It is that time of year that we start pulling out our favorite comfort food recipes and sharing them with our family and friends. It is a great recipe to pull out when company is coming over because it is quick, easy, and turns out delicious every time. Moist, delicious meatloaf encased in a brown sugar glaze. My husband loves when I make this meatloaf because he gets to eat it hot from the oven one day and in a meatloaf sandwich with swiss cheese the next. I used to hate meatloaf, I thought it was dry, tasteless, brick of a dinner. That was until I found this recipe! The worst thing that you can do when making meatloaf is baking it too long. During the last 15 minutes of baking I watch the internal temperature of the meatloaf very carefully, as soon as it registers 160 degrees F on the meat thermometer I take it out of the oven. Serve with mashed potatoes, green beans, buttermilk biscuits and apple pie for a comforting fall meal.
Brown Sugar Meatloaf
- 1/2 cup packed brown sugar
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 1/2 pounds ground beef chuck
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 cup milk
- 2 eggs
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 package of dry onion soup mix
- 1/4 teaspoon ground ginger
- 3/4 cup Italian bread crumbs
- Preheat oven to 350 degrees F (175 degrees C). Line a casserole dish with foil.
- In a small bowl, combine brown sugar, ketchup and 2 tablespoons Worcestershire sauce. Divide evenly among three separate bowls; set aside.
- In a large bowl combine garlic, Worcestershire sauce, milk, eggs, salt, pepper, soup mix, ginger, bread crumbs and one bowl (1/3) of prepared brown sugar/ketchup mixture. Add ground beef and mix to thoroughly combine.
- Shape into a loaf and spoon one bowl (1/3) of prepared brown sugar/ketchup mixture onto the top of the loaf.
- Place the meat loaf, brown sugar/ketchup side down, into prepared casserole dish. Top with remaining bowl (1/3) of prepared brown sugar/ketchup mixture.
- Bake in preheated oven for 1 hour, until juices are clear or until thermometer inserted into the loaf reads 160 degrees F. Let stand 10 minutes before slicing.
Source: adapted from allrecipes.com