GLAZED MEATLOAF II
This meatloaf is great! It's my husband's favorite. The glaze makes it delicious and moist.
Provided by Delia
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 18.9 g, Cholesterol 89.7 mg, Fat 16.8 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 398.2 mg, Sugar 13.2 g
GLAZED MEATLOAF I
This is a succulent meatloaf glazed with a sweet and sour sauce that everyone will enjoy!
Provided by Delia Martinez
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
- In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.
Nutrition Facts : Calories 589.3 calories, Carbohydrate 25.2 g, Cholesterol 159.7 mg, Fat 41.7 g, Fiber 0.6 g, Protein 27.9 g, SaturatedFat 16.7 g, Sodium 499.9 mg, Sugar 17.7 g
GLAZED MEATLOAF
Nothing says "home" like a classic meat loaf, the ultimate comfort food. The glaze adds a salty-sweet finish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 55m
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees, with rack in center position. Gently mix together meat and mustard. Form meat mixture into a 4-by-8-inch oval (1 1/2 inches thick) on a parchment-lined baking sheet.
- Combine ketchup and Worcestershire sauce in a small bowl; brush over surface of meatloaf to coat. Bake, rotating halfway through, until just cooked through and an instant-read thermometer inserted into the center reaches 160 degrees, 40 to 45 minutes. Let rest for 5 minutes before slicing.
CHIPOTLE-GLAZED MEATLOAF WITH SWEET POTATOES
Instead of the usual ground beef or red meat blend, this meatloaf recipe is made with ground turkey. It gets plenty of flavor from minced chipotle chiles, Worcestershire sauce, and adobo sauce. Serve alongside sweet potatoes for a complete and healthy meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Combine meat, bread, onion, cilantro, egg, Worcestershire, adobo sauce, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl. Transfer mixture to a 5-by-9-inch nonstick loaf pan. Stir together chiles and ketchup; brush onto top of loaf.
- Prick potatoes with a fork. Set loaf pan on a rimmed baking sheet; surround with potatoes. Bake until a thermometer inserted in center of loaf reads 160 degrees, 1 hour, 15 minutes. Peel potatoes; add oil, season with salt and pepper, and mash. Reserve half of loaf for next day; serve remainder with potatoes, watercress, and limes.
GLUTEN-FREE GLAZED MEATLOAF
Enjoy this hearty beef loaf glazed with gluten free ketchup - a perfect baked dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, combine all meatloaf ingredients. Spread mixture in ungreased 8x4- or 9x5-inch loaf pan.
- In small bowl, combine all glaze ingredients. Spread over meatloaf.
- Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer inserted in center of loaf reads 160°F. Drain. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 260, Carbohydrate 13 g, Cholesterol 105 mg, Fiber 0 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 9 g, TransFat 1 g
SHEET-PAN GLAZED MEATLOAF
Cooking meatloaf in a sheet pan cuts down the cooking time dramatically, making this a perfect weeknight dinner. Shaping it thin and flat ensures that you get enough sticky-sweet glaze in every bite.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Position a rack in the upper third of the oven and preheat to 375 degrees F. Mix 1/2 cup of the ketchup, the breadcrumbs, milk, eggs, parsley, and 1 tablespoon Worcestershire sauce together in a large bowl and set aside until the breadcrumbs have absorbed the liquid, about 3 minutes.
- Add the ground beef and pork, onion, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper to the bowl and mix until well combined (do not overmix).
- Transfer the meat mixture to an 18-by-13-inch sheet pan (see Cook's Note) and press it into an even layer covering the entire surface. Whisk the remaining 1 1/2 cups ketchup, 1 tablespoon Worcestershire, brown sugar, cider vinegar, and chipotle powder in a small bowl. Brush the meatloaf with the sauce.
- Bake until the meat is cooked through, about 20 minutes, then turn on the broiler setting and broil until the top becomes caramelized and dark in spots, 3 to 4 minutes more, turning the pan periodically for even broiling. Let rest 5 minutes before serving.
RED CHILE-GLAZED MEATLOAF
Steps:
- For the red chile glaze: Put the chiles in a bowl, cover with 2 cups boiling water and let sit for 30 minutes.
