Brown Sugar Glazed Meatloaf Recipe

Make Brown Sugar Glazed Meatloaf Recipe tonight with a glossy brown sugar glaze and rosemary finish.

Ingredients

• ½ cup dark brown sugar loosely packed
• ½ cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 ½ pounds ground sirloin 3-10% fat
• ½ cup milk
• 2 eggs
• 1 ½ teaspoons kosher salt
• ¼ teaspoon ground pepper rounded generously
• 1 small onion chopped fine
• ¼ teaspoon ground ginger rounded generously
• ¾ cups finely crushed saltine crackers ~12 crackers
• chopped fresh rosemary for serving Lindsey's secret ingredient. It’s not necessary but it takes the dish to a whole other level!

Instructions

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C) so it's ready when the loaf is shaped and glazed. This small, early step keeps the rhythm simple and ensures your baking time is consistent; set your pan out on the painted pine wood surface so everything is ready to assemble.

Step 2: Prepare the brown sugar glaze

Combine the dark brown sugar, ketchup, and Worcestershire sauce in a small saucepan or a small ceramic bowl and whisk until smooth and glossy. I usually make extra — it simmers down to a thick, shiny glaze that will caramelize on the loaf and double as a serving sauce later.

Step 3: Mix the meat mixture

In a large mixing bowl add the ground sirloin, milk, eggs, kosher salt, ground pepper, finely chopped onion, ground ginger, and the finely crushed saltine crackers. Use your hands or a wooden spoon to fold and knead gently until the mixture becomes cohesive and tacky; kneading lightly activates the meat proteins and helps the loaf hold together during baking.

Step 4: Shape the loaf

Shape the meat mixture into a loaf sized to fit your pan — roughly 9 by 4 inches for a standard loaf pan — and transfer it into the rectangular loaf pan or 9x9 baking dish. Press the top gently to form a smooth, even surface so the glaze will cling and run attractively down the sides.

Step 5: Glaze the loaf generously

Spoon or brush a generous layer of the brown sugar ketchup glaze across the top of the loaf, allowing it to drip and cascade down the sides. The thick, glossy coating will help keep the meat moist and form a sweet-savory crust as it bakes.

Step 6: Bake until cooked through

Place the glazed loaf in the preheated oven and bake until an instant-read thermometer inserted into the center reads 160°F. This normally takes about 60 minutes; an old cook’s trick is to insert a cake tester, leave it for 20 seconds, then touch it to the underside of your bottom lip — it should feel hot. Remove the loaf and let it rest briefly so juices redistribute.

Step 7: Finish, saucing, and serve

While the loaf rests, simmer any extra glaze until slightly thickened and glossy. Slice two thick pieces and drizzle with the warmed sauce, then scatter chopped fresh rosemary over the top for a fragrant, herbaceous finish. Serve hot alongside simple sides or on a rectangular platter and enjoy the deep, caramelized glaze and tender crumb.

Notes

• Use an instant-read thermometer to ensure the center reaches 160°F.
• Mix the meat gently to avoid a dense loaf.
• Reserve extra glaze to reheat and spoon over slices for serving.
• Freeze individual slices on a tray before bagging for best freezer storage.
• Swap crackers for gluten-free crumbs to make this gluten-free.