The Ingredient Upgrades Jeff Mauro Swears By For Next Level Meatloaf

Throughout the many years of its existence, recipes for meatloaf have been switched up, including anything from fruits and nuts to various seasonings. But one traditional staple (besides the meat, of course) in many American recipes is a ketchup glaze. However, Food Republic had the opportunity to catch up with celebrity chef Jeff Mauro at Food Network's New York City Wine & Food Festival to learn how he tops meatloaf to take it to the next level.

"I prefer a combination of barbecue sauce, Dijon, brown sugar, and sriracha or sambal," said Mauro, who owns Mauro Provisions, a purveyor of seasonings and condiments. Mauro's sauce brings layers of flavor to the table. The brown sugar's molasses-y sweetness blends beautifully with barbecue and is balanced by the tang and vinegary bite of Dijon mustard. That same bite will help you cut through the richness of the meat without dominating all the other flavors of your glaze.

Sriracha brings a garlicky heat that plays well with both Dijon and barbecue, but sambal gives it a spicy kick and freshness without sriracha's mild sweetness. Both chile sauces bring that bit of zing your glaze needs to go from tasty to sensational.

If you want a sweeter glaze, then a Coca-Cola barbecue sauce is a good choice. For something balanced, with notes of vinegar that mingle beautifully with both Dijon and sriracha, choose a Kansas City barbecue. To emphasize the tang that mustard brings, try a South Carolina recipe. But if you want to amp up the spice, experiment with a Tandoori barbecue sauce.

Start with about a half cup of barbecue sauce, and then add a tablespoon of each of the other ingredients. From there, increase amounts by a tablespoon at a time until you find the perfect balance for your glaze.

To glaze the meatloaf, simply brush the sauce over the top before popping the loaf in the oven. Then, when the meatloaf is about half-cooked, use a pastry brush to apply more.

Jeff Mauro's other tip for mouthwatering meatloaf is to swap out the traditional bread crumbs for butter crackers. Crackers can easily be crushed by placing them in a resealable plastic bag and crushing them with a rolling pin or mallet. Mauro said that the crackers will provide "extra richness, seasoning, and texture."

The crackers have more crispiness than breadcrumbs, making for more bite and better texture in your loaf. The buttery saltiness adds complexity and flavor to the meat. One sleeve will give you about a cup of crushed crumbs, which is all you need in a basic meatloaf recipe.

In addition to Mauro's suggestions, there are a few other ways to amp up this classic dish. Try upgrading meatloaf with other ingredients like caramelized onions for a subtly sweet flavor, bacon jam for smokiness, or spinach for a nutrient boost and bright pop of color.  For a truly upscale twist, try wrapping your meatloaf Wellington-style with phyllo dough or puff pastry. Just make sure you put the glaze under the dough for optimal flavor and to ensure the pastry browns properly.

Finally, for the most moistness, let it rest before cutting into it — just a few minutes of patience will yield a juicy slice of goodness when it's time to put it on your plate. If you don't, no matter how delicious your glaze or how well you incorporated those crackers, your meatloaf might still be dry.