No kidding around this is very spicy even for me. I figured how spicy can this be?? Well very. It was even better cold the next day. In any event for those of you who really love spicy and love Sriracha this one’s for you. I did make a few changes to original recipe and if I were you I’d cut the Sriracha sauce in 1/2 and you can always add it when you eat it if you’re not sure you’ll like it that spicy. I love this Sriracha sauce, and it’s awesome on eggs and just about everything in between, so I was super excited to cook something with it. It was also very different for me because I have never cooked meatloaf in a loaf pan, I will say it took longer than 60 minutes to cook through the center . Check middle after 60 minutes, and I added a good 10 minutes and let it sit for at least 10 more at the end. It was very moist and yummy.
*Original recipe from Sunny Anderson
2 Tablespoons Worcestershire Sauce
1 egg, slightly beaten
1/2 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
2 teaspoons kosher salt
4 cloves garlic , grated in
8 sprigs fresh thyme, leaves stripped and chopped
1/2 cup yellow onion , chopped or Vidalia
1 scallion , minced
1 lb. ground chuck
1 lb. ground dark meat turkey
1 cup plain bread crumbs
9 x 5 loaf pan
Spicy Ketchup Sauce:
1 1/2 cups ketchup
1 1/2 teaspoons apple cider vinegar
2 tablespoons Sriracha chili sauce
Preheat the oven to 375 degrees.
For the spicy ketchup sauce, mix all ingredients together in a small bowl and stir. You will use app. 1/2 of it for the topping, and 1/2 of it for the meatloaf. Set aside.
In a large bowl, whisk together the Worcestershire sauce, egg , salt, pepper, paprika, garlic , thyme, onions , scallions, and 1/2 of the reserved spicy ketchup sauce.
Crumble 1/2 the chuck into the bowl, followed by some of the bread crumbs, then 1/2 the turkey, repeat with other 1/2 of meat and remaining bread crumbs. It made mixing a little easier, and apparently makes for a juicier loaf. Gently mix with your hands (clean please) bringing the egg mixture from the bottom to the top and around until everything is gently combined. Place into a 9×5 sprayed loaf pan, flatten the top and pour the remaining spicy ketchup over the top evenly. Bake in the oven for 60 minutes and check on it for doneness, I used a meat thermometer in the center. I also placed loaf pan on a cookie sheet because it looked like it might erupt up and over the loaf, and didn’t feel like having that mess in my oven. It was pretty clean, but I would still do this. After meatloaf cooled down for 10 minutes, I tilted the pan slowly to 1 corner and discarded any excess fat or juices from the pan while holding the loaf inside. ( a little tricky but was able to do it) I sliced into 1 inch thick portions and it was beautiful, serve warm, and it was awesome cold the next day. Makes for a great leftover.