Glazed Brown Sugar Meatloaf with tangy ketchup topping and crushed saltines is the easiest and most flavorful take on a classic meatloaf you’ll ever make!
Glazed Brown Sugar Meatloaf has been a staple in our meatloaf rotation for years and was one of the first recipes I made for my husband when we were dating. When you’re younger and rely on more inexpensive cuts of meat finding new ways to enjoy ground meats is something you get used to.
Glazed Brown Sugar Meatloaf is one of about three meatloaves we enjoy but it is hands down the favorite meatloaf I make for clients.
With simple ingredients and the unique use of saltines instead of breadcrumbs, this Glazed Brown Sugar Meatloaf is guaranteed to be a huge hit with both kids and adults.
A couple of quick notes about this Glazed Brown Sugar Meatloaf recipe:
- I added two slices of sandwich bread to the recipe but this bread is not consumed. Since I use ground chuck the fat content is a bit higher than say a 90/10 mixture and there will be fat that renders.
- Since I bake free form, not in a loaf pan, and with other vegetables the bread helps soak up the fat and doesn’t interfere with roasting additional vegetables on the side of the sheet pan which makes this a one tray meal.
- Toss the bread after the cooking, it will be full of fat and not pleasant to eat.
- Add the glaze in the last fifteen minutes so it doesn’t run off the meatloaf as it cooks and it won’t crack or dry out.
- Cooking the meatloaf without a loaf pan allows for browning (and not steaming the meat) on three sides instead of one.
- ¼ cup packed brown sugar
- 1 teaspoon Worcestershire Sauce
- ½ cup ketchup
- 1½ pounds ground beef (I use ground chuck, 80/20)
- ½ cup milk
- 1 large eggs
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 small yellow onion, chopped finely
- ¼ teaspoon ground ginger
- ¾ cup finely crushed saltine cracker crumbs
- 2 slices sandwich bread (any variety, this is to soak up the fat, not for consuming)
- Preheat oven to 350 degrees.
- Lay the two pieces of sandwich bread onto the pan.
- In a large bowl, mix the beef, milk, egg, salt, pepper, onion, ginger and saltines.
- Shape the mixture into a loaf on top of the bread.
- Bake for 45 minutes.
- While the meatloaf is cooking add the brown sugar, ketchup and Worcestershire Sauce in a small bowl and mix.
- Glaze the meatloaf and cook a final fifteen minutes.
- Since you're adding bread under the meatloaf you can also cook potatoes or other vegetables on the side without worrying about too much fat running over.
- You can also line the other half of the tray with foil to prevent any grease from coming over to the vegetables.
- Rest the meat for 10 minutes before slicing.
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