Tuscan Meatloaf with Maple Balsamic Glaze
Tuscan Meatloaf with Maple Balsamic Glaze
Submitted by Tom & Marilyn Handy
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Tuscan Herb olive oil
- 1 medium onion, chopped
- 1/2 red pepper, diced
- 1-2 garlic cloves, minced
- 1 1/2 pounds of ground beef (or ground turkey)
- 1/2 pound loosely ground hot Italian sausage
- 1 egg, beaten
- 1/2 cup Panko bread crumbs
- 1+ tablespoon Fustini's Tuscan Spice
- 1/2 cup plus 1 tablespoon ketchup, divided
- salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- Fustini's Maple balsamic
- 1 tablespoon ketchup
Directions
Preheat the oven to 350 degrees. Sauté onion, red pepper and garlic in Fustini's olive oil, allow to cool. In a large bowl, combine sautéed vegetables, ground meats, egg, bread crumbs, 1 tablespoon of Tuscan Spices, 1/2 cup of ketchup, salt, pepper and Worcestershire sauce. Mix gently with hands and form to fit in an ungreased 9x5" loaf pan.
In a small saucepan heat combine balsamic and ketchup until comes to a rolling boil. Remove from heat and allow to cool slightly. Season the top of the meatloaf with additional seasonings and pour glaze over the meatloaf. Bake for 1-1 1/2 hours until internal temperature reaches 165 degrees.
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