Kid-Friendly Sweet and Sour Meatloaf
This Kid-Friendly Sweet and Sour Meatloaf transforms the classic comfort food into a family-pleasing meal that even picky eaters enjoy. With no visible onions or complicated ingredients, the moist beef mixture comes together quickly and is topped with a tangy-sweet glaze that caramelizes beautifully while baking, creating a dinner solution that satisfies both children and adults.
Ingredients
For the Meatloaf
- 2 pounds ground beef 85/15 lean-to-fat ratio works best
- 2 large eggs
- 1/2 cup quick oats or breadcrumbs if not avoiding them
- 1/3 cup ketchup
- 1 tablespoon Worcestershire sauce optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder provides flavor without chunky onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/4 cup finely grated carrots virtually undetectable for veggie-avoiders
For the Sweet and Sour Glaze
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons white vinegar
- 1 tablespoon honey
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper for easier removal, or lightly grease it.
- Mix all meatloaf ingredients. In a large bowl, combine ground beef, eggs, oats, ketchup, Worcestershire sauce (if using), garlic powder, onion powder, salt, pepper, and grated carrots (if using). Mix gently with your hands until just combined—don't overwork the meat or it'll become tough.
- Form your loaf. Transfer the meat mixture to the prepared loaf pan and gently press it into an even layer. Create a slight indentation down the center (this helps the glaze pool on top).
- Make the sweet and sour glaze. In a small bowl, mix together the ketchup, brown sugar, white vinegar, and honey until well combined.
- Apply half the glaze. Spread half of the sweet and sour glaze over the top of the meatloaf, reserving the other half for later.
- Bake initially. Place the meatloaf in the preheated oven and bake for 40 minutes.
- Add the remaining glaze. After 40 minutes, remove the meatloaf from the oven and carefully drain off any excess fat (if desired). Spread the remaining glaze over the top.
- Finish baking. Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
- Rest before slicing. Allow the meatloaf to rest for 10 minutes before slicing. This helps it hold together better.
- Slice and serve. Cut into slices about 3/4-inch thick and serve warm. For extra kid appeal, call it "meat cake" and watch the attitude change!
Notes
- For extra moistness, add 2 tablespoons of milk to the meat mixture.
- If your family absolutely refuses anything resembling a vegetable, you can omit the grated carrots. However, they're so finely grated that they're virtually undetectable and add moisture.
- Breadcrumb alternatives: Quick oats work perfectly as a binder. You can also use crushed crackers, crushed rice cereal, or cooked and cooled quinoa.
- For younger children, consider making mini meatloaves in a muffin tin. They cook faster (about 20-25 minutes total) and have built-in portion control.
- Hiding veggies: If you want to sneak in more vegetables, try adding 1/4 cup finely grated zucchini (squeeze out excess moisture first) or 2 tablespoons tomato paste.
- Leftovers make great sandwiches the next day or can be crumbled into pasta sauce.
- Allergy note: If avoiding eggs, you can substitute 2 tablespoons of tomato paste mixed with 2 tablespoons of water.