Tangy Barbecue Sauce

If you’ve ever pulled a meatloaf out of the oven only to find a dry, cracked, ketchup-smeared top, you already know the problem. Plain ketchup burns easily, tastes one-dimensional, and never quite melts into that glossy, sticky-sweet crust you’re craving. This meatloaf glaze recipe fixes all of that. I’ve tested this glaze through dozens of meatloaf dinners, tweaking the ratio of sweet to tangy until it stopped tasting like “doctored-up ketchup” and started tasting like something you’d actually want to lick off the spoon. The result is a five-ingredient glaze that caramelizes into a deep mahogany color, holds its shine … Read more