This was a delicious tender meatloaf recipe we enjoyed recently! It made a lovely dinner with a side of roasted new potatoes and tender asparagus. There are a lot of components that add to the rich and full flavors of this dish, especially that sweet and spicy glaze that finishes it off.
We don't make meatloaf that often, but it always goes over well when we do! One of my favorite things about meatloaf is the leftovers. I think it really just needs a new name. Anything that ends in loaf can't help but get a bad reputation. Loaf. Don't say it too many times. If you get a craving for meatloaf give this one a try sometime! We definitely enjoyed it and I'll remember this one the next time I have a couple pounds of ground beef in the refrigerator and a craving for a meatloaf sandwich!
Glazed Meatloaf adapted from Cafe Delites
3 (large) slices bread, ripped up into 2-inch pieces
1/2 cup milk
1 tablespoon olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
2 pounds ground beef
1/2 cup grated Parmesan cheese
2 roasted red bell peppers, diced
2 large eggs
2 TBS dried parsley
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup ketchup
2 tablespoons light brown sugar, packed
4 tablespoons cider vinegar or white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cracked black pepper
- Preheat oven to 400 degrees.
- In a small bowl, combine the bread with the milk, pressing down so all pieces of bread are moistened. Allow to soak while you prepare the onions.
- Heat a medium non-stick skillet over medium to medium-high heat, add the olive oil. When oil is heated, add the diced onion and allow to saute until tender, about 10 minutes. Add the garlic during the last minute of sauteing. Set onion mixture aside and allow to cool while you combine the remaining ingredients.
- In a large bowl add all remaining meatloaf ingredients, adding in the soaked bread and cooled onion mixture at the end.
- Use your hands and squeeze and rotate the mixture until it is all evenly combined.
- Use a loaf pan to form your meatloaf then flip upside down onto a baking sheet (or roasting pan, so it doesn't bake in it's own grease).
- Prepare your glaze in a medium bowl by combining all the glaze ingredients and stirring until smooth.
- Spread half of this mixture over the top of the prepped meatloaf and place in the preheated oven.
- Bake 50 minutes; remove from oven and add remaining glaze to the top and sides (as desired), and return to the oven for 20 more minutes or until internal temperature reaches 160 degrees.
- Allow to rest 10 minutes when done cooking before slicing and serving.