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Try this easy meatloaf recipe with hot honey sauce for a crowd-pleasing dinner. Made with hearty steel cut oats and topped with a sweet-and-spicy glaze, it’s the kind of comfort food your family will ask for again and again. Simple, delicious, and full of flavor—you’re going to love it!
Table of Contents
Ten years ago, when I first started dating my husband, Aaron, I made him this delicious meatloaf—and the rest was history.
Sure, my charm and sense of humor might have sealed the deal (or so I like to think, haha), but this meatloaf definitely didn’t hurt!
Really, this meatloaf is so good that it will win the hearts of anyone who eats it.
This has been my go-to meatloaf recipe for over 15 years, and it’s stood the test of time for a reason. It’s hearty, nourishing, and packed with flavor.
The hot honey sauce is inspired by a “house ketchup” from a local restaurant here in coastal North Carolina.
Though I don’t know exactly what they put in their ketchup, this is my take on it. And it makes the best meatloaf glaze.
This meatloaf recipe with hot honey sauce is perfect for cold nights or any time you need a slice of simple, cozy comfort food.
Why You’ll Love This Meatloaf Recipe
- Hearty: The steel-cut oats make this a heartier, more filling meatloaf. For a hearty meal, serve it with einkorn cheddar biscuits and veggies or a heaping scoop of mashed potatoes.
- Cozy: Meatloaf is perfect for cold nights. And the spicy sauce adds an extra touch of warmth.
- Versatile: This is a great recipe for using up extra veggies like shredded zucchini or carrots for added nutrition. Plus, you can adjust the seasonings to suit your preferences.
- Easy: This easy meatloaf recipe is so simple to make! It requires only a few minutes of hands-on time.
Ingredients & Substitutions
Meatloaf Ingredients
- Butter: Use salted or unsalted butter to sauté the onions. Olive or avocado oil will work, too.
- Onion: I usually use a yellow onion. White or red onion is also a good choice.
- Ground Beef: I used 85% organic lean beef, but any ground beef will work. You can also use ground turkey.
- Steel Cut Oats: Steel cut oats make this a heartier meal and help hold the meatloaf together. You can also use sourdough breadcrumbs, but you may need to increase the measurement.
- Eggs: Eggs help bind the ingredients. Reconstituted freeze-dried eggs work well in this recipe.
- Celery Seed: Celery seed adds an earthiness that balances the sauce’s sweetness. If you don’t have any, feel free to skip it.
- Worcestershire Sauce: Worcestershire sauce adds extra savory flavor. Soy sauce will also work.
- Dried Parsley: Use fresh or dried parsley. You can also use freeze-dried herbs for extra flavor.
Sauce Ingredients
- Ketchup: This is the classic meatloaf sauce base.
- Honey: Honey is the star ingredient of this sauce. Brown sugar will also work in a pinch.
- Siracha: Use as much or as little as you prefer. Or skip it if you don’t want a spicy sauce.
- Cumin: The cumin adds a complex flavor that balances the sweetness and cuts the tang of the siracha.
Tools You May Need
- Skillet: Use a small skillet to sauté the onions. I used the lid from my Lodge Combo Cooker & Dutch Oven.
- Mixing Bowl: Use a large mixing bowl to combine the meatloaf mixture. Lately, I’ve been obsessed with my 12″ Stoneware Mixing Bowl.
- Measuring Cups and Spoons: This recipe is very forgiving, so don’t get hung up on the measurements.
- Loaf Pan: You can bake the meatloaf in a loaf pan or on a parchment-lined baking sheet. I prefer using a stone loaf pan.
Step-by-Step Instructions
Step 1: Preheat the oven to 350° F. Spray or grease a 9″x5″ loaf pan. Gather all of the ingredients.
Step 2: Heat the butter in a skillet. Once the butter has melted and is no longer foaming, add the onions. Season with salt and pepper to taste. Cook until softened, about 3-4 minutes. Set aside to cool.
Step 3: In a large mixing bowl, add all of the meatloaf ingredients, including the sautéd onions. Add salt and pepper to taste. Mix until combined. Try not to overmix.
Step 4: Place the meatloaf mixture in the prepared loaf pan. Set aside.
Step 5: In a small bowl, combine the sauce ingredients. Taste as you go, and adjust the flavor to your liking. Stir until thoroughly combined.
Step 6: Pour the sauce on top of the meatloaf mixture. Use a spatula to spread it evenly.
Step 7: Bake for 50 minutes to 1 hour or until the internal temperature reaches 160° F.
Step 8: Allow to cool for a few minutes before slicing. Serve with mashed potatoes, rice, veggies, or as a sandwich on sourdough sandwich bread.
Tips for Success
- Adjust the sauce: The sauce measurements are a baseline. Adjust the honey, siracha, and cumin to your liking. Just taste-test it before glazing the meatloaf.
- Don’t overcook: An overcooked meatloaf is a dry meatloaf. I usually start checking the internal temperature with a digital kitchen thermometer around the 50-minute mark.
