Sweet Glazed Meat Loaf

Cook Time
75 mins

Calories
621

Serving Size
6

Carbs
8.3

Fat
12.5

Protein
44.8

One of the BEST I've ever tried!!

1/4 cup packed brown sugar
1 teaspoon Worcestershire Sauce
1/2 cup ketchup
1 1/2 pounds ground beef (I use ground chuck, 80/20)
1/2 cup milk
1 large eggs
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1 small yellow onion , chopped finely
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
2 slices sandwich bread (any variety, this is to soak up the fat, not for consuming)

Preheat oven to 350 degrees.
Lay the two pieces of sandwich bread onto the pan.
In a large bowl, mix the beef, milk, egg, salt, pepper, onion, ginger and saltines.
Shape the mixture into a loaf on top of the bread.
Bake for 45 minutes.
While the meatloaf is cooking add the brown sugar, ketchup and Worcestershire Sauce in a small bowl and mix.
Glaze the meatloaf and cook a final fifteen minutes.
Since you're adding bread under the meatloaf you can also cook potatoes or other vegetables on the side without worrying about too much fat running over. You can also line the other half of the tray with foil to prevent any grease from coming over to the vegetables.
Rest the meat for 10 minutes before slicing.

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One of the BEST I've ever tried!!

1/4 cup packed brown sugar
1 teaspoon Worcestershire Sauce
1/2 cup ketchup
1 1/2 pounds ground beef (I use ground chuck, 80/20)
1/2 cup milk
1 large eggs
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1 small yellow onion , chopped finely
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
2 slices sandwich bread (any variety, this is to soak up the fat, not for consuming)

Preheat oven to 350 degrees.
Lay the two pieces of sandwich bread onto the pan.
In a large bowl, mix the beef, milk, egg, salt, pepper, onion, ginger and saltines.
Shape the mixture into a loaf on top of the bread.
Bake for 45 minutes.
While the meatloaf is cooking add the brown sugar, ketchup and Worcestershire Sauce in a small bowl and mix.
Glaze the meatloaf and cook a final fifteen minutes.
Since you're adding bread under the meatloaf you can also cook potatoes or other vegetables on the side without worrying about too much fat running over. You can also line the other half of the tray with foil to prevent any grease from coming over to the vegetables.
Rest the meat for 10 minutes before slicing.