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The BEST Meatloaf Recipe: Update 2021

This is the BEST meatloaf recipe! It is moist, flavorful and incredibly easy. You won’t want to miss the secret sauce! 

moist meatloaf

Caution: This meatloaf recipe will cause a frenzy! You will be positively inundated with praise, requests for seconds and demands to make it again! It is easy to pull together and even easier to eat!

In the video I use a blend of ground beef, veal and pork like I do for meatballs. It was EVEN better than just the ground beef that I usually use. This is optional but feel free to use whatever you have on hand! 

moist meatloaf

Meatloaf has a certain nostalgia about it. It isn’t the most visually appealing dish but somehow it has clung on as one of the top “American Comfort Food Favorites”. You walk into any American diner and you’ll see the ubiquitous meatloaf of the menu. This recipe for Brown Sugar Meatloaf (aka the Best Meatloaf) is a twist on an old American classic.

I have not always been a member of the Meatloaf Fan Club. In fact, I distinctly remember dousing my meatloaf in so much ketchup as to render it practically indistinguishable from a hamburger. There was just something about meat in a loaf form that gave me the creeps. It’s inexplicable.

moist meatloaf

There is nothing worse than having to choke down a dry, bland meatloaf that no amount of ketchup can save. This version doesn’t need saving. It is super moist from the saltines and onions on the inside and the flavor-locking secret sauce on the outside.

You know I don’t do dry around here. No dry chicken. No dry cakes. And absolutely NO DRY MEATLOAF. 

moist meatloaf

In my original meatloaf post I suggest doubling the sauce. Trust me. You want to double the sauce. Or at least 1.5x! 

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moist meatloaf

The BEST Meatloaf Recipe: Update 2021


  • Author: Lindsey
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 46 1x

Description

This is the BEST meatloaf recipe! It is moist, flavorful and incredibly easy. You won’t want to miss the secret sauce! 

You will LOVE this spin on traditional meatloaf! A brown sugar sauce is baked on top to keep the loaf super moist and extra delicious. I love to serve it with mashed potatoes and extra sauce on the side…


Ingredients

Scale
  • ½ cup loosely packed brown sugar
  • ½ cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 ½ pounds ground sirloin or beef of your choice
  • ½ cup milk
  • 2 eggs
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground pepper, rounded generously
  • 1 small onion, chopped
  • ¼ teaspoon ground ginger, rounded generously
  • ¾ cups finely crushed saltine crackers (~12 crackers)
  • Lindsey’s Secret Ingredient: chopped fresh rosemary for serving. It’s not necessary but it takes the dish to a whole other level!

Instructions

  1. Preheat oven to 350°.
  2. Mix together brown sugar, ketchup and Worcestershire sauce in small saucepan. I double this sauce, so that there is extra for serving. Trust me, you’ll want to too.
  3. In a mixing bowl mix all remaining ingredients through crackers.
  4. Shape into a loaf and place in a 9” x 9” pan. You can make it in a loaf pan but the larger pan allows the fat to drain away from the loaf.
  5. Spread enough of the ketchup mixture on the top to generously cover the loaf. Allow it to drop down the sides. It will help keep the meat moist and add tremendous flavor.
  6. Bake in preheated oven for 1 hour or until juices are clear. I like to use a miniature meat thermometer, because I find judging whether or not the juices are clear incredibly stressful.
  7. While the meat cooks bring the extra sauce to a boil and then simmer on low. Serve over mashed potatoes (obligatory, no?), drizzle with extra sauce and chopped fresh rosemary to taste. Ah-mazing. Told you so.

Notes

Adapted from Allrecipes.com

In my original post I suggest doubling the sauce. Trust me. You want to double the sauce. Or at least 1.5x! 

  • Prep Time: 10 minutes
  • Cook Time: 1 hour

Keywords: meatloaf, easy dinner, best meatloaf

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124 Comments

  • rick
    December 1, 2014 at 8:51 pm

    Was easy and had everything at home to make it. Now enjoying it, pretty darn good I must say. I substituted the beef with ground pork.

    Reply
    • Lindsey
      December 2, 2014 at 1:09 am

      I bet pork would be delicious! I have tried a beef/pork mixture in other meatloaves but never this one! I’m so glad you enjoyed it, Rick! And thanks for stopping back to tell me!

