Craving Comfort Food? Meatloaf with Barbecue Glaze

PUBLISHED ON: 11.20.2011

Yesterday was one those very enjoyable days.  We spent time running errands at leisure, and playing in the dirt.  Our garden is rocking and we are excited.  I have eaten more fresh vegetables in the last week, than probably in three months.  Its proof that if you buy or grow fresh vegetables, you are going to eat more healthy.

By the evening, we were craving comfort and what better dish to prepare than a classic American comfort food-Meatloaf.  It can feed a crowd or just the two of you.   Last night it fed the two of us with plenty left over for next week’s meatloaf sandwiches.

This meatloaf can be made ahead, shaped, wrapped in foil, and frozen for up to a month.  When ready, just thaw it out and bake as directed.

Meatloaf with Barbecue Glaze
Makes 2 mini loaves or 1 loaf pan
Recipe from Cuisine at Home

For the Meatloaf, Whisk:
2 Tbsp. milk
1 egg
1/3 cup crushed purchase, seasoned croutons
1/2 cup chopped onion
2 cloves garlic
2 Tbsp. each diced carrot and celery, and chopped fresh parsley
5 oz. each ground chuck and ground pork (note * I used a total 1-1/2-lbs. and adjusted seasonings)
2 Tbsp. purchased barbecue sauce
1 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. each kosher salt and black pepper
For the Glaze, Whisk
2 Tbsp. purchased barbecue sauce
1 Tbsp. Dijon mustard
1 tsp. brown sugar
Preheat oven to 400 degrees F.  Line a baking sheet with foil; top with a wire rack.
For the meatloaf, whisk together milk and egg in a small bowl; add croutons and set aside.
Mince onion, garlic, carrot, celery, and 2 Tbsp. parsley in a food processor.
Combine crouton mixture, onion mixture, chuck, pork, 2 Tbsp. barbecue sauce, 1 Tbsp. Dijon, Worcestershire, salt, and pepper in a large bowl.  Form mixture into two loaves; place on prepared rack and bake 15 minutes.

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