Brown Sugar Meatloaf
This tasty Brown Sugar Meatloaf flavored lightly with ginger, has a sweet brown sugar and ketchup glaze. It’s the BEST meatloaf EVER!
Recipe Review–“I didn’t like meatloaf until I made this recipe, now it’s a staple in our dinner rotation, my fiancé and I can’t get enough!”– HA
Updated: January 27, 2025
Looking to elevate your classic meatloaf recipe? Look no further than this mouthwatering Brown Sugar Meatloaf! Packed with savory flavors and a hint of sweetness, this recipe is a true comfort food delight.
Growing up, Meatloaf made a pretty regular appearance on our family dinner table. I wasn’t a huge fan of Mom’s meatloaf. I’m lying… I hated Mom’s meatloaf!
My Mom could follow any recipe. She was a great baker! However, dinner wasn’t her strong suit! She joked around, when I was growing up, that she needed a recipe for P.B.& J and to boil an egg. I don’t think I’d go that far! (Well…the egg maybe! Lol)
My memories of meatloaf were not “happy” memories… So I never made it for my family. That’s one perk of being the “head cook” in your own kitchen. If there’s a childhood dish you didn’t like…ya don’t make it! For my Mom it was Grandma’s Liver and Onions! (Praise the LORD!!!)
History of Meatloaf
One day I was reading a wonderful WWII series and became intrigued with the notion that the women of that era, because of food rations, began adding ingredients to their ground beef to make it stretch.
Now I know “meat loaves” have been around for centuries, but I was so impressed with the thriftiness of these women during a really difficult time in our country’s history, that I was determined to find a GREAT meatloaf recipe and give it another try.
This meatloaf recipe would make our ancestors proud. It is dense and meaty! Then it’s coated in a drool worthy glaze that is created during baking. It is truly the BEST meatloaf I’ve ever had… in my entire life.
Ingredients Needed
- ½ cup brown sugar, packed
- ½ cup ketchup
- 1½ pounds ground beef – I recommend 90/10 or 80/20 fat
- ¾ cup milk
- 2 eggs
- 1½ teaspoons salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground ginger
- 1 small onion, chopped or ¼ cup dried minced onion
- ¾ cup dried bread crumbs
How to Make Brown Sugar Meatloaf
Preheat the oven to 350°(F). Line a 9.5 x 5 inch loaf pan with parchment paper. Do not use a “meatloaf” pan with a drainage pan at the bottom. It does not work with this recipe, which creates a wonderful glaze.
Preparing the Brown Sugar Glaze
On the bottom of your parchment-lined baking loaf pan, place the ¼ cup of packed brown sugar. Gently pat it down, but not too tightly. It needs to mix with the ketchup during baking to create that luscious sauce.
Add a ½ cup of ketchup on top of the brown sugar. Using a spoon or spatula, spread the ketchup on top of the brown sugar.
Note I do not cook the meatloaf with the “clips” holding the parchment paper. Once the meatloaf is in the pan, the clips are not needed.
Meatloaf Mixture
In a large bowl, combine the following ingredients…1½ pounds of lean ground beef, salt, pepper, and ginger.
Please, please, please…leave that ginger in the recipe! You’re just going to have to trust me on this one!
To the ground beef and seasonings, add ¾ cup of milk, 2 eggs, 1 small onion, chopped or ¼ cup dried onion flakes, ¼ teaspoon ground ginger, ¾ cup regular breadcrumbs.
I know the “milk” seems a bit strange. It’s okay. The milk helps to bind everything together beautifully. Don’t worry if it seems a little “wet” to you. It will all combine without any issues.
Combine all the ingredients together. I like to just dig in with my hands…but you can use a heavy-duty spoon.
Forming the Meatloaf
There are a couple of ways to shape the meatloaf before placing it in the pan. Because there is a “wet” layer on the bottom of the loaf pan, I do NOT recommend shaping it inside the pan. It is better to form the loaf before placing it in the pan.
You can simply shape the loaf into an oblong shape the size of the pan and carefully place it on the bottom of the pan.
I like to place it on a large piece of parchment paper and then roll the ground beef, pressing the end of the paper inwards to create a nice loaf. When ready to place it in the pan, unroll and carefully place on the bottom of the pan.
Baking Meatloaf Instructions
Place your meat loaf mixture into your prepared loaf pan. If you do not have parchment paper, you can just spray the bottom of the pan with non-stick cooking spray!
