Tangy Glazed Meatloaf Recipes

CHARD AND RAISIN MEATLOAF WITH SWEET AND TANGY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, chard, crackers, raisins, dill, parsley, Worcestershire, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
• Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

MEATLOAF RECIPE WITH THE BEST GLAZE

Steps:

• Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F.
• In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
• Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
• In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

CLASSIC MEATLOAF WITH SWEET AND TANGY GLAZE

Steps:

• Preheat oven to 350°F.
• If using a loaf pan, spray it with nonstick cooking spray. If using a sheet pan, line it with foil.
• Combine breadcrumbs and milk in a large bowl and set aside to soak.
• Combine onions, carrots, and garlic in the bowl of a food processor and pulse until finely chopped (the largest pieces should be about the size of a pea). (Note: If you prefer, you can also finely chop these by hand.)
• Melt butter in a large saute pan over medium heat.
• Add onions, carrots, and garlic with a pinch of salt.
• Saute until vegetables are soft, about 5 minutes.
• Set aside to cool for 5 minutes.
• To breadcrumbs and milk, add beef, egg, parsley, Worcestershire sauce, salt, and black pepper.
• Top with cooked carrots and onions.
• Using your hands, gently mix everything together until just combined. (Try not to over mix or this will make your meatloaf more tough.)
• Gently shape the meat mixture into a loaf shape and transfer to loaf pan or sheet pan.
• Transfer meatloaf to oven and bake for 55 to 60 minutes (use an instant read thermometer if you have it - the center will register 155°F when the meatloaf is done).
• While meatloaf cooks, whisk together ketchup, brown sugar, and mustard.
• Remove meatloaf when it has about 20 minutes left to cook and spread glaze over top.
• Rest meatloaf for 10 minutes then slice and serve.

TANTALIZINGLY TANGY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.
• Bake in preheated oven for 30 to 50 minutes.
• Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

VEGGIE TURKEY MEATLOAF WITH TANGY BALSAMIC GLAZE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is crisp and dark brown, 15 to 20 minutes more. Remove from heat and set aside to cool; chop into small pieces and place into a large bowl.
• Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add carrots and mushrooms, season with kosher salt and ground black pepper to taste, and cook and stir until carrots start to soften, about 7 minutes. Stir in garlic and cook for another 3 minutes; remove from heat, add artichoke hearts, and set aside and let cool. Transfer vegetables to the bowl with onion.
• Mix in feta cheese, bread crumbs, egg, milk, Worcestershire sauce, turkey, parsley, and thyme; season with Italian seasoning and Creole seasoning. Adjust salt and pepper if desired. Thoroughly mix turkey mixture with hands and form into a meatloaf; place loaf on a baking sheet.
• Bake meatloaf in preheated oven until no longer pink inside and the juices run clear, 40 to 45 minutes. Combine tomato sauce, balsamic vinegar, and honey to make the glaze; remove meatloaf from the oven, coat with glaze, and bake until glaze has cooked onto the loaf, 5 to 10 more minutes.

TANGY GLAZED MEATLOAF

Steps:

• Meatloaf: Mix all ingredients together place in a loaf pan and bake at 350°F for 45 minutes.
• Glaze: While meatloaf is cooking place ingredients for glaze in a sauce pan and cook on stove top until the brown sugar is dissolved.
• When meatloaf is done, pour over the top and bake an additional 10 minutes.

TANGY GLAZED MEAT LOAF

Steps:

• 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.

SWEET AND TANGY MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, Worcestershire sauce, ketchup, brown sugar and apricot preserves.
• Place in a greased 9x5 inch loaf pan.
• Cook for 40-50 minutes.
• In a separate bowl combine ketchup, brown sugar and apricot preserves. Remove meatloaf from oven after it has cooked, spread on glaze and cook for an additional 20 minutes.