Jill's Sweet and Tangy Meatloaf Recipe - Allrecipes.com
Jill's Sweet and Tangy Meatloaf Recipe
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Jill's Sweet and Tangy Meatloaf

Recipe by  

"A great meatloaf that is easy to prepare. It is very yummy. My husband asked me if I'd remember how to make it. I said no, so he made me write down how to make it so I wouldn't forget. My picky 4-year old likes it."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
  2. Melt the butter in a skillet over medium heat. Stir in the onion, honey, ketchup, soy sauce, and hot sauce. Cook and stir 5 minutes, until onion is tender.
  3. In a bowl, mix the onion mixture with the ground beef. Transfer to the prepared baking dish.
  4. Bake 1 hour in the preheated oven, or to an internal temperature of 165 degrees F (70 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2008

Great - but different - meatloaf recipe! I was kind of hesitant when I read this over - having no glaze, and no "stuffing" (bread crumbs, cracker crumbs, etc.) - but was VERY pleasantly surprised how this one turned out. I enjoyed it as is - but others prefer the "traditional" glazing... Next time I'll tweak it for them - but I'll enjoy it either way ;);)

Most Helpful Critical Review
Apr 15, 2009

very bland, not a good recipe, texture was not to our liking.


19 Ratings

Sep 09, 2007

Excellent!!!! Have made several times and my family loves it. I almost left out the hotsauce, but it gives great flavor and does not make spicy. Yum.

Jul 13, 2006

This was so good! It looked a little funny, but the taste was delicious!

May 16, 2006

This is probably the best meatloaf i have ever had! It definitely was different from what i am used to, but it was also the easierst one i have ever made! It also goes really well with Baked Corn too!

Mar 15, 2010

This was a good recipe. It's different from the usual, and the technique (e.g., step 2 in the directions) was interesting. It was even unusual to use an 8x8 instead of a 9x5 loaf pan (I used a Pyrex dish). I made it pretty much exactly as written, using a good-sized white onion. In my case, 1 hour of baking left it slightly underdone in the center, so I should have opted for using a meat thermometer as suggested. Also, it was a little weird that there was a good amount of water (not fat, although there was a little of that too) in the bottom of the dish - I was surprised it didn't evaporate away. But the meatloaf itself was tasty, and held together pretty well, despite the lack of breadcrumbs/egg/etc. It lasted me for three pretty big dinners' worth.

Nov 17, 2009

Wife liked it enough to take for work lunch day after and called home to say how much she liked it. Three sons swarmed it.

Mar 05, 2009

I liked the technique for this but it was very bland. I will make it again with more seasoning.


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  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 287 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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