Bake in the preheated oven for one hour, until the juices run clear, and the internal temperature reaches 160°. Allow the meatloaf to sit for 10 minutes.
Lift the meatloaf out of the pan if using parchment paper, and carefully place bottom side up.
TIP: If you have not lined your baking pan with parchment paper, the easiest way to remove this meatloaf from the pan, is to carefully place a plate larger than the loaf pan, on top of the meatloaf, and carefully invert it on to the dish.
PLEASE do this carefully, so the hot glaze does not get on you.
Look at all that “glazey” goodness! (Okay, so “Glazey” isn’t a real word…it is here at Norine’s Nest! Lol) Go ahead and smack your lips together. It’s perfectly acceptable where this dish is concerned.
The sauce that is created between the brown sugar, ketchup, and the meat juices is just OUT OF THIS WORLD! (If you’re drooling you should be!)
How To Serve Brown Sugar Meatloaf
I cut my meatloaf into nice thick slices. Everyone is going to fight over the ends. (May the force be with you! I’ll be praying for ya!)
What to serve with Meatloaf
I serve this dish with a big green garden salad, baked potato, and a nice dinner roll or muffin! My homemade baking soda biscuits go beautifully with this meatloaf!
I really love this recipe! It’s simple to make and beyond delicious! Your family will love this recipe as much as mine does. It was such a fantastic family dinner! No more meatloaf boycotts!
Let’s bring Meatloaf back to the dinner table!!! Make those thrifty women of WWII proud of us for stretching our family budgets, even in times of plenty!
Other Ground Beef Recipes
- Best Easy Ground Beef Stroganoff
- Easy Ground Beef Enchiladas
- Spaghetti Sauce with Ground Beef Sauce
- Country Ground Beef and Potato Skillet Dinner
- Ground Beef Doritos Casserole from Soulfully Made
As you slice into this Brown Sugar Meatloaf, prepare for a symphony of flavors that will satisfy everyone at the table. The combination of savory ground beef, aromatic spices, and a caramelized brown sugar glaze creates a dish that’s both comforting and memorable.
Thanks for visiting my nest today! Have a great week.
Happy Nesting Friends!
Printable Recipe
Brown Sugar Meatloaf
Ingredients
- ½ cup packed brown sugar
- ½ cup ketchup
- 1½ pounds lean ground beef
- ¾ cup milk
- 2 eggs
- 1½ teaspoons salt
- ¼ teaspoon ground black pepper
- 1 small onion chopped OR ¼ cup dried onion flakes
- ¼ teaspoon ground ginger
- ¾ cup regular bread crumbs
Instructions
- Preheat oven to 350° degrees F. Lightly grease a 5 x 9.5 inch loaf pan, or line with parchment paper.
- Press the brown sugar on the bottom of the prepared loaf pan and spread the ketchup over the sugar.
- In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
- Bake in the preheated oven for 1 hour or until the juices are clear.
- Invert the meatloaf onto a serving platter and slice into 1 inch thick slices.
- Be careful of the hot glaze when inverting.
Nutrition
About the Author
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!
Do you think ground Turkey would change the “drippings” too much?
Hi Tracy!
I wish I had great news for you…but I do think it would change the “drippings” too much! Basically Turkey is lean and ground beef has the necessary fat content to create the drippings that will make the brown sugar glaze for this dish. Sorry. Wish I had better news for ya. You could try it…and see. I’m just concerned it isn’t going to work.
If you do try it…let me know. I’d love to hear how it turns out. Thanks so much for stopping by. I hope you have a GREAT weekend!
Happy Nesting!
~Norine
Hi Norine!
I put together this recipe today and plan on cooking it tomorrow. Should it be covered or uncovered while cooking?
Aly
Hi Alyson!
I bake mine uncovered. I love that you made it ahead of time. Great time saver for dinner! Hope you love this recipe as much as we do. It’s always on the rotation! Have a GREAT weekend!
Happy Nesting!
~Norine
What about all the grease that ends up in the bottom of the pan? Doesn’t that affect doing this this way?
Hi Lyn!
Great question. Actually the beauty of this recipe is that the “drippings” from the meat, and by the way I use very lean ground beef with this recipe, mixes with the sugar and ketchup to create the most amazing glaze. It a thick sauce that will just slowly slide over the meat loaf when you turn it upside down the platter. I just made this for a big family dinner…I made two…my mother was scooping the sauce off the platter to put over her meatloaf! I had the same concerns when making this…but it’s outstanding!
