Sriracha Meatloaf

If you like the spicy, piquant taste of sriracha and the nostalgic qualities of mom’s meatloaf, you’re going to love this flavorful Sriracha Meatloaf recipe! A modern take on a classic comfort food!

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I’m so excited to finally share this Sriracha Meatloaf recipe with you!

Since my mom is from England, she didn’t make me a lot of traditional American comfort foods when I was a kid.

She made a lot of split pea soup, mince (upside-down cottage pie), and curry, however, I do fondly remember her making the American classic, meatloaf, from time to time!

Sriracha Meatloaf is my take on a classic comfort food. It has everything you want in a moist, flavorful meatloaf, but it’s a little extra :)

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Ingredients needed for this recipe (scroll down to recipe card for complete recipe):

Ground beef
Eggs
Onion
Garlic
Ketchup
Sriracha
Panko breadcrumbs
Worcestershire sauce
Spices – smoked paprika, white pepper, sea salt, black pepper

What is sriracha?

Besides being one of my favorite condiments, it’s a very popular hot sauce that has Thai and Vietnamese origins. It’s made with chile peppers, vinegar, sugar, salt, and garlic.

Sriracha is a natural fit for adding some heat to your favorite Asian dishes, but it’s also a fabulous, well-rounded hot sauce.

It’s hot without being too hot, and it’s so full of flavor!

Recently, there was a sriracha shortage and I had to go to 5 different grocery stores to find it! If you have a hard time finding it, you can get some from Amazon.

What’s the best ground beef to use?

I tested this recipe with varying amounts of meat-to-fat ratios: 80/20, 85/15, and 93/7.

While 93/7 was nice & lean (healthier) and not greasy, the texture was kind of crumbly and not as moist as I wanted. However, it still tasted good.

Both 80/20 and 85/15 provided enough fat to the meatloaf that it was not just flavorful, but with the right binding ingredients, held together well.

In a perfect world, I’d use a pound of each for the 2 lbs. required for this recipe.

What pan is best for meatloaf?

The type of pan that is best for meatloaf is a personal choice. A loaf pan or a cookie sheet?

I prefer a free-form meatloaf that bakes on a cookie sheet, rather than the traditional loaf pan. Why?

I like that some of the fat drains off, and I also like that there’s more surface area of meatloaf.

More surface area = more yummy sriracha glaze on top of the meatloaf!

What side dishes go well with Sriracha Meatloaf?

For me, meatloaf and potatoes go hand-in-hand.

Some of our favorites are scalloped potatoes, mashed potatoes or oven-roasted potatoes.

If you have a slow cooker, you could make some herbed baby potatoes.

Besides potatoes, some other popular side dishes for meatloaf are corn, macaroni & cheese, braised cabbage & onions, green beans, and cornbread.

How long is leftover meatloaf good for?

Leftover meatloaf can be refrigerated in an air-tight container for up to 4 days.

Alternatively, it can be frozen for up to 3 months.

Looking for more ground beef recipes? Here are some favorites:

Perfect Steak Chili
Middle Eastern Bowls with Spiced Beef
Tater Tot Chili Casserole
Spicy Mexican Stuffed Peppers (shown below)

Another excellent comfort food meal is Dutch Oven Pot Pie. Made with lots of fresh vegetables, cooked chicken or turkey, and homemade cheddar thyme biscuits! Perfect if you have leftover turkey from the holidays!

NOTES:

This recipe was tested as an 11 x 5″ free-form loaf on a cookie sheet. Keep in mind that different size loaves may require different cooking times.
If you would like to reduce some of the heat, you could substitute some of the sriracha for ketchup.