- Transfer the chiles to a blender, add 1/2 cup of the soaking liquid (save the rest) and blend until smooth. Add the honey, vinegar and some salt and pepper and transfer to a bowl. If the glaze is too thick to spread on the meatloaf, add a bit more of the soaking liquid.
- For the meatloaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
- Heat the oil in a large saucepan over high heat. Add the poblanos and onions and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the cumin and cook 1 minute longer. Remove from the heat and let cool slightly,
- Whisk the eggs with a splash of water in a large bowl. Sprinkle with salt and pepper and add in the ground chuck and ground pork, the cooled onion mixture and the chips and cilantro; mix until just combined.
- Transfer the meat to the prepared baking sheet and form into an oval loaf about 6 by 12 inches. Bake for 45 minutes, then begin to brush with a good amount of the red chile glaze. Bake, glazing occasionally, until the meatloaf reaches an internal temperature of 160 degrees F, about 15 minutes longer.
SIMPLE APRICOT-GLAZED MEATLOAF
I know everyone says their mum's meatloaf is the best and I am one of those who agree--my mum's recipe is the best! This has been one of my favorites since my childhood. While I love it served fresh and hot, a good next-day meatloaf sandwich is also a comfort food. I serve it with a nice arugula salad with cherry tomatoes, raisins, chopped walnuts, and vinaigrette dressing, or for a southern flare--garlic-smashed potatoes and freshly steamed snap green beans. Just yummy deliciousness and mum is always right!
Provided by Sahara B
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine ground beef, bread crumbs, onion, egg, garlic, apricot preserves, salt, and pepper for the loaf in a large mixing bowl; mix well until thoroughly combined. Transfer to a 9x5-inch loaf pan.
- Bake in the preheated oven for 45 minutes.
- Meanwhile, mix ketchup, apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and apple cider vinegar for the glaze together in a medium bowl.
- Remove meatloaf from the oven and pour glaze over top. Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before serving.
Nutrition Facts : Calories 483.2 calories, Carbohydrate 54.9 g, Cholesterol 100.6 mg, Fat 19.7 g, Fiber 1.4 g, Protein 23.4 g, SaturatedFat 7.4 g, Sodium 1781.9 mg, Sugar 33.8 g
GLAZED TOFU MEATLOAF
My mom made this for our family when I was a kid using ground turkey. The tofu blends so nicely with the meat and the sauce. I like it juicy so I sometimes double the sauce.
Provided by Makanani Cobb-Adams
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square baking dish.
- In a bowl, mix the tofu, turkey, bread crumbs, soup mix, green pepper, and eggs. Place the mixture into the prepared pan, and mold into a loaf shape.
- In a saucepan over low heat, blend the brown sugar, soy sauce, and mustard.
- Bake the meatloaf 30 minutes in the preheated oven. Drizzle with the sauce mixture, and continue baking 15 minutes, or to an internal temperature of 180 degrees F (80 degrees C).
Nutrition Facts : Calories 211.5 calories, Carbohydrate 9.7 g, Cholesterol 90.7 mg, Fat 10.3 g, Fiber 1.2 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 628 mg, Sugar 3.5 g
BARBECUE-GLAZED TURKEY MEATLOAF WW (CROCK POT)
From "Everyone Loves Chicken" by Weight Watchers. I borrowed my friend's book and I'm posting what sounds interesting for future reference. 3 points per slice. No liquid is needed to cook this in the crock pot, the foil does the trick and the glaze makes it look less pale in color.
Provided by Oolala
Categories Poultry
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Fold a 24 inch length of foil in half lengthwise and fit it into the bottom and sides of a 5-6 quart slow cooker insert.
- Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt and pepper in a medium bowl; mix well with hands and shape into a loaf.
- Place loaf on foil in slow cooker.
- Cover the slow cooker and cook until the meatloaf juices run clear and an instant read thermometer registers 165°F in the center.
- It needs 3-4 hours on high or 6-8 hours on low heat.
- Combine ketchup, sugar, Worcestershire sauce, and mustard in a small bowl.
- Spoon mixture over meatloaf in the slow cooker, spreading it smooth and cover the slow cooker and cook until the glaze is heated through, about 30 minutes longer.