      Reply
  • Kari
    December 3, 2014 at 6:57 pm

    Best meatloaf I have ever had. My daughter who has never liked meatloaf loves it.

    Reply
    • Lindsey
      December 3, 2014 at 7:22 pm

      Thank you, Kari!! Another meatloaf convert! I was a former meatloaf hater too before this one 🙂

      Reply
  • Meesha
    December 6, 2014 at 9:52 am

    Does it have to be crackers or can you use bread crumbs?

    Reply
    • Lindsey
      December 6, 2014 at 11:49 pm

      Hi Meesha, I have never tried bread crumbs but I don’t see what that wouldn’t work! Enjoy!

      Reply
      • Donn
        November 13, 2016 at 3:41 pm

        I find that using panko (regular or seasoned) works well.

        Reply
        • Lindsey
          November 15, 2016 at 12:56 pm

          Panko definitely works! Thanks for the comment, Donn!

          Reply
    • Sarah
      December 14, 2014 at 12:27 pm

      I didn’t have crackers, so I used bread crumbs instead. Worked just as well. This recipe is amazing!

      Reply
      • Lindsey
        December 14, 2014 at 9:51 pm

        Thanks for stopping back by, Sarah!! That is great to know in a pinch because I don’t always keep crackers but I do always have bread crumbs!

        Reply
  • Sierra
    December 7, 2014 at 9:31 pm

    That was great!! I added some brown sugar into the hamburger as well to make the inside sweet too 🙂 Loved it!! Thank you for sharing.

    Reply
    • Lindsey
      December 8, 2014 at 9:16 pm

      Bring on the brown sugar!! That is a great addition, Sierra! I slather on extra sauce just to make sure each bite has some of the sweet brown sugar goodness! Thanks for stopping back by to let me know!

      Reply
  • Richard
    December 8, 2014 at 9:40 am

    Great recipe; my alterations were pita chip crumbs and stuffing the loaf with provolone cheese

    Reply
    • Lindsey
      December 8, 2014 at 9:15 pm

      Pita chip crumbs would be phenomenal! And any cheese addition is fine by me! Sounds amazing, Richard! Thanks for stopping back by!

      Reply
  • Jennifer
    December 14, 2014 at 11:32 pm

    Is there anything at all you can substitute for the ketchup? This sounds SO yummy but, my husband and I both do not eat ketchup! Thanks so much. Would live to try it!

    Reply
  • Jennifer
    December 15, 2014 at 2:34 pm

    Hi,
    Would love to try this but my husband and I don’t eat ketchup! Is there anything I could substitute for that? Everything else about sounds so yummy!!

    Reply
    • Lindsey
      December 15, 2014 at 4:19 pm

      Hi Jennifer the best I can suggest is to make your own ketchup and that way you control the ingredients. I have never substituted anything for the ketchup in this recipe, so I really couldn’t say. Sorry!

      Reply
      • adam williams
        November 18, 2019 at 5:52 pm

        it wont have the zip that ketchup has but you can use a thicker spaghetti sauce instead.

        Reply
    • Jessie
      June 13, 2021 at 4:43 pm

      I substitute with barbecue sauce. This is a favorite meal in my house. Nobody eats ketchup, and I’ve never enjoyed meatloaf before this. Hope that helps!!

      Reply
      • Lindsey Farr
        June 15, 2021 at 7:50 pm

        This meatloaf really is something special! Thanks for sharing! 🌞

        Reply
  • Kyla
    December 21, 2014 at 6:53 pm

    Thinking gluten free…are crackers or crumbs necessary?

    Reply
    • Lindsey
      December 21, 2014 at 10:50 pm

      Hi Kayla, They work as a binding agent with the eggs to keep the meatloaf together. You could certainly try it without or you could make your own bread crumbs by cubing day old gluten free bread, baking it until crisp at 400 degrees F, allowing it to cool and then crushing them like the crackers or in a food processor.

      Reply
    • Brandi
      January 15, 2015 at 11:58 pm

      For the binding agent you could try almond meal instead of crackers, I’ve used it in other meatloaf recipes and plan to substitute it here when I try this recipe. I will also use palm sugar instead of brown sugar because I also follow the paleo diet.

      Reply
      • Lindsey
        January 16, 2015 at 10:47 am

        Hi Brandi! Almond meal is a great idea as a binding agent! I use palm sugar as a brown sugar sub all the time and it works very well even in baked good! Happy cooking!

