Brown Sugar Glazed Meatloaf

We love meatloaf. Whenever I make meatloaf

 I always wonder why I don't make it more often. 

It's easy, it can be mixed up earlier in the day and

 baked when we're ready, and it smells great!  

It also gives us leftovers for great sandwiches 

the next day. Here's another one of my favorites. 

This one has a sweet BBQ-like glaze. I usually 

double the glaze ingredients so that we'll have

 extra to drizzle over the slices and also have

 some for the sandwiches on toasted bread.

I use saltine crackers in this one. I always

 save the little cellophane crackers that

you get with chili or soups.

Now you now what to do with them.

 You'll need a small onion, chopped.

 Combine all the ingredients.

Mix well with a fork.

 Plop the mixture into a shallow casserole 

and shape into a loaf

 Combine the glaze ingredients. I doubled it this

 time so that we'd have extra for spooning on each

slice and for the meatloaf sandwiches the next day.

  Spoon the glaze over the meatloaf covering it completely.

If you've doubled the ingredients, heat the 

remaining sauce until bubbly.

 Bake @350º for 1 hour. I scooped up the brown 

meat juices and added that to the remaining sauce.

 Remove to a platter and let sit for about 5 minutes.

Slice

 Moist thick slices.

 Sprinkle with chopped fresh rosemary.

 (The lumps are the added meat juices)

Serve with mashed potatoes and drizzle

extra sauce over the slices. 

Brown Sugar Glazed Meatloaf

2 lbs ground beef
1 onion, chopped
2 eggs
3/4 C crushed saltine crackers (about 18-20)
3/4 C milk
1-1/2 t salt
1/2 t pepper
1/2 t ginger
Combine all ingredients until well mixed. Shape into a
loaf and put in a shallow casserole. Top with glaze
completely covering. Bake @350º for 1 hr.
Glaze
1/2 C brown sugar
1/2 C ketchup
1 T Worcestershire sauce
Combine in a bowl. Double the recipe
if you want extra sauce for the slices
and for leftover sandwiches.
1 sprig fresh rosemary, sprigs removed from the stem
and chopped for sprinkling on top.

Enjoy!

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