|Name:||Meat Loaf with Ginger Mustard Glaze||Contributor:||Relaena|
|Description:||Comforting meat loaf||Posted:||1999-03-05|
|Key words:||ground beef, ham||Category:||Main Dishes|
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
1/2 c ginger preserves/jam
2 Tbsp dijon mustard (or more to taste)
1 Tbsp honey
Worcestershire sauce to taste (about 1 tsp?)
|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.
|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.