Brown Sugar Meatloaf

    (8486)
    1 hour 20 mins

    This is an easy, tasty meatloaf. It tastes as good as it smells!


    7737 people made this

    Ingredients
    Serves: 8 

    • 1/2 cup packed brown sugar
    • 1/2 cup tomato sauce
    • 700g lean beef mince
    • 3/4 cup (180ml) milk
    • 2 eggs
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon ground black pepper
    • 1 small onion, chopped
    • 1/4 teaspoon ground ginger
    • 3/4 cup finely crushed water crackers

    Directions
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 degrees C. Lightly grease a 13x20cm loaf tin.
    2. Press the brown sugar in the bottom of the loaf pan and spread the tomato sauce over the sugar.
    3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place in tin on top of the sauce.
    4. Bake meatloaf for 1 hour, or until juices are clear.

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    Reviews and ratings
    Global ratings:
    (8486)

    Reviews in English (6205)

    by
    2976

    I know I'm just another in a long line of reviewers, but I enjoyed this recipe just as much as everyone else! I didn't read through all the reviews, but from most of them I gathered modifications, which added up to a winning recipe! - I only used 1/4 cup of brown sugar. - I added 1 tablespoon of Worcestershire sauce to the ketchup/brown sugar mix. - I used 1/2 cup of milk and 1 egg. - I added 2 cloves of garlic to the meat mixture. Plus, I love celery, so I chopped up some of that and added it in. Finally, I used a cup of season bread crumbs instead of the crackers. Being impatient and hungry, I followed another user's idea and made mini-loves in my muffin pan. I put the ketchup/brown sugar sauce on bottom, cooked for 30 minutes at 350 degrees, then spooned the rest of the sauce on top and cooked another 15. This was so delicious, I can't wait to make it again - this time in actual loaf form. Yum yum!  -  13 Feb 2007  (Review from Allrecipes US | Canada)

    by
    2886

    I think the brown sugar and ketchup should be on top of the meatloaf, not in the bottom of the pan. When I sliced the meatloaf, the brown sugar/ketchup mixture remained in the bottom of the pan, so I tried to invert the pan so that the mixture would drain into and flavor the meatloaf. This was a disaster - the sauce splattered all over the kitchen. I just don't see the point of having the brown sugar/ketchup in the bottom of the pan as it didn't flavor the meat much. It should be on top.  -  05 Jun 2002  (Review from Allrecipes US | Canada)

    by
    2789

    Delicious. I did make one alteration though. I don't like to make meatloaf in a loaf pan as i find the meat just sits in the grease. I formed my meat loaf, put it in a large casserole dish and put the glaze on the top. I was able to drain the grease 3 or 4 times during the cooking process. The glaze remained in tact and the meat came out moist and delicious.  -  17 Oct 2003  (Review from Allrecipes US | Canada)

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