Tangy Meat Loaf
Tangy meat loaf blending savory ground beef with a sweet and tangy ketchup glaze, seasoned with Worcestershire, mustard, and seasonings; perfect for family dinners or casual gatherings.
Ingredients
- 1/2 cup catsup ⓘ
- 2 tablespoons brown sugar ⓘ
- 1/2 teaspoon powdered mustard
- 4 teaspoons Worcestershire sauce ⓘ
- 2 teaspoons seasoned salt ⓘ
- 1 1/2 teaspoons onion powder ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1/4 teaspoon ground black pepper ⓘ
- 1 egg ⓘ
- 2 tablespoons finely chopped green pepper ⓘ
- 1 1/2 cups Wheat Chex cereal ⓘ
- 1 1/2 pounds ground beef ⓘ
Instructions
- In a large bowl, combine catsup, brown sugar, and mustard. Reserve 4 tablespoons of the mixture for topping.
- To the remaining mixture, add Worcestershire sauce, seasoned salt, onion powder, garlic powder, black pepper, and egg. Blend well.
- Stir in finely chopped green pepper and Wheat Chex cereal. Let stand for 5 minutes.
- Break up the Wheat Chex cereal into smaller pieces.
- Add ground beef and mix thoroughly until well combined.
- Shape the mixture into a loaf in a shallow baking pan.
- Bake in a 350°F (175°C) oven for 65 minutes.
- Spread the reserved catsup mixture over the top of the loaf.
- Bake for an additional 15 minutes.
Tips & Substitutions
For a twist, try substituting ground turkey or chicken for the beef for a lighter version. You can also use crushed cornflakes instead of Wheat Chex cereal if needed. Make sure to break the Wheat Chex into smaller pieces to help it bind better with the meat. For added flavor, consider mixing in some chopped herbs like parsley or thyme.
Serving Suggestions
Serve the Tangy Meat Loaf with a side of mashed potatoes or steamed vegetables for a comforting meal. It also pairs beautifully with Zippy Burgers for a fun twist. For a complete dinner, consider adding a fresh salad or some homemade bread. Don't forget to drizzle extra catsup on top for added flavor!
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the meatloaf and place it in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Heat in the microwave in 30-second intervals until warm throughout.
Nutrition & Diet Analysis (per serving)
Each serving of Tangy Meat Loaf contains roughly 169 calories, with 3g protein, 33g carbohydrates, and 3g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1370mg per serving (60% 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 the meatloaf?
Yes, you can freeze the meatloaf both before and after baking. To freeze before cooking, shape the loaf and wrap it tightly in plastic wrap and foil. To freeze after baking, let it cool completely, then slice and store in an airtight container. It can be frozen for up to 3 months.
What can I use instead of Worcestershire sauce?
If you don't have Worcestershire sauce, you can substitute with soy sauce mixed with a splash of vinegar or lemon juice. Alternatively, a combination of balsamic vinegar and a bit of sugar can mimic the tangy flavor. Adjust to your taste as needed.
How do I know when the meatloaf is done?
The meatloaf is done when it reaches an internal temperature of 160°F (71°C). Use a meat thermometer to check the temperature in the center of the loaf. If you don't have a thermometer, cut into the center; the juices should run clear and the meat should not be pink.
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).