A classic meatloaf glaze (or meatloaf sauce) is super easy to make and uses common household ingredients like ketchup, brown sugar and vinegar. Make the best meatloaf ever with this simple topping!
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My meatloaf recipe is insanely delicious thanks in large part to the tomatoey ketchup, apple cider vinegar and brown sugar glaze I slather on top.
I don't use a loaf pan for my meatloaf, and I apply the glaze partway through baking so that my loaf has time to get crispy on the outside.
This is the BEST way to make meatloaf in my opinion, it's perfectly juicy on the inside with a crust on the outside. Comfort food at it's finest.
And if you're worried that the glaze is going to slide of the meatloaf without a bread pan to keep it in place, don't worry! This sauce has the perfect consistency and it's thick enough that it will stay on top of the loaf while it bakes.
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What Makes This Sauce So Good?!
Simple ingredients: My 3-ingredient meatloaf sauce is simple and made with everyday ingredients, so there's a really good chance you've got everything on hand already. Avoiding a trip to the grocery store scientifically makes things taste better. 😂
Fast: Whip up your meatloaf sauce in 5 minutes or less. I like to make mine while my loaf is baking away in the oven making my kitchen smell dreamy.
Classic: The flavors in this tangy glaze are very classic and nostalgic. Perfect for a traditional and cozy meatloaf dinner.
Delicious: This meatloaf topping is seriously so delicious with perfectly balanced sweet, salty and tangy flavors. It'll take your best meatloaf recipe to the next level and become a huge family favorite in no-time.
Meatloaf Sauce Ingredients & Substitutions
- Ketchup: You can use whatever you've got on hand, though I really like using Heinz ketchup. I think it has the best flavor overall, and I don't mind paying a little extra for the name brand here.
- Brown sugar: Adds the best sweet and caramelized flavor! Both dark and light brown sugar will work well.
- Apple cider vinegar: Vinegar makes this glaze tangy and other types of vinegar can be substituted. If you're using regular white vinegar, I would cut it in half because it tastes stronger.
- Meatloaf ingredients: My easy meatloaf recipe calls for ground beef (80/20%), yellow onion, plain panko bread crumbs, Worcestershire sauce, chicken broth, mustard, Italian seasonings, paprika, salt, garlic powder, onion powder and black pepper.
Making Brown Sugar Meatloaf Glaze
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Measure & Mix:
- Measure ketchup, brown sugar and apple cider vinegar into a large bowl and whisk well, until sugar is dissolved.
Apply:
- Bake meatloaf, without glaze, at 350°F for 45 minutes.
- Remove loaf from the oven and cover the whole thing with glaze. I put about 80% of my sauce on top and brush the rest on the sides.
- Return to the oven and bake around 20 minutes longer.
Enjoy!
- Pull meatloaf out of the oven when it reaches an internal temp of 155°F. Let it rest on the baking sheet for at least 10 minutes and it should come up to a final temperature of 160°F.
- Slice and serve with roasted veggies and mashed potatoes!
Stacey's Top Tips!
- I think meatloaf is best when it's baked in a loaf shape, but not a loaf pan! Also important? Apply glaze partway through baking. Both help the meatloaf to get crispy on the outside which is so tasty. 😋
- This glaze recipe is super flexible and you can play around with the ratios! Add more brown sugar for sweeter flavor, more vinegar for extra tang. Like it spicy? Feel free to add a sprinkle of cayenne or red pepper flakes.
Sides For Meatloaf
Bread: Buttery dinner rolls or garlic bread are perfect with meatloaf!
Veggies: A simple veggie side like roasted asparagus, garden salad with Italian dressing or canned green beans.
Potatoes: Mashed potatoes are probably the most classic pairing for meatloaf. Air fryer sweet potato cubes would also be yummy.
Storing Leftover Meatloaf
Make ahead: You can definitely make this glaze a couple days ahead of time for easier weeknight cooking.
Storing leftovers: Place leftover cooked meatloaf in an airtight container and store in the refrigerator up to 3-4 days. You can also freeze leftovers for up to 4 months.
How to reheat: Reheat meatloaf in the microwave, on high, in 30 second bursts until warmed through completely. I like to cover mine with a damp paper towel to help restore moisture and juiciness.
Frequently Asked Questions
I've tried making meatloaf two ways: glazing before baking and glazing partway through baking. Both worked fine! But, I'd recommend waiting and applying it about 45 minutes into baking which allows the loaf to develop a crispier exterior (soo tasty).
I've never used this sauce on anything but meatloaf so I cannot say for sure. But, I feel like it could be really tasty on grilled chicken or hamburgers. I can also see it being a really tasty dip for fries or tater tots. If you try this sauce on something else, let me know in the comments below!
Yes! There are so many different meatloaf recipes out there, and this sauce should work on basically any of them. Turkey meatloaf, grilled meatloaf, smoked meatloaf, you name it.
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Meatloaf Glaze Sauce
Equipment
- 1 Small bowl
- 1 Whisk
Ingredients
- ⅔ cup ketchup *see note below
- 3 tablespoons brown sugar
- 2 teaspoons apple cider vinegar *reduce by half if using regular white vinegar.
Recipe notes:
General: Check out my full meatloaf recipe! General: Many meatloaf glaze recipes call for a splash of Worcestershire sauce, add a little if desired! You can also add some garlic powder or onion powder. I just feel this glaze is plenty flavorful with only 3 ingredients. Ketchup: Use whatever you have on hand! I really like Heinz brand for this glaze and feel it has the best flavor overall.Instructions
- Add ketchup, brown sugar and apple cider vinegar to a bowl.⅔ cup ketchup, 3 tablespoons brown sugar, 2 teaspoons apple cider vinegar
- Whisk until well combined and sugars are melted.
- Bake meatloaf for 45 minutes at 350°F, without glaze. Then add glaze and bake about 20 minutes longer. I like to spoon about 80% of my sauce on top of the loaf, then lightly brush the sides with the rest.
- Pull meatloaf out of the oven when it reaches an internal temperature of 155℉ and let it rest on the baking sheet for 10 minutes until it reaches 160℉. Slice and serve!
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Nutrition
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