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Tangy Glazed Meat Loaf Recipe

The tangy glaze bakes to a rich, dark brown that makes this meat loaf look every bit as good as it tastes!—Marcia Baures, Waukesha, Wisconsin

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Tangy Glazed Meat Loaf Recipe

Prep: 15 min. Bake: 1-1/2 hours

Yield: 10-12 Servings

15 90 105

Ingredients

1/2 cup chopped onion
1 tablespoon butter
2 eggs, beaten
1 cup milk
3/4 cup quick-cooking or rolled oats
1 tablespoon chopped fresh parsley
2 teaspoons salt
1/2 teaspoon dried savory
1/4 teaspoon pepper
2-1/2 pounds lean ground beef
GLAZE:
1/2 cup ketchup
2 tablespoons brown sugar
1/2 teaspoon bottled browning sauce
1/4 teaspoon ground mustard

Directions

In a small skillet, saute onion in butter until tender. In a large bowl, combine the onion, eggs, milk, oats, parsley and seasonings. Add beef and mix well. Press into an 8-in. x 4-in. loaf pan lined with waxed paper. Refrigerate for 2 hours.
Unmold loaf into a shallow baking pan. Bake at 350° for 30 minutes. Meanwhile, combine glaze ingredients. Remove loaf from oven; drain. Brush with some of the glaze. Return to oven; bake 1 hour longer or until no pink remains, occasionally brushing with glaze. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 218 calories, 10 g fat (4 g saturated fat), 98 mg cholesterol, 584 mg sodium, 10 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Country Meat Loaf in Country Ground Beef , p30