Saturday, December 17, 2011

Balsamic Glazed Meatloaf

I love meat-loaf!!!  No shame in admitting it.  None.  Meatloaf sandwiches, probably in my top 10.  I have to share tho... I remember when I was a kid and my mom would make meatloaf sandwiches for my dad, I thought that was the NASTIEST!!! thing you could ever ever... ever make for someone.  Well, I was MISS'N OUT!  Now I make meatloaf just for the sandwich.  I went out on a limb and tried something new with this one, no regrets, it was perfect!
Balsamic Glazed Meatloaf
1 pound ground pork
1 pound lean ground beef
1 tablespoon olive oil
1 large carrot grated
2 stocks celery chopped
1/2 large onion chopped
3 cloves garlic minced
1 turnip chopped
1/4 cup ketchup
2 tablespoons balsalmic vinegar
1 cup bread crumbs
2 large eggs
1 teaspoon pepper
2 tablespoons worcestershire sauce
2 tablespoons sweet hot mustard
2 tablespoons brown sugar

1/2 cup ketchup
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon black pepper
1 tablespoon worcestershire
1 teaspoon hot sauce

Add olive oil to a pan and heat over medium heat.  Add carrot, celery, onion and garlic and saute until veggies are tender.  Set aside and allow to cool.  Preheat oven to 350.  Add remaining ingredients into a large bowl.  Once veggies are cool enough to touch, add to bowl and mix with hands until well combined.  Spray loaf pan with cooking spray.  Place meat into pan and form into a large mound being sure to leave at least 1/2 inch  on the sides from the top of the pan.

Place all glaze ingredients into a small bowl and whisk until combined.  Pour half over top of meatloaf being sure to cover the top evenly, most of it will run down into your moat.  Bake for 60 minutes.  Place remaining glaze into a small sauce pan.  Just before timer goes off, reduce glaze by half over medium high heat, stirring fairly frequently.  Once timer goes off, add a little of the thickened glaze to top of meat loaf and bake for another 15 minutes.  You can use a meat thermometer of you'd like to check doneness, ours was perfect.  Use remaining glaze as a dipping sauce.

This baby was AWESOME!  There was enough left over for sandwhiches the next day (my fav) and for some random meatloaf soup I whipped out.  The glaze is soooooo packed full of tangy sweet flavor, it was heaven.  So make it now! Enjoy!

ps. sorry for the weird photos, lovely winter light!

No comments:

Post a Comment