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Best Cheesy Beef Meatloaf with Easy Brown Sugar Glaze

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This isn’t your grandmother’s meatloaf. It’s incredibly juicy with melted cheese pockets and a sweet, tangy brown sugar glaze that caramelizes into a sticky crust. Simple ingredients and easy to prep ahead make it a perfect weeknight dinner.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20)
  • 8 oz (225g) sharp cheddar cheese, cut into 1/2-inch cubes
  • 1/2 cup (100g) brown sugar (for glaze)
  • 1/4 cup (50g) brown sugar (for loaf)
  • 1/2 cup (120ml) ketchup (for glaze)
  • 1/4 cup (60ml) ketchup (for loaf)
  • 1 cup (120g) breadcrumbs (plain or panko)
  • 2 large eggs
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Dijon mustard (optional, for glaze)
  • 1 tablespoon olive oil (for sautéing)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
  2. Make the glaze: In a small saucepan over medium heat, combine 1/2 cup ketchup, 1/2 cup brown sugar, and 1 tablespoon Dijon mustard (if using). Whisk until sugar dissolves and mixture thickens slightly, about 2-3 minutes. Remove from heat and set aside.
  3. Sauté aromatics: In a small skillet over medium heat, add 1 tablespoon olive oil. Sauté diced onion until soft and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Let cool.
  4. Mix meatloaf: In a large mixing bowl, combine ground beef, 1/4 cup brown sugar, 1/4 cup ketchup, 1 cup breadcrumbs, 2 eggs, cooled onion mixture, and 2 tablespoons Worcestershire sauce. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  5. Add cheese cubes: Gently fold in cubed cheddar cheese. Be careful not to overmix.
  6. Shape and bake: Transfer meat mixture to parchment-lined loaf pan. Gently press into an even loaf shape. Place pan on a baking sheet.
  7. Apply first glaze: Pour about half of the brown sugar glaze over the top of the raw meatloaf and spread evenly.
  8. Bake for 45 minutes. Remove from oven and carefully drain off excess fat.
  9. Pour remaining glaze over the top. Return to oven and bake for another 20-25 minutes, or until internal temperature reaches 160°F (71°C).
  10. Rest and serve: Let meatloaf rest in pan for at least 10-15 minutes. Use parchment to lift out, slice, and serve.

Notes

Cube the cheese instead of shredding for gooey pockets. Don’t overmix the meat. Drain fat halfway through baking. Let meatloaf rest before slicing. Use a meat thermometer for perfect doneness.

Nutrition

Keywords: cheesy meatloaf, beef meatloaf, brown sugar glaze, comfort food, easy dinner

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