | 50 g | plain breadcrumbs
½ cup | 70 g | onion, finely diced
½ cup | 60 g | carrot, finely diced
½ cup | 60 g | celery, finely diced

Glaze
2 tablespoons | 30 g | ketchup
1 tablespoon | 12 g | brown sugar
1 tablespoon | 15 g | apple cider vinegar


Method

Preheat oven to 375°F (190°C). Line a sheet pan with parchment paper.

Finely dice the onion, carrot, and celery. Sauté the vegetables in a bit of oil over medium heat until tender, about 5–7 minutes. Let cool slightly.

In a stand mixer bowl (or large mixing bowl), combine the ground pork, ground beef, milk, breadcrumbs, and sautéed vegetables.

Mix on low speed (or by hand) until the mixture is fully combined but not overworked.

Shape the meatloaf directly onto the parchment-lined pan into a loaf shape, about 8–9 inches long.

In a small bowl, mix together the ketchup, brown sugar, and apple cider vinegar. Spread evenly over the top of the meatloaf.

Bake for 45–55 minutes, or until the internal temperature reaches 145–150°F (63–66°C).

Let rest for 10 minutes before slicing and serving.


Storage

Leftovers keep well in the fridge for up to 4 days. Slice and reheat gently, or use for meatloaf sandwiches. Can be frozen for up to 2 months.

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