Siracha Meatloaf Recipes

SRIRACHA MEATLOAF

Steps:

• Preheat oven to 375° and line a sheet pan with parchment paper. In a small bowl, mix together ketchup and Sriracha and set aside.
• In the bowl of a food processor add onion, carrot, celery, parsley and garlic. Pulse until combined, then transfer to a large mixing bowl. Add salt, pepper, panko and egg and mix together with a spoon. Add meat and 1/2 cup Sriracha-ketchup sauce, then mix by hand until just incorporated.
• Divide meatloaf into 4 equal parts. Shape each into a rectangle about 1" high and place on parchment paper. Spread 1 tablespoon sauce on each piece using back of a spoon or a brush, then bake for 20 minutes.
• Assemble sandwiches by layering lettuce, tomato, onion and meatloaf between 2 pieces of bread. Serve with remaining 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).

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.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

HOW TO MAKE HOMEMADE SRIRACHA SAUCE

Steps:

• Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
• Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
• Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
• Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
• Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

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.