This Sriracha Meatloaf transforms a classic comfort food into a bold, modern meal. It’s moist, savory, and perfectly spiced with a sweet and sticky glaze. You’ll love this flavorful twist on a weeknight favorite.
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Why You’ll Love This Sriracha Meatloaf
- Balanced flavor: The perfect mix of spicy, sweet, and savory.
- Moist texture: A panade and meat blend ensure it’s never dry.
- Versatile leftovers: Great hot, cold in sandwiches, or on salads.
- Irresistible glaze: A glossy, caramelized crust you’ll adore.
Ingredients & Tools
For Sautéing
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
For the Panade
- 1 cup panko breadcrumbs
- 1/2 cup whole milk
For the Meatloaf
- 1 lb ground beef (85/15 lean-to-fat ratio is ideal)
- 1/2 lb ground pork
- 2 large eggs, lightly beaten
- 1/4 cup Sriracha sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the Glaze
- 1/2 cup ketchup
- 1/4 cup Sriracha sauce
- 2 tbsp brown sugar, packed
- 1 tbsp apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet, and a small bowl for the glaze.
Notes: Don’t skip sautéing the onion and garlic—it deepens their flavor. Using a mix of beef and pork provides great flavor and moisture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 24 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 use extra-lean ground beef. A little fat is your friend here! It keeps the meatloaf moist and flavorful. An 85/15 blend is perfect. If you go too lean, you risk a dry result.
- Why panko breadcrumbs? They’re lighter and airier than traditional breadcrumbs, which helps create a more tender texture. If you only have regular breadcrumbs, that’s okay, but panko is really worth seeking out for this.
- Mix with a light hand. Overmixing the meatloaf is the number one way to make it tough. Use your hands and mix just until the ingredients are combined. It should look a bit shaggy, not like a homogenous paste.
- Taste your meat mixture before baking? Yes, you can! Cook a tiny spoonful in a skillet for a minute to check the seasoning. This is your chance to adjust the salt or Sriracha level before it’s too late.
How to Make Sriracha Meatloaf
Step 1: First, preheat your oven to 375°F (190°C). This gives it plenty of time to come to the right temperature while you prepare the loaf. Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it’s softened and translucent. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and cook for just one more minute—until fragrant. You don’t want the garlic to burn. Remove the skillet from the heat and let this mixture cool slightly.
Step 2: While the onions are cooling, make the panade. In your large mixing bowl, combine the panko breadcrumbs and the milk. Stir it together and let it sit for about 5 minutes. The panko will absorb the milk and become a soft, paste-like mixture. This is the secret to a tender, not dense, meatloaf. It acts as a binder and keeps everything incredibly moist.
Step 3: Now, add the cooled onion and garlic to the bowl with the panade. To that, add the ground beef, ground pork, lightly beaten eggs, 1/4 cup of Sriracha, Worcestershire sauce, soy sauce, smoked paprika, salt, and pepper. It’s a lot of ingredients, but each one adds a crucial layer of flavor. The trick is to use your hands—yes, get in there!—and mix everything together gently. Fold and turn the mixture until it’s just combined. You should still see distinct bits of meat and other ingredients.
Step 4: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Why ungreased? The fat from the meat will render out, so you don’t need it. Press the mixture in evenly, but don’t pack it down too firmly. You want to leave a little room for air to circulate. Now, place the loaf pan on a baking sheet. This is a pro-move—it catches any potential drips and makes the whole thing easier to handle.
Step 5: Bake the meatloaf, uncovered, for 30 minutes. This initial bake sets the shape and starts the cooking process. Meanwhile, make the glaze. In a small bowl, whisk together the ketchup, the remaining 1/4 cup of Sriracha, brown sugar, and apple cider vinegar. It should be a smooth, vibrant red sauce. The vinegar adds a nice tang that cuts through the sweetness.
Step 6: After 30 minutes, carefully remove the meatloaf from the oven. You’ll notice it has shrunk away from the sides of the pan a bit and some fat has rendered. Spoon about two-thirds of the glaze evenly over the top of the meatloaf, spreading it with the back of the spoon. It will look glossy and incredible. Return it to the oven to bake for another 25-30 minutes.
