Meatloaf with Barbecue Glaze
Servings 2 Mini Meatloaves
Equipment
- Baking Sheet
- Wire Cooling Rack
- Food Processor
- Meat Thermometer
Ingredients
Barbecue Glaze:
- 3 tbsp barbecue sauce
- 1 tsp Dijon mustard
- 1 tsp brown sugar
Meatloaf:
- 2 tbsp milk
- 1 egg
- ⅓ cup of seasoned croutons crushed
- ½ cup of 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 ground beef
- 2 tbsp barbecue sauce
- 1½ tsp Dijon mustard
- 1½ tsp Worcestershire sauce
- Sea salt and freshly cracked pepper to taste
Instructions
- Prepare the barbecue glaze by combining the barbecue sauce, Dijon mustard, and brown sugar until mixed thoroughly. Set aside.
- Preheat the oven to 400 degrees. Line a baking sheet with foil, then place a wire cooling rack in it.
- Prepare the meatloaf mixture by whisking 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 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 smaller loaves.
- Put the mini loaves on the prepared rack a few inches apart.
- Bake the meatloaves by placing the baking sheet in the oven for 15 minutes.
- Brush the glaze on the loaves after cooking for 15 minutes, then continue baking for an additional 20 minutes or until a meat thermometer reads 160 degrees.
- Let the two loaves rest for 10 minutes before slicing and serving. Enjoy!!