        Reply
  • Holley
    December 23, 2014 at 1:15 pm

    Hi! Question…do you melt the first three ingredients in the sauce pan? It just says mix. Do you heat it up?

    Reply
    • Lindsey
      December 24, 2014 at 10:01 pm

      Hi Holley! No i don’t cook the first 3 ingredients in the sauce pan before brushing on the meatloaf. I mix them in the sauce pan because I heat the left over sauce to serve on the side and I don’t want to dirty another dish! Happy cooking!

      Reply
  • Katie
    December 27, 2014 at 10:46 pm

    When you use a meat thermometer, what is the desired temperature?

    Reply
    • Lindsey
      December 28, 2014 at 12:33 am

      Hi Katie, The USDA recommends 160 degrees F for ground beef.

      Reply
  • traci
    December 28, 2014 at 12:54 pm

    I am trying this today…wish me luck.

    Reply
    • Lindsey
      December 29, 2014 at 12:17 am

      Luck! Not that you need it! It comes out perfect every time for me! I’ve been making it for over 5 years 🙂

      Reply
  • Katie
    December 28, 2014 at 7:15 pm

    Thanks! It’s in the oven! Can’t wait!

    Reply
    • Lindsey
      December 29, 2014 at 12:18 am

      Hooray! I hope you love it! I love the extra sauce on the side over the meatloaf and mashed potatoes…can’t get enough! Happy cooking!

      Reply
  • Katie
    December 29, 2014 at 2:55 pm

    It was perfect. I did make the extra sauce and it was just unbelievable. I did add some diced bacon into it and I highly suggest that. This has been added into our regular meal rotation. Thanks!

    Reply
    • Lindsey
      January 4, 2015 at 11:31 pm

      Did you say diced bacon!?!!? Such a great idea!!!

      Reply
  • traci
    December 29, 2014 at 6:16 pm

    OMG. I LOVED IT.

    Reply
    • Lindsey
      January 4, 2015 at 11:31 pm

      Thanks for stopping back by, Traci! I’m so glad!

      Reply
  • Erin fountain
    January 2, 2015 at 9:31 pm

    Dear. Lindsey u are the best this meatloaf was sooooooooooooo delicious and my kids loved it so that’s why I now love u…lol..they wanted seconds on the mashed potatoes and meatloaf. Thanks so much for sharing the recipe

    Reply
    • Lindsey
      January 4, 2015 at 11:03 pm

      Haha! Thanks so much, Erin! I’m so glad you made it with mashed potatoes…not optional around here! I always spoon extra sauce on the potatoes mmmmmmm

      Reply
  • Gretchen
    January 3, 2015 at 1:06 am

    It’s in the oven! Only changes I made were ground corn flakes – gluten free- and I’m not a fan of raw onion so I stirred the chopped onion into the sauce heated through for 4 minutes and sifted them out of the sauce to be added into the meat. Smells so good!

    Reply
    • Lindsey
      January 4, 2015 at 11:00 pm

      Yay! I hope it turned out well! Cornflakes are a good GF alternative! You could also just sauté the onion in a small pan or even in the pot you will cook the sauce in a little bit of olive oil or butter.

      Reply
  • Sandra OConnor
    January 4, 2015 at 9:16 pm

    O.M.G. #bestmeatloafever!!!
    Made this tonight and we thoroughly enjoyed it…. to the point where we both ate way too much!

    I had been on a quest for a perfect meatloaf recipe. I’ve tried many and found a couple that were “okay” or “good”. Those are being deleted and replaced with this one! I’ve called off the search – THIS IS THE ONE!

    I made the recipe except for these slight modifications:
    I used hamburger that was an 85% lean/15% fat
    I doubled the sauce and was glad I did.
    I used a meatloaf pan – the kind that looks like a bread pan but has a second pan inside that has holes for draining the fat.
    When I put the meat in the pan, I took my fingers and poked shallow holes into the meat to collect some of the sauce.

    Reply
    • Lindsey
      January 4, 2015 at 10:57 pm

      Haha! I totally agree, Sandra! My husband always eats almost half the loaf himself the first night! And then regrets it when there isn’t enough the next day 🙂 Thank you so much for coming back and telling me!

