Brown Sugar Meatloaf Recipe

Name: Brown Sugar Meatloaf
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: cooking spray; 0.5 cup packed brown sugar; 0.5 cup ketchup; 1.5 pounds lean ground beef; 2 large eggs; 1 small onion, chopped; 0.75 cup milk; 0.75 cup finely crushed saltine cracker crumbs; 1.5 teaspoons salt; 0.25 teaspoon ground black pepper; 0.25 teaspoon ground ginger

Cook Time: 60 minutes

Meatloaf with Sweet and Savory Glaze

This savory meatloaf, topped with a sweet brown sugar and ketchup glaze, is a classic comfort food perfect for family dinners. Simple to prepare and packed with flavor, it makes a hearty meal for 8 servings.

Ingredients

Cooking spray
cup packed brown sugar
cup ketchup
1 pounds lean ground beef
2 large eggs
1 small onion, chopped
cup milk
cup finely crushed saltine cracker crumbs
1 teaspoons salt
teaspoon ground black pepper
teaspoon ground ginger

Directions

Preheat your oven to 350F (175C) and lightly grease a 5x9-inch loaf pan with cooking spray.
Press the brown sugar into the bottom of the prepared loaf pan. Spread the ketchup evenly over the sugar, creating a glaze at the bottom.
In a large mixing bowl, combine the remaining ingredients: ground beef, eggs, chopped onion, milk, cracker crumbs, salt, pepper, and ground ginger. Mix everything thoroughly until well incorporated.
Shape the meat mixture into a loaf and place it on top of the ketchup and brown sugar glaze in the loaf pan.
Place the loaf pan in the preheated oven and bake for 1 hour, or until the juices run clear and the meatloaf is fully cooked.
Once done, remove from the oven and let it rest for a few minutes before slicing and serving.

Nutrition Facts (per serving)

Calories: 353
Total Fat: 20g (26% DV)
Saturated Fat: 8g (40% DV)
Cholesterol: 112mg (37% DV)
Sodium: 763mg (33% DV)
Total Carbohydrate: 24g (9% DV)
Dietary Fiber: 0g (1% DV)
Total Sugars: 18g
Protein: 18g (37% DV)
Vitamin C: 3mg (3% DV)
Calcium: 61mg (5% DV)
Iron: 2mg (13% DV)
Potassium: 375mg (8% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your specific calorie needs.

Brown Sugar Meatloaf Recipe

Origin of Brown Sugar Meatloaf

The classic meatloaf has been a staple of American home cooking for centuries, with its roots tracing back to the early 19th century. Meatloaf, in its most basic form, originated as a way to stretch a small amount of meat and feed a larger family. However, the sweet, tangy glaze that distinguishes Brown Sugar Meatloaf likely emerged in the 20th century as Americans began experimenting with flavors and cooking techniques. The use of brown sugar and ketchup as a glaze was a reflection of the growing interest in bold, sweet-savory combinations in American cuisine.

Regional Variations

While meatloaf is a beloved dish across the United States, regional variations abound. In the South, for example, many meatloaf recipes incorporate ingredients like barbecue sauce or even a dash of hot sauce to give the dish an extra kick. On the West Coast, some versions feature a more vegetable-forward filling, adding ingredients like bell peppers and garlic. The Brown Sugar Meatloaf, however, is often associated with Midwestern comfort food, where hearty, simple ingredients shine through in the dishs sweet and savory glaze. The use of brown sugar gives the meatloaf a caramelized, almost candy-like exterior that is popular among families looking for a warm, satisfying meal.

How Brown Sugar Meatloaf Differs from Other Meatloafs

What sets Brown Sugar Meatloaf apart from traditional meatloaf is the signature glaze made from brown sugar and ketchup. While many meatloafs are topped with tomato-based sauces or left without a glaze altogether, the combination of brown sugar and ketchup creates a sticky, sweet topping that caramelizes as it bakes. This gives the meatloaf a distinctively rich, slightly sweet flavor that contrasts perfectly with the savory beef filling. Compared to classic meatloaf recipes that might use a savory tomato or Worcestershire sauce, the sweetness of the glaze makes this dish a standout for those who enjoy a sweet-savory balance.

Where is Brown Sugar Meatloaf Typically Served?

Brown Sugar Meatloaf is often served as a comforting family dinner or weeknight meal. It is a popular choice for casual gatherings, where hearty and familiar dishes are appreciated. You might find it on the dinner table of a cozy American home, especially in the Midwest, where the dish has its strongest roots. Additionally, this meatloaf is often served alongside mashed potatoes, roasted vegetables, or a simple salad. Its versatility also makes it a great candidate for meal prep, as leftovers are perfect for sandwiches the next day.