- With the help of the foil, lift the meatloaf from the slow cooker and transfer it to a platter.
- Discard the foil and cut the loaf into 6 slices.
Nutrition Facts : Calories 194.4, Fat 9.1, SaturatedFat 2.5, Cholesterol 110, Sodium 399, Carbohydrate 8.6, Fiber 0.5, Sugar 3.6, Protein 18.7
GLAZED ALL-BEEF MEATLOAF (ATK)
Steps:
- 1. MEAT LOAF: Adjust oven rack to middle position. Heat oven to 375F. Spread cheese on a plate and place in freezer until ready to use. To prepare baking sheet, set a metal cooling rack over a rimmed baking sheet. Fold a sheet of heavy-duty aluminum foil to form a 10" by 6" rectangle. Center foil on cooling rack and poke holes in foil with a skewer (about 1/2" apart). Spray foil with nonstick cooking spray. 2. Heat butter in 10" skillet over med-hi until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 mins. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 min. Reduce heat to low, add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 min. Transfer mixture to small bowl and set aside to cool. 3. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 mins. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into a coarse powder and sprinkle over mixture. Add ground beef; mix gently with your hands until thoroughly combined, about 1 min. Transfer the meat to foil and shape into a 10" by 6" oval about 2" high. Smooth top and edges of meatloaf with a moistened spatula. Bake until instant-read thermometer reads 135F-140F, 55-65 mins. Remove meat loaf from oven and turn on the broiler. 4. For glaze: While meatloaf cooks, combine ingredients for glaze in a small saucepan; bring to simmer over med heat and cook, stirring, until thick and syrupy, about 5 mins. Spread half of glaze evenly over cooked meatloaf with a rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 mins. Remove the meatloaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 mins more. Let meatloaf cool about 20 mins before slicing.
SWEET & SPICY GLAZED BUTTERMILK MEATLOAF
Panko bread crumbs really make the difference here. When the Panko is soaked with the buttermilk, it forms a squishy texture that is different from regular bread crumbs. The meatloaf will have a light consistency while, at the same time, a rich flavor from the buttermilk. Panko is Japanese breadcrumbs and available in most grocery stores. Note: Leftovers make great meatloaf sandwiches.
Provided by jimf57
Categories Meatloaf
Time 1h35m
Yield 1 Meatloaf, 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees (F).
- Combine the glaze ingredients in a small saucepan and place over low heat.
- Heat olive oil in a small skillet over medium heat. Add onions and garlic and cook until soft and translucent, don't brown. Add parsley, basil and tomato paste and cook for about a minute. Set aside to cool.
- In a small bowl, combine Panko and buttermilk, let this set for 5 - 10 minutes.
- Meanwhile, in a large bowl, place beef, pork, cheese, salt and pepper, the onion/garlic mixture and the Panko/buttermilk mixture. Mix with your hands until combined.
- In a 13x9x2 rimmed baking pan, form the mixture into a loaf center of the pan, don't touch the sides of the pan. Brush sides and top with some glaze, then bake for 75 minutes, brush on more glaze after 45 minutes. Keep the leftover glaze warm and stir occasionally.
- After baking, remove the meatloaf from oven and allow to cool for 5 minutes; then slice and serve hot with leftover glaze as a sauce.
LOW-FAT SLOW COOKER GLAZED MEATLOAF
This slow cooker meatloaf is lower in fat and cholesterol because you use 1/2 ground round and 1/2 ground turkey breast. This meatloaf will be moist, but not as greasy as other recipes for a slow cooker. May have some for leftovers, too!
Provided by goodycook
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 7h15m
Yield 6
Number Of Ingredients 13
Steps:
- Grease a slow cooker with cooking spray.
- Combine ground round and turkey in a bowl; mix until fully combined. Stir in bread crumbs, soup mix, parsley flakes, black pepper, and garlic powder. Add eggs, 1/4 cup ketchup, and mustard; mix well. Form meat mixture into a loaf. Place in the slow cooker. Cook on High until no longer pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Mix 3 tablespoons ketchup and brown sugar together in a small bowl to make the glaze. Spread over the meatloaf; continue cooking until glaze is set, about 1 hour more.
