This Sweet and Tangy Meatloaf elevates the classic comfort food with a sticky, caramelized glaze and a perfectly moist texture. It’s a guaranteed crowd-pleaser that’s ideal for family dinners and makes incredible leftovers. The secret is the balanced sweet and tangy topping that crackles in the oven.
Nothing beats a great Sweet and Tangy Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Sweet and Tangy Meatloaf
- Unforgettable Glaze: A sticky, sweet-tangy crust with a kick.
- Perfectly Moist Texture: Stays tender and juicy every time.
- Crowd-Pleaser: Appeals to both kids and adults.
- Better Next Day: Leftovers make a spectacular sandwich.
Ingredients & Tools
For the Meatloaf:
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 100 g fresh breadcrumbs (about 2 slices of bread)
- 60 ml whole milk
- 450 g ground beef (80/20 blend is ideal)
- 450 g ground pork
- 1 large egg, lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
For the Glaze:
- 120 ml ketchup
- 60 ml apple cider vinegar
- 50 g brown sugar, packed
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce (like Sriracha)
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet, and a small saucepan.
Notes: Don’t skip sautéing the onions and garlic—it mellows their sharp bite. A mix of beef and pork provides rich flavor and moisture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 22 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 lean meat. A little fat is your friend here! Using 80/20 ground beef and regular ground pork provides the necessary moisture and flavor. If you use extra-lean meat, your meatloaf will be dry and less tasty.
- The panade is non-negotiable. This simple paste of breadcrumbs soaked in milk is the secret to a tender texture. It prevents the proteins in the meat from tightening up too much and squeezing out all the juices, which is what leads to a tough, dry loaf.
- Why a loaf pan? While some recipes call for free-forming on a baking sheet, using a loaf pan helps the meatloaf steam slightly, locking in moisture and giving you those classic, perfectly shaped slices. It also contains any rendered fat beautifully.
- Mix with a light touch. Overmixing the meatloaf is a common mistake. Combine the ingredients just until everything is evenly distributed. If you work the meat too much, it will become dense and tough.
How to Make Sweet and Tangy Meatloaf
Step 1: Sauté the Aromatics. Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice the sweet aroma filling your kitchen. Add the minced garlic and cook for one more minute, just until fragrant. Take the skillet off the heat and let this mixture cool completely. This is a crucial step—adding hot onions to the meat mixture can start cooking the egg and meat prematurely.
Step 2: Create the Panade. In your large mixing bowl, combine the fresh breadcrumbs and the milk. Stir it together and let it sit for a few minutes. You’ll see the breadcrumbs absorb the milk and turn into a soft, thick paste. This humble mixture is the guardian of your meatloaf’s juiciness, so don’t rush it.
Step 3: Combine the Meatloaf Mixture. To the bowl with the panade, add the cooled onion and garlic, ground beef, ground pork, beaten egg, Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, salt, and pepper. Now, using clean hands, gently mix everything together. The trick is to mix just until you no longer see streaks of individual ingredients. It should be uniform but not pasty. Overworking is the enemy of tenderness!
Step 4: Shape and Initial Bake. Preheat your oven to 180°C (350°F). Transfer the meat mixture to your 9×5-inch loaf pan. Use your hands or a spatula to press it down evenly and smooth the top. Place it in the preheated oven and bake, uncovered, for 40 minutes. This initial bake allows the loaf to set and start cooking through before we add the glaze.
Step 5: Make the Glaze. While the meatloaf is baking, combine all the glaze ingredients—ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and hot sauce—in a small saucepan. Whisk them together and bring to a simmer over medium heat. Let it bubble gently for 2-3 minutes, stirring occasionally, until the sugar has dissolved and the glaze has thickened slightly. You’ll notice it becomes glossy and deeply fragrant.
Step 6: Glaze and Finish Baking. After the meatloaf’s first 40 minutes in the oven, carefully remove it. Pour about two-thirds of the warm glaze over the top, using a spoon or a pastry brush to spread it into an even layer. Reserve the rest for serving. Return the meatloaf to the oven and bake for another 20-25 minutes. The glaze will become bubbly and darken at the edges. The meatloaf is done when an instant-read thermometer inserted into the center reads 70°C (160°F).
Step 7: Rest Before Slicing. This might be the hardest step, but it’s essential. Take the meatloaf out of the oven and let it rest in the pan on a wire rack for at least 10-15 minutes. This allows the juices to redistribute throughout the loaf. If you slice it immediately, all those wonderful juices will run out, leaving you with a drier result.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap baked meatloaf tightly and freeze for up to 3 months.
- Reviving: Reheat slices in a 325°F oven or microwave until warm.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any extra glaze and juices from the meatloaf.
- Sautéed Green Beans with Almonds — A simple, fresh side that adds a nice crunch and a bright, green contrast to the rich, savory meatloaf.
- Buttery Corn on the Cob — The sweet pop of corn kernels complements the sweet and tangy flavors of the glaze beautifully, making for a classic, satisfying plate.
Drinks
- A Malty Amber Ale — The caramel and toasty notes in an amber ale mirror the flavors in the meatloaf glaze, while the carbonation cuts through the richness perfectly.
- Iced Black Tea with Lemon — For a non-alcoholic option, the brisk, slightly bitter tea is incredibly refreshing and helps cleanse the palate between bites of the hearty meatloaf.
Something Sweet
- Warm Apple Crumble — You already have the oven on! A simple, rustic apple crumble with a scoop of vanilla ice cream continues the cozy, homestyle theme and ends the meal on a high note.
