The word meatloaf can bring on different feelings. For some, like myself, it brings back fond childhood memories of sitting at the dinner table on a weeknight with mom and dad while you talked about your day or just enjoyed being together. (Yes, this was before electronics absorb most of our time. ) For others, the word brings back memories of a meat concoction gone wrong that’s horribly dry and lacks flavor. I’m thinking we should have a moment of silence for those. *pause*
This is not that kind of meatloaf…..the dry, lack of taste kind. This tasty one even turned a skeptic like my hubby and mother in law….who had some really bad ones… into a meatloaf lover. This meatloaf is very flavorful, moist and is topped with a glaze that’s tangy with a little hint of sweetness. The leftovers even make a great sandwich, but that’s for a future post….. if there are any left over that is.
Here’s what you need to make it:
*1 small onion, chopped
*1/2 tsp. ground sage
For the Meatloaf:
*2 lbs ground beef; I used a 80/20 mix
*salt and pepper to taste
*1 1/4 tsp dried thyme
*1 1/2 tsp. onion powder
*3 large garlic cloves, minced
*1 TBS Worcestershire sauce
*1 1/4 tsp. beef bouillon base (I use Better Than Bouillon) or 2 bouillon cubes
*2/3 C. panko bread crumbs
For the Glaze:
*2/3 C. ketchup
*1 TBS mustard
*1 1/2 TBS brown sugar
In a small sauce pan, heat to medium high. Add the onions, sage, drizzle of olive oil and about a pinch of salt; mix together and turn heat down to medium once the onions begin to cook. Cook and stir occasionally until onions are softened and start to turn a golden color.
Set aside and let cool slightly.
Pre heat oven to 350°
In a large bowl, add ground beef and all of the ingredients for the meatloaf and the onions. Mix together with your hands….this is a great excuse to play in your food.
If you have a loaf pan big enough, spray with non stick spray and transfer the meat into that. If you do not have one big enough, spray a baking pan with non stick spray and place the meat mixture in the center and form into a loaf.
In a small bowl, mix all of the ingredients to the glaze together.
Brush or spoon the glaze over the top and sides (the sides only if using a baking pan).
Bake for 1 hour. Remove from the oven and let stand for 10 minutes.
Slice and serve. This is great with mashed potatoes as well.