Meatloaf with Tomato-Mustard Glaze

Today I am here to redeem the meatloaf. It has gotten such a bad rap lately! Now, I have had my share of really tough, bland meatloaves, so I understand. After playing with this recipe over the last few months, I think I finally have it down. I’m totally thrilled. I also like that this recipe has veggies built into it, which is great for picky kids that do not like veggies, since if you dice them real fine, they can’t tell they are there (I do think it’s important that you don’t always hide the veggies so kids get used to seeing and eating them). The veggies also work great in that they add flavor and make the loaf more moist. Another trick to moist meatloaf is the buttermilk. You are more than welcome to use regular milk instead, but there is something about the enzymes in the buttermilk that make the meatloaf extra moist.In my opinion though, the glaze is what takes this recipe from ho-hum to awesome. It’s a tangy, sweet mix that plays really well with the meat. Give it a shot.
As a side note, I love sun-dried tomatoes, and they add awesome flavor to the meatloaf, but it would be just fine without it. The meatloaf is enough to feed my family of 4 for two dinners, so half it if you are feeding less. I would also substitute a few tablespoons of regular mustard if you don’t have any mustard powder.
 Ingredients:
3 Tbsp Oil
1 Medium Onion, finely chopped
1 Yellow Pepper, finely chopped
1 Green Pepper, finely chopped
1 Cup Mushrooms, finely chopped
3 Tbsp Sun-dried Tomatoes, minced (optional)
3 Cloves Garlic, minced
2 Tbsp Fresh Basil, chopped (if using dried, use 1 Tbsp)
2 Tbsp Fresh Parsley, chopped (if using dried, use 1 Tbsp)
1 Cup Dried Breadcrumbs
1 Beef Bouillon cube, crumbled (or 1 tsp powder)
3/4 Cup Buttermilk (or plain Milk)
11/4 tsps Salt
1 Egg
2 Pounds Ground Beef
1/2 Cup Ketchup
1 Tbsp Dry Mustard
2 Tbsp Brown Sugar
1 Tbsp Worcestershire Sauce
1. Preheat oven to 350 Degrees F. In a pan over medium-high heat, saute the onion, peppers, mushrooms and sun-dried tomatoes until the veggies are soft. Add garlic and fry for another minute. Take off heat and cool slightly.
2. Transfer veggies to large bowl. Add the basil, parsley, breadcrumbs, bouillon, salt and buttermilk. Taste the mixture and adjust if necessary.( I usually do the tasting before adding in the egg and meat to make sure the meatloaf is not bland. At this point, you want it to taste overly salty and you want to be able to taste the herbs, otherwise once you add the meat, it will make a bland loaf. Add more bouillon and herbs if needed).
3. Add in the egg and the beef. Mix just until combined. Do not overwork the mixture or it will make the meatloaf tough.
3. Spray a cookie sheet or 9 by 13 inch rectangular pan with cooking spray (or foil the pan like I do. I hate cleaning pans). Put meat mixture in pan and shape into a loaf. Try and compact as much as possible to remove air pockets. It will ensure even cooking, but also keep the loaf from falling apart when slicing.
4. Mix ketchup, mustard, brown sugar and Worcestershire in a small bowl. Spread over the top of the meatloaf. Bake for 1 hour .( I check mine after 50 minutes with a meat thermometer, and it’s done at 160 degrees).
5. I also like to broil it for the last 5 minutes  to brown the top and caramelize the glaze. A few dark spots are fine.  Serve with mashed potatoes and veggies. Enjoy!
Devotion For The Day:
The Great Comforter.
The last two weeks have been emotionally tough. Tomorrow we lay to rest a little boy who is a friend of the family. He was 5. Many questions come to mind, many of which have no good answers. I have struggled as a parent and as a Christian to make sense of the loss the parents, sibling and loved ones face. I have struggled with knowing what to tell the grieving family. Yet at a time like this, when words fail, I can see God holding this family up in a way that only He can. As human beings, we are inadequate to totally be there and understand their pain, but I am so glad that it’s not the case with God. These verses stick out to me today. Isaiah 41:10 Do not be afraid, for I am with you. Don’t be discouraged, for I am your God. I will strengthen you and help you. I will hold you up with my victorious right hand. Verse 13 says: For I hold you by your right hand- 1, the Lord your God. And I say to you, Don’t be afraid. I am here to help you. I pray that God the great Comforter who sees all our pain and knows our deepest groaning will provide an extra measure of grace and peace to the grieving family and friends. He is able!
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4 thoughts on “Meatloaf with Tomato-Mustard Glaze

  1. U have truly caught the spirit of ‘fellowship’ – the breaking of bread physically n spiritually. U inspire me! God bless ur home n ministry as u cook, reflect n share with us.

  2. So..I have really become a fun of your blog 🙂
    I believe this is the best meatloaf we have ever had. Thank you so much for taking time to post the recipes and devotionals. Truly a blessing.

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