Brown Sugar Meatloaf

From: Chef #1264062

On Oct 2, 2009

Love it! however three minor things I did differently: 1. No ground ginger because I did not have it. 2. Baked with brown sugar and then ketchup on top of meatloaf instead of on the bottom, I broiled it for a few minutes before taking it out of the oven. (Thanks Teresa). 3. Used less sugar as well. Came out nice and tender! Yum yum yum!

From: truckerboo

On Sep 16, 2009

I too got this one from the "other" site. It is one of my favorites.

From: Teresa M

On Sep 9, 2002

Yooper, this was truly wonderful, moist, very good tasting, meaty (not too much filler), held-together beautifully, even when sliced hot, now that’s a good meatloaf! I knew that ½ cup packed brown sugar was way too much sugar for us with ½ cup ketchup, as we don’t like meat too sweet. So I tried 1/8 cup packed brown sugar, tasted it and it was just right for us. Would not change a thing in the ingredients other than the brown sugar/catsup ratio. Because my oven tends to burn on the bottom I put the catsup/brown sugar mixture all over the top of the meatloaf and that worked great. And thank-you Yooper for suggesting this recipe in my recipe request, I was looking forward to making it and we all really enjoyed it and Will be making it again!

From: Janet W

On Mar 13, 2003

This was the best Meatloaf I put everything together the night before and put in a glass pan. The next day when I got out of work just had to pop in the oven while I made some mashed potatoes. I also used the chili sauce and I think that is the best combination with the brown sugar. I had to bake a little more than 1 hour. Had only one piece left. Thanks for Posting !!