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| Name: | Meat Loaf with Ginger Mustard Glaze | Contributor: | Relaena |
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| Description: | Comforting meat loaf | Posted: | 1999-03-05 |
| Key words: | ground beef, ham | Category: | Main Dishes |
| ID: | 288 | Updated: | 2006-04-02 12:35:11 |
| Ingredients: | Meatloaf:
1/4 c (1/2 stick) unsalted butter 1 c finely chopped onion 1/4 c finely chopped red bell pepper 1-1/2 lbs ground lean hamburger or chuck 3 c ground ham (I had a thick slice of ham in the freezer, the cuisinart did the rest) 1/2 c finely smooshed crackers (I used Ritz... a nice change) 1/2 c Progresso Italian-seasoned bread crumbs 1 c milk 2 eggs, beaten to blend 1 tsp black pepper salt to your preference Glaze: 1/2 c ginger preserves/jam 2 Tbsp dijon mustard (or more to taste) 1 Tbsp honey Worcestershire sauce to taste (about 1 tsp?) |
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| Preparation: | Preheat oven to 350F. Melt butter in skillet over medium-low heat; saute onions and red pepper. Cover and cook til veggies are tender, about 10 minutes. Cool completely.
Mix hamburger, pork, crackers, bread crumbs, milk, eggs, pepper and salt together in a big bowl with your hands (the best part, aside from eating). Combine thoroughly. Transfer into a large loaf pan and begin baking. (Total baking time is one hour, but you'll start glazing the loaf after the first half hour). While meatloaf bakes, prepare the glaze: heat ginger preserves in microwave until pour-able. Stir in mustard, honey and worcestershire. After meatloaf has baked 30 minutes, pour 1/3 of the glaze over the top. Bake another 15 minutes. Pour the second 1/3 over the top of the loaf. Bake the last 15 minutes (total time 1 hour). Remove meatloaf and allow to settle for 10 minutes. Just before serving, pour final 1/3 glaze on top. |
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| Notes: | Meatloaf will be a bit pink inside from the ham.
Credit Bon Apetite magazine John Thompson tried it with ground turkey instead of hamburger, and it worked just fine. |
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