Glazed Brown Sugar Meatloaf with ketchup topping and crushed saltines is the easiest, most flavorful take on classic meatloaf! Try it today!
Whether you need an easy midweek Dinner or are craving a comforting meal this is guaranteed to be a huge hit with both kids and adults! If you are a meatloaf lover, be sure to check out some more variations like reader favorite Philly Cheesesteak Meatloaf or my cute, easy Thanksgiving Turkey Meatloaf. For a yummy and filling one dish dinner make my Loaded Mashed Potato Meatloaf!
Sabrina’s Glazed Brown Sugar Meatloaf
Meatloaf is a long-time American comfort food, typically made with common ingredients like ground beef, onions, and breadcrumbs. And of course there are many variations with regional tweaks and family secrets. What makes my meatloaf recipe extra delicious is the sweet and tangy brown sugar glaze, freeform shape, and swapping breadcrumbs for saltine crackers. It is so tender, moist and flavorful you are sure to add it to your own favorite dinner recipes!
Ingredients
- 1/4 cup brown sugar , packed
- 1 teaspoon Worcestershire Sauce
- 1/2 cup ketchup
- 1 1/2 pounds ground beef (I use ground chuck, 80/20)
- 1/2 cup milk
- 1 large egg
- 1 teaspoon kosher salt
- 1/4 teaspoon course ground black pepper
- 1 small yellow onion , chopped finely
- 1/4 teaspoon ground ginger
- 3/4 cup saltine cracker crumbs , finely crushed in blender or sandwich bag
- 2 slices sandwich bread ,any variety (This is to soak up the fat, not as a side).
Instructions
- 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 15 minutes.
- Rest the meat for 10 minutes before slicing.
Notes
Nutrition
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Table of contents
Chef’s Note: Why use bread slices
My secret to making the best meatloaf is to make it freeform, or without a loaf pan, and bake it on top of pieces of sandwich bread. Here’s why this method works:
- When using ground chuck, the fat content will be a bit higher than, say, a 90/10 lean ground beef mixture so there will be fat that renders. The two slices of sandwich bread soak up the fat as the meat cooks, so it doesn’t get soggy or greasy on the bottom.
- Another reason to use the bread is the fat doesn’t burn or run off, instead it steams under the meat, which keeps it from drying out for the most tender and moist meatloaf.
- Another bonus: Since the bread helps soak up the fat, I can roast vegetables or potatoes on the side of the sheet pan, which turns this into an easy sheet pan meal.
- Just be sure to toss the bread after the cooking, it will be full of fat and not pleasant to eat.
Can This Be Made Ahead of Time?
Yes, you can make it in its entirety and store it in the fridge overnight before serving. Alternatively, mix all the ingredients together with the exception of the saltines. When you’re ready to make the recipe, stir in the saltines and follow the recipe.
How to Store
- Storing: Don’t leave it out on the counter for more than 2 hours. Store in the fridge for up to 3 days in an airtight container. You can also store the brown sugar glaze in a separate bowl to add to the meatloaf after you reheat it.
- Reheating Tips: You can easily reheat it in the microwave or in your air fryer at 350 degrees for 5-7 minutes. You’ll want to add fresh glaze to it before serving.
- Freezing: Let the loaf cool, then wrap it in plastic wrap and tin foil, and store it in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Alternative Cooking Methods
Air Fryer Meatloaf
- Prepare the meatloaf mixture as per the original recipe.
- Shape the mixture into a loaf shape that fits comfortably in your air fryer basket, making sure that there’s some space around it for air circulation.
- Preheat the air fryer to 350 degrees.
- Place the meatloaf into the air fryer basket and cook for about 25-30 minutes, carefully flipping halfway through cooking, until the internal temperature reaches 160°F.
- Meanwhile, prepare the glaze by mixing brown sugar, Worcestershire sauce, and ketchup.
- Brush the glaze over the meatloaf during the last 5-10 minutes of cooking, ensuring it coats evenly.
- Once cooked through and glazed, remove the meatloaf from the air fryer and let it rest for 10 minutes before slicing.
Slow Cooker Meatloaf
- Prepare the meatloaf mixture as per the original recipe.
- Shape the mixture into a loaf shape that fits in your slow cooker.
- Place the shaped meatloaf into the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the internal temperature reaches 160 degrees.
- In a small bowl, mix together brown sugar, Worcestershire sauce, and ketchup to make the glaze. Add to the top of the meatloaf in the last 10 minutes before serving.
Instant Pot Meatloaf
- Mix the ingredients according to recipe instructions.
- Shape the mixture into a loaf shape that will fit comfortably in your Instant Pot. You may need to shape it to fit the inner pot.
- In a small bowl, mix together brown sugar, Worcestershire sauce, and ketchup to make the glaze.
- Pour 1 cup of water or beef broth into the Instant Pot inner pot. Place the shaped meatloaf on a trivet or steamer basket inside the pot. Brush the prepared glaze evenly over the top of the meatloaf.
- Close the lid and set the Instant Pot to manual or pressure cook mode for 25 minutes on high pressure. Ensure the steam release valve is set to sealing.
