Brown Sugar Meatloaf

Brown Sugar Meatloafa

It is that time of year that we start pulling out our favorite comfort food recipes and sharing them with our family and friends. It is a great recipe to pull out when company is coming over because it is quick, easy, and turns out delicious every time. Moist, delicious meatloaf encased in a brown sugar glaze.

Brown Sugar Meatloaf

My husband loves when I make this meatloaf because he gets to eat it hot from the oven one day and in a meatloaf sandwich with swiss cheese the next. I used to hate meatloaf, I thought it was dry, tasteless, brick of a dinner. That was until I found this recipe! The worst thing that you can do when making meatloaf is baking it too long. During the last 15 minutes of baking I watch the internal temperature of the meatloaf very carefully, as soon as it registers 160 degrees F on the meat thermometer I take it out of the oven. Serve with mashed potatoes, green beans, buttermilk biscuits and apple pie for a comforting fall meal.

Brown Sugar Meatloaf

Brown Sugar Meatloaf

Moist and delicious meatloaf encased in a brown sugar glaze.

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients:

1/2 cup packed light brown sugar
1 cup ketchup
1 tablespoon Worcestershire sauce
1 1/2 pounds ground beef chuck
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/2 cup milk
2 large eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 package of dry onion soup mix
1/4 teaspoon ground ginger
3/4 cup Italian bread crumbs

Directions:

Preheat oven to 350 degrees F (175 degrees C). Line a casserole dish with foil.
In a small bowl, combine brown sugar, ketchup and 1 tablespoon Worcestershire sauce. Divide evenly among three separate bowls; set aside.
In a large bowl combine garlic, Worcestershire sauce, milk, eggs, salt, pepper, soup mix, ginger, bread crumbs and one bowl (1/3) of prepared brown sugar/ketchup mixture. Add ground beef and mix to thoroughly combine.
Shape into a loaf and spoon one bowl (1/3) of prepared brown sugar/ketchup mixture onto the top of the loaf.
Place the meat loaf, brown sugar/ketchup side down, into prepared casserole dish. Top with remaining bowl (1/3) of prepared brown sugar/ketchup mixture.
Bake in preheated oven for 1 hour, until juices are clear or until thermometer inserted into the loaf reads 160 degrees F. Let stand 10 minutes before slicing.

Source: adapted from allrecipes.com

***The pictures in this recipe were updated on January 16, 2014. The picture below is the original photo that I took to accompany this meatloaf on October 26, 2010. ***

26 Responses to “Brown Sugar Meatloaf”

  1. #
    1
    mydanishkitchen — October 26, 2010 @ 6:35 am

    Nothing like a really good Meatloaf. Your recipe sounds really delicious.
    On a side note, I “tagged” you in the Blog Tag Game. Hope you don’t mind.

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    2
    Annie's Dish — October 26, 2010 @ 7:29 am

    I think this is exactly or at least close to the recipe that I use. Best meatloaf ever!

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    3
    AliGirl — October 26, 2010 @ 8:09 am

    This meatloaf looks delicious. Reminds me of something my mom might make!

  4. #
    4
    elra — October 26, 2010 @ 8:31 am

    A recipe worth keeping !

  5. #
    5
    Kristi Rimkus — October 26, 2010 @ 9:50 am

    I haven’t made a meatloaf in ages. You’ve inspired me!

  6. #
    6
    Emily @Cleanliness — October 26, 2010 @ 11:52 am

    Never made meatloaf with brown sugar! Yummm!

  7. #
    7
    melpy — October 26, 2010 @ 2:27 pm

    I made this recipe from allrecipes about 5 years ago and I don’t understand how you got yours to come out so well. Mine basically fell apart, mushy and watery. Well done though, looks beautiful!

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    8
    blackbookkitchendiaries — October 26, 2010 @ 7:02 pm

    this looks so delicious:) and i really love how stunning your photos are… thank you for sharing this.

