Preheat your oven to 350°F. While it heats, finely chop the onion into 1/4-inch pieces and crush the crackers to a sandy texture—this fine texture is crucial for proper binding and a tender crumb in the finished meatloaf. Measure out all remaining ingredients and set them aside.

In a small bowl, whisk together the brown sugar, ketchup, and Worcestershire sauce until well combined. Set aside about 1/2 cup of this glaze mixture to spread on the meatloaf before baking, and reserve the remainder for finishing after baking.

In a large bowl, gently combine the ground beef, milk, eggs, salt, pepper, chopped onion from Step 1, ginger, crushed crackers from Step 1, and garlic powder. Use your hands to mix until just combined—don't overwork the mixture, as this will result in a dense, tough meatloaf. The texture should be loose and slightly chunky.

Shape the meat mixture from Step 3 into a loaf and place it in a 9x5 inch loaf pan or a rimmed baking sheet. Spread the reserved 1/2 cup glaze from Step 2 evenly over the top. Bake for 60 minutes or until the internal temperature reaches 160°F when measured with a meat thermometer in the thickest part. I like to check the temperature around the 55-minute mark to ensure you don't overcook it.

While the meatloaf bakes, place the remaining glaze from Step 2 in a small saucepan over medium heat. Bring it to a gentle boil, stirring occasionally, and let it simmer for 2-3 minutes until it thickens slightly and the flavors intensify. Remove from heat. Once the meatloaf reaches temperature, remove it from the oven and pour the boiled glaze over the top, allowing it to pool around the sides.

Let the meatloaf rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute, keeping each slice moist and tender. Serve with the pan drippings spooned over each portion.