- Allow the Instant Pot to natural release for 10 minutes after cooking. Then, carefully quick release any remaining pressure.
- Carefully remove the meatloaf from the Instant Pot using the trivet or steamer basket. Let it rest for a few minutes before slicing.
- Optional: Add meatloaf to a baking sheet and broil for 2-3 minutes until browned.
Frequent Questions
Cooking this brown sugar meatloaf without a loaf pan allows for browning (and not steaming the meat) on three sides instead of one.
Sure, breadcrumbs or crushed cornflakes can be substituted for saltine cracker crumbs in equal amounts.
Variations
- Italian Meatloaf: For a fun variation, omit the ginger and add a tablespoon of an Italian seasoning blend with basil, oregano, and parsley. Substitute the Worcestershire sauce with balsamic vinegar in the sauce for a tangy twist. Finally, swap the ketchup with my easy Homemade Marinara Sauce.
- Mushroom and Swiss Meatloaf: To make this recipe extra hearty, add a ¼ cup of chopped portobello mushrooms and 4 slices of Swiss cheese to the mixture. Omit the ginger and use beef broth instead of milk for a richer taste. Top with more slices of Swiss cheese during the last few minutes of baking for melty goodness with every bite!
- Tex-Mex Meatloaf: Keep the ginger but season the meat mixture with an additional 1 teaspoon each of cumin and chili seasoning, then add two tablespoons of chopped jalapenos for a spicy kick. Use enchilada sauce or mild taco sauce instead of the ketchup in the glaze.
Related Recipes
More Amazing Meatloaf Recipes
Photos used in a previous version of this post.
I make this meatloaf at least twice a month. It’s a family favorite!!
Can you prepare the meat mixture the night before, if you keep it refrigerated or will the cracker crumbs get too soggy?
Mix all the ingredients together with the exception of the saltines. When you’re ready to make the recipe, stir in the saltines and follow the recipe.
I place my meatloaf on a rack that fits inside my roaster so it doesn’t sit in grease.
Great idea Gigi!
I made this meatloaf and it was sooo delicious. I loved how the bread soaked up all the fat and grease, but had to scrape the bread off the bottom of each slice so as not to eat what was soaked up. There’s got to be a better way. Would love some advice on that.
Made this the other night for dinner. We loved it. Another delicious, easy recipe from Sabrina.
Fantastic!
Another winning recipe!
Thanks so much, Barbara!
We make this with ground venison and it’s wonderful. By the time fall rolls around, my husband is impatient as can be waiting for the freezer to be filled so he can have it again. Thanks for sharing such a simple, tasty and versatile recipe!
That sounds amazing! So glad you all enjoy the recipe.
My family’s go to meatloaf recipe is the Allrecipes version of this recipe except its not backed upside down. Your version makes all the correct adjustments. My entire family loves this meatloaf. I love the addition of the bread at the bottom. It kept the loaf looking nice. My wife couldnt help but have seconds. This recipe is definitely getting added to our recipe box.
Thanks so much, Gavin. I’m so glad you all enjoyed it.
Made it today, the bread on bottom worked like a charm. Everybody loved it!!
Hello there! I just wanted to pop in and note that my cooking time for the loaf was a lot longer than 45 minutes for a 1 1/2 lbs of meat. It’s been in the oven for a little over an hour now and it is still very pink throughout. I’m estimating it’ll take about another 20 minutes before it’s actually done for a total cook time of 1 hour and 30 minutes. I’m not exactly sure why my cook time is so far off from yours but perhaps a note in your recipe would be helpful for others that may have the same issue.
I’d like to add that it finally finished! Very good loaf recipe. I spiced up the glaze a little and added sriracha and a little cayenne. I think next time I will just make two smaller loaves. Thanks for the great recipe!
Love the added spice! Glad you enjoyed it!
Monica maybe our ovens temp is different from hers. My meatloaf takes about an hour and a half to cook to.
How about using a thermometer to check the temp – no guessing?
Baking these free form must result in a such a nice, crunchy outside! I’ll have to try this.
You know, it has been months since I have made a meatloaf! I think this one just made my dinner rotation for next week. 😉 Love that brown sugar glaze!
I hope you enjoy it!
That trick with the bread sponge under the meatloaf is wonderful, and that brown sugar glaze is seriously making my mouth water!
Meatloaf is such great comfort food, it’s been ages since I’ve had it – that’s got to change! Brown sugar glazed sounds wonderful!
Meatloaf is one of our favorite meals… and I love the idea of using the bread to soak up the fat!
I’ve been looking for a new meatloaf recipe to try!! I think this is it! thanks!
Love your tip on using the bread to soak up the fat from baking — this meatloaf reminds me of my Mom’s recipe 🙂
Made for lunch today and it was sooooooo much better than my boring plain old ketchup glaze. Plus I LOVED the crispy sides doing it free form instead of steaming in the loaf pan. But the pure genius was putting the meatloaf on bread slices to soak up the rendered fat!!! Kudos for a terrific recipe…
Thanks, Wanda! So glad you enjoyed it!