SWEET AND SAVORY MEATLOAF WITH SWEET AND TANGY GLAZE

Sweet and Savory Meatloaf with Sweet and Tangy Glaze image

Provided by Food Network Kitchen

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.