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Meatloaf with Barbecue Glaze

Meatloaf with Barbecue Glaze
I am trying to make soft foods for my daughter who just got braces and has a tender mouth. I decided to try this recipe for meatloaf I found in the October 2011 issue of Cuisine at Home. I adapted it a bit by only using beef instead of a beef/pork combination. The meatloaf was quite simple to make and made the entire house smell mouth-watering good while it was baking. It turned out so moist and really flavorful. My husband and I loved this meatloaf and our kids did too. I served this dish with the Smashed Red Potatoes and they paired perfectly together.

Meatloaf with Barbecue Glaze:

Ingredients:

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cuisine at Home – October 2011

 

Barbecue Glaze:

  • 3 tbsp barbecue sauce
  • 1 tsp Dijon mustard
  • 1 tsp brown sugar
Combine the barbecue sauce, Dijon mustard, and brown sugar together until mixed thoroughly. Set aside.

 

Meatloaf:

  • 2 tbsp milk
  • 1 egg
  • 1/3 cup of seasoned croutons, crushed
  • 1/2 cup of sweet yellow onion, minced finely
  • 2 cloves of garlic, minced
  • 2 tbsp carrot, minced finely
  • 2 tbsp celery, minced finely
  • 2 tbsp fresh parsley, minced
  • 1 lb of lean ground beef
  • 2 tbsp barbecue sauce
  • 1 1/2 tsp Dijon mustard
  • 1 1/2 tsp Worcestershire sauce
  • Sea salt and freshly cracked pepper, to taste

Meatloaf with Barbecue Glaze

How to Make Meatloaf with Barbecue Glaze

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then top with a wire rack.

Whisk together the milk and egg in a small bowl; add the crushed croutons and set aside.

Mince the onion, garlic, carrot, celery, and parsley together in a food processor. Combine the crouton mixture, onion mixture, and ground beef together with the barbecue sauce, Dijon mustard, Worcestershire sauce, sea salt, and freshly cracked pepper, to taste; mix gently with just your fingertips together in a large bowl. Form the mixture into two loaves; place on prepared rack and bake for 15 minutes.

Meatloaf with Barbecue Glaze

Brush the glaze on the loaves after cooking for 15 minutes then continue to cook for an additional 20 minutes or until a meat thermometer reads 160 degrees.

Meatloaf with Barbecue Glaze

Let the two loaves rest for 10 minutes prior to slicing and serving. Enjoy!!

Meatloaf with Barbecue Glaze

 

Click here for a printable version of this recipe

 

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32 Comments

  1. Anyone who tells me they don't like meatloaf hasn't had one filled with veggies and spices like this one and like the ones I make here at home.

    For moisture, I like to grate an onion in place of milk. LOVE the extra flavor and moisture it gives.

    Just made meatloaf yesterday as a matter of fact. Working on a new recipe 😀

  2. I am not a meat loaf fan (not sure why), but this makes me want to give it a try! I tell you this all the time Pam, but your photos are stunning!

    I'm glad your daughter's teeth are feeling well enough to eat this! Ice cream gets really old after a while, doesn't it? 🙂

    Kim in MD

  3. I love meatloaf with BBQ sauce. Your mini loaves are a great idea to get dinner on the table much quicker. I'll have to remember that.

  4. Try using oats for the filler in meatloaf. It adds no flavor, but you feel better knowing there's extra nutrition in the meat loaf. And I'll have to try your BBQ/Dijon combo topping!

  5. I really love meatloaf, great comfort food and very classic American. Richard from the Amish settlement of Lebanon,pa

  6. That is a great sounding meatloaf Pam. We haven't had one in awhile and I like the idea of two smaller ones so I can cook mine in the smoker (especially with the BBQ flavors) while Bev does her's in the oven.

  7. i'm back. back to blogging. i see i've missed a lot of goodies from you.
    have you had problems finding canned pumpkin? can't find it here 🙁
    you know what i love most about meatloaf? the leftovers, cold, make great sammies. Mmmm

  8. Hi Pam, just tried your recipe, it was delicious !!! Thanks for sharing it with us.

    Elise

  9. Pam – We loved this! I substituted turkey meat and bread crumbs for the croutons (I was out). It was so moist!

  10. Hi!
    I saw your recipe a few days back and I actually saved it so that I could try it out. Tonight was the night, and we were so pleasantly surprised! By boyfriend loved it, and so did I. Thank you for sharing a mouth-watering tasteful recipe! Will keep an eye on your site for more of these. 😉

  11. we have tried lots of meatloaf recipes, but this is the best one ever. only change used Italian bread crumbs.
    really loved the cooking on a rack instead of a loaf pan. made with ground sirloin 90%. was very tender and flavorful, thanks for posting!

  12. I’m a little confused! Your supposed to add the BBQ sauce mustard and Worcestershire sauce to the meatloaf mixture? So where are.the amounts for the glaze?

    1. Cathy,

      The barbecue glaze ingredients are at the top of the recipe right before the meatloaf ingredients. Also, the glaze goes on top of the meatloaf not inside.

      -Pam