Chard And Raisin Meatloaf With Sweet And Tangy Glaze Recipes

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MEATLOAF RECIPE WITH THE BEST GLAZE



Meatloaf Recipe with the Best Glaze image

Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!

Provided by Valentina Ablaev

Categories     Easy

Time 1h

Number Of Ingredients 19

2 lbs ground beef (85% or 90% lean)
1 med onion (finely chopped)
2 large eggs
3 garlic cloves (minced)
3 Tbsp ketchup
3 Tbsp fresh parsley (finely chopped)
3/4 cup Panko breadcrumbs
1/3 cup milk
1 ½ tsp salt (or to taste)
1 ½ tsp Italian seasoning
¼ tsp ground black pepper
½ tsp ground paprika
3/4 cup ketchup
1 ½ tsp white vinegar
2 ½ Tbsp brown sugar
1 tsp garlic powder
½ tsp onion powder
¼ tsp ground black pepper
¼ tsp salt

Steps:

  • Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F.
  • In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
  • Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
  • In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

Nutrition Facts : Calories 344 kcal, Carbohydrate 18 g, Protein 24 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 118 mg, Sodium 910 mg, Sugar 11 g, ServingSize 1 serving

CLASSIC MEATLOAF WITH SWEET AND TANGY GLAZE



Classic Meatloaf with Sweet and Tangy Glaze image

Classic Meatloaf with Sweet and Tangy Glaze is comfort food at its best. Don't overlook this all-American classic that is make-ahead and freezer friendly. Recipe below includes lots of ideas for variations and diet adaptations.

Provided by Jess Smith via Inquiring Chef

Categories     Main Dish

Time 1h30m

Number Of Ingredients 15

1/2 cup Panko Breadcrumbs ((may substitute Italian breadcrumbs))
1/2 cup Milk, any type
1 small White Onion, quartered
6 ounces Carrots, chopped into large pieces
2 cloves Garlic
1 Tablespoon Butter
1 1/2 pounds Ground Beef ((80% lean))
1 Egg, whisked
1 Tablespoon Fresh Parsley, curly or flat-leaf, chopped ((optional))
2 teaspoon Worcestershire Sauce ((may substitute soy sauce or Tamari))
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Ketchup
2 Tablespoon Dark Brown Sugar
1 teaspoon Mustard ((I like to use stone ground Dijon Mustard))

Steps:

  • Preheat oven to 350°F.
  • If using a loaf pan, spray it with nonstick cooking spray. If using a sheet pan, line it with foil.
  • Combine breadcrumbs and milk in a large bowl and set aside to soak.
  • Combine onions, carrots, and garlic in the bowl of a food processor and pulse until finely chopped (the largest pieces should be about the size of a pea). (Note: If you prefer, you can also finely chop these by hand.)
  • Melt butter in a large saute pan over medium heat.
  • Add onions, carrots, and garlic with a pinch of salt.
  • Saute until vegetables are soft, about 5 minutes.
  • Set aside to cool for 5 minutes.
  • To breadcrumbs and milk, add beef, egg, parsley, Worcestershire sauce, salt, and black pepper.
  • Top with cooked carrots and onions.
  • Using your hands, gently mix everything together until just combined. (Try not to over mix or this will make your meatloaf more tough.)
  • Gently shape the meat mixture into a loaf shape and transfer to loaf pan or sheet pan.
  • Transfer meatloaf to oven and bake for 55 to 60 minutes (use an instant read thermometer if you have it - the center will register 155°F when the meatloaf is done).
  • While meatloaf cooks, whisk together ketchup, brown sugar, and mustard.
  • Remove meatloaf when it has about 20 minutes left to cook and spread glaze over top.
  • Rest meatloaf for 10 minutes then slice and serve.