Nutrition Facts : Calories 440.1 calories, Carbohydrate 20.4 g, Cholesterol 195.1 mg, Fat 19.2 g, Fiber 1.1 g, Protein 44.3 g, SaturatedFat 7.2 g, Sodium 887.5 mg, Sugar 7.4 g
TANGY GLAZED MEATLOAF
Make and share this Tangy Glazed Meatloaf recipe from Food.com.
Provided by Valerie Dalton
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Meatloaf: Mix all ingredients together place in a loaf pan and bake at 350°F for 45 minutes.
- Glaze: While meatloaf is cooking place ingredients for glaze in a sauce pan and cook on stove top until the brown sugar is dissolved.
- When meatloaf is done, pour over the top and bake an additional 10 minutes.
Nutrition Facts : Calories 389.5, Fat 18.1, SaturatedFat 7.1, Cholesterol 79, Sodium 487, Carbohydrate 33.3, Fiber 0.6, Sugar 25.5, Protein 23.3
MUSTARD GLAZED MEATLOAF
This is a little different than the usual tomato type meatloaf glaze. I found the recipe in a cookbook I picked up at a garage sale called "Like Grandma Used To Make" and I tweaked it a little bit. I usually double the sauce.
Provided by Alisa Lea
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 316.9, Fat 14.5, SaturatedFat 5.7, Cholesterol 147.1, Sodium 386.3, Carbohydrate 19, Fiber 0.5, Sugar 12.6, Protein 26.3
THE BEST KETCHUP-GLAZED MEATLOAF
I have been making this meatloaf for years now and we all love it. You'll find quite a bit of grease in the bottom of your loaf pan, even when using lean ground beef. When I first started making this meatloaf, I would end up pouring off most of the sauce (the best part!) when draining the fat, so now I bake the meatloaf first without the sauce, then drain off the fat, then spread the sauce on top and return it to the oven for about 5-10 more minutes. I also usually double the ingredients for the sauce so that I have some sauce to serve with the leftovers (if you manage to have any!). Hope you enjoy this recipe as much as we do!
Provided by Canadiangirl 3
Categories Meat
Time 1h20m
Yield 1 meatloaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine ketchup, tomato juice, salt, black and red pepper, eggs, bread crumbs, onions, and mustard. Mix until thoroughly blended.
- Add ground beef. Mix gently but thoroughly.
- Line a 9 x 5=inch loaf pan with foil. Press in beef mixture.
- Bake at 400°F for about 45 minutes.
- While the meatloaf is baking, combine the topping ingredients in a separate bowl, mixing well.
- Remove the meatloaf from the oven after 45 minutes and drain off the fat.
- Spread topping over the meatloaf and return to the oven for another 5-10 minutes.
- Rest meatloaf 5 minutes before serving.
Nutrition Facts : Calories 110.7, Fat 4.5, SaturatedFat 0.6, Cholesterol 46.5, Sodium 1344.2, Carbohydrate 13.9, Fiber 2.9, Sugar 7.7, Protein 5.9
GRAVY-SMOTHERED CAJUN-STYLE MEATLOAF PATTIES WITH MAPLE PECAN-GLAZED STRING BEANS
Yield 4 servings
Number Of Ingredients 23
Steps:
- Place the meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread crumbs and dampen them with the milk. Pour the egg over the bread crumbs and then add salt, pepper, the Worcestershire, nutmeg, tomato paste, green peppers, garlic, and scallions. Mix together and form into 4 large oval patties, 3/4 inch thick. Preheat a large nonstick skillet over medium-high heat with the vegetable oil. Fry the meatloaf patties for 7 minutes on each side.
- Preheat another large skillet over medium-high heat. Add the chopped pecans and toast them, stirring frequently, for about 3 minutes. Remove the toasted pecans from the pan and reserve. Return the skillet to the heat and add 3/4 cup of the chicken stock; bring it up to a simmer. Add the trimmed string beans and spread out in an even layer. Cook the beans for about 3 minutes, or until almost tender. Add 2 tablespoons of the butter, the maple syrup, salt, and pepper to the skillet with the beans, turn the heat up to high, and cook until the liquid has evaporated and the beans are shiny and glazed, 2 to 3 minutes. Toss with the pecans.
