Sweet and Tangy Meatloaf Recipe

  |  24 Comments

One of my family’s favorite meals is my Grandma’s Meatloaf.  I decided to change it up and little and came up with this new meatloaf recipe and it was absolutely delicious!

Serves: 6-8

Sweet and Tangy Meatloaf Recipe

15 minPrep Time

1 hrCook Time

1 hr, 15 Total Time

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Ingredients

  • 1 pound ground beef
  • 1 cup plain bread crumbs
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup apricot preserves
    • Glaze:
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup apricot preserves

Instructions

  1. Preheat oven to 350 degrees F.  
  2. In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, Worcestershire sauce, ketchup, brown sugar and apricot preserves.  
  3. Place in a greased 9x5 inch loaf pan.  
  4. Cook for 40-50 minutes.
  5. 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.
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https://www.sixsistersstuff.com/recipe/sweet-and-tangy-meatloaf-recipe/
 
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Comment on this Recipe

24 Responses to “Sweet and Tangy Meatloaf Recipe”

  1. Janet Drury
    I love belonging to your blog. My husband has Non-Hodgkins lymphoma and is under chemotherapy. We have to eat non-processed foods with lots of whole grains, greens, and NO SUGAR, as sugar feeds cancer. Could you possibly start a non-red meat (red meats block chemo going into the cells) recipe section for these? They have to be meals a third grader would eat, because hubby doesn't like veggies, so my friends so far have been bringing soups with them in them. But, there is only so much soup he will eat. Thank you.
    October 3, 2013 at 8:15 am
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    • Kate
      Just throwing this out there, but I add ground pork to my meatloafs, keeps them nice and moist. Also, a lot of people use ground turkey instead of beef for meatloaf. And would substituting one of the non-sugar sweeteners work? Seems like most of them substitute with a small change in amount. Hope that helps you a little, good luck to you and your husband!
      October 3, 2013 at 4:17 pm
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    • Kira
      I was going to say the same thing as Kate. I NEVER use ground beef. Almost any recipe you can substitute another ground meat. I prefer ground chicken and there is very few things where my family doesn't like the substitution better! Good luck!
      October 4, 2013 at 10:48 am
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  6. Kayleigh
    I made this recipe last week and it was way too sweet. I even left out some of the brown sugar and the apricot preserves completely. Kids hated it, but husband and I ate it. If I made this again I wouldn't use any brown sugar and still leave out the apricot preserves. I added shredded zucchini to mine, to sneak in some vegetables. I would do that again, too!
    October 9, 2013 at 6:01 pm
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  7. Carolyn
    Made this for dinner and my family liked it. Ended up cooking it on 375 degrees for the last 30 mins due to mine looking a little uncooked. Would use a little less glaze because I thought it was a little too sweet. Thanks for another great recipe!
    October 22, 2013 at 9:03 pm
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  10. Diane
    Tried this for a different twist on meatloaf and didn't care for it-very disappointed. More sweet than tangy and (perhaps I used the wrong brand) very "dense/gummy/gluey" due the bread crumbs. Seemed the cooking time was to long. It was done after 40 minutes and to cook it another 20 after adding the topping-mine was starting to burn on the bottom. Not sure what happened, but the flavor of the beef was lost. Going back to my old standby recipe.
    April 23, 2014 at 11:35 am
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  11. Tara
    Liked the flavor of the sauce, was the texture of the meatloaf was very off-putting. Super mushy. I like the sweet and tangy option to mix things up,but the sweetness of the meatloaf too was just too much. Would probably just serve the sauce with a traditional recipe in the future.
    August 1, 2014 at 10:27 am
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  14. Emily
    I agree with some of these other comments. WAY too sweet. It was almost like a dessert instead of a savory entree. Each serving has about 25g of sugar in it, which is the same amount of sugar as a Snickers bar (the large one, not the bite-size/fun-size ones). If I made this another time, I'd put maybe 1 tablespoon sugar in the loaf, instead of 1/4 cup, and cut the sugar in the glaze down similarly.
    May 17, 2015 at 1:09 pm
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  15. Melanie Alward
    I'd never made meatloaf before, but after my husband reminisced about the meatloaf his mum used to make I decided to give it a try. I trawled around looking for recipes, tried a couple, and then found this one! What a winner!!! I use it all the time now, sometimes substituting the apricot preserve for mango chutney (a great British staple) and sometimes forgoing the glaze to wrap it in pastry. Thank you! Melanie
    December 6, 2015 at 5:20 am
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  16. Janice Frank
    I wasn't really looking for a new meatloaf recipe, but those cheeky apricot preserves dared me to try this one. I don't think my hubby will eat my old recipe anymore! It's a good thing I love it, too! Thanks for teaching an old dog a new trick!
    January 16, 2016 at 8:47 pm
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  17. Carrie
    I just wanted to leave you a note that I love your recipe. This was my first experience with making meatloaf. The apricot preserves really caught my eye. My whole family really loved it! I put more or less brown sugar depending on my sweet tooth is but definitely keeping this one :)
    January 26, 2016 at 3:38 pm
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