- Make extra sauce: According to my husband, there is never enough sauce. So I make one batch for cooking the meatloaf and a second for serving and dipping.
- Let it cool: Let the meatloaf cool for 10 minutes or so before cutting. This will help it keep its shape and stay together.
How To Store and Reheat
Let any leftovers cool completely to room temperature. Then, store them in an airtight container in the fridge for 3-5 days.
To Reheat in the Oven
To reheat leftover meatloaf in the oven, preheat the oven to 250° F (this lower temperature will prevent it from drying out).
Place the leftover slices in a baking dish and spoon a little broth or water over them.
Cover the dish with foil and bake for about 20 minutes.
To Reheat in the Microwave
Place a few slices of meatloaf on a microwave-safe plate to reheat in the microwave.
Cover them with a damp paper towel.
Heat for 30 seconds or until warmed thoroughly.
Easy Weeknight Meals Vlog
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FAQs
Yes! Prepare the meatloaf (without the sauce), cover it with plastic wrap, and refrigerate it until you are ready to cook it.
Don’t forget to add the sauce before popping it in the oven.
Definitely. You can freeze meatloaf before or after cooking. Make sure it is tightly wrapped and sealed in a freezer-safe container or bag.
If you freeze meatloaf uncooked, thaw it before baking, and add the sauce just before you put it in the oven.
Really, you can use any ground beef. But for better or for worse, fat equals flavor. So try to avoid lean ground beef if possible. It’s always up to you, though!
The steel cut oats and eggs in this recipe hold the meatloaf together.
Also, letting it cool for 10-15 minutes before slicing will also help it slice without falling apart.
Either! I prefer making it in a loaf pan because it holds in the moisture and is easier to clean up.
But baking meatloaf on a baking sheet definitely works, too.
More Scratch-Made Meals Inspiration!
Simple and delicious scratch-meade meals are possible with the right recipes, tips, and tricks. Check out these posts for inspo!
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Meatloaf with Hot Honey Sauce
Equipment
Ingredients
Meatloaf Ingredients
- 1 tbsp butter
- 1/2 onion diced
- 2 lbs ground beef
- 3/4 cup steel cut oats
- 2 eggs
- 1/2 tbsp celery seed
- 2 tbsp Worcestershire sauce
- 2 tsp dried parsley, or 2 tbsp fresh
- Salt and pepper to taste
Sauce Ingredients
- 1/2 cup ketchup
- 1/4 cup honey
- 3 tsp siracha, or to taste
- 1 tsp cumin
Instructions
- Prep. Preheat the oven to 350° F. Spray or grease a 9"x5" loaf pan.
- Sauté the onionsHeat the butter in a skillet. Once the butter has melted and is no longer foaming, add the onions. Season with salt and pepper to taste. Cook until softened, about 3-4 minutes. Set aside to cool.1 tbsp butter, 1/2 onion diced, Salt and pepper to taste
- Make the meatloaf mixture. In a large mixing bowl, add all of the meatloaf ingredients, including the sautéd onions. Add salt and pepper to taste. Mix until combined. Try not to overmix.2 lbs ground beef, 3/4 cup steel cut oats, 2 eggs, 1/2 tbsp celery seed, 2 tbsp Worcestershire sauce, 2 tsp dried parsley
- Transfer to baking dish. Place the meatloaf mixture in the prepared loaf pan. Set aside.
- Make the sauce. In a small bowl, combine the sauce ingredients. Taste as you go, and adjust the flavor to your liking. Stir until thoroughly combined.1/2 cup ketchup, 1/4 cup honey, 3 tsp siracha, 1 tsp cumin
- Top the meatloaf. Pour the sauce on top of the meatloaf mixture. Use a spatula to spread it evenly.
- Bake. Bake for 50 minutes to 1 hour or until the internal temperature reaches 160° F.
- Enjoy! Allow to cool for a few minutes before slicing. Serve with mashed potatoes, rice, veggies, or as a sandwich on sourdough sandwich bread.
Notes
- The sauce is very versatile, so adjust the flavor to your liking. Just be sure to taste it before you glaze the meatloaf mixture.
- If you don't have a loaf pan, form the mixture into a loaf-like shape and bake on a parchment-lined baking sheet or dish.
- An overcooked meatloaf is a dry meatloaf. I usually start checking the internal temperature with a digital kitchen thermometer around the 50-minute mark.
This is one of our all-time favorite dinners. It’s great with a side dish or as a meatloaf sandwich on sourdough sandwich bread!
Naive question: I have store-bought hot honey. Can I use that and if so, how much?
Hey there!
Yes, you can definitely use store-bought hot honey. That’s a great option. I would use it to taste. Make the sauce in a separate bowl so that way you don’t have to worry about it touching the meat. Then, add a little honey at at time and taste test it along the way. Even with the regular recipe, I usually add the ingredients to taste. Sometimes, I want it spicier. Other times, I want it sweeter. Really, you can’t go wrong!
Let me know how it turns out!
-Rebecca