This meatloaf recipe puts a sweet spin on the traditional dish by adding a rich brown sugar and ketchup glaze. It’s a simple, satisfying meal that’s perfect for weeknights or any time you want something comforting.
Perfect Meatloaf Recipe For Cozy Dinners
Ingredients to make this Meatloaf Recipe
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Cooking spray
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½ cup packed brown sugar
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½ cup ketchup
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1 ½ pounds lean ground beef
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2 large eggs
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1 small onion, chopped
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¾ cup milk
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¾ cup finely crushed saltine cracker crumbs
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1 ½ teaspoons salt
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¼ teaspoon ground black pepper
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¼ teaspoon ground ginger
Ketchup
Saltine cracker crumbs
Lean ground beef
Brown sugar
Directions
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Preheat your oven to 350°F (175°C). Spray a loaf pan (9×5 inches) lightly with cooking spray.
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In a small bowl, mix together the brown sugar and ketchup until well combined. Set this aside for the topping.
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In a larger bowl, combine the ground beef, eggs, chopped onion, milk, cracker crumbs, salt, pepper, and ginger. Mix gently, just enough to combine the ingredients evenly without making the meat tough.
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Press the beef mixture into the prepared pan, smoothing the top.
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Spread the brown sugar and ketchup mixture evenly over the meatloaf.
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Bake for about 60 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
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Let the meatloaf rest for 10 minutes before slicing to keep it moist and flavorful.
This meatloaf recipe is an easy way to make a hearty, comforting dinner with a touch of sweetness.
Nutrition (per serving, serves 6) about this Meatloaf Recipe
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Calories: Approximately 320
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Protein: 25g
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Fat: 15g
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Carbs: 18g
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Sugar: 14g
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Fiber: 0.5g
Prep Time
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Prep: 15 minutes
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Cook: 60 minutes
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Total: 1 hour 15 minutes
FAQ
Can I prepare this meatloaf recipe ahead of time?
Yes, you can mix and shape the meatloaf the day before, cover it, and keep it in the fridge. Just bake it fresh when you’re ready.
What can I use instead of saltine crackers?
Plain breadcrumbs or any crushed crackers will work fine as a substitute.
Can I freeze leftovers?
Definitely. Wrap leftover meatloaf tightly and freeze for up to three months. Thaw in the fridge before reheating.
Source: www.allrecipes.com