  9. #
    9
    Jasmine — October 27, 2010 @ 3:24 am

    Wow, this dish is really special, I’ve never seen anything similar :)
    Must be delicious!!

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  12. #
    10
    K — April 23, 2012 @ 5:55 am

    This is really delicious! Thanks :-)

  13. #
    11
    K — May 10, 2012 @ 4:55 am

    This is delicious! Have made several times and is now firmly in our favourites category. Thanks!

  14. #
    12
    Francie — September 23, 2012 @ 5:41 pm

    What size of casserole dish do you use? Does it fit in a meatloaf pan? Thanks!

    • Christina replied: — September 24th, 2012 @ 8:38 pm

      I baked mine in a 2 quart casserole dish, but you can bake it in a 5×9 inch loaf pan as well. If you give it a try I would love to hear how it turns out for you! :)

  15. #
    13
    Marlene Martens — November 18, 2012 @ 5:45 pm

    OMG this was sooooo good, my husband thought it was better then The Cheesecake Factorys meatloaf! Thanks for sharing, I needed a GREAT new recipe!

    • Christina replied: — November 20th, 2012 @ 5:12 pm

      Yay!! I am soooo happy to hear that you enjoyed the meatloaf Marlene! Thanks so much for letting me know how it turned out for you! :)

  16. #
    14
    Jeannie Speakman — February 27, 2013 @ 8:20 pm

    Thanks for a great recipe. I have made it twice now. Once with the italien bread crumbs, and once with old cornbread that I had leftover. Both times it has been wonderful. My husband has said I have found the perfect recipe, finally.

  17. #
    15
    Nancy — May 24, 2013 @ 11:26 am

    I have made this the last two times I wanted meatloaf. Have since removed all my other recipes and will never use another recipe.

  18. #
    16
    Susan Snyder — June 26, 2013 @ 3:32 pm

    Made your recipe the other nite – omitted the onion soup mix (didn’t have it,) panko bread crumbs instead of italian (didn’t have them,) and added in a pound of fresh peas we just picked. It was amazing…my family raved. This one is a keeper! Thanks sweet pea!

  19. #
    17
    Susan — September 25, 2013 @ 8:05 am

    This sounds very similar to my mom’s meatloaf which is fantastic! I m definitely going to have to try this. Only one thing I would change…I’ve never cared much for bread crumbs or crackers in meatloaf. I would use oats instead just like dear old mom. :-)

  20. #
    18
    Jason White — February 12, 2014 @ 7:04 pm

    Just tried this recipe tonight. It was an awesome meatloaf. This is coming from someone who loves meatloaf but has never made it before tonight so its an easy recipe to follow. Thank you for sharing it.

    • Christina replied: — February 15th, 2014 @ 1:33 pm

      Yay! So happy to hear that you enjoyed the meatloaf, Jason! Thanks so much for sharing how it turned out for you! It is one of our favorites!! :)

  21. #
    19
    Danielle — February 20, 2014 @ 10:04 am

    Can you freeze this recipe? I love making this meatloaf and would love to know if I could make two at a time and freeze one before baking for a future week night meal?

    • Christina replied: — February 26th, 2014 @ 8:17 pm

      Hi Danielle,

      Yes, you can! After preparing the meatloaf, place the unbaked meatloaf in the freezer until firm. Then remove from the pan, wrap in plastic wrap and place into a freezer safe bag. When you are ready to serve, thaw the meatloaf by placing it back into the original pan in the refrigerator (usually takes 24 hours) and bake. If you give it a try, I’d love to know how the frozen meatloaf works out for you! :)

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    20
    Danielle — April 10, 2014 @ 5:32 pm

    Update: I made 2 meatloafs and froze them. I just pull them out of the freezer in the morning and they are thawed and ready to bake for dinner. They both turned out fantastic and cooked up as if they were never frozen! Such a great meal to make in bulk on a weekend and freeze for those days when making dinner is just impossible! Thank you so much for this recipe. It is definitely a family favorite!

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