This Extra Spicy Meatloaf delivers a fiery twist on a classic comfort food. Packed with jalapeños, hot sauce, and a smoky glaze, it’s juicy, flavorful, and perfect for spice lovers. It’s a cozy dinner centerpiece that truly wakes up your taste buds.
Looking for Extra Spicy Meatloaf inspiration? You'll love what we have! Explore more Meatloaf Recipes recipes or discover our Crockpot Recipes favorites.
Why You’ll Love This Extra Spicy Meatloaf
- Flavorful Adventure: Balances heat with deep savory notes for a complex taste.
- Incredibly Moist: Milk-soaked breadcrumbs and dual meat ensure a tender crumb.
- Game-Changer Glaze: Sweet, spicy, tangy crust you’ll want to eat with a spoon.
- Surprisingly Easy: Straightforward process with a hands-off bake for spicy magic.
Ingredients & Tools
- 1 lb ground beef (80/20 blend for best fat content)
- 1/2 lb ground pork
- 1 cup panko breadcrumbs
- 1/2 cup whole milk
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 large jalapeños, finely diced (seeds included for maximum heat)
- 2 large eggs, lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tbsp your favorite hot sauce (like Frank’s RedHot or Sriracha)
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- For the Glaze: 1/2 cup ketchup, 2 tbsp hot sauce, 1 tbsp brown sugar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet for sautéing, and a small bowl for the glaze.
Notes: Don’t use lean beef—the fat from the 80/20 blend and pork is crucial for moisture. The milk-soaked panko (panade) prevents dryness.
Nutrition (per serving)
| Calories: | 410 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 18 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t Skip the Panade. Soaking the breadcrumbs in milk is non-negotiable. This simple step creates a paste that binds the meatloaf and locks in moisture, ensuring a tender, not tough, final product.
- Handle the Meat Gently. The biggest mistake you can make is overmixing. Use your hands and mix just until the ingredients are combined. Overworking the meat will make the loaf dense and rubbery.
- Sauté Your Aromatics. Taking a few extra minutes to cook the onion, garlic, and jalapeños softens their raw bite and deepens their flavor, distributing a mellower, more complex heat throughout the meatloaf.
- Customize Your Heat Level. This recipe is designed to be extra spicy. If you’re heat-sensitive, remove the seeds and membranes from the jalapeños and reduce the cayenne pepper by half. You can always add more hot sauce at the table!
How to Make Extra Spicy Meatloaf
Step 1: Prepare Your Panade and Aromatics. In a large bowl, combine the panko breadcrumbs and milk. Stir and let it sit for about 10 minutes—it will form a thick, paste-like consistency. Meanwhile, heat a tablespoon of oil in a skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and diced jalapeños (seeds and all for that extra kick!) and cook for another minute until fragrant. Set this mixture aside to cool slightly. You don’t want to add hot veggies directly to the meat, as they could start cooking the eggs prematurely.
Step 2: Combine the Meat Mixture. To the bowl with the soaked breadcrumbs, add the ground beef, ground pork, cooled onion-jalapeño mixture, beaten eggs, Worcestershire sauce, hot sauce, smoked paprika, cayenne, salt, and black pepper. Now, the crucial part: using your hands, gently mix everything together. I like to use a light, folding motion, almost like I’m tossing a salad. Mix just until you no longer see streaks of individual ingredients. A few unmixed bits are better than an overworked, tough loaf.
Step 3: Shape and Initial Bake. Preheat your oven to 375°F (190°C). Lightly grease your loaf pan. Transfer the meat mixture to the pan and press it in evenly, smoothing the top with the back of a spoon or your fingers. Don’t pack it down too firmly. Place the loaf pan on a baking sheet (this catches any potential drips and makes handling easier). Bake for 40 minutes. You’ll notice the meatloaf will have started to pull away from the sides of the pan and the top will be lightly browned.
