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Delicious brown sugar meatloaf served with mashed potatoes and green beans.

Brown Sugar Meatloaf

This Brown Sugar Meatloaf features a sweet and savory glaze that brings nostalgia, combining ground beef with a sticky, caramelized topping. Perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Glaze
  • ½ cup packed brown sugar
  • 1 cup ketchup
  • 2 tablespoons Worcestershire sauce
For the Meatloaf
  • 1½ pounds ground beef chuck Can swap with half pork for milder flavor.
  • 2 cloves garlic, minced Fresh garlic equals bigger flavor.
  • 1 tablespoon Worcestershire sauce
  • ½ cup milk Use whole milk for richer taste.
  • 2 eggs
  • 1½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 package dry onion soup mix
  • ¼ teaspoon ground ginger
  • ¾ cup Italian bread crumbs Bread crumbs soak the juices well.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a casserole dish with foil.
  2. In a small bowl, stir together ½ cup brown sugar, 1 cup ketchup, and 2 tablespoons Worcestershire sauce until smooth. Divide the glaze into three equal portions and place in separate bowls.
  3. In a large bowl, combine minced garlic, 1 tablespoon Worcestershire, milk, eggs, salt, pepper, dry onion soup mix, ground ginger, bread crumbs, and one portion (1/3) of the glaze. Mix gently.
  4. Add the ground beef and fold it in until the mixture is evenly combined and slightly sticky.
  5. Shape the mixture into a loaf and spread one portion (1/3) of the glaze on top. Place the loaf, glaze-side down, in the prepared dish and spread the remaining portion over the top.
Baking
  1. Bake for about 1 hour, or until juices run clear, edges are browned, and an instant-read thermometer registers 160°F (71°C).
  2. Remove from oven and let rest for 10 minutes before slicing and serving.

Notes

Time-saver: Mix the glaze while the oven heats. Avoid overworking the meat to keep it tender. For variation, stir in 1 teaspoon smoked paprika.