Best Kale And Walnut Meatloaf With Sweet And Tangy Glaze Recipes

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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 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.

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.

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