Thanks for stopping by. I hope you have a wonderful weekend.
Happy Nesting!
~Norine
WOW, best meatloaf recipe I have ever made by far. After making my own forover 40 years and always missing something to make it pop, how right u are about ginger it really does put it over the top. I made a board on Pinterest of 15 meatloaf recipes and on a whim I decided to try yours. I am in awe. I doubled the recipe and added onion sandwich green peppers and a little grated Parmesan cheese to the recipe and also put American and mozzarella cheese in the middle and it was Wow amazing. Thank you so much after 40 yrs of wondering what was missing, you supplied the answer. No need to try another recipe. THANK YOU
You are so welcome! I love your additions to the meatloaf. Stuffing with cheese! WHOA! Adding that to my “to do” list next time I make it! I’m so glad you like this recipe. You expressed exactly how my family feels about this meatloaf. I will never make another one either! Thanks for stopping by and taking the time to share with me. I love hearing from my foodie friends! Have a great week!
Happy Nesting!
Norine
Hi, I don’t have a loaf pan, I usually just shape it out onto a sheet pan. Would this recipe still work on a sheet pan?
Hi Jessica!
If you have a baking dish rather than a sheet pan, that would work better. The problem is that the bottom of this meatloaf becomes the top. If you lay all the glaze ingredients on the bottom of a sheet pan it will all just run all over and burn to the bottom of the pan. Any pan with at least a two inch side is what you need. Sorry…but it’s worth making! I promise.
Thank so much for stopping by and visiting with me. I hope you get the chance to make this meatloaf. It’s the best!
Happy Nesting!
~Norine
This is the best meat loaf I’ve ever had. I have never been a fan of meat loaf, but you’re right with the brown sugar and juices. It’s amazing. Thanks for sharing your recipe.
Hi Mindy!
I know how you feel! Like I said, I was never a fan of meat loaf. This recipe was a game changer for me too! There is just something about that Brown Sugar Glaze that makes this the BEST! I’m so glad you liked it as much as I do! We should start a club for “Meat Loaf Converts”! lol
Thanks for stopping by and I hope you have a GREAT week!
Happy Nesting!
~Norine
12 cups of ketchup… is that right?
Oh Michelle…NO! That is NOT right. Oh my goodness gracious how did I over look that typo?!!! I am SO sorry! It’s a 1/2 cup of ketchup. I suppose if you REALLY like ketchup you could do 12 cups and I’d say a prayer for ya. lol 😉 Thank you SO much for bringing that to my attention. I try so hard to make sure the actual recipe has no typo’s…I guess my motto was “Go Big or Go Home” on that one! Yikes!
Thanks for visiting and thank you so much for sharing that with me. Have a Great week!
~Norine
Would this freeze well?
Hi Wanda!
I’m not sure if you mean before cooking or after? Regardless I’m not sure it would be the best, if frozen, because of the “glaze” that is on the meatloaf. I think if you were to make just the meatloaf and omit the glaze for freezing then the meatloaf portion would be fine. I know that isn’t the answer you are looking for, I hope it helps in some small way. Thanks for visiting my Nest! Have a Great day.
~Norine
My husband is a pretty picky meatloaf guy and every time I try a new recipe on him he says “It just isn’t the same as my mission”. I decided to try this one last night and I finally got the 100% approval from him that this recipe was a keeper! Thanks for sharing this recipe:)
Hi Lexie!
Oh my goodness! You mean we beat the “mission comparison” test!!! THAT’S HUGE! Oh I’m so excited that I was able to help you find a recipe that he likes! I totally understand though…until this recipe came into my life…I struggled with meatloaf love! 😉 Thanks so much for all your support and for sharing with me. Totally made my day! Have a GREAT 3 day weekend. 🙂
~Norine
I would love to know the title of your book. I have been watching the PBS series Homefires. By the way, love your blog. Beautiful recipes and the photos are great. Thanks for sharing.
Hi Connie! Aren’t you the sweetest! I’m pretty sure I have never been so flattered! Thank you for your kind comments. They mean the world to me. I don’t have a book…yet! 😉 I am in the process of writing a cookbook that will be filled with my favorite recipes and hopefully include some of my stories. (My mother will be thrilled that someone actually asked me this question. She has been begging me for years to write a book. Did she pay you? lol) I LOVE PBS TV shows! I have been wanting to see Homefires. I will have to remember to watch it. Thanks again for your sweet comments and for stopping by my Nest! Have a Wonderful Easter! ~ Norine