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Tangy Glazed Meat Loaf

Tangy Glazed Meat Loaf
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
10-12 ServingsPrep: 15 min. Bake: 1-1/2 hours

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
© Taste of Home 2013

2 of 2

Tangy Glazed Meat Loaf (continued)

Directions (continued)

  • glaze. Yield: 10-12 servings.
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013