      Such good modifications! I will have to search out a meatloaf pan because I like the structure of a loaf pan but I hate that it doesn’t allow the fat to drain. And I will absolutely be poking holes in my next meatloaf for the sauce! #geniusmove

      Reply
      • Sandra OConnor
        January 5, 2015 at 7:34 pm

        If you search meatloaf pan on Amazon, Wilton Perfect Results pan is the one I have. I don’t care for the Chicago Metalic Non-Stick Healthy meatloaf set as I would hate for the meatloaf to slip out as I am trying to separate the two pans. 🙂 You will love it!

        Reply
        • Lindsey
          January 5, 2015 at 10:30 pm

          Thank you, Sandra! I’ve added it to my Amazon wishlist! I see what you mean about the Chicago Metallic…no one wants their meatloaf to end up on the floor! 🙂

          Reply
          • Sandra OConnor
            February 17, 2015 at 7:50 pm

            Did you get your meatloaf pan? I’m making this again tonight and thought of you when I pulled out my pan!

          • Lindsey
            February 18, 2015 at 8:13 am

            Hi Sandra! You are so sweet! I haven’t gotten the pan yet but it is sitting out on my Amazon wish list! I recently (temporarily) moved to NYC for culinary school and it seemed silly to get it before I left! I’m so glad you are still enjoying the meatloaf!

  • Jodi
    January 5, 2015 at 3:52 pm

    Ok! So here’s my spin of the best meatloaf ever… I started with ground Venison! Yep! I said ground Venison! Instead of using regular saltines, I opted for salt free topped saltines. I’m on a 1,500 mg. sodium per day diet, so I throw out as much salt from recipes as possible. I normally use Heinz salt free ketchup but I tried low sodium Salsa and then added Splenda brown sugar to that. Still had the heat but sweet like chutney. The sweetened Salsa went in the meatloaf and I used it in the sauce too. No hoisin for me. Too high in sodium. But I did use Liquid Aminos (much lower in sodium) for the Soy Sauce. It was out of this world Good. Hubster loved every bite. Took a Meatloaf Sandwich to lunch, too!

    Reply
    • Lindsey
      January 5, 2015 at 10:31 pm

      Sounds good, Jodi! Sweetened salsa in the meatloaf is an interesting twist!

      Reply
  • Tori
    January 13, 2015 at 11:21 am

    Made this with a beef/pork mixture last night, and it was the perfect comfort meal after a cold rainy day. My boyfriend isn’t a meatloaf fan, and was asking for thirds! Will definitely be making this again!

    Reply
    • Lindsey
      January 14, 2015 at 2:10 pm

      Hooray!!! I’m so glad you liked it, Tori! This recipe with convince even the most adamant meatloaf hater! (I know because I was one!)

      Reply
  • Lisa
    January 16, 2015 at 7:05 pm

    Best meatloaf ever! My 1, 3, and 6 year old boys loved it and asked for seconds, same with my husband. We added some french fried onions to the top the first time, which were delicious but not necessary. Thank you for this fabulous recipe!

    Reply
    • Lindsey
      January 21, 2015 at 10:55 am

      Yay! I am so glad that you all loved it! French fried onions on top sounds amazing! A little bit of crunch to contrast the soft texture. Bravo!

      Reply
  • Sharon
    January 18, 2015 at 3:45 pm

    OMG! This meatloaf recipe was awesome! I made it today for the NFC championship game. My husband wasn’t so sure about it because he loves my moms meatloaf. I did make a few changes though. I sautéed the onion with some minced garlic and I did double the sauce recipe as you suggested and added 1/4C to the meat mixture. This recipe is definitely a keeper. I will be making this again. Thanks for sharing!

    Reply
    • Lindsey
      January 21, 2015 at 10:51 am

      I’m so glad you all enjoyed it! I’ll have to try adding some of the sauce to the meat mixture too! That sounds great!

      Reply
  • Nikki
    January 21, 2015 at 2:55 pm

    I’m attempting this recipe now. My husband hates meatloaf but im hoping this recipe changes his mind about meatloaf…Should I cover the meatloaf before placing it in the oven?

    Reply
    • Lindsey
      January 23, 2015 at 4:53 pm

      Sorry for the delay, Nikki. I had food poisoning (ironic, i know) so I haven’t been keeping up. You don’t need to cover it. Hope it turned out well!

