Description
A spicy, juicy, and flavorful Sriracha Glazed Meatloaf made with ground beef, savory seasonings, and a bold sriracha-ketchup glaze that caramelizes beautifully in the oven. Perfect for an easy weeknight dinner or meal prep.
Ingredients
2 lbs. ground beef (80–85% lean)
2 large eggs
1/2 cup finely minced yellow onion
3 garlic cloves, minced
1/4 cup ketchup
2 tbsp sriracha
1/2 cup panko breadcrumbs
1 tbsp Crystal Worcestershire Sauce or soy sauce with a touch of tamarind
1 tsp sea salt
1 tsp black pepper
1 tsp smoked paprika
1/8 tsp white pepper
Glaze:
2 1/2 tbsp ketchup
1 1/2 tbsp sriracha
Instructions
1. Preheat oven to 350°F (175°C). Lightly spray a cookie sheet with cooking spray or brush with olive oil.
2. Add all meatloaf ingredients to a large mixing bowl: ground beef, eggs, onion, garlic, ketchup, sriracha, panko, Crystal Worcestershire Sauce, salt, pepper, smoked paprika, and white pepper.
3. Gently mix until just combined. Avoid overmixing to keep the meatloaf tender.
4. Form the mixture into a rectangle about 11×5 inches and 1–1.25 inches tall. Place it on the prepared cookie sheet.
5. In a small bowl, combine 2 1/2 tablespoons ketchup and 1 1/2 tablespoons sriracha to make the glaze.
6. Brush or spoon the glaze evenly over the top and sides of the meatloaf.
7. Bake for 40–45 minutes or until the internal temperature reaches 160°F (71°C).
8. Remove from the oven and let rest for 5–10 minutes before slicing.
9. Slice, serve, and enjoy your spicy Sriracha Glazed Meatloaf!
Notes
Use 80–85% lean beef for the juiciest results.
Avoid overmixing the meat to prevent a dense texture.
Let the meatloaf rest before slicing to retain moisture.
For a milder version, reduce the sriracha slightly.
Try topping slices with Tillamook Farmstyle Fine Cut Mexican Blend Cheese for a creamy finish.
Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American