Sweet and Spicy Meatloaf Sauce

Name: Sweet and Spicy Meatloaf Sauce
Prep time: 5 min
Total time: 5 min
Ingredients: 3/4 cup ketchup; 1 1/2 teaspoons white vinegar; 3 tablespoons brown sugar; 2 tablespoons sriracha sauce; 3 cloves garlic (minced); 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon chili flakes

Recipe Print

Meatloaf is one of my favorite recipes, and I make it often. But since I make it so often, it’s always good to find new ways to make it taste different, and this sauce is perfect. I can make a killer sweet and spicy meatloaf sauce in just five minutes with just a few simple ingredients.

Close shot of smooth sweet and spicy meatloaf sauce.

This sweet and savory meatloaf glaze can turn a good, classic meatloaf recipe into a mouthwatering dinner. The tanginess enhances the beef flavors, while the spicy Sriracha balances the sweetness. This easy-to-make glaze is my secret weapon for turning bacon-wrapped meatloaf into something exceptional. The sweet and spicy glaze caramelizes beautifully in the oven, making every bite packed with extra flavor.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently Asked Questions
More sauces to try:

This sauce takes minutes to throw together- no cooking, no fuss, just old-fashioned mixing of the ingredients in a bowl. I highly recommend that you double the recipe and keep some extra sauce on hand in the fridge. It’s so versatile that you will use it on many more recipes, like burgers, sausages, and ribs! Once you try it, you will see that this recipe is a game changer in how you add extra flavor to classic comfort food!

A bowl of homemade sweet and spicy meatloaf sauce.

Why you will love this recipe

There are just a few ingredients: I can make this sauce any time with a handful of basic kitchen staples, and it perks up my meatloaf to make it unique.
Quick and easy: I can whip this up in just a few minutes and spread it on the meat before putting it in the oven or while cooking. It is a versatile recipe that can be altered to taste.
It keeps the meat moist: Several of the ingredients I add to my sauce soak into the ground beef, keeping it moist and juicy, which is how I like it.
It works on other meats, too: It is also a delicious sauce for burgers, pork, chicken, and other meat.

What you will need

Ketchup: This is the base of my meatloaf sauce. I rely on its tangy and sweet taste profile to balance the rich ground beef with the spicy and smoky ingredients added.
Sweetness: I like how brown sugar caramelizes the sauce to make it sticky, rich, and sweet.
Savory: I add freshly minced garlic, onion powder, and paprika to give the dish a more complex, savory taste.
Tangy: White vinegar adds a vibrant, bright flavor that creates a more complex sauce that complements the overall taste of the meatloaf.
Spicy: Sriracha, the main spicy ingredient, is a unique blend of heat, sweetness, and a hint of tanginess. I love the way it gives this sauce a kick. I also add a bit of chili flakes.

How to make

Combine: I mix all the ingredients in a medium bowl.

Mixing sweet and spicy meatloaf sauce ingredients in a bowls.

Spread: I spread one layer on top of the meatloaf before cooking and then again 15 minutes before it is done. Then, broil it for two minutes for a shiny glazed finish.

Sweet and spicy meatloaf sauce dripping of a meatloaf.

Save the sauce: If not using it immediately, pour it into a sealed container and refrigerate until ready.

Expert tip

How to get the perfect caramelized finish

Layers and patience are the secrets to a perfect caramelized sweet and sticky finish. First, make the sauce ahead of time so it can meld. I make mine the day before and keep it in the fridge in a covered container. Then, brush a thin layer on the meatloaf before cooking it. Go ahead and cook the meatloaf as usual and add another layer 15 minutes before it is finished cooking. Finally, two minutes before removing the loaf, broil it for a shiny, sticky glaze.

More tips to consider

Measure carefully to avoid ending up with a sauce that is too thick or too watery.
Run the sauce through a fine mesh sieve if it is too lumpy.
Another way I like to make my sauce velvety smooth and rich is to add a tablespoon of butter.
This sauce is too good to waste. Make extra and freeze it or put it in canning jars.