Step 7: For the final touch, take the meatloaf out and spoon the remaining glaze over the top. Pop it back in for just 5 more minutes. This gives it that final caramelized, sticky finish. The internal temperature should read 160°F (71°C) on an instant-read thermometer when it’s done.
Step 8: This is the hardest part: let the meatloaf rest! Take it out of the oven and let it sit in the pan on a wire rack for at least 10-15 minutes before slicing. This allows the juices to redistribute, so when you cut into it, you get perfect, neat slices instead of a crumbly mess.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Wrap slices tightly and freeze for up to 3 months.
- Reviving: Reheat in a 325°F oven or pan-fry for best texture.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The creamy, mild potatoes are the perfect canvas for the spicy, savory meatloaf.
- Sautéed Green Beans with Almonds — A little crunch and a fresh, green flavor help balance the richness of the dish beautifully.
- Buttery Cornbread Muffins — Their slight sweetness is a fantastic contrast to the heat, and they’re perfect for sopping up any extra glaze.
Drinks
- A Crisp Lager or Pilsner — The carbonation and clean finish of a cold beer cut through the fat and spice wonderfully.
- Sparkling Water with Lime — A non-alcoholic option that provides a refreshing, bubbly palate cleanser between bites.
- Iced Black Tea with a Hint of Peach — The subtle sweetness and tannins in the tea complement the smoky, spicy notes in the meatloaf.
Something Sweet
- Warm Apple Crumble with Vanilla Ice Cream — The warm, spiced apples and cold ice cream are a classic, comforting end to the meal.
- Dark Chocolate Brownie Bites — A rich, fudgy brownie satisfies that chocolate craving and stands up well to the lingering spice.
- Lemon Sorbet — Incredibly light and refreshing, it acts as a perfect “reset” for your palate after a hearty, flavorful main course.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This develops the proteins too much, resulting in a dense, tough, rubbery texture—like a meat brick. Mix just until combined.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing it hot will cause it to fall apart. Letting it rest ensures those beautiful, intact slices.
- Mistake: Using only ground beef. While you can do it, the pork adds a layer of flavor and fat that pure beef just can’t match. The combination is key for the best texture.
- Mistake: Not testing for doneness with a thermometer. Guessing can lead to an undercooked or dry meatloaf. An instant-read thermometer is your best friend for perfect results every time.
Expert Tips
- Tip: Make a free-form loaf. For more caramelized surface area, shape the mixture into a loaf directly on a parchment-lined baking sheet instead of using a pan. You’ll get a delicious crust all around.
- Tip: Double the glaze. If you’re a sauce person, simply double the glaze ingredients. Brush half on during baking and serve the other half warm on the side for dipping.
- Tip: Add a secret ingredient. A tablespoon of fish sauce whisked into the meat mixture sounds wild, but it adds an incredible umami depth that people won’t be able to pinpoint.
- Tip: Prep ahead. You can mix the entire meatloaf, cover it tightly, and refrigerate it for up to 24 hours before baking. This actually helps the flavors meld together even more.
FAQs
Can I make this Sriracha Meatloaf ahead of time?
Absolutely. You can assemble the entire meatloaf, cover it tightly with plastic wrap, and keep it in the refrigerator for up to a day before you plan to bake it. Let it sit at room temperature for about 20-30 minutes before it goes into the oven. You can also bake it, let it cool completely, slice it, and freeze the slices for up to 3 months for a super-quick future meal.
How spicy is it really?
It has a definite kick, but it’s more of a warm, building heat rather than an overwhelming burn. The brown sugar in the glaze and the other ingredients help balance it out. If you’re sensitive to spice, you can reduce the Sriracha in the meat mixture to 2 tablespoons and in the glaze to 2 tablespoons as well. Conversely, spice lovers can add an extra splash!
What’s the best way to reheat leftovers?
The microwave is quick but can make the edges a bit rubbery. For the best texture, reheat slices in a 325°F (160°C) oven for about 10-15 minutes, or until warmed through. You can also pan-fry slices in a non-stick skillet for a deliciously crispy exterior. A little goes a long way!
Can I use a different type of ground meat?
