Best 8 Tangy Meatloaf Recipes

SWEET AND TANGY MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, Worcestershire sauce, ketchup, brown sugar and apricot preserves.
• Place in a greased 9x5 inch loaf pan.
• Cook for 40-50 minutes.
• In a separate bowl combine ketchup, brown sugar and apricot preserves. Remove meatloaf from oven after it has cooked, spread on glaze and cook for an additional 20 minutes.

TANTALIZINGLY TANGY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.
• Bake in preheated oven for 30 to 50 minutes.
• Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

TANGY MEATLOAF SAUCE

Steps:

• Stir ketchup, chili sauce, brown sugar, lemon juice, mustard, and Worcestershire sauce together in a bowl with a whisk until the sugar dissolves.

TANGY MEATLOAF

Steps:

• Combine ketchup, brown sugar, dry mustard.
• Remove and reserve 4 tablespoons for topping.
• To remaining ketchup mixture, add worcestershire sauce, garlic powder, onion, salt, pepper and egg.
• Blend well; then add green pepper and wheat chex.
• Add ground beef and mix well.
• Shape into loaf in shallow pan.
• Bake at 350 degrees for 50 minutes.
• Pour reserved 4 Tbsp.
• of topping over meatloaf and bake 15 minutes longer.

MEATLOAF WITH TANGY TOMATO GRAVY

Steps:

• Mix all meatloaf ingredients and form into a loaf shape.
• Place in casserole dish.
• Mix gravy ingredients together and pour over meatloaf.
• Bake at 180C for 1 hour.

JILL'S SWEET AND TANGY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
• Melt the butter in a skillet over medium heat. Stir in the onion, honey, ketchup, soy sauce, and hot sauce. Cook and stir 5 minutes, until onion is tender.
• In a bowl, mix the onion mixture with the ground beef. Transfer to the prepared baking dish.
• Bake 1 hour in the preheated oven, or to an internal temperature of 165 degrees F (70 degrees C).

KALE AND WALNUT MEATLOAF WITH SWEET AND TANGY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, kale, breadcrumbs, walnuts, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
• Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

TANGY QUINOA MEATLOAF

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
• Combine the bacon, carrot, celery and onion in a food processor and pulse until finely chopped. Transfer the mixture to a large bowl and add the meatloaf mix. Add the quinoa, raisins, pickle, thyme, eggs, 2 teaspoons of the Worcestershire and 1 teaspoon salt to the meatloaf base. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet. Form into a 9-by-5-inch loaf. Bake for 30 minutes.
• Stir together the ketchup, pickle brine, brown sugar and remaining 1 teaspoon Worcestershire in a small bowl for a glaze.
• Brush the glaze on the meatloaf and lightly sprinkle with oats. Bake the meatloaf until it is golden brown all over and an instant-read thermometer inserted into the center registers 160 degrees F, 20 to 25 minutes more. Let rest for 15 minutes before slicing and serving.