Fun Facts About Brown Sugar Meatloaf

The addition of brown sugar in the glaze was likely inspired by the growing popularity of sweet sauces in the 20th century, influenced by BBQ and other regional American dishes.
Brown Sugar Meatloaf can be made with different types of meat, such as ground turkey, pork, or even a combination, to suit dietary preferences.
In some households, the brown sugar and ketchup glaze is applied not just on top of the meatloaf but also mixed directly into the meat mixture, creating a richer flavor throughout the dish.
Meatloaf has been a staple of American cuisine for generations, and recipes have evolved over time, with modern takes like Brown Sugar Meatloaf offering a new twist on a timeless favorite.
Some home cooks prefer to use the meatloafs juices, once baked, as a flavorful base for gravy to accompany mashed potatoes or rice.

FAQ about Brown Sugar Meatloaf Recipe

Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the meatloaf for up to 3 months. To reheat, thaw in the fridge overnight if frozen, then heat in the oven at 350°F (175°C) for about 20 minutes, or until heated through.

Yes, you can substitute lean ground turkey, chicken, or pork for the ground beef. Just be mindful that cooking times may vary slightly, so check for doneness with a meat thermometer (internal temperature should reach 160°F or 71°C).

You can substitute saltine crackers with breadcrumbs (fresh or dried), crushed pretzels, or even oatmeal. If using breadcrumbs, you may want to add a little extra liquid to maintain moisture.

If you find the meatloaf too sweet, reduce the amount of brown sugar in the glaze to 1/4 cup or substitute some of the sugar with Worcestershire sauce for a more savory flavor. You can also experiment with adding a bit of mustard to the glaze for extra tang.

Absolutely! You can form the meat mixture into mini loaves or even use a muffin tin to make individual meatloafs. Bake at 400°F (200°C) for about 20-25 minutes or until cooked through.

If your meatloaf is falling apart, it could be due to using too much milk or not enough binding ingredients like crackers or breadcrumbs. Try using less milk or adding more binder to help hold the meatloaf together. Another tip is to bake it in a pan with a lip, so it doesn't need to be flipped.

To avoid excess grease, you can place the meatloaf on a rack in the baking pan to allow fat to drain away. Alternatively, you can drain the grease halfway through cooking. If you prefer a leaner option, consider using leaner cuts of meat, such as 90% lean ground beef.

Yes, you can prepare the meatloaf mixture and form it into a loaf the night before. Cover it tightly with plastic wrap and store it in the refrigerator. The next day, simply bake as instructed. You can also freeze the unbaked meatloaf for up to 3 months and bake it directly from the freezer, adding 10-15 extra minutes to the baking time.

The best way to reheat meatloaf is in the oven. Place the slices on a baking sheet and cover them with aluminum foil. Heat at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual slices, but the texture may not be as good as when reheated in the oven.

Comments

CATJENKINS

10/06/2025 01:52:54 PM

This is very close to a recipe my mom made often, the only difference being she added some mustard(dry spice works nice) and worchestershire to the brown sugar/ketchup mixture. (We put it on top too.) That might add some zing for those that found this recipe a lil bit too sweet. I also add garlic to the meat as another reader did, as I'm a Garlic-holic myself. ;)

SLJ6

09/28/2002 09:58:33 AM

Yummy!! Best meatloaf I ever made. I did use onion soup mix instead of the chopped onion and only 1/4 c. milk, thought the mixture was moist enough and didnt want it to be too mushy. I also took the advise of other reviewers and used only 1/4 c. of the brown sugar and a few splashes of worcestshire with the ketchup and spread this on top of the meatloaf. Very tasty....thanks for a fabulous recipe, Starbuck!!

Tania Ghee

08/10/2002 01:58:02 PM

I am not a meatloaf eater, but I found this recipe to be absolutely wonderful! My husband agreed (and he's a picky eater). I did have to tweak the ingredients a little. I used 1/3 cup of brown sugar instead of 1/2; ground turkey instead of ground beef; 1 packet of onion soup mix instead of a chopped onion; and 3/4 cup of bread crumbs instead of saltine crackers. I also mixed the ketcup and brown sugar into a glaze and used it on top of the meatloaf. I let the glaze cook on the meat for the last 15 minutes of oven time. It was great!

Aimee

07/13/2002 09:24:51 AM

This recipe was fabulous!!!! Instead of spreading the ketchup and brown sugar on the bottom of the pan I mixed them together and used it as a glaze on top of the loaf and it came out beautifully. I won't be using any other meatloaf recipe again!