Nutrition Facts : Calories 271 kcal, Carbohydrate 14 g, Protein 18 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 84 mg, Sodium 575 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

SWEET AND SAVORY MEATLOAF WITH SWEET AND TANGY GLAZE



Sweet and Savory Meatloaf with Sweet and Tangy Glaze image

Mix chopped spinach, mushroom and prunes with ground meat and bake up a loaf coated with an apricot-ginger glaze.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup dried breadcrumbs
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped cremini mushrooms
1/2 cup pitted prunes, chopped
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon Worcestershire sauce
2 large eggs, lightly beaten
1 clove garlic, minced
1 medium onion, grated
1/2 cup ketchup
Kosher salt and freshly ground black pepper
2 tablespoons apricot preserves
2 teaspoons soy sauce
1 teaspoon ground ginger
1 teaspoon rice vinegar

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Combine the meatloaf mix, breadcrumbs, spinach, mushrooms, prunes, dill, parsley, Worcestershire, eggs, garlic, onion, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
  • Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

ITALIAN MEATLOAF WITH GARLIC HERB GLAZE



Italian Meatloaf with Garlic Herb Glaze image

Provided by Food Network

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

1 1/2 pounds ground meatloaf mix
1 cup plain dry breadcrumbs
3/4 cup shredded mozzarella
1/2 cup drained and chopped sundried tomatoes packed in oil
1/4 cup grated Parmesan
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
2 teaspoons Worcestershire sauce
2 large eggs, lightly beaten
1 medium onion, grated
1/2 cup ketchup
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
2 teaspoons balsamic vinegar
2 teaspoons light brown sugar
1/2 teaspoon Italian seasoning

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
  • Combine the meatloaf mix, breadcrumbs, mozzarella, sundried tomatoes, Parmesan, parsley, basil, oregano, Worcestershire, eggs, onion, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands and mix together until combined well.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5-inches. Bake the meatloaf for 30 minutes.
  • Meanwhile, stir together the vinegar, brown sugar, Italian seasoning, the remaining 1/4 cup ketchup and garlic in a small bowl. Brush the top and sides of the meatloaf all over with the garlic-herb glaze. Continue to bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

ZUCCHINI-MUENSTER MEATLOAF WITH BARBECUE GLAZE



Zucchini-Muenster Meatloaf with Barbecue Glaze image

Add rich Muenster and light zucchini for a flavorful and moist meatloaf coated in a spicy glaze.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup dried breadcrumbs
1 cup grated Muenster cheese
1/2 cup shredded carrots
1/4 cup ketchup
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
1 tablespoon Worcestershire sauce
2 large eggs, lightly beaten
1 clove garlic, minced
1 medium onion, grated
1 medium zucchini, grated and squeezed dry
Kosher salt and freshly ground black pepper
1/4 cup barbecue sauce
2 teaspoons honey
1 teaspoon chipotle chile powder
1 teaspoon cider vinegar

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Combine the meatloaf mix, breadcrumbs, Muenster, carrots, ketchup, parsley, cilantro, Worcestershire, eggs, garlic, onion, zucchini, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
  • Stir together the barbecue sauce, honey, chile powder and vinegar in small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

KALE AND WALNUT MEATLOAF WITH SWEET AND TANGY GLAZE



Kale and Walnut Meatloaf with Sweet and Tangy Glaze image

A sweet soy-ginger glaze is the perfect finishing touch for this meatloaf chock-full of kale and walnuts.

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 14

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 1/2 cups finely chopped stemmed kale
1 cup dried breadcrumbs
1/2 cup chopped walnuts
2 tablespoons chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 medium onion, grated
1 clove garlic, minced
1/2 cup ketchup
Kosher salt and freshly ground black pepper
2 tablespoons apricot preserves
2 teaspoons soy sauce
1 teaspoon ground ginger
1 teaspoon rice vinegar

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Combine the meatloaf mix, kale, breadcrumbs, walnuts, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
  • Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

SWEET AND TANGY MEATLOAF RECIPE



Sweet and Tangy Meatloaf Recipe image

Number Of Ingredients 11

1 pound ground beef
1 cup plain bread crumbs
1 egg
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/3 cup ketchup
1/4 cup brown sugar
1/4 cup apricot preserves
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup apricot preserves

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, Worcestershire sauce, ketchup, brown sugar and apricot preserves.
  • Place in a greased 9x5 inch loaf pan.
  • Cook for 40-50 minutes.
  • In a separate bowl combine ketchup, brown sugar and apricot preserves. Remove meatloaf from oven after it has cooked, spread on glaze and cook for an additional 20 minutes.

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