You may remember my original post for my Brown Sugar Meatloaf. Well, it’s been upgraded.
The past few times I’ve made this meatloaf, it has been a little…different. And not good different. I have tweaked it a lot (omitting the red pepper, grating the onion, increasing the amount of sauce, etc). I finally think I’ve perfected it! Here is the new, updated, more tasty version of my meatloaf. Commence salivation now.
Brown Sugar Meatloaf 2.0
For the loaf:
2 pounds ground sirloin
3/4 cup milk
1.5 tsp salt
1/4 tsp black pepper
1 small onion, finely chopped
1/4 tsp ground ginger
1.5 sleeves Saltines, crushed
For the sauce:
1 cup ketchup
1 cup brown sugar
2 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
For the loaf, start by combining the milk, eggs, salt, pepper, onion, ginger, and Saltines in a mixing bowl. For convenience, I used my stand mixer. Once everything is well mixed, add your meat and mix slowly until well combined.
In my previous post I demonstrated how not to squeeze the meat as it would compact it, resulting in a much denser, therefore drier meatloaf. When using the stand mixer, you don’t have to worry about that as much and you keep your hands clean! Bonus!
For the sauce, combine all the ingredients above and mix well.
To assemble your loaves, start by putting a cooling rack over a baking sheet. Then, to prevent sticking, I cut some foil to the approximate size I wanted our loaves to be. I then sprayed them with cooking spray.
The reason I used a cooling rack over a baking sheet was to encourage the “drippings” to run away from the meet. The meatloaf is moist enough without it and sometimes when the drippings are allowed to stay close to the loaves, it actually results in soggier meatloaf. Not very tasty.
After your rack is prepared, form your loaves. I got three two person loaves from 2 pounds. Shape them to approximately the same size as your foil. Cover each loaf with a generous amount of sauce. I used a pastry brush to do this, but you could just use a spoon. It’s up to you.
Bake at 400º for about an hour, or until the middle reaches 165º. The reason I like to use a baking sheet instead of a loaf pan is because you can put the sauce on the top, which creates sort of a crust that keeps the meat tender and juicy. Plus it gets slightly caramelized which, let’s face it, is never a bad thing!
I will probably continue to fool around with this recipe because I can never leave well enough alone. I have thought about adding garlic, red pepper flakes, hot sauce, ground sage, etc to the meatloaf. Maybe in time there will be a Version 3.0!