One of our best, this basic meat loaf is moist and slices nicely. Embellish it with a bit of Pepper Jelly Glaze before cooking and serve the remaining glaze as a sauce along with mashed potatoes.
| 2 tsp (10 mL) |
vegetable oil |
| 1 |
onion, diced |
| 2 |
cloves garlic, minced |
| 1 |
carrot, shredded |
| 1 |
egg |
| ½ cup (125 mL) |
milk |
| 2 |
slices bread, finely chopped |
| 1 tbsp (15 mL) |
EACH Dijon mustard and Worcestershire sauce |
| ½ tsp (2 mL) |
salt |
| ¼ tsp (1 mL) |
pepper |
| 1-½ lb (750 g) |
Lean Ground Beef Sirloin or Lean or Extra Lean Ground Beef |
| |
Pepper Jelly Glaze (recipe follows) |
- Heat oil in skillet over medium-high heat. Add onion, garlic and carrot; cook for 5 minutes or until softened. Set aside.
- Beat egg and milk together with fork; blend in bread, mustard, Worcestershire, salt and pepper. Mix in ground beef and onion mixture. Transfer into lightly oiled foil-lined 9 x 5-inch (2 L) loaf pan.
- Top with ⅓ cup (75 mL) of the Pepper Jelly Glaze. Cook in 350°F (180°C) oven for 55 to 60 minutes or until digital rapid-read thermometer inserted into centre reads at least 160°F (71°C). Using foil, lift meat loaf from pan, draining off any fat; tent with foil for 10 minutes. Cut into slices and serve with remaining Pepper Jelly Glaze.
PEPPER JELLY GLAZE: Combine ½ cup (125 mL) red pepper jelly, ¼ cup (50 mL) apple sauce (optional), 2 tbsp (30 mL) ketchup and 1 tbsp (15 mL) Worcestershire sauce in microwaveable bowl. Microwave on HIGH (100%) for 1 to 2 minutes or until bubbling, stirring once.