Joy L Thatcher Bober

10/30/2006 11:05:40 AM

Very good. I placed two slices of bread in the bottom of the loaf pan. (I saw this on Foodnetwork)The bread absorbs the grease. Then I placed the meatloaf on top of the bread. I mixed the brown sugar and ketchup and spread it on top of the meatloaf and placed 4 thick slices of good bacon on top. I turned out very good. Thanks. Joyln

nana

07/31/2020 12:35:49 AM

First off, I have been making meatloaf for over 50 years, and this is the best one yet!!! I essentially followed the recipe, but I did make some minor changes. After reading other reviews, I added 1/2 cup green pepper and celery (because I like them), formed the meatloaf into a loaf, and baked it in an oven-safe skillet on top of a sliced onion. That kept the meatloaf away from the grease, while making it possible to drain off some oil to make gravy for mashed potatoes. Believe it or not, the onions were terrific! This is my new meatloaf recipe! Thank you very much for sharing it.

Kathleen King

09/11/2025 03:20:28 PM

Just made it and it’s already gone 😂

SadDosa5756

01/27/2025 10:51:42 PM

I've been making this recipe since my kids were old enough to eat, and it is probably my 15 year old's favorite meal. Instead of making a loaf I fill 12 muffin cups with the meat mixture, top with the brown sugar and ketchup, and bake them for 20 minutes at 400. Serve with rice and a vegetable. Winner!

Heather Bienstock

06/08/2023 08:54:10 PM

We’ve loved this recipe for years. My only tweaks: I used Goldfish crackers I put everything but the meat and the sauce in a blender so everything is an even consistency. (Sensory issues in the family). I also am a little heavy handed w the ginger.

Dee Hudson

07/30/2020 10:32:27 PM

I have made this meatloaf for 40 yrs but it seems crazy to put the ketchup/brown sugar glaze in the bottom of the pan. I drain the grease at least 2 times during baking. Just make the meatloaf, (I use crumbled bread instead of crackers & I also add chopped bell pepper) bake it & drain a couple times, 1/2 way thru Poke some holes in the loaf with the handle of wooden spoon & pour 1/2 the sauce over top. (1/2 C brown sugar/1/2 c ketchup & 1 tsp mustard) finish baking & drain any remaining grease. Then put the rest of the glaze on top & turn oven on low broil for a couple minutes. This makes the glaze gooie & sticky. Delish

Michael Orr

07/27/2021 07:26:01 AM

I haven't had meatloaf in 25 years and thought...My mother made it, I should too!" Man oh man! This reminded me of my mother's meatloaf. My fiancee doesn't really care for ground beef but I couldn't stop getting her more. That was amazing. And then I had some 4" cake pans and made them each mini loafs and added the glaze when it was all fully cooked. Turned the broiler on High and lightly burned the topping and we'll, um, I ate 4 of the 6. Great and easy recipe. especially when you have a kitchen aid dough hook doing all the work.

Brittany Rachau

09/25/2025 10:46:04 PM

Very sweet, my kids loved it! Did cook for an extra 5 minutes due to it being too moist. I also left it in the bread pan due to the extra moisture and just served from it. Will be making it again.

ZippyRoast2619

09/24/2025 04:43:32 PM

I made it exactly per the recipe but won’t do that again… putting the sugar and ketchup in the bottom of the pan prevents you from draining off any of the fat while cooking, and results in a greasy, mucky mess; impossible to “turn out” on to a tray for cooling and slicing. I’ll cut back drastically on the amount of milk as well; it was far too wet. Might even leave the milk out completely next time and use fresh breadcrumbs instead. Next time I’ll bake it without the sugar and ketchup, and add those as a glaze toward the end of the cook. I see some people just stirred the sugar and ketchup into the meat mixture prior to cooking. I’ll try that method as well. I liked the overall taste but was unhappy with the final product on this first attempt.

Stephanie Nail

09/23/2025 06:42:37 PM

I’ve been making this meatloaf for at least the last 12 years, and while I do not like meatloaf, I can eat this one every week and thoroughly enjoy it. It is absolutely the best meatloaf recipe I have ever found.

J.

09/19/2025 04:59:40 PM

I made it just as specified, only I didn’t have an onion. So minus that; but it was VERY tasty!👍

JZVALENY

08/14/2025 06:57:15 PM

My favorite meatloaf recipe!!

Max

08/12/2025 06:06:43 AM

I've been make'n this recipe on and off ever since I first saw it on this site years ago! I add a few other spices sometimes- even when I don't, it's delicious!!!!

FunkyKnife8544

08/04/2025 10:49:03 PM

The Only that saved this from getting a One star, was the sugar. After letting it cool down, i flipped the pan & it fell apart. The milk Didnt help. It tasted like the crackers to some point. I DEFINITELY wont be making this again

HardyMelt5730

07/19/2025 10:25:09 PM

It was very good

Susan Bulliner

06/17/2025 10:22:27 PM

Needs more cook time than 1gr.

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