      Reply
  • Jamie
    January 22, 2015 at 6:08 pm

    Hello! Made this recipe exactly, except I added in some liquid smoke into the meat, it was THE BEST MEATLOAF EVER! Happy and full bellies at my house tonight. No small feat with my picky 3 year old.

    Reply
    • Lindsey
      January 25, 2015 at 8:27 am

      Thank you for stopping back to let me know! I am so so glad you all enjoyed it! Liquid smoke sounds like a delicious addition!

      Reply
  • Chad
    February 3, 2015 at 5:46 pm

    I’m very excited about this recipe. Is the sauce supposed to be tangy?

    Reply
    • Lindsey
      February 3, 2015 at 6:49 pm

      It’s not so much tangy as a bit sweet. Have you made it yet? Or are you just asking in advance?

      Reply
  • Stephanie
    February 3, 2015 at 6:36 pm

    I have this in the oven now! So excited as this sounds delicious! My one son hates meatloaf so I’m hoping he’ll love this. My other boys are excited to try this and keep asking me is it done yet!?

    Reply
    • Lindsey
      February 3, 2015 at 6:47 pm

      I can’t wait for them to try it!!! This meatloaf turns people! I know, because I used to be a meatloaf hater 🙂

      Reply
  • […] up, I dreaded the day that my mom would say that meatloaf was for dinner. My BFF shared this Brown Sugar Meatloaf recipe with me a couple of months ago and I have been making it for dinner ever since. And then my […]

    Reply
  • Janda
    March 27, 2015 at 7:26 pm

    Ha! It’s almost like I wrote this post myself! You perfectly described my journey with meatloaf. I, too, thought the whole idea of it just sounded unappealing. Meat. Loaf. No, thank you. But then my sweet husband had a craving for some and told me that it was one of his favorite dishes. What? Really?? So, I went on a quest to find one that I might be able to stomach. I came across the same one you adapted from allrecipes and I found a winner my very first time out! I LOVE this meatloaf. The first time I made it, my husband said it was the best meatloaf he’d ever had. It was definitely the best I’d ever had, but I didn’t have much to compare it to! It is a regular in our meal rotation now. If I don’t have an onion, I throw in a packet of Lipton’s onion soup mix. It’s delicious, but if you do that, you don’t need to add any extra salt. I also used italian bread crumbs instead of crackers, because that’s what I generally have on hand, though I have made it both ways and they are equally delicious. I just had to comment since I am also a former meatloaf hater who has been converted by this particular recipe! 🙂

    Reply
    • Lindsey
      March 28, 2015 at 9:27 am

      Haha! YES! You clearly understand “my meatloaf journey”, Janda! I love the idea of both Italian bread crumbs (I, too, always have these on hand for an impromptu chicken parm) and onion soup mix! I could pour the brown sugar sauce on everything. Love it! Thanks for commenting and sharing! I knew this meatloaf had to have converted others 🙂

      Reply
  • Jess
    April 29, 2015 at 10:45 pm

    Thanks for sharing this recipe! We had it tonight & it was wonderful! I didn’t have saltine crackers, so I subbed 3/4 cup breadcrumbs. The flavor was very good!

    Reply
    • Lindsey
      May 1, 2015 at 7:28 am

      A perfect sub, Jess! I am so glad you liked it too! I hope you have enough for leftovers!

      Reply
  • Amanda
    July 19, 2015 at 5:48 pm

    This is my go to Meatloaf recipe now. My family lives it. I serve it with mashed potatoes and brown sugar carrots.

    Reply
    • Lindsey
      July 21, 2015 at 2:09 pm

      mmmm brown sugar carrots sound fabulous! And mashed potatoes are a MUST!!! Thanks for stopping by Amanda!

      Reply
  • Pam
    December 3, 2015 at 4:01 pm

    Love love love this recipe!!! It is so easy to put together and best of all my family loves it! I was a meatloaf hater and my husband was a lover, so I just hated making this, I would eat it but never really enjoyed it. Honest when I found this recipe, I thought ok I’ll give it a shot and to my amazement , it was awesome. So thank you for sharing, oh and I’m making this tonight for family .keep those recipes coming.

    Reply
  • Pam
    December 3, 2015 at 4:03 pm

    One of the best there ever was! This recipe is awesome and my family loves loves loves it!

