Brown Sugar Meatloaf is an easy weeknight meat that combines sweet and savory in a classic dish!
I know, I know. Meatloaf.
It’s just about the most un-sexy food out there. But I”ll tell you sexy is WAY overrated. WAY.
Sometimes (most times) you just want to be in your stretchy pants balancing a plate on your lap in front of the Bachelorette. And meatloaf is the food on that plate. Or nachos. Because nachos.
We need to make a meatloaf nacho. Y’ALL YES!
Bur first, let’s talk about this Brown Sugar Meatloaf. Before you think “weird, gross” check yourself. Because adding a little sugar up top makes this pure tasty enjoyment. Trust me.
Oh and might I mention I crushed up a bunch of Ritz crackers and mixed those right in…so you have a sweet, salty, buttery loaf o’meat. Do it.
This recipe couldn’t be simpler. Just chop up an onion, mix it with some spices…
Add meat, eggs and some milk…
And like I said, crushed Ritz crackers…
Spread brown sugar directly in your loaf pan, and then top it with some BBQ sauce…
THEN press your meat mixture on top.
Bake it up and drain any excess fat.
Then slice and serve…
Such a simple, comforting dish that you can serve with a salad, with mashed taters or on a sandwich!Print
- 1/2 cup light brown sugar
- 1/2 cup BBQ sauce
- 1 small onion, small diced (about 1 cup)
- 2 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne pepper
- 2 pounds lean ground beef
- 2 eggs
- 3/4 cup milk
- 1 cup finely crushed Ritz Cracker crumbs
- Preheat the oven to 350°F/175°C
- Lightly spray a 9×5 loaf pan with nonstick spray. Set aside.
- Spread the brown sugar into the bottom of the pan evenly. Top the brown sugar with the BBQ sauce. Set the pan aside.
- In a large bowl combine the remaining ingredients and using your hands mix everything together evenly. Try not to over work the meat, which will result in a dense loaf.
- Place the meat on top of the BBQ sauce and press evenly into the pan.
- Bake the meatloaf for 60-70 minutes until the juices run clear or a meat thermometer inserted in the center reads 160°F/70°C.
- Allow the meat to rest for 15 minutes. Drain the excess fat and transfer the meat to a platter to serve.