Meat Loaf Topped With Piquant Sauce
Juicy meat loaf topped with a tangy piquant sauce, combining savory flavors and tender texture, perfect for hearty family dinners or casual gatherings.
Ingredients
Instructions
- Soak bread crumbs in milk.
- Add ground beef, beaten eggs, grated onion, chopped green pepper, salt, and pepper; mix well.
- Form into individual loaves or shape into one large loaf in a greased 8 1/2 x 4 1/2 x 2 1/2-inch pan.
- Cover the meat loaf with Piquant Sauce and spread it evenly over the top.
- Bake at 350°F (175°C) for 1 hour for a large loaf or 45 minutes for small individual loaves.
Tips & Substitutions
For added flavor, consider substituting half the ground beef with ground turkey or chicken. If you don't have dry bread crumbs, crushed crackers or cooked rice can work as well. To enhance moisture, add a tablespoon of Worcestershire sauce to the meat mixture. If you prefer a spicier kick, chop jalapeños instead of green peppers.
Serving Suggestions
This meatloaf pairs beautifully with mashed potatoes and steamed green beans for a classic meal. For a lighter option, serve with a fresh salad or roasted vegetables. It also makes a great sandwich filling the next day, so consider serving it with your favorite bread or rolls. For more delicious ideas, explore other American recipes.
Storage & Reheating
Store leftover meatloaf in an airtight container in the refrigerator for up to four days. Reheat individual slices in the microwave for 1-2 minutes or bake in a preheated oven at 350°F (175°C) until heated through. To maintain moisture, cover with foil while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Meat Loaf Topped With Piquant Sauce contains roughly 651 calories, with 12g protein, 98g carbohydrates, and 25g fat. It is an excellent source of vitamin C (33% of the Daily Value), iron (25% of the Daily Value), and protein (24% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1817mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze meatloaf?
Yes, meatloaf freezes well. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to three months. To reheat, thaw in the refrigerator overnight and then bake at 350°F (175°C) until warmed through.
What can I use instead of grated onion?
If you don't have grated onion, finely chopped onion or onion powder can be used as substitutes. One tablespoon of onion powder is equivalent to about a medium onion. For a milder flavor, consider using shallots or leeks.
How do I know when the meatloaf is cooked through?
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 160°F (70°C). Alternatively, you can cut into the meatloaf; it should be firm and no longer pink in the center. Let it rest for a few minutes before slicing for easier serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).