Spicy Meatloaf (modified from Sunny Anderson's Recipe)

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 248.9
  • Total Fat: 10.8 g
  • Cholesterol: 83.5 mg
  • Sodium: 776.4 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 18.8 g

View full nutritional breakdown of Spicy Meatloaf (modified from Sunny Anderson's Recipe) calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 10


    Spicy Ketchup Sauce:

    1 1/2 cups ketchup
1 1/2 teaspoons apple cider vinegar

    2 tablespoons sriracha hot chili sauce

2 tablespoons Worcestershire sauce

    1 teaspoons salt

    1/2 teaspoon freshly ground black pepper
1 teaspoon sweet paprika

    8 sprigs fresh thyme, leaves stripped and chopped
1 egg

    4 cloves garlic, grated (on a rasp)

    2/3 cup chopped Vidalia onion

    2 scallion, minced
1 pound ground chuck, divided
1 pound ground dark meat turkey, divided

    1.5 onion rolls, lightly toasted and cut into 1/4-inch cubes, divided


Equipment: 9 by 5-inch loaf pan.
Preheat the oven to 375 degrees F.
Spicy Ketchup: Add the ketchup, vinegar and hot chili sauce to a bowl and stir. Reserve 1/2 cup for the meatloaf.
Meatloaf: In a large bowl, whisk together the Worcestershire sauce, egg, salt, pepper, paprika, garlic, thyme, onions, scallions and reserved spicy ketchup sauce. Crumble half the chuck into the bowl, followed by some bread, then half the turkey pile on some more bread cubes. Repeat with the other half of meat and remaining bread. (So a half pound of crumbled chuck, some bread, then a half pound of ground turkey, some bread and repeat until done. Adding this way will make mixing easier and lighter for a juicier loaf.) Gently mix with 1 hand, bringing the egg mixture from the bottom to the top and around until everything is gently combined. Place into a 9 by 5-inch loaf pan, flatten the top and pour the remaining spicy ketchup sauce over the top evenly. Bake in the oven for 60 minutes. Remove and allow to rest for 10 minutes.
Tilt the loaf pan slowly to 1 corner and discard any excess fat or juices from the pan while holding the loaf inside. Donít worry, the meatloaf will still be juicy! Slice into 1-inch thick portions. Serve warm and if thereís anything left, refrigerate it and enjoy a meatloaf sandwich for leftovers the next day.

Serving Size: makes approx. 8- 3/4" servings

Number of Servings: 10

Recipe submitted by SparkPeople user ONELOVENAMASTE.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.