Seths Sriracha Glazed Meatloaf Recipes

MEATLOAF WITH SRIRACHA BBQ SAUCE

Steps:

• Combine all ingredients together in a small sauce pan. Mix well. Bring to a boil. Reduce heat to low and simmer for 20 - 25 minutes or until sauce has thickened. Serve.
• Preheat oven to 350 degrees.
• Combine ground beef, pork, onion, garlic, salt, pepper, paprika, ketchup, breadcrumbs and eggs together in a bowl. Use your hands to mix well.
• Form into a large loaf. Carefully move to a baking sheet. Reform into a loaf if needed. Top with 1/3 of the Sriracha BBQ sauce. Bake in preheated oven 45 - 60 minutes. Remove from oven. Top with 1/3 more of the Sriracha BBQ sauce.
• Slice and serve alongside remaining Sriracha BBQ sauce.

SRIRACHA MEATLOAF

Steps:

• Heat oven to 375ºF.
• Reserve 1/2 ketchup for later use. Mix remaining ketchup with remaining ingredients just until blended.
• Shape into 9x7-inch loaf on foil-covered rimmed baking sheet; top with reserved ketchup.
• Bake 1 hour or until done (160ºF).

OUR FAVORITE MEATLOAF

Steps:

• Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
• Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
• Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
• Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
• Do Ahead
• Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.