Classic Beef Meat Loaf with Pepper Jelly Glaze

1. Heat  oil in skillet over medium-high heat. Cook onion, garlic and carrot, cooking 5 minutes until softened. Set aside.
2. Beat egg and milk together with a fork; blend in bread, mustard, Worcestershire, salt and pepper. Mix in ground beef and reserved onion, garlic and carrot. Pack into foil-lined 9 x 5-inch (2 L) loaf pan.
3. Top  with 1/3 cup (75 mL) Pepper Jelly Glaze. Cook in 350°F (180°C) oven for 55 to 70 minutes until digital rapid-read thermometer inserted into centre of loaf reads 160°F (71°C). Using foil, lift meat loaf from pan, draining off any fat; tent with foil and let stand 10 minutes. Cut into slices and serve with remaining Pepper Jelly Glaze and mashed potatoes.

• PEPPER JELLY GLAZE: Combine 1/2 cup (125 mL) red pepper jelly, 1/4 cup (50 mL) apple sauce (optional), 2 tbsp (30 mL) ketchup and 1 tbsp (15 mL) Worcestershire sauce in microwave safe bowl. Microwave at HIGH (100%) power for 1 to 2 minutes until bubbling, stirring once.
• *Other Options: Extra Lean/Lean Ground Round, Lean Ground Chuck, Lean/Extra Lean Ground Beef
• Time Saver Tips: • To save clean up time, place all the meat loaf ingredients together in a large sealable freezer bag; seal and mix by squishing the mixture around with your hands. • Cut the cooking time in half by making mini meat loaves. Divide ground beef mixture among 12 lightly greased muffin cups. Bake in 375°F (190°C) oven for 25 to 30 minutes until digital rapid-read thermometer inserted into centre of several meat loaves reads 160°F (71°C). For future quick individual meals, freeze mini meat loaves – just microwave heat and serve.