A tasty meatloaf that has a sweet glaze – your whole family will love it!
1. Preheat oven to 350.
2. In a medium bowl mix together ground beef, milk, egg, salt, black pepper, onion, ginger, crushed crackers and garlic. Form into a loaf and place in a loaf pan.
3. In a small bowl mix together Worcestershire, brown sugar and ketchup. Spread evenly over meatloaf.
4. Bake in preheated oven for about 60 minutes or until done.
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I’ve made this several times since first comment, and it’s a hit each time, so I’m back to give you mits!
The whole family really enjoyed this meatloaf. It was moist and flavorful. It was a bit greasy for me but nothing that can’t be remedied for next time. 
It’s a great “go to” recipe.
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
7 Comments
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bropaul on 3.1.2010
This will now be our go to recipe for meatloaf. The glaze makes it! We had leftover PW “Perfect Potatoes au Gratin”. Combined a can of creamed corn and whole kernal sweet corn (drained) with a couple of tablespoons of butter. Comfort food at its best!
Emilie on 1.17.2010
great stuff! i used oats instead because i didn’t really have enough crackers on hand! delish anyway, thanks a bunch!
sandbox on 8.8.2009
Loved this recipe – it was so easy and I actually had almost all of the ingredients (except the egg – but that didn’t seem to matter). Oh, and I used Ritz cracker crumbs instead of bread crumbs and I added a few black beans for a little fiber. This one’s a keeper.
courtneyjoy on 7.24.2009
Made this last night and my boyfriend RAVED! He said it was one of the top two meals I’ve ever made for him. I added green peppers, italian breadcrumbs instead of the crackers and some extra ketchup and worcestershire into the meat mixture. You were right.. this is Awesome Meatloaf indeed!
Trish in MO on 7.21.2009
My family did love it! Except the onions. I think that maybe I’ll either chop them finer, and/or put in less, OR even sautee them a wee bit first. But, that’s just an onion preference thing.
This recipe was great!