Juicy Sriracha Meatloaf

Juicy sriracha meatloaf

Sriracha hot sauce adds kick to this meatloaf! Originating from Si Racha in Thailand, Sriracha is used in many Asian cuisines like beef noodle soup in Vietnam. We made this meatloaf vegetarian, but feel free to make it with beef. If you do make it vegetarian, I've found Lightlife's ground beef in the refrigerator section the best suited for this recipe. If you can not find this, you may have to add an egg or some cornstarch to make the meatloaf stick together.



1 cup (240g) milk
4 slices (180g) bread
2 cups (397g) vegetarian beef, ground
1 cup (65g) Parmesan cheese, freshly grated 2 minutes
½ tsp (3g) salt
1 tsp (6g) black pepper, freshly ground 1 minute
¼ cup (30g) parsley, minced 1 minute
3 cloves (15g) garlic, thinly sliced 1 minute
1 (101g) onion, diced 2 minutes


1 ½ cups (340g) tomato sauce
cup (67g) brown sugar
1 tbsp (16g) mustard
1 tbsp (15g) Sriracha sauce


  1. Preheat the oven to 350F degrees. 1 minute
  2. In a large bowl, soak the bread in the milk for 5-7 minutes until the bread is soft and soggy. 7 minutes
  3. Combine the rest of the meatloaf ingredients in the bowl and with clean hands, thoroughly mix the meatloaf ingredients. 5 minutes
  4. In another bowl, combine the sauce ingredients and mix thoroughly to combine. 2 minutes
  5. On a baking pan lined with foil, form a meatloaf shape. If you want the loaf to stand taller, you may choose to use a bread pan instead; I recommend oiling the bread pan to ease removal. 1 minute
  6. Pour 1/3 of the sauce on top of the meat loaf and spread evenly. 1 minute
  7. Bake the meatloaf for about 60-80 minutes. Check every 20 minutes to add the remaining sauce to the top to keep the meatloaf moist. about 1 hour
  8. Enjoy while hot! Save for later, because meatloaf is just as good the next day! 1 minute
Juicy sriracha meatloaf ndata