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“I know.... ANOTHER meatloaf recipe. But this is how I have always made my meatloaf. My family does not like "Chunks" in their meatloaf and they like the glaze a little spicy and sweet. If you like onions or green peppers in your meatloaf, then this is not a recipe for you. But even my Mother-in-Law who makes great meatloaf asked for this recipe after the first time I made it and requests it when she comes into town. Serve it with Mom's Cheesy Mashed Potato and Corn Casserole and a salad and you have a great meal! Make sure and bake this in a baking dish and not a loaf pan as the grease will drain and the meatloaf will be firmer.”
1hr 40mins

Ingredients Nutrition

  • Brown Sugar Ketchup Glaze
  • 12 cup ketchup
  • 4 tablespoons brown sugar
  • 4 teaspoons vinegar (any type)
  • 1 tablespoon A.1. Original Sauce
  • 14 teaspoon hot sauce (Franks)
  • Meatloaf
  • 1 large egg
  • 1 12 teaspoons salt
  • 12 teaspoon ground black pepper
  • 2 teaspoons Dijon mustard
  • 1 tablespoon A.1. Original Sauce
  • 12 cup milk
  • 23 cup breadcrumbs


  1. Preheat oven to 350 degrees.
  2. For the glaze, mix all ingredients in small bowl, set aside.
  3. For the meatloaf, mix egg with salt, pepper, mustard, A-1 sauce, hot sauce and milk in a large bowl. Add to meat to the bowl along with breadcrumbs. Mix well (I mix with my very clean hands) until well blended.
  4. Transfer to an ungreased 9x13 inch baking dish. Form into a loaf. Brush top and sides of the meatloaf with about 1/2 of the glaze.
  5. Bake for 1 hour. Remove from oven and pour off fat. Pour glaze over top of meatloaf and bake for an additional 30 minutes.
  6. Cool 10 minutes. Slice and serve.

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