Top Mistakes to Avoid
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing the meatloaf straight from the oven is a recipe for a crumbly mess. The resting period allows the proteins to relax and reabsorb the juices, giving you a neat, moist slice.
- Mistake: Packing the meatloaf too tightly. When you press the mixture into the loaf pan, just gently pat it down to an even layer. Compacting it like a brick will result in a dense, heavy texture instead of a light and tender one.
- Mistake: Using only beef. While all-beef meatloaf is common, the combination of beef and pork provides a more complex flavor and a better fat ratio. The pork adds a subtle sweetness and unparalleled moisture that beef alone can’t achieve.
- Mistake: Adding the glaze too early. If you put the sugary glaze on at the beginning, it will likely burn in the long cooking time. Adding it for the final 20-25 minutes gives it just enough time to caramelize without turning bitter.
Expert Tips
- Tip: Grate your onion for invisible veggies. If you’re cooking for veggie-skeptics, try grating the onion on the large holes of a box grater. It practically dissolves into the meat mixture, distributing flavor evenly without any detectable pieces.
- Tip: Line your loaf pan with parchment paper. For super easy removal and cleanup, cut a piece of parchment paper so that it lines the bottom and extends up the two long sides of the pan. You can use these “handles” to lift the entire meatloaf out once it’s rested.
- Tip: Double the glaze and serve extra on the side. Trust me on this one. The glaze is so good that people will want more. Making a double batch and serving the extra warmed up in a little gravy boat is a pro-move that everyone will appreciate.
- Tip: Use a thermometer for perfect doneness. Guessing is a gamble. An instant-read thermometer takes the guesswork out and guarantees a perfectly cooked, safe, and juicy meatloaf every single time. Aim for 70°C (160°F) in the center.
FAQs
Can I make this meatloaf ahead of time?
Absolutely, it’s a fantastic make-ahead meal. You have two options. First, you can prepare the meat mixture, press it into the loaf pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Second, you can bake the entire meatloaf, let it cool completely, and then refrigerate it for 3-4 days. Reheat slices in the microwave or a 160°C (325°F) oven until warm.
Can I freeze meatloaf?
Yes, it freezes beautifully! For best results, bake the meatloaf completely and let it cool entirely. Wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat in a covered dish in the oven.
What can I use instead of breadcrumbs?
No problem! Crushed saltine crackers or panko breadcrumbs work wonderfully as a 1:1 substitute. For a gluten-free option, rolled oats (quick or old-fashioned) that have been pulsed a few times in a food processor are a great alternative. They’ll absorb the milk just as well.
My glaze is too runny. What happened?
This usually means it didn’t simmer for long enough. The simmering process is crucial for evaporating some of the liquid and allowing the sugars to thicken the mixture. If it’s too thin, just return it to the saucepan and let it bubble for a few more minutes until it coats the back of a spoon.
Why did my meatloaf crack on top?
A little cracking is normal and actually a sign of a well-cooked meatloaf! It happens as the proteins contract during cooking. If you get a large, deep crack, it often means the oven temperature was a bit too high, causing the exterior to set and tighten before the interior has fully expanded. Don’t worry—it will still taste incredible!
Sweet And Tangy Meatloaf
Make the best Sweet and Tangy Meatloaf with a perfectly moist texture and a sticky, caramelized glaze. This easy recipe is a guaranteed family favorite. Get the recipe now!
Ingredients
For the Meatloaf:
-
1 tbsp olive oil
-
1 large yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
100 g fresh breadcrumbs (about 2 slices of bread)
-
60 ml whole milk
-
450 g ground beef (80/20 blend is ideal)
-
450 g ground pork
-
1 large egg (lightly beaten)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp smoked paprika
-
1 tsp dried thyme
-
1 tsp kosher salt
-
0.5 tsp freshly ground black pepper
For the Glaze:
-
120 ml ketchup
-
60 ml apple cider vinegar
-
50 g brown sugar (packed)
-
1 tbsp Worcestershire sauce
-
1 tsp hot sauce (like Sriracha)
Instructions
-
Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. Add the minced garlic and cook for one more minute, just until fragrant. Take the skillet off the heat and let this mixture cool completely.01
-
In your large mixing bowl, combine the fresh breadcrumbs and the milk. Stir it together and let it sit for a few minutes.02
-
To the bowl with the panade, add the cooled onion and garlic, ground beef, ground pork, beaten egg, Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, salt, and pepper. Using clean hands, gently mix everything together just until you no longer see streaks of individual ingredients.03
-
Preheat your oven to 180°C (350°F). Transfer the meat mixture to your 9x5-inch loaf pan. Use your hands or a spatula to press it down evenly and smooth the top. Place it in the preheated oven and bake, uncovered, for 40 minutes.04
-
While the meatloaf is baking, combine all the glaze ingredients—ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and hot sauce—in a small saucepan. Whisk them together and bring to a simmer over medium heat. Let it bubble gently for 2-3 minutes, stirring occasionally, until the sugar has dissolved and the glaze has thickened slightly.05
-
After the meatloaf’s first 40 minutes in the oven, carefully remove it. Pour about two-thirds of the warm glaze over the top, using a spoon or a pastry brush to spread it into an even layer. Reserve the rest for serving. Return the meatloaf to the oven and bake for another 20-25 minutes. The meatloaf is done when an instant-read thermometer inserted into the center reads 70°C (160°F).06
-
Take the meatloaf out of the oven and let it rest in the pan on a wire rack for at least 10-15 minutes.07
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