Meatloaf with hot ketchup sauce
Votes: 3
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Nutritional value per serving:
Serving size: 1 of 8
Calories 243, total fat 7 G., saturated fats 2 G., proteins 27 G., carbohydrates 20 G., fiber 1 G., cholesterol 97 mg, sodium 691 mg, sugar 11 G.
Serving size: 1 of 8
Calories 243, total fat 7 G., saturated fats 2 G., proteins 27 G., carbohydrates 20 G., fiber 1 G., cholesterol 97 mg, sodium 691 mg, sugar 11 G.
"Meatloaf is the way to my heart, especially when it's spicy and served with potatoes," admits Sunny Anderson. This meatloaf is made with a mixture of ground beef and ground dark turkey. Sunny recommends adding all the ingredients to the bowl in alternating layers to reduce the amount of mixing, resulting in a lighter, less dense mixture and a juicier meatloaf. A spicy sauce made from ketchup, apple cider vinegar, and Sriracha sauce adds a piquant flavor. Add some of the sauce to the meat mixture, and spread the rest on the surface of the meatloaf before baking. This meatloaf is great served hot as a main course or chilled in sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Hot ketchup sauce
- 1.5 cups ketchup
- 1.5 teaspoons of apple cider vinegar
- 2 tablespoons Sriracha hot sauce
Meatloaf
- 2 tablespoons Worcestershire sauce
- 1 egg
- 2 teaspoons of salt
- 0.5 tsp freshly ground black pepper
- 1 tsp sweet paprika
- 4 cloves garlic, grated
- 8 sprigs fresh thyme, leaves picked and chopped
- 0.5 tbsp. chopped Vidalia onion
- 1 green onion, chopped
- 450 g ground beef, divided
- 450 g ground dark turkey meat, divided
- 2 slices potato bread, lightly toasted and cut into 1/4-inch cubes, divided
- Special equipment: bread pan measuring 22x12.5 cm.
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Recipes with similar ingredients: Worcestershire sauce, eggs, black pepper, paprika, garlic, thyme, Vidalia onion, green onions, ground beef, ground turkey, white bread, ketchup, apple cider vinegar, Sriracha sauce
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
Hot ketchup sauce:
Combine ketchup, vinegar, and hot sauce in a bowl. Set aside 1/2 cup for the meatloaf.Meatloaf:
In a large bowl, combine the Worcestershire sauce, egg, salt, black pepper, paprika, garlic, thyme, onion, scallions, and reserved hot sauce (ketchup). Crumble half the ground beef into the bowl, then some bread, then half the turkey, and add a few bread cubes. Repeat with the other half and the remaining bread (8 ounces of crumbled ground beef, some bread, then 8 ounces of ground turkey, some bread, and repeat until all the ingredients are used up). Adding the ingredients one at a time will make it easier to mix everything together, resulting in a lighter, juicier meatloaf. Gently stir with one hand, lifting the egg mixture up and around until everything is evenly distributed. Transfer the meatloaf mixture to a 22 x 12.5 cm loaf pan, smooth the surface, and pour the remaining hot sauce evenly over it. Bake in the oven for 60 minutes. Remove the meatloaf from the oven and let it rest for 10 minutes.- Tilt the meatloaf pan slightly on one corner and squeeze out any excess fat or juices, keeping the meatloaf inside. Don't worry, it will still be juicy! Slice into 2.5 cm thick slices. Serve the meatloaf hot, and refrigerate any leftovers. You can make meatloaf sandwiches the next day.
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