Sweet and Savory Meatloaf

January 29, 2013

I have been wanting to come up with a nice and flavorful meatloaf recipe for the longest time and finally decided to give it a try last Sunday and I am so glad I finally did.  At first I wanted to do a traditional meatloaf using ground beef, pork and veal but then it was decided that the simpler the better.  I used ground beef this time and can't wait to play around some more and try using ground turkey or ground chicken. 
For the meatloaf:
1 1/2 pounds ground beef
1 small red pepper, grated
1 small onion, grated
1-2 cloves chopped garlic
3 tablespoons butter
1 tablespoon olive oil
1/2 cup plain bread crumbs
1 egg
2 tablespoons milk
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley
1 teaspoon seasoned salt
1 teaspoon dried sage
Pinch of hot pepper flakes
For the glaze:
1/2 cup ketchup
2 tablespoons fruit preserves {I used cherry!}
1 teaspoon Dijon mustard
1 tablespoon honey
2 tablespoons brown sugar
1/2 teaspoon white wine or apple cider vinegar
Freshly cracked pepper
Start by preheating your oven to 350.

{One of the qualities I knew my meatloaf had to have was super duper tenderness.  And to achieve that, I grated the pepper and onion to add to the moisture of the meat.  I think this was key in having a meatloaf that had unbelievable texture.}
{You could also use a food processor if you have one.  I really need to consider getting one. Though I do love to chop and prep the old fashioned way. :)}

{Once you have your pepper and onion grated, melt the butter in a skillet with the olive oil over medium high heat.}

{Add your onion and pepper to the butter/oil mixture, season with a pinch of salt and let this saute for about 3 minutes.}

{Add your chopped garlic and let saute for a minute more.}

{Season this with the seasoned salt and sage.  Let it saute for a minute more.}


{Add your breadcrumbs to this onion mixture and stir to combine.}

{Add in your Worcestershire sauce.  I think this is another key ingredient.  It gives the meatloaf such a savory flavor!  Mix this and remove from the heat.}

{Instead of free forming a loaf, I decided to use a loaf pan, prepped with cooking spray, to mold the meat.}

{Add your ground beef to a large mixing bowl.}

{In a smaller bowl, make your wet binding mix.  The beaten egg, the milk, parsley and red pepper flakes.}

{To the ground beef, add the onion/pepper/breadcrumb mixture and your egg/milk mixture.}

{Mix this well.}

{Add the meat mixture to the loaf pan.  I was careful in not pressing it down too much, which would result in a tight {tough} loaf.}

{Turn the loaf out on a baking dish {with high sides as the fat from the meat will make some drippings.}

{Bake this uncovered in a preheated 350 degree oven for a total of about 50-55 minutes {or until the internal temperature reaches 160 degrees}.  After about 15 minutes, start to layer the glaze on the loaf. :)}
To make the glaze:

{To a small pot, add your ketchup and brown sugar.}

{Add in your vinegar {I used white wine}.}

{Add your Dijon mustard.}

{And your honey.}

{I decided at the last minute to add in these cherry preserves. YUM! Any fruit preserves would work just as well, really.  It cooks down in the glaze giving it a sweet and fruity undertone. So good!}

{Add in some freshly cracked pepper and let this simmer over low heat to thicken a bit while your meatloaf cooks.}

{After about 15 minutes remove the meatloaf from the oven and start to glaze.}

{Glaze and return to the oven.  Repeat this 2-3 times until your glaze is gone.}

{After about an hour {or when the internal temperature reaches 160 degrees} remove your deliciously moist sweet and savory meatloaf and serve!}

{In our house, meatloaf dinner would not be complete without {Cory's sour cream} mashed potatoes and peas!}
This was so easy and so so delicious, I am so happy to finally have the perfect meatloaf in our dinner rotation!
Are you a fan of meatloaf? Let me know if you plan to try this! :)
xoxo, thanks for reading!

1 comment

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