Brown Sugar Glazed Meatloaf for the Home Table

Set out dark brown sugar loosely packed, ketchup, and Worcestershire sauce before you start Brown Sugar Glazed Meatloaf for the Home Table. The batch is written for 8 people.

Count on 10 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 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!

How the cooking goes

1. Warm the oven to 350°F degrees F (175 degrees C).
2. Stir the brown sugar, ketchup, and Worcestershire sauce together in a small saucepan or mixing bowl. You typically make twice the amount of sauce so there is extra for serving.
3. In a mixing bowl add ground beef, milk, eggs, salt, pepper, onion, ground ginger, and crushed saltine crackers. Mix together with your hands or a wooden spoon. it helps to continue to knead the mixture until it forms a cohesive ball. This activates the meat proteins, which will help keep it from falling apart.
4. Shape the meat mixture into the shape of a loaf that will fit your pan. For me this means approximately 9 inches by 4 inches.There is no wrong shape. You will just have to adjust the baking time. Place meat loaf in loaf pan or 9×9 inch baking dish.
5. Generously spread the ketchup mixture on the top of the loaf. Allow the ketchup mixture to drop down the sides of the loaf. This will help keep the meat moist while also adding a variety of delicious flavors.
6. Oven-bake in preheated oven until the internal temperature reads 160°F on an instant read thermometer. This will take approximately 60 minutes. You can also check by poking the center with a cake tester, letting it sit inside for 20 seconds and then touching it below your bottom lip. It should be hot. If it is hot, it’s done! Just a little pro tip as a former line cook.
7. While the meat cooks, bring the extra sauce to a boil and simmer on low. Drizzle the the extra sauce over the meatloaf. Add freshly chopped rosemary until the seasoning suits the pot.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Beef, open Dutch Oven Beef Stew for a Deep Pot and Stuffed Shells with Meat with a Clear Method.