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Brown Sugar Glazed Classic Meatloaf

Brown sugar glazed classic meatloaf made with ground beef and a ketchup–Worcestershire glaze. Bakes into a golden, caramelized crust, then rests 10 minutes for clean slices and juicy texture.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef
milk
  • 0.5 cup milk
eggs
  • 2 eggs
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
onion
  • 1 onion small, finely diced
ground ginger
  • 0.25 tsp ground ginger
crushed saltine crackers
  • 1 cup crushed saltine crackers
ketchup
  • 0.25 cup ketchup
brown sugar
  • 0.625 cup brown sugar
Worcestershire sauce
  • 1 tbsp Worcestershire sauce

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line a sheet pan with parchment paper.
  2. Make sure the baking surface is ready so you can transfer the loaf quickly after mixing.
Mix the glaze
  1. Whisk together ketchup, brown sugar, and Worcestershire sauce to make the glaze, doubling it so there's extra for serving.
  2. Keep the glaze handy so you can brush it on during baking for a caramelized crust.
Form the meatloaf
  1. In a large bowl, combine ground beef, milk, eggs, salt, black pepper, onion, ground ginger, and crushed saltine crackers, mixing by hand until just combined.
  2. Shape the mixture into a loaf and place it on the prepared sheet pan.
Bake and glaze
  1. Bake at 350°F for 45 minutes, until the loaf is set and starting to brown at the edges.
  2. Brush generously with the glaze and continue baking at 350°F for 15 minutes, until the glaze looks sticky and caramelized.
Rest and serve
  1. Let the meatloaf rest for 10 minutes before slicing to keep the loaf juicy and hold its shape.
  2. Serve with the reserved glaze on the side and spoon extra over each slice.

Notes

For the juiciest classic texture, mix only until the ingredients are combined—overmixing can make meatloaf dense. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat slices in the oven until warmed through. Freezing is yes: wrap tightly and freeze up to 2 months, thaw overnight in the fridge and reheat. For a lighter option, substitute low-fat milk for the milk without changing the method.