Brown Sugar Meatloaf Recipe

If you’re craving a classic comfort food with a sweet and tangy twist, this Brown Sugar Meatloaf will hit the spot. The caramelized brown sugar and ketchup glaze creates a mouthwatering topping, while the juicy, tender meatloaf underneath is packed with savory flavor. It’s the perfect balance of sweet and savory, making it a true family favorite for weeknight dinners or Sunday gatherings.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Simple ingredients, big flavor – everything is pantry-friendly and easy to find.
• Sweet and savory glaze – the brown sugar-ketchup topping adds irresistible caramelization.
• Comfort food at its best – warm, hearty, and soul-satisfying.
• Perfect for family dinners – a nostalgic recipe that pleases both kids and adults.
• Crowd-pleaser – impressive enough for guests yet simple enough for everyday meals.

Unlike traditional meatloaf, this version stands out for its rich glaze that soaks into the meat as it bakes, ensuring every slice is flavorful and moist.

Ingredients Needed

For the glaze:

• Cooking spray (to lightly grease the loaf pan)
• 1 cup packed brown sugar
• 1 cup ketchup

For the meatloaf base:

• 3 pounds lean ground beef
• 4 large eggs, lightly beaten (room temperature recommended)
• 2 small onions, finely chopped (or 1 large)
• 1 ½ cups milk
• 1 ½ cups saltine cracker crumbs, finely crushed
• 1 tablespoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground ginger (adds subtle warmth)

How to Make Brown Sugar Meatloaf

Step 1: Prepare the oven and pan

Preheat your oven to 350°F (175°C). Lightly grease a 5×9-inch loaf pan with cooking spray. This prevents sticking and helps the glaze release easily.

Step 2: Make the glaze base

Press the brown sugar firmly into the bottom of the loaf pan to create a caramelized layer. Spread the ketchup evenly over the sugar—this forms the signature sweet-and-savory topping that sets this meatloaf apart.

Step 3: Mix the meatloaf

In a large mixing bowl, combine ground beef, eggs, chopped onion, milk, cracker crumbs, salt, pepper, and ginger. Mix gently until just combined—overmixing can make the meatloaf dense.

Step 4: Shape and layer

Form the mixture into a loaf shape and carefully place it over the ketchup-sugar glaze in the prepared pan. This layering allows the glaze to bake into the meat as it cooks.

Step 5: Bake to perfection

Bake uncovered in the preheated oven for about 1 hour, or until the juices run clear and the internal temperature reaches 160°F (71°C). The glaze should be bubbling and slightly caramelized.

Serving and Storage Tips

• Serving: Slice thick portions and serve with mashed potatoes, roasted veggies, or a crisp green salad. The glaze pairs especially well with buttery sides.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm slices in the oven at 300°F, covered with foil to retain moisture, or microwave gently in 30-second intervals.
• Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Helpful Notes

• Want extra glaze? Double the sugar and ketchup mixture and brush some on top of the loaf halfway through baking.
• For lighter texture, substitute ground beef with a mix of beef and pork.
• Cracker crumbs can be replaced with breadcrumbs or rolled oats.
• If you like spice, add a pinch of cayenne or smoked paprika to the meat mixture.

Conclusion

This Brown Sugar Meatloaf is the ultimate comfort meal—sweet, savory, and satisfying in every bite. With its rich glaze, tender texture, and easy prep, it’s a recipe you’ll return to again and again.

If you’ve tried this recipe, let us know what you think! ⭐⭐⭐⭐⭐
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Frequently Asked Questions (FAQ)

Can I use turkey or chicken instead of beef?

Yes! Ground turkey or chicken works well but may be slightly leaner. Add a bit of olive oil or extra milk to keep it moist.

How do I make this recipe gluten-free?

Swap saltine crackers with gluten-free crackers or oats. The texture remains hearty without losing flavor.

Can I prepare the meatloaf ahead of time?

Absolutely. Assemble the loaf, cover it, and refrigerate for up to 24 hours before baking. Add 10 extra minutes to the cooking time if baking straight from the fridge.

Is this recipe freezer-friendly?

Yes. Bake the meatloaf first, let it cool completely, then wrap tightly before freezing. Slice before freezing for quicker reheating.

Why is my meatloaf dry?

Dryness usually comes from overbaking or not enough moisture. Be sure to measure your milk and avoid overmixing the meat.