    Reply
  • Angie
    January 25, 2016 at 3:56 pm

    Best meatloaf I’ve ever had, by far! I’ve used it to convert two former meatloaf haters, and it’s currently in the oven as we speak. I used traditional breadcrumbs and it worked perfectly. Thanks for a great recipe!

    Reply
  • […] recipe is adapted from the American Heritage Cooking website , it also inspired the title/name of this post.  It first caught my eye when I saw it was called […]

    Reply
  • Savvy
    March 16, 2016 at 3:39 am

    Saw your recipe on pinterest and made it! Absolutely delicious…ive always loved meatloaf but the flavor of this one is sooo tasty…will definitely be making again

    Reply
  • Kathryn Mader
    April 13, 2016 at 9:33 pm

    Well this was certainly an improvement on my old stand-by meatloaf recipe. It has just the right amount of juiciness to it. My Worcestershire sauce was expired when I went to use it…don’t you just love that? So I used Hoisin sauce instead and no one was the wiser. A big thank you for sharing your culinary talents!

    Reply
    • Lindsey
      April 14, 2016 at 12:30 pm

      Haha! That happens to me all the time! I’m glad you had a substitute already on hand 🙂 I’m glad you enjoyed it!

      Reply
      • Kathryn Mader
        April 15, 2016 at 11:15 pm

        Took the leftover meatloaf from the other night and sliced it thickly and fried it up in some butter. The extra sauce kind of smeared and melded and browned into the slices. My parents went ape over it. And at ages 80 and 81 they have had their fair share of meatloaf. Brown Sugar Meatloaf for the win every time!

        Reply
        • Lindsey
          April 16, 2016 at 1:20 pm

          Brown sugar meatloaf for the win!!!! That sounds delicious, Kathryn! I actually created a new meatloaf recipe a few nights ago so there is soon to be one more meatloaf that you have to try out on them 🙂

          Reply
          • Kathryn Mader
            May 10, 2016 at 2:46 am

            Yay! Can’t wait! More meatloaf sandwiches, too! YAY!

          • Trisa
            May 10, 2016 at 9:30 pm

            I made your fabulous meatloaf tonight. It was incredible!! I am not a meatloaf person…. and my husband is a very picky eater! He does like meatloaf, so I decided to make one for supper. It was a big hit for both of us. I will definitely make this again! Made it just like your recipe, and with mash potatoes! Thank you for the great recipe!

          • Lindsey
            May 12, 2016 at 12:21 pm

            Hooray!!!! Thanks for the sweet comment Trisa! You made my day! I am so glad you both enjoyed it! This recipe made me a meatloaf lover too 🙂

  • Gretchen
    July 19, 2016 at 6:58 pm

    I have made this twice now and my husband goes crazy for it! I love it as well! The only change I made was to use italian breadcrumbs as I didn’t have saltines in the house. It was a hit so I did it the same way tonight! Thanks for sharing!

    Reply
    • Lindsey
      July 30, 2016 at 9:00 pm

      I bet Italian breadcrumbs are delicious! I’m so glad you both love it!! Thanks for dropping a comment!

      Reply
  • Cindy McKusker
    March 22, 2017 at 8:09 pm

    I am obsessed with trying every meatloaf recipe on the Web. Have tried many good ones so far, and this one is the best! My boyfriend continued to talk about it and thank me for making it last night. He even thanked me this morning. Now I’m thanking you! I used half and half beef and pork, panko crumbs, and stopped at one egg, which I think was a great consistency. Doubled the sauce, which is what made the dish so awesome! Thank you again for inspiring me. Going to look at your other recipes now…

    Reply
    • Lindsey
      May 9, 2017 at 3:04 pm

      Ahhh the sauce! It’s all about the sauce. I am so glad you two loved it as much as I did! I hope you make some more recipes and report back!

      Reply
  • Trish
    April 29, 2017 at 4:55 pm

    I have always hated meatloaf, but my s/o really likes it, he is a hunter so I made it with venison. OMG, it was delis!

    Reply
    • Lindsey
      May 9, 2017 at 11:22 am

      Hahah! Trish I felt the exact same way! I am so glad you enjoyed it!

      Reply
  • Anna Oops
    May 27, 2017 at 9:01 pm

    I definitely didn’t understand the directions and put the brown sugar, ketchup and Worcestershire sauce (actually I had to use soy sauce) IN the meatloaf. Tastes great and only had to cook about 10 minutes longer.