Of course! A mix of beef, veal, and pork is a classic combination. You could also use all beef, or try ground turkey or chicken. Just be aware that leaner poultry will result in a slightly drier loaf, so you might want to add an extra tablespoon of olive oil to the mixture to compensate for the lack of fat.
Why did my meatloaf crack on top?
A little cracking is totally normal and often means it’s cooked through! It usually happens due to rapid expansion or if the mixture was a bit overmixed. To minimize it, make sure you don’t pack the meat too tightly into the pan and avoid overmixing. Honestly, a crack just means more surface area for that delicious glaze to seep into.
Sriracha Meatloaf
Make the best Sriracha Meatloaf with this easy recipe! Moist, flavorful, and topped with a sweet & spicy glaze. Get the step-by-step guide and cook it tonight!
Ingredients
For Sautéing
-
1 tbsp olive oil
-
1 medium yellow onion (finely chopped)
-
2 cloves garlic (minced)
For the Panade
-
1 cup panko breadcrumbs
-
1/2 cup whole milk
For the Meatloaf
-
1 lb ground beef (85/15 lean-to-fat ratio is ideal)
-
1/2 lb ground pork
-
2 large eggs (lightly beaten)
-
1/4 cup Sriracha sauce
-
2 tbsp Worcestershire sauce
-
1 tbsp soy sauce
-
1 tsp smoked paprika
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
For the Glaze
-
1/2 cup ketchup
-
1/4 cup Sriracha sauce
-
2 tbsp brown sugar (packed)
-
1 tbsp apple cider vinegar
Instructions
-
First, preheat your oven to 375°F (190°C). This gives it plenty of time to come to the right temperature while you prepare the loaf. Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it’s softened and translucent. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and cook for just one more minute—until fragrant. You don’t want the garlic to burn. Remove the skillet from the heat and let this mixture cool slightly.01
-
While the onions are cooling, make the panade. In your large mixing bowl, combine the panko breadcrumbs and the milk. Stir it together and let it sit for about 5 minutes. The panko will absorb the milk and become a soft, paste-like mixture. This is the secret to a tender, not dense, meatloaf. It acts as a binder and keeps everything incredibly moist.02
-
Now, add the cooled onion and garlic to the bowl with the panade. To that, add the ground beef, ground pork, lightly beaten eggs, 1/4 cup of Sriracha, Worcestershire sauce, soy sauce, smoked paprika, salt, and pepper. It’s a lot of ingredients, but each one adds a crucial layer of flavor. The trick is to use your hands—yes, get in there!—and mix everything together gently. Fold and turn the mixture until it’s just combined. You should still see distinct bits of meat and other ingredients.03
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Why ungreased? The fat from the meat will render out, so you don't need it. Press the mixture in evenly, but don’t pack it down too firmly. You want to leave a little room for air to circulate. Now, place the loaf pan on a baking sheet. This is a pro-move—it catches any potential drips and makes the whole thing easier to handle.04
-
Bake the meatloaf, uncovered, for 30 minutes. This initial bake sets the shape and starts the cooking process. Meanwhile, make the glaze. In a small bowl, whisk together the ketchup, the remaining 1/4 cup of Sriracha, brown sugar, and apple cider vinegar. It should be a smooth, vibrant red sauce. The vinegar adds a nice tang that cuts through the sweetness.05
-
After 30 minutes, carefully remove the meatloaf from the oven. You’ll notice it has shrunk away from the sides of the pan a bit and some fat has rendered. Spoon about two-thirds of the glaze evenly over the top of the meatloaf, spreading it with the back of the spoon. It will look glossy and incredible. Return it to the oven to bake for another 25-30 minutes.06
-
For the final touch, take the meatloaf out and spoon the remaining glaze over the top. Pop it back in for just 5 more minutes. This gives it that final caramelized, sticky finish. The internal temperature should read 160°F (71°C) on an instant-read thermometer when it's done.07
-
This is the hardest part: let the meatloaf rest! Take it out of the oven and let it sit in the pan on a wire rack for at least 10-15 minutes before slicing. This allows the juices to redistribute, so when you cut into it, you get perfect, neat slices instead of a crumbly mess.08
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