This Sweet and Tangy Meatloaf is a comforting classic with a flavorful twist, perfect for weeknight dinners or cozy gatherings. Juicy ground meat is balanced with a sticky, caramelized glaze that’s both sweet and tangy, creating a mouthwatering contrast. In just 15 minutes of prep and an hour of baking, you’ll have a hearty dish that’s as satisfying as it is easy to make.
The tender, moist texture of the meatloaf pairs beautifully with the crisp, golden edges, while the glaze adds a glossy finish that’s irresistible. Packed with 15g of protein and a hint of natural sweetness, it’s a wholesome meal that feels indulgent. Serve it warm, and let the rich, savory flavors melt in your mouth—this recipe is sure to become a family favorite.
Sweet and Tangy Meatloaf Ingredients
- 1 pound ground beef (80/20 blend recommended for juiciness)
- 1 cup plain bread crumbs (substitute with panko or gluten-free breadcrumbs if needed)
- 1 egg (lightly beaten, helps bind the meatloaf)
- ½ teaspoon garlic powder (or substitute with 1 clove minced fresh garlic)
- 1 teaspoon Worcestershire sauce (adds depth of flavor)
- ⅓ cup ketchup (use your favorite brand)
- ¼ cup brown sugar (light or dark, packed)
- ¼ cup apricot preserves (substitute with peach or orange marmalade for a twist)
For the Glaze:
- ¼ cup ketchup
- ¼ cup brown sugar
- ¼ cup apricot preserves
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan.
- In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder, Worcestershire sauce, ketchup, brown sugar, and apricot preserves. Mix gently until just combined (avoid overmixing to keep the meatloaf tender).
- Transfer the mixture to the prepared loaf pan, pressing it evenly into the pan.
- Bake in the preheated oven for 40-50 minutes, or until the internal temperature reaches 160°F (71°C).
- While the meatloaf bakes, prepare the glaze. In a small bowl, mix together the ketchup, brown sugar, and apricot preserves until smooth.
- After the initial baking time, remove the meatloaf from the oven and spread the glaze evenly over the top.
- Return the meatloaf to the oven and bake for an additional 20 minutes, or until the glaze is bubbly and caramelized.
- Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and makes slicing easier.
- Serve warm and enjoy your sweet and tangy meatloaf!
Perfect Pairings: Serving Suggestions
This Sweet and Tangy Meatloaf pairs beautifully with classic comfort sides. Try serving it with garlic mashed potatoes or buttery green beans for a hearty meal. For a lighter option, a crisp garden salad with a tangy vinaigrette complements the meatloaf’s rich flavors.
Make It Ahead: Storage and Reheating Tips
Store leftover meatloaf in an airtight container in the fridge for up to 3-4 days. To reheat, slice it and warm in the oven at 300°F for 10-15 minutes, or microwave individual portions for 1-2 minutes. For best results, add a splash of water or broth to keep it moist.
Switch It Up: Recipe Variations
Customize this meatloaf to suit your taste! Swap the ground beef for ground turkey or a mix of beef and pork. For a spicier kick, add 1 teaspoon of chili powder or a dash of hot sauce to the glaze. Vegetarian? Use lentils or mushrooms as a meat substitute.
Quick Tips for Busy Cooks
Save time by prepping the glaze while the meatloaf bakes. Use a food processor to quickly mix the ingredients for the loaf. If you’re short on time, skip the glaze and serve with extra ketchup or a drizzle of barbecue sauce for a similar sweet and tangy flavor.
Sweet and Tangy Meatloaf Recipe
Ingredients
- 1 pound ground beef
- 1 cup plain bread crumbs
- 1 egg
- ½ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ⅓ cup ketchup
- ¼ cup brown sugar
- ¼ cup apricot preserves
Glaze
- ¼ cup ketchup
- ¼ cup brown sugar
- ¼ cup apricot preserves
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, Worcestershire sauce, ketchup, brown sugar and apricot preserves.
- Place in a greased 9×5 inch loaf pan.
- Cook for 40-50 minutes.
- In a separate bowl combine ketchup, brown sugar and apricot preserves.
- Remove meatloaf from oven after it has cooked, spread on glaze and cook for an additional 20 minutes.