Mustard Meatloaf Glaze Recipes

MUSTARD GLAZED MEATLOAF

Steps:

• Preheat the oven to 350*F. Mix the ground beef, crackers, milk, onion, mushrooms or green pepper, parsley, salt, sage, black pepper and eggs. Shape the mixture into an 8x4 inch loaf and place in a shallow baking pan. (I have one of those 2 piece meatloaf pans where the grease drips to the bottom and I love it!).
• Bake for approximately 1 hour or until the internal temperature reaches 170*F.
• In a small bowl, combine the brown sugar, lemon juice and mustard. Spread over the meatloaf and return to the oven for 10 minutes.

MUSTARD-GLAZED MEATLOAF

Steps:

• Heat oven to 350°F. In large bowl, beat eggs. Stir in all remaining meatloaf ingredients. Press mixture in ungreased 8x4-inch loaf pan. Bake at 350°F. for 40 minutes.
• Meanwhile, in small microwave-safe measuring cup, combine all glaze ingredients. Microwave on High for 1 to 2 minutes or until jelly is melted, stirring every 30 seconds.
• Remove pan from oven. Using pancake turner to hold meatloaf in pan, drain off fat. Spoon glaze over meatloaf.
• Return to oven; bake an additional 20 to 25 minutes or until meat thermometer inserted in center reads 160°F. Let stand 5 to 10 minutes before serving.

MOLLY'S CHICAGO DOG MEATLOAF WITH MUSTARD GLAZE

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with cooking spray.
• Set a medium skillet over medium heat and add the olive oil. Add the onions and saute until starting to brown, about 10 minutes. Allow to cool slightly.
• Meanwhile, combine the milk, poppy seeds and hot dog buns in a large bowl and toss gently to combine; allow the milk to soak into the buns. Then, add the relish, Worcestershire sauce, kosher salt, celery salt, peppers, eggs, 2 tablespoons mustard and a few turns of black pepper to the bowl with the hot dog buns and stir to combine. Add the cooled onions. Add the ground beef and mix with your hands to combine.
• Transfer half of the mixture to the prepared loaf pan, place the hot dogs on top on a diagonal so they run down the center and then cover them up with the remaining half of the beef mixture, smoothing it out on top.
• In a small bowl, combine the brown sugar and remaining 4 tablespoons mustard and brush it over the top of the meatloaf. Bake until the internal temperature is 155 degrees F, about 50 minutes. Let sit for 10 minutes.
• For the topping: Top with the tomato wedges, pickle slices, a sprinkle of poppy seeds, a sprinkle of celery salt and sport peppers before serving.

HOME-STYLE GLAZED MEAT LOAF

Steps:

• In a large bowl, combine the eggs, milk, cheese, saltines, carrots, onion, salt, garlic powder and pepper. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 50 minutes. , For glaze, in a small saucepan, bring the brown sugar, ketchup and mustard to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through. Spoon over meat loaf. , Bake 10-15 minutes longer or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before slicing. If desired, top with minced fresh parsley.

MELT-IN-YOUR-MOUTH MEAT LOAF

Steps:

• Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.

GLAZED MEATLOAF II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth.
• In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
• Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.

SAVORY MUSTARD GLAZED MEATLOAF

Steps:

• PREHEAT oven to 350°F. Mix ground beef, 2/3 cup of the Crispy Fried Onions, Ketchup, bread crumbs, eggs and Worcestershire in large bowl just until well blended.
• SHAPE mixture into a loaf in lightly greased baking dish or pan.
• BAKE 1 hour 10 minutes. Drain fat. Mix Mustard and brown sugar in small bowl. Brush mustard glaze over meatloaf and top with remaining Crispy Fried Onions.
• BAKE 5 minutes longer. Let rest 10 minutes before serving.

HONEY MUSTARD MEATLOAF

Steps:

• Preheat oven to 350°F.
• Combine ground meat, bread crumbs, onions, basil, salt and pepper.
• Stir in eggs, mixing lightly, but thoroughly.
• Shape into loaf.
• Place loaf in baking pan.
• Combine honey and mustard.
• Brush half the mixture on the loaf.
• Bake uncovered for 30 minutes, then brush remaining honey-mustard mixture on the loaf.
• Bake for another 20-30 minutes.
• Remove from oven and sprinkle with the chopped green onions.