Tangy Glazed Meat Loaf Recipe

5 1 1
Publisher Photo

Tangy Glazed Meat Loaf Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours

Ingredients

  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 2 large eggs, beaten
  • 1 cup whole 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 8x4-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.
Originally published as Country Meat Loaf in Country Ground Beef 1993, p30

Nutritional Facts

1 each: 218 calories, 10g fat (4g saturated fat), 98mg cholesterol, 584mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 21g protein.

  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 2 large eggs, beaten
  • 1 cup whole 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
  1. 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 8x4-in. loaf pan lined with waxed paper. Refrigerate for 2 hours.
  2. 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.
Originally published as Country Meat Loaf in Country Ground Beef 1993, p30

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thagen User ID: 7295396 43913
Reviewed Jun. 8, 2013

"This is a delicious meat loaf that is easy to make. Everyone loved it and asked for seconds. Two thumbs up from my picky eaters too! I doubled the glaze so my son could use it as a dip for his meat. This is in my recipe box."

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