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Why we love this recipe
I don’t think I’ve met a meatloaf that I didn’t love (or for that matter, a meatball recipe that didn’t make me swoon), but this one is my particular favorite, and here’s why.
First up, it is a moist meatloaf with a the savory flavors of beef mixed with the sweetness of the brown sugar and ketchup glaze.
Second, this glazed meatloaf puts the glaze on the bottom of the pan. Meaning that after it has cooked and cooled, you flip it upside down onto a cutting board (just like you do with an upside down cake) and because the glaze is on the bottom, the meatloaf slides out of the pan without any sticking.
And magically the glaze is on the top. And even more magically, people who didn’t realize that they love meatloaf meet this glazed meatloaf deliciousness and immediately change their mind.
Ingredients you need
Ingredient additions and substitutions
- Meat: You can either use all ground beef or a mixture of ground beef, pork and veal. This is usually labeled “meatloaf mixture” and you can find it next to the ground beef in your supermarket. It gives it a slightly lighter flavor.
- Brown Sugar: We like light brown sugar for this recipe, but dark brown sugar works as well. The sugar taste will be a little more intense because there is extra molasses.
- Bread Crumbs: We love panko crumbs for this recipe, but any dried breadcrumbs will work.
- Milk: Whatever you do, don’t leave out the milk! Milk is the secret to moist meatloaf. Tell everyone.
How to make this recipe
See the recipe card for full information on ingredients and quantities.
Step 1: Preheat your oven to 375 and press some brown sugar into the bottom of a loaf pan. Get it good and smooshed in there.
Step 2: Spread some ketchup over the brown sugar. Get it all the way to the edges as best you can.
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Step 3: Mix together some ground beef or meatloaf mix with a couple of eggs, some breadcrumbs, milk, chopped onion and salt and pepper. Clean hands are the best way to do this, I promise.
Step 4: Smoosh that mixture into the loaf pan on top of the brown sugar and ketchup layers. Pack it down good.
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Step 5: Put your loaf pan on a small rimmed baking pan in case of any overflow of juices (your oven will thank you!) and cook it up for an hour. Let it rest for ten minutes and then carefully pour out any juices – I usually look for a stray empty can for this.
Step 6: Put a cutting board on top of the loaf pan, flip it over so the bottom of the pan is facing you, and then gently wiggle the meatloaf of the pan. And slice it up!
Honestly, the hardest part is waiting for it to be cool enough to cut it (although I promise you this is an essential step if you want nice cooperative slices of meatloaf).
Recipe FAQs
You can usually find meatloaf mix (which is simply a combo of ground beef, pork and veal) right next to the regular ground beef in your supermarket. And if you can’t find it, using all ground beef works just fine – I like the 80/20 fat variety for the flavor.
Nope, in this case we need the flavor and the rougher consistency of the brown sugar. You CAN use either light or dark brown sugar – the dark brown sugar will give a little more intensity to the flavor. I like both!
Leftover meatloaf keeps for several days in the fridge – wrap it up well so it doesn’t dry out. There are few things in life as wonderful as a leftover meatloaf sandwich!
Pop your question in the comments section below and I will answer pronto!
Want to round out your meal?
We love us some roasted green beans on the side, and some carrot mashed potatoes (two great tastes that taste great together!).
And how about some apple crisp for dessert? Yes please!
Other meatloaf recipes we love!
Looking for more dinner inspiration? Here is our complete collection of dinner recipes!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Brown Sugar Meatloaf
Jazz up your meatloaf with a tangy brown sugar topping! This easy recipe for brown sugar meatloaf will have them asking for meatloaf seconds.
- Prep Time: 15 minutes
- Cooling Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Ingredients
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 1 1/2 pounds meatloaf mix (equal parts ground beef, ground veal and ground pork, although all ground beef will work fine too)
- 2 eggs, beaten
- 3/4 cup milk
- 1/2 cup chopped sweet onion
- 3/4 cup bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 375.
- Pour the brown sugar into a 9×5 loaf pan and press it into the bottom. Spread the ketchup on top of the sugar.
- Mix all remaining ingredients together and press into the loaf pan on top of the ketchup.
- Bake for one hour. Remove from oven and pour juices into a bowl. Discard juice and let meatloaf rest for 10 minutes.
- Invert loaf onto a platter or cutting board, slice it up and enjoy!
Notes
-
- Meat: You can either use all ground beef or a mixture of ground beef, pork and veal. This is usually labeled “meatloaf mixture” and you can find it next to the ground beef in your supermarket. It gives it a slightly lighter flavor.
-
- Brown Sugar: We like light brown sugar for this recipe, but dark brown sugar works as well. The sugar taste will be a little more intense because there is extra molasses.
-
- Bread Crumbs: We love panko crumbs for this recipe, but any dried breadcrumbs will work.
-
- Milk: Whatever you do, don’t leave out the milk! Milk is the secret to moist meatloaf. Tell everyone.
Pam says
Can you put the brown sugar directly into the meatloaf mixture
Hi Pam! Do you mean can you mix it in? Technically yes you can, but you will get a much better flavor having it as a layer on the top. Hope this helps!
Ashley Eve says
Oh yeah and 10 stars if I could!! Thank you!
Aw, thanks! You made my day!
Pam says
Can you put the brown sugar into the meatloaf mixture e
Ashley Eve says
Best meatloaf recipe ever! I’ve been using this recipe for five years now, and my husband and kids absolutely love it. Quick question though is there anyway I can freeze leftovers and reheat later? As my kids are getting bigger, they’re eating more and I’m having to double the recipe.
Hi Ashley and thank you for your sweet words! And yes! You can definitely freeze this. Let it cool, and then wrap it first in plastic wrap and then in foil (to prevent freezer burn). It will keep up to 6 months in the freezer. You can either freeze it in slices or freeze the whole loaf. When you are ready to eat it, let it fully defrost and then warm it up in a 200 degree oven for about 15 minutes. (And yes, those kiddos do keep needing more on their plates – I’ve been there!)
Kelly W. says
I have struggled to find a meatloaf recipe that turns out as perfectly as the recipe claims, but this one definitely does! It baked perfectly and came right out of the pan easily. It was very moist, but stayed together well and was easy to slice. It was so good and the whole family loved it. This will be the only meatloaf recipe I use from now on! And thank you for the tip to add milk…I never knew that!
Kelly! You made my whole day – so glad you love this meatloaf favorite as much as we do! :)
Diane says
The perfect busy week meal! So easy and the leftovers are 👌🏼👌🏼
There’s nothing like a good meatloaf sandwich, right? :)