A meatloaf topped with glaze on a baking sheet.

Recipe variations and add-ins:

Add mustard: Sometimes, I add some Dijon or spicy brown mustard for a tangier kick.
BBQ sauce: Changing the ketchup to BBQ sauce is another way to make this sauce different. My favorite homemade barbecue sauce recipe is sweet, spicy, tangy, and easy to make in 10 minutes.
Herbs and spices: When I am in the mood, I add some extra herbs and spices. Some are dill, oregano, rosemary, basil, sage, and cilantro.
Zest it up: To brighten this sauce and add some zing, I sometimes add a pinch of lemon zest. It does not add a lemon flavor, really, just a refreshing taste overall.
Worcestershire sauce: I hardly ever make meatloaf without it, so why not put it in the sauce, too? A teaspoon will give it a magnitude of deliciousness with layers of extra flavors.

Overhead shot of a bowl of sweet and spicy meatloaf sauce.

Serving suggestions:

I have over half a dozen meatloaf recipes on my food blog, and this sauce would be the perfect choice for topping any of them. But I have to say that this turkey meatloaf with pepper jack cheese is really complemented by the spicy and sweet ingredients in this sauce. The sauce is also delicious on these tender instant pot ribs.

Another way I like to serve this sauce is on top of my homemade meatballs. For a scrumptious dinner, mix this sauce into these slow-cooker sloppy Joe’s. This sweet and spicy meatloaf sauce is perfect for juicy pieces of homemade beef brisket mixed into fall-apart pulled pork.

How to store leftovers:

Refrigerate: Leftover sauce can be stored in a jar in the fridge for up to five days.
Freezing: I love this sauce so much that I often make extra and freeze some for later. I put some in canning jars and keep some in the freezer to grab when I need just a little bit at a time. I can pour it into ice cube trays and freeze them, so I can thaw only how much I need to use.
Defrost: I thaw it in the fridge overnight.
Reheating: No need to reheat if I put it on the meatloaf.

Drizzling sweet and spicy meatloaf sauce on top of a meatloaf.

Frequently Asked Questions

Why is my sweet and spicy meatloaf sauce so runny?

The first thing that comes to mind is adding too much liquid. There are only a few liquids, totaling about one cup, so it should be easy to measure. Use the proper measuring instruments and a teaspoon of vinegar rather than a tablespoon. Also, if you are doubling the recipe, be careful with your math. It would be 1½ cups of ketchup, three teaspoons of white vinegar, and ¼ cups of sriracha sauce.

Why is my meatloaf sauce so thick?

Not adding enough liquid can make the sauce too thick. Extra-thick ketchup can also affect the texture, so keep that in mind. Luckily, fixing this problem is easy. Simply add some more liquid. However, make sure it is a neutral-flavored liquid that will not affect the taste like water, or something that will make it taste better like beef broth. Add a teaspoon and stir until it loosens up, and it should be fine.

How do I make the sauce smoother?

Any sauce can become lumpy, especially when minced garlic is used. To remove the lumps, run it through a fine mesh sieve, pressing it through with the bottom of a ladle or a large spoon. Adding a tablespoon of softened butter is another way to make it smoother. After mixing it in, your sauce will be velvety smooth and rich.

How do I store this sauce in canning jars?

First, sterilize the canning jars and lids. Fill the jars with ¼ inch left for air expansion, wipe the rim, and screw the cap on before placing the jars into a canner or large pot filled with water. The temperature needs to reach 212 degrees F before removing the jars and setting them aside to cool, during which time the lid should be sucked down in a vacuum seal. After, let it rest for 24 hours before replacing the lid with a regular screw cap and store the jar in a cool dry place for six to eight months.

Sliced meatloaf topped with sweet and spicy meatloaf sauce.

More sauces to try:

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