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Meatloaf Sauce

A tangy, sweet, and savory meatloaf sauce that transforms simple pantry staples into a rich glaze. Made with ketchup, brown sugar, vinegar, and Worcestershire sauce, this foolproof recipe creates a gorgeous caramelized crust on your meatloaf.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Sauces and Condiments
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup ketchup
  • 1/3 cup packed brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional, for heat
  • Pinch of salt

Equipment

  • Small mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Spoon for spreading or brushing

Method
 

  1. Gather all your ingredients and set them on the counter in one spot to keep your workflow smooth.
  2. Add 1 cup of ketchup to your small mixing bowl.
  3. Measure out 1/3 cup of packed brown sugar and add it to the ketchup. Press the brown sugar into your measuring cup firmly so you get the right amount.
  4. Add 3 tablespoons of apple cider vinegar to the bowl.
  5. Measure 2 tablespoons of Worcestershire sauce and stir it in.
  6. Add 1 teaspoon mustard powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper to the bowl.
  7. Use a whisk or fork to combine everything until the sauce is smooth and the brown sugar has dissolved completely, about 1 minute of steady whisking.
  8. Take a small spoon and taste the sauce. Add a pinch more salt if needed, or extra vinegar if you want more tang.
  9. Once your meatloaf is formed and in the baking pan, brush or spread the sauce generously over the top and sides. Reserve about 1/4 cup to brush on halfway through baking for extra caramelization.

Notes

Apply half the sauce before baking, then brush the remaining sauce onto the meatloaf 15 minutes before it finishes for a glossy, caramelized crust. Make the sauce right before shaping your meatloaf so the flavors are fresh and the consistency is perfect for spreading. Store leftover sauce in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.