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Glazed Meatloaf

2 cups packaged croutons (any flavor)
1/2 tsp. ground black pepper
1 tsp. cumin
2 tsp. dry Italian herbs
1 medium onion, roughly chopped
3 cloves garlic, minced fine
1/2 red bell pepper
1 lb. ground chuck
1 lb. ground sirloin
1 large egg, beaten
1 Tbsp. brown mustard
1-1/2 tsp. kosher salt
For the glaze:
1/2 cup ketchup
1 Tbsp. chili powder
1 tsp. Worcestershire sauce
1 Tbsp. honey

Heat oven to 325 degrees. In a food processor bowl, combine croutons, black pepper, cumin, and dry Italian herbs. Pulse until the mixture reaches the consistency of coarse crumbs. Move to a large bowl. Combine the onion, garlic, and red pepper in the food processor bowl and pulse until finely chopped. Add to the crumbs along with the meat, egg, mustard, and salt. Mix with clean hands, but avoid squeezing. Line a loaf pan with wax paper so that several inches hang over the long sides, then pack in the mixture. Turn the meatloaf out of the pan onto the center of a parchment-lined sheet pan or jelly roll pan and peel off the wax paper. (A cookie sheet will work too as long as it has a lip all the way around to catch any rendered fat.) Pre-cook for 15 minutes. Meanwhile combine the ketchup, chili powder, Worcestershire sauce, and honey in a small bowl. After 15 minutes, remove the meatloaf and liberally brush on the glaze. Return to the oven and cook until an instant-read thermometer inserted into the middle of the loaf registers 160 degrees (45 minutes to an hour). Serves 8.

 

 


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