1-First: preheat the oven to 350°F and prepare your workspace. In a large bowl, combine 1 ½ pounds ground sirloin with 3-10% fat, ½ cup milk, 2 whole eggs, 1 ½ teaspoons kosher salt, ¼ teaspoon ground black pepper (rounded generously), 1 chopped fine onion, ¼ teaspoon ground ginger (rounded generously), and ¾ cups crushed saltine crackers (about 12 crackers). Knead the mixture gently until it forms a cohesive ball, which helps the meat stay together and keeps it moist during baking.

2-Next: shape the mixture into a loaf about 9 inches by 4 inches, fitting it into a loaf pan or 9×9 inch baking dish. In a small bowl, mix ½ cup loosely packed brown sugar, ½ cup ketchup, and 1 tablespoon Worcestershire sauce to make the glaze, and consider doubling these amounts for extra sauce. Spread the glaze generously over the top of the loaf, letting it drip down the sides to lock in moisture and flavor.

3-Then: bake the meatloaf until it reaches an internal temperature of 160°F, which usually takes around 60 minutes. Check for doneness by inserting a tester and ensuring there’s heat throughout. While it bakes, if you doubled the sauce, heat the extra in a saucepan to a boil and simmer to reduce it slightly for serving.

4-Finally: let the meatloaf rest for 10 minutes before slicing, and add chopped rosemary for garnish if you like.