Brown Sugar Meatloaf

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 44.

	this recipe	typical
binder	10%	0%
egg	6%	11%
dairy	0%	7%
aromatics	11%	17%
sweetener	19%	19%
salt	1%	1%
liquid	0%	8%
vegetables and beans	70%	0%

Where it stands out

• #2 of 44 for slice integrity

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

794 g	1 1/2 to 2 pounds ground beef
80 g	1 cup quick-cooking oats (uncooked)
80 g	1/2 cup green onions (chopped)
50 g	1/3 cup green pepper (chopped)
50 g	1/2 cup chopped celery
16 g	1 tablespoon Worcestershire sauce
	1/2 teaspoon liquid smoke (Optional)
	Several drops hot sauce
6 g	2 teaspoons minced garlic
6 g	1 teaspoon salt or to taste
1 g	1/2 teaspoon black pepper
13 g	1 tablespoon Dijon mustard
227 g	1 8 ounce can tomato sauce, divided (Save the other half for the sauce)
50 g	1 egg
13 g	1 tablespoon brown sugar.
227 g	1/2 cup tomato sauce (the other half of the 8 ounce can)
53 g	1/4 cup brown sugar
85 g	1/4 cup honey
26 g	2 tablespoons Dijon mustard

Method: 3 steps, published by thesouthernladycooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this twice but used dark brown sugar instead of light brown the second time. I think it was better with the dark brown sugar as it had a more molasses taste to it. I will make again for sure and it is going into my dinner rotation as of now. Fred B.” — a cook, 5.0★

“When my oven broke, I made a meatloaf in my crockpot. I put foil under it and made sure it was big enough to wrap around the sides so you could take it out. I forget how long you cook it for but to get an idea,just look for slow cooker meatloaf.” — a cook, 5.0★