Spiced Meatloaf with Tangy Glaze
Spiced Meatloaf with Tangy Glaze
Submitted by Bram Sanvordenker, Ann Arbor
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Delicate SELECT olive oil
- 2 medium onions, diced
- 4 garlic cloves, diced
- 2 teaspoons salt, divided
- 2 pounds lean ground beef
- 1 teaspoon cracked black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 2 large eggs, divided
- 3/4 cup rolled oats
- 3/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 3 tablespoons Fustini's Asian Blackberry balsamic
- 2 teaspoons cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon cracked black pepper
- 1 teaspoon dried sage
- 1 teaspoon garlic powder
Directions
- Preheat oven to 350 degrees. Grease loaf pan. Sauté, onion and garlic in 1 tablespoon olive oil in a small skillet over medium heat until soft and slightly browned. Season with salt to taste. In a large mixing bowl, combine ground beef, sauté,ed onions and garlic, pepper, paprika, sage, thyme, remaining salt, cayenne pepper and one egg.
- Separate second egg yolk and white. Add the yolk to the meat mixture. Beat egg white in a separate bowl until frothy and aerated. Add the egg white to the meat mixture along with the remaining tablespoon of olive oil and oats. Mix thoroughly and press into prepared loaf pan. Bake uncovered 20 minutes. Remove from the oven and add a thick layer of Tangy Glaze on top. Return to oven and continue baking for an additional 40 minutes.
- Combine all ingredients in a small saucepan and cook for 3 minutes after the mixture begins to bubble.
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