Meatloaf is a comfort food classic, but this version puts a bit of a spin on the original. Adding brown sugar to the ketchup mixture adds a gentle hint of sweetness as well as a richness from the caramelization that occurs naturally in the oven. It's sure to become a new favorite.
Aside from flavor, one issue that folks often have with meatloaf is the texture. Meatloaf can easily become overly dry, an issue that this version overcomes by using milk-soaked bread and moisture-rich onion and carrot in the meat mixture. An added bonus? You sneak a serving of veggies into dinner.
Brown Sugar Meatloaf
6
20 minutes
1 hour
1 hour 20 minutes
Vegetable oil or spray
1/2 cup loosely packed brown sugar
1/2 cup ketchup
3/4 cup milk
3 slices white sandwich bread
1-1/2 cups lean ground beef
2 eggs
1-1/2 teaspoons salt
1/4 teaspoon black pepper
1 small onion, grated
1 small carrot, grated
2 teaspoons Worcestershire sauce
Preheat the oven to 350 degrees F. Lightly grease a loaf pan, line the bottom with parchment paper and grease once more.
Press the brown sugar into the bottom of the pan. Spread the ketchup carefully over the sugar.
Pour the milk into a bowl and add the sandwich bread to soak.
In a large bowl, combine the ground beef, eggs, salt, pepper, onion, carrot and Worcestershire sauce.
Tear the soaked bread into very small pieces and add to the mixture along with any leftover milk. Mix well to combine.
Pour the meat mixture into a loaf pan. Bake for 1 hour.
Allow the meatloaf to cool 5 minutes before unmolding upside down onto a platter so the glaze is on top. Slice and serve.