Glazed Brown Sugar Meatloaf

3 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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 recipe or craving a comforting meal, my Brown Sugar Meatloaf 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 Meatloaf Muffins.

Sabrina’s Glazed Brown Sugar Meatloaf Recipe

Beef 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!

Chef’s Note: Secret to Great Meatloaf

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.

Ingredients

  • 1 ½ pounds Ground Beef (80/20): The main protein in the meatloaf is ground chuck or higher fat ground beef. Since I use bread to soak up the fat, you don’t have to worry about it being greasy.
  • ¼ cup Brown Sugar: This is the ingredient that sweetens the deal! It’s added to the topping sauce only. It can be substituted with equal parts honey or maple syrup for a different sweet flavor.
  • 1 teaspoon Worcestershire Sauce: The tangy flavor of this anchovy-based sauce from England is one of a kind. It’s worth having a bottle on hand to make your beef recipes extra savory.
  • ½ cup Ketchup: What is meatloaf without ketchup? This forms the base of the glaze and helps lock in the moisture. You could also use a BBQ sauce that isn’t too sweet.
  • ½ cup Milk: Milk adds moisture to the meat mixture to help keep it tender.
  • 1 large Egg: The egg binds all the ingredients together and adds a bit more fat for a moist tender meatloaf.
  • 1 teaspoon Kosher Salt: Salt is a flavor enhancer and balances the sweetness.
  • ¼ teaspoon Course Ground Black Pepper: Pepper adds a bit of heat and brings out the savory flavors.
  • 1 small Yellow Onion: The yellow onion brings a flavor depth to the meatloaf. White onions or red onions can be used instead as needed.
  • ¼ teaspoon Ground Ginger: The ginger is a surprising ingredient that adds a subtle flavor to the meat and compliments the sweet sauce nicely.
  • ¾ cup Saltine Cracker Crumbs: These are a binder and help hold the meatloaf together. They can be substituted with equal parts bread crumbs or even crushed cornflakes.
  • 2 slices Sandwich Bread: They can be any kind of sandwich bread. These are not for eating but are placed under the meatloaf to absorb excess fat that is produced during baking. Stale bread works best for this purpose.

How to Make

Time needed: 1 hour and 15 minutes.

  1. Preheat Oven and Prepare Glaze

    Preheat the oven to 350 degrees. Meanwhile, in a small bowl, combine brown sugar, Worcestershire sauce, and ketchup to make the glaze. Mix well until smooth and set aside.

  2. Mix Meatloaf

    In a large bowl, mix together the ground meat, milk, egg, kosher salt, black pepper, finely chopped onion, ground ginger, and saltine cracker crumbs.

  3. Shape and Bake

    Place two slices of bread on a baking sheet. Shape the meat mixture into a free-form loaf shape directly on top of the bread slices. Bake in the preheated oven for 45 minutes.

  4. Glaze and Finish

    After 45 minutes of baking, remove the meatloaf from the oven and brush the ketchup mixture over the top. Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160 degrees.

  5. Rest and Serve

    Once the middle has reached temp and the meatloaf is thoroughly cooked, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing and serving with mashed potatoes and green beans! Enjoy!

Recipe Card

Glazed Brown Sugar Meatloaf

Glazed Brown Sugar Meatloaf with ketchup topping and crushed saltines is the easiest, most flavorful take on classic meatloaf! Try it today!
Yield 3 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder

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

Note: 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.

Nutrition

Calories: 385kcal | Carbohydrates: 26g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 785mg | Potassium: 492mg | Fiber: 1g | Sugar: 16g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 3mg

Can This Be Made in Advance?

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.

Nutritional Facts

Nutrition Facts
Glazed Brown Sugar Meatloaf
Amount Per Serving
Calories 385 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 109mg36%
Sodium 785mg34%
Potassium 492mg14%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 16g18%
Protein 24g48%
Vitamin A 188IU4%
Vitamin C 2mg2%
Calcium 91mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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 separately.
  • Freezing: Let it cool and then wrap it in plastic wrap and then tin foil and store 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.
  • Once cooked through, carefully serve the meatloaf with a large spoon directly from the slow cooker. Top with extra glaze and enjoy!

Instant Pot Meatloaf

  • Combine ground beef, milk, egg, kosher salt, black pepper, finely chopped onion, ground ginger, and saltine cracker crumbs in a large bowl. Mix thoroughly.
  • 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

Why is this cooked freeform and not with a loaf pan?

Cooking this brown sugar meatloaf without a loaf pan allows for browning (and not steaming the meat) on three sides instead of one.

Can I use a different type of breadcrumbs instead of saltine cracker crumbs?

Sure, breadcrumbs or crushed cornflakes can be substituted for saltine cracker crumbs in equal amounts.

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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: Make it 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 homemade Chili Seasoning Mix, 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.

More Amazing Meatloaf Recipes

Brown Sugar Meatloaf Pin

Photos used in a previous version of this post.

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Brown Sugar Meatloaf with tangy ketchup meatloaf topping with vegetables

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 with tangy ketchup topping and crushed saltines is the easiest and most flavorful take on a classic meatloaf you'll ever make!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Can you prepare the meat mixture the night before, if you keep it refrigerated or will the cracker crumbs get too soggy?

      1. 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.

  2. 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.

  3. 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!

  4. 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.

  5. 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.

    1. 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!

    2. Monica maybe our ovens temp is different from hers. My meatloaf takes about an hour and a half to cook to.

  6. 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!

  7. That trick with the bread sponge under the meatloaf is wonderful, and that brown sugar glaze is seriously making my mouth water!

  8. 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!

  9. Love your tip on using the bread to soak up the fat from baking — this meatloaf reminds me of my Mom’s recipe 🙂

  10. 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…