    Reply
    • Lindsey
      May 29, 2017 at 2:03 pm

      Haha! Oops indeed! Well I am sure that was delicious too!

      Reply
  • Sally
    May 29, 2017 at 10:54 am

    I’ve searched for the elusive best meatloaf recipe all my life and finally found it! This is beyond delicious! This is the only meatloaf recipe I use. The mushroom pork chop one is also my goto recipe. Thank you so much! Everyone in my family is crazy for this meatloaf!

    Reply
  • Lisa
    August 14, 2017 at 11:54 am

    Can you cook this meatloaf in a crockpot? If so how long? Thanks!

    Reply
  • Lisa
    August 14, 2017 at 11:55 am

    Can this be cooked in a crockpot? If so how long and high or low? Thank you!

    Reply
    • Lindsey
      August 17, 2017 at 12:53 pm

      Hi Lisa! I’m not sure, I’ve never tried! I am sure it can but I would use that little rack that comes with the crock pot because a lot of fat drains out. I’m not a crockpot expert but I would imagine you could cook it on either high or low depending on how much time you have. Best, Lindsey

      Reply
  • […] image credit: americanheritagecooking/ Lindsey Get the recipe here for this Brown Sugar Meatloaf […]

    Reply
  • Rachel F.
    January 30, 2018 at 8:22 pm

    Great recipe. Hope you don’t mind we have added it to our menu blog. Thanks.

    Reply
    • Lindsey
      February 7, 2018 at 12:24 pm

      Hi Rachel, of course not! Thank you! I saw that you gave a link to the recipe. 🙂

      Reply
  • Lisa
    January 31, 2018 at 3:18 pm

    Love Love Love this meatloaf, my kids hated meatloaf till I started making this now it’s there favorite dish. But I also either cover loaf with bacon slices or when I make little individual loafs I wrap them in bacon. And also add brown sugar mixture into meatloaf AND on top.

    Reply
    • Lindsey
      February 7, 2018 at 12:23 pm

      Hi Lisa, You can’t go wrong wrapping anything in bacon! Great idea!!! I’m so glad you found it!

      Reply
  • Brown Sugar Meatloaf – Two Twisted Sisters
    February 1, 2018 at 8:02 pm

    […] Recipe adapted from American Heritage Cooking […]

    Reply
  • […] Check full recipe at americanheritagecooking.com […]

    Reply
  • AnnieH
    August 4, 2018 at 10:39 pm

    We reduce the sugar, using less than 1/2 of what is called for and make it GF and DF by substituting soy, hemp, oat, or coconut milk instead of milk and GF panko breadcrumbs instead of crackers.

    Reply
    • AnnieH
      August 4, 2018 at 10:41 pm

      …we also add 1 tsp of prepared mustard to the sauce.

      Reply
      • Lindsey
        August 5, 2018 at 4:09 pm

        That sounds delicious!

        Reply
  • menu monday 74.
    February 5, 2019 at 4:41 pm

    […] Brown Sugar Meatloaf w/ Mashed Potatoes + Green Beans notes: one of our all-time favs! […]

    Reply
  • Julie Crosnoe
    June 3, 2019 at 12:29 am

    I made this tonight per your instructions, doubled the sauce too. I’ve got to say OMG it was absolutely amazing‼️ I’ve made many meatloaf recipes and yours is the best. My husband said it’s a keeper which is high praise. I loved the extra sauce on my mashed potatoes and ate way too much! Thank you or this great recipe.

    Reply
    • Lindsey
      June 14, 2019 at 12:27 pm

      Oh I am so glad you and your husband enjoyed it! LOL! I am glad you took my advice and doubled the sauce…its the best part!

      Reply
  • sadie santa cruz
    June 21, 2020 at 7:50 pm

    I love this recipe. It is the only meatloaf recipe I use but I have a question that has been burning at me ever since I first this recipe many years ago. Are your measurement already doubled for the ketchup, Worcestershire, and brown sugar or would I double it if I decided too have extra? Thx u u so much for your amazing meatloaf recipe.

    Reply
    • Lindsey
      June 22, 2020 at 11:05 am

      Hi Sadie! I am so glad you enjoy this meatloaf as much as me! I believe I doubled it from what was written in the recipe in order to have extra. Enjoy!