Step 4: Make and Apply the Glaze. While the meatloaf bakes, whisk together the ketchup, hot sauce, and brown sugar in a small bowl. After the initial 40 minutes, carefully remove the meatloaf from the oven. Spoon the glaze evenly over the top, spreading it with the back of the spoon to cover the entire surface. The glaze will look shiny and vibrant.
Step 5: Final Bake and Rest. Return the glazed meatloaf to the oven and bake for another 20-25 minutes. The glaze will be bubbly and caramelized, and the internal temperature should register 160°F (71°C) when measured with an instant-read thermometer in the center. This is the most reliable way to know it’s done. Once out of the oven, let the meatloaf rest in the pan for at least 10-15 minutes. This allows the juices to redistribute, making it much easier to slice cleanly without falling apart.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap slices individually and freeze for up to 3 months.
- Reviving: Reheat in oven at 350°F until warm, or pan-fry for crispy edges.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate cooling counterpoint to the spicy meatloaf, creating a perfect bite when swirled together.
- Crispy Roasted Green Beans — Their slight bitterness and crunchy texture provide a fresh, simple balance to the rich, hearty main.
- Buttery Cornbread Muffins — A little sweet, a little crumbly, they’re ideal for sopping up any extra glaze and spicy juices from your plate.
Drinks
- A Cold, Hoppy IPA — The beer’s bitterness and citrus notes cut through the fat and spice beautifully, cleansing the palate between bites.
- Sparkling Water with Lime — Sometimes the best pairing is the simplest; the bubbles and acidity are incredibly refreshing against the heat.
- Iced Black Tea — Its slight tannic quality and cool temperature offer a soothing, classic companion to a spicy meal.
Something Sweet
- Vanilla Bean Ice Cream — The cold, creamy vanilla is a dreamy, classic finish that instantly cools down your taste buds after the spice.
- Rich Chocolate Brownie — A dense, fudgy brownie provides a deep, chocolatey contrast that feels incredibly satisfying post-meatloaf.
- Lemon Sorbet — Bright, tart, and clean, this is like a refreshing reset for your palate, leaving you feeling light and happy.
Top Mistakes to Avoid
- Overmixing the Meat. This is the #1 reason for a dense, tough meatloaf. Treat the mixture gently, and stop as soon as it’s combined. I’ve messed this up before too, and the difference is night and day.
- Skipping the Resting Time. If you slice into the meatloaf straight from the oven, all those precious juices will run out onto the cutting board, leaving you with a drier result. Patience is key here.
- Not Using a Thermometer. Guessing doneness by time or color alone is risky. An instant-read thermometer ensures perfect food safety and prevents you from overcooking and drying it out.
- Using Lean Ground Beef. Fat equals flavor and moisture. Using a very lean grind like 90/10 will almost guarantee a less juicy, less satisfying meatloaf. Embrace the 80/20 blend.
Expert Tips
- Tip: For a caramelized crust on all sides, try free-forming the meatloaf on a parchment-lined baking sheet instead of using a loaf pan. You’ll get more surface area for that delicious glaze to work its magic.
- Tip: Let your ground meat sit on the counter for 15-20 minutes before mixing. Starting with meat that’s not ice-cold makes it easier to mix without overworking it.
- Tip: For an extra flavor boost, add a tablespoon of tomato paste to the skillet when you’re cooking the onions. Let it cook for a minute until it darkens slightly—this adds a wonderful umami depth.
- Tip: Leftover meatloaf makes incredible sandwiches the next day. Slice it cold and pan-fry it until warm and slightly crispy on the edges, then pile it on toasted bread with mayo and lettuce.
FAQs
Can I make this meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. Let it sit at room temperature for about 30 minutes before putting it in the oven. You may need to add a few extra minutes to the baking time since it’s starting from a colder state. This is a fantastic timesaver for a busy weeknight or for having dinner ready to go for guests.
What’s the best way to reheat leftovers?
The oven or a toaster oven is your best bet to retain texture. Reheating slices at 350°F (175°C) for about 10-15 minutes will warm them through without making them rubbery. You can use the microwave in a pinch, but be aware it will soften the texture significantly. For a real treat, pan-fry slices in a little butter until the edges are crispy—it’s a game-changer for day-two meatloaf.
