Sriracha glazed meatloaf
- 1 1⁄2 pounds ground beef
- 1 whole beaten egg
- half of a finely chopped large onion
- 3⁄4 cup plain bread crumbs
- 1⁄2 cup chopped fresh parsley
- 1⁄4 cup ketchup
- 3 tablespoons hoisin sauce
- 1 tablespoon sriracha sauce
- 2 teaspoons kosher salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup ketchup
- 1⁄4 cup sriracha
- 1⁄4 cup apple cider vinegar
- 3 tablespoons brown sugar
Combine all meatloaf (not glaze) ingredients in a large bowl.
With your hands, mix the meatloaf until everything is well defined.
Place all mixed meatloaf ingredients on a parchment lined sheetpan and, using your hands, shape into a bread loaf shaped mass. Pack it fairly tight so that everything stays together.
Pre-heat oven to 425 F (220 C) and then add your meatloaf in the pan and reduce heat in the oven to 350 F (177 C).
Set a timer for 15 minutes and start to make your glaze.
Add all glaze ingredients into a small sauce pan over medium heat. When brown sugar has melted and all ingredients are combined, take your glaze off the heat.
Pull the meatloaf out after 15 minutes and with a brush or spoon, paint the glaze on top every 15 minutes or until an hour has passed. After an hour the meatloaf should be done, but you can check with a thermometer if you have one. The interior of the meatloaf should be at 155 F (68 C) when you pull it out. Carry over heat will bring the meatloaf to a safe 160 degrees.
This meatloaf is pretty spicy. If you want to cut the heat you can just adjust the amounts of sriracha that you use. For the glaze if you want to cut the sriracha you can exchange some of it for more hoisin sauce and it will be sweeter and less spicy.