- Remove the meatloaf patties to a platter, tent with foil, and return the pan to the heat. Reduce the heat to medium and add the remaining 2 tablespoons of butter, the onions, and the red pepper flakes. Cook for about 2 minutes and then sprinkle the onions with the flour. Cook the flour for 1 minute and then whisk in the remaining cup of chicken stock and the heavy cream. Bring the gravy to a bubble. If the gravy is too thick, thin with additional stock. Taste and season with salt and pepper. Stir in the parsley and remove the gravy from the heat.
- Slice the meatloaf patties and smother with the gravy. Serve with a pile of maple pecan-glazed string beans.
CHILI GLAZED MEATLOAF
This is a really delicious version of Meatloaf that I really love. I like the sweet tang of the Chili Sauce. This is adapted from Martha Stewart's recipe, but I have changed a few of the ingredients to suit what I had in my pantry. It's just the two of us, so I made a small meatloaf, which was perfect! NOTE - if you double...
Provided by Bella AZ
Categories Meatloafs
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 and line a 9x9 baking tin with foil. Spray the foil with Pam to prevent sticking.
- 2. In a saucepan, heat olive oil to medium. Add onion and pepper. Saute until just soft. Add garlic cloves and sautee an additional minute. Add vegetables to meat mixture
- 3. In a large bowl, add beef, panko, milk, egg and chili sauce. Toss in the veggies and salt and pepper to taste. Mix very well, incorporating all ingredients. Shape into a basic loaf and place in pan. Slather additional Chili Sauce over the top of the loaf.
- 4. If making a small 1 lb meatloaf, bake at 350 degrees for about 1 hour. If doubling the recipe, add another 15 minutes. Let sit for 10 minutes before slicing.
GLAZED MEATLOAF
Make and share this Glazed Meatloaf recipe from Food.com.
Provided by LisaA
Categories Meat
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine beef, oatmeal, seasonings, onion, 1/2 tsp worcestershire sauce, milk& egg; mix well.
- Place mixture in loaf pan.
- Pierce top with a fork.
- Combine remaining ingredients in sauce pan; blend well.
- Heat sauce to boiling.
- Pour 3/4 of sauce over the loaf.
- Bake 350 for 45 minutes.
- Spoon remaining sauce over loaf before slicing.
Nutrition Facts : Calories 388.4, Fat 19.3, SaturatedFat 7.5, Cholesterol 115.2, Sodium 498.2, Carbohydrate 27.7, Fiber 1.3, Sugar 18.7, Protein 24.7
HOISIN-GLAZED SESAME CHICKEN MEATLOAF
This crowd-friendly favorite is packed with fresh garlic and ginger and topped with a sticky-sweet hoisin glaze. It's easy enough to whip up on busy weeknights and impressive enough to serve at a special weekend dinner, making it the perfect addition to your menu any day of the week.
Provided by Kelly Senyei
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-5-inch loaf pan with butter (see Cook's Note).
- Heat the olive oil and sesame oil in a medium skillet over medium-low heat until warm. Add the onions, garlic, ginger and a pinch each of salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 8 minutes. Transfer the mixture to a large bowl and let cool to room temperature.
- Meanwhile, stir together the panko and milk in a small bowl and set aside for 5 minutes, then transfer to the large bowl. Add the chicken, soy sauce and eggs and mix together with your hands just until combined. Transfer to the prepared loaf pan and smooth out the top. Bake the meatloaf for 45 minutes.
- Meanwhile, whisk together the hoisin sauce and blackberry jam in a small saucepan over medium-low heat until smooth and warm, about 3 minutes. Remove from the heat and cover with foil to keep warm.
- Remove the meatloaf from the oven and brush generously with the hoisin glaze. Return to the oven and continue to bake until the meatloaf reaches an internal temperature of 165 degrees F, about 20 minutes. Remove from the oven and let the meatloaf sit for 5 to 10 minutes.
- Sprinkle sesame seeds over the meatloaf then slice and serve topped with the remaining hoisin glaze.
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