Can I use only ground beef?
You can, but the combination of beef and pork is highly recommended. The pork adds a richer, more complex flavor and a higher fat content that contributes to a moister final product. If you must use only beef, stick with the 80/20 blend and consider adding an extra tablespoon of olive oil to the mixture to compensate for the missing fat from the pork.
How can I make it gluten-free?
Easily! Simply swap the panko breadcrumbs for an equal amount of gluten-free breadcrumbs or even rolled oats (ensure they are certified gluten-free). The rest of the ingredients are naturally gluten-free, but always double-check your Worcestershire sauce and hot sauce labels, as some brands may contain gluten.
My meatloaf is always dry. What am I doing wrong?
The most common culprits are overmixing, using meat that is too lean, or overcooking. Make sure you’re using the milk-soaked breadcrumb panade, handle the meat gently, and most importantly, use a thermometer to pull it from the oven at 160°F. Letting it rest before slicing is the final, crucial step to lock in all those juices.
Extra Spicy Meatloaf
Make the ultimate Extra Spicy Meatloaf with jalapeños and a smoky glaze. This juicy, flavorful recipe is perfect for spice lovers. Get the easy recipe now!
Ingredients
For the Meatloaf
-
1 lb ground beef (80/20 blend for best fat content)
-
1/2 lb ground pork
-
1 cup panko breadcrumbs
-
1/2 cup whole milk
-
1 large yellow onion (finely diced)
-
3 cloves garlic (minced)
-
2 large jalapeños (finely diced (seeds included for maximum heat))
-
2 large eggs (lightly beaten)
-
2 tbsp Worcestershire sauce
-
1 tbsp your favorite hot sauce (like Frank's RedHot or Sriracha)
-
1 tsp smoked paprika
-
1/2 tsp cayenne pepper
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
For the Glaze
-
1/2 cup ketchup
-
2 tbsp hot sauce
-
1 tbsp brown sugar
Instructions
-
In a large bowl, combine the panko breadcrumbs and milk. Stir and let it sit for about 10 minutes—it will form a thick, paste-like consistency. Meanwhile, heat a tablespoon of oil in a skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and diced jalapeños (seeds and all for that extra kick!) and cook for another minute until fragrant. Set this mixture aside to cool slightly. You don't want to add hot veggies directly to the meat, as they could start cooking the eggs prematurely.01
-
To the bowl with the soaked breadcrumbs, add the ground beef, ground pork, cooled onion-jalapeño mixture, beaten eggs, Worcestershire sauce, hot sauce, smoked paprika, cayenne, salt, and black pepper. Now, the crucial part: using your hands, gently mix everything together. I like to use a light, folding motion, almost like I'm tossing a salad. Mix just until you no longer see streaks of individual ingredients. A few unmixed bits are better than an overworked, tough loaf.02
-
Preheat your oven to 375°F (190°C). Lightly grease your loaf pan. Transfer the meat mixture to the pan and press it in evenly, smoothing the top with the back of a spoon or your fingers. Don't pack it down too firmly. Place the loaf pan on a baking sheet (this catches any potential drips and makes handling easier). Bake for 40 minutes. You'll notice the meatloaf will have started to pull away from the sides of the pan and the top will be lightly browned.03
-
While the meatloaf bakes, whisk together the ketchup, hot sauce, and brown sugar in a small bowl. After the initial 40 minutes, carefully remove the meatloaf from the oven. Spoon the glaze evenly over the top, spreading it with the back of the spoon to cover the entire surface. The glaze will look shiny and vibrant.04
-
Return the glazed meatloaf to the oven and bake for another 20-25 minutes. The glaze will be bubbly and caramelized, and the internal temperature should register 160°F (71°C) when measured with an instant-read thermometer in the center. This is the most reliable way to know it's done. Once out of the oven, let the meatloaf rest in the pan for at least 10-15 minutes. This allows the juices to redistribute, making it much easier to slice cleanly without falling apart.05
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