      Reply
  • Kim
    December 16, 2020 at 10:37 pm

    Why is this same post shown as Steakhouse Meatloaf on Pinterest?

    Reply
    • Lindsey
      December 21, 2020 at 11:13 am

      Hi Kim, I’m not sure. I didn’t post a Steakhouse Meatloaf but this post is very popular on Pinterest. It’s also delicious, you should try it! Double the sauce!

      Reply
  • Lisa
    May 4, 2021 at 8:45 pm

    Outstanding recipe! Even my kids liked it. I wish my husband would look at me like he looked at this meatloaf after he took a bite.

    Reply
  • Lisa D.
    May 4, 2021 at 8:46 pm

    Outstanding recipe! Even my kids liked it. I wish my husband would look at me like he looked at this meatloaf after he took a bite.

    Reply
    • Lindsey
      May 7, 2021 at 7:08 am

      LOL!

      Reply
  • Sandra
    May 15, 2021 at 12:43 am

    I enjoyed your video. This meatloaf recipe is similar to my mother’s method. She put milk in the bowl, adds the egg and beats the egg. She added the onions and crushed saltines (btw Zesta is ze besta). She lets the crackers soak in the milk mixture while she sprinkles over the top salt, pepper, oregano, and poultry seasoning. She adds the meat and mixes it all up. Part way through baking she added tomato sauce to the top and finishes baking it. Yes, she make flat meatloaf. It cooks faster. I make it a little different, but it’s closely the same. She, too, mixed it with her hands and there would always be a layer of fat over her hands after mixing it up. I guess that is the difference in ground beef then vs. now . . . less fat, more water.

    Your recipe reminded me of my mother and times in our family when we were all together at home enjoying her good cooking and each other’s company. I make a very similar meatloaf now for my family and grandchildren, and they love it. I keep adding more and more meat, so we can have leftovers for meatloaf sandwiches, but no matter how much meat I put in, they eat it all up. I’m really interested in your sauce. It sounds so good and looks good. Thanks for the trip down memory lane. I’ll be making this.

    Reply
    • Lindsey
      May 27, 2021 at 8:45 pm

      Mother truly knows best! I can’t wait for you to try this recipe! 🙂

      Reply
  • Ashley Jones
    June 22, 2021 at 10:57 pm

    Thank you for this post. I’ve always believed that chicken had to be cooked to 180 using an instant read thermometer to be safe. Always dry. I do more grilling outdoors, but I’ll definitely have to look for one of those pans. Should be good for any type of meat.

    Reply
    • Lindsey
      June 26, 2021 at 11:27 am

      Hi Ashley, Chicken needs to cook to 165F, but there is also no chicken in here! Just pork, veal and ground beef. You can totally substitute chicken if you’d like. It might be a little drier.

      Reply
  • Nancy J Reece
    August 25, 2021 at 5:24 pm

    Best meatloaf I’ve ever had. My family loves it!

    Reply
    • Lindsey
      August 28, 2021 at 10:13 am

      Thank you, Nancy!! I am so pleased that you and your family love it as much as mine!

      Reply
  • Ashley Jones
    September 9, 2021 at 3:13 am

    These meatballs are so good. My family loves them…kids included. They’ve become my “go to” turkey meatball recipe. I’ve made them quite a few times and finally decided I should say thank you for a good recipe. Thank you 🙂

    Reply
  • Marina
    October 29, 2021 at 8:52 am

    Do you have a link to the original recipe? I’ve made it several time and it was amazing. I remember rosemary in it though. I wanted to make it again but wasn’t sure if anything else was changed in the new version.

    Reply
    • Lindsey Farr
      October 30, 2021 at 11:13 am

      Hi Marina! The only difference between the original and this one is actually the rosemary! Great catch. The original recipe said “fresh, chopped rosemary for serving, to taste” and everything else is the same. I’m so glad you enjoy this recipe, it’s one of my favorites!

      Reply
    • Lindsey
      November 3, 2021 at 12:36 pm

      Hi Marina, nothing else in the recipe changed just a little note at the bottom that said ” Lindsey’s Secret Ingredient: chopped fresh rosemary for serving. It’s not necessary but it takes the dish to a whole other level!” I will put it back in 🙂 Thank you for catching my error when I updated the post! Don’t worry, it’s still the same delicious meatloaf just semi-nicer pictures

      Reply

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