Using a large mixing bowl, beat the egg. Stir in onion, carrot, pickle juice, garlic, mustard, and pepper. Add cracker crumbs and mix. Add the ground beef and mix using your hands until all ingredients are evenly blended.
Form into a rectangular loaf approxiimately 3-4" high. Put the meatloaf on a wire cooking rack then place into in a 9"x13" oven-safe pan. The rack allows any excess fat to drain from the meat. Indent the top of the meatloaf a bit using your fingers. This helps keep the topping from running off.
Make the topping by combining chopped pickles, ketchup, water, brown sugar, and worcestershire sauce. Pour on top of the meatloaf. Avoid drizzling down the sides, as it may burn in the bottom of the pan.
Bake 1 hour or until no longer pink in center. Internal temp should be at least 160 degrees. Cover meatloaf with foil and let it rest 4-5 minutes. Slice and serve. We enjoy this with smashed potatoes, buttered peas, and a glass of red wine.