Classic Beef Meat Loaf with Pepper Jelly Glaze

When it comes to comfort food, meat loaf is the perfect definition! It doesn't have to be fussy, but can take on some interesting twists with just a few embellishments. The key to good meat loaf is one that is moist and tender. Follow the basic recipe in our Step-by-Step Lessons to make our best meat loaf: Classic Meat Loaf with Pepper Jelly Glaze (as pictured). Marvellous meat loaf can be lean when made from lean or extra lean ground beef. Add finely shredded carrot and milk-soaked fresh bread crumbs to the meat loaf mix before cooking. These little secrets keep meat loaves moist and tender and also add a nutrient boost to the meal.

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Yields6 Servings

 2 tsp vegetable oil
 1 onion, diced
 2 garlic cloves, minced
 1 carrot, shredded
 2 slices bread, finely chopped
 1 egg
 ½ cup milk
 1 tbsp EACH Dijon mustard and Worcestershire sauce
 ½ tsp salt
 ¼ tsp pepper
 1 ½ lb (750 g) Lean Ground Beef
  Pepper Jelly Glaze (recipe follows)

1

Heat oil in skillet over medium-high heat. Cook onion, garlic and carrot, cooking 5 minutes until softened. Set aside.

2

Beat egg and milk together with a fork; blend in bread, mustard, Worcestershire, salt and pepper. Mix in ground beef and reserved onion, garlic and carrot (don't over-mix). Form into a loaf shape (about 9 inches/23 cm long by 5 inches/12 cm wide) on foil or parchment paper lined rimmed baking sheet or large oven-safe casserole OR pack into foil-lined 9 x 5-inch (2 L) loaf pan. (NOTE: By cooking the loaf free-form on a baking sheet there is more crust formed than if baked in a loaf pan.)

3

Top with 1/3 cup (75 mL) Pepper Jelly Glaze. Cook in 350°F (180°C) oven for 55 to 70 minutes until digital rapid-read thermometer inserted into centre of loaf reads 160°F (71°C). Using foil, lift meat loaf from pan, draining off any fat; tent with foil and let stand 10 minutes. Cut into slices and serve with remaining Pepper Jelly Glaze and mashed potatoes.

4

NOTE: If using a loaf pan to bake, using foil to lift meat loaf from pan, draining off any fat. Tent with foil for 10 minutes. Cut into slices and serve with remaining Pepper Jelly Glaze.

Pepper Jelly Glaze
5

Combine 1/2 cup red pepper jelly, 1/4 cup apple sauce (optional), 2 tbsp ketchup and 1 tbsp Worcestershire sauce in a microwaveable bowl. Microwave on high for 1 to 2 minutes or until bubbling, stirring once.

Ingredients

 2 tsp vegetable oil
 1 onion, diced
 2 garlic cloves, minced
 1 carrot, shredded
 2 slices bread, finely chopped
 1 egg
 ½ cup milk
 1 tbsp EACH Dijon mustard and Worcestershire sauce
 ½ tsp salt
 ¼ tsp pepper
 1 ½ lb (750 g) Lean Ground Beef
  Pepper Jelly Glaze (recipe follows)

Directions

1

Heat oil in skillet over medium-high heat. Cook onion, garlic and carrot, cooking 5 minutes until softened. Set aside.

2

Beat egg and milk together with a fork; blend in bread, mustard, Worcestershire, salt and pepper. Mix in ground beef and reserved onion, garlic and carrot (don't over-mix). Form into a loaf shape (about 9 inches/23 cm long by 5 inches/12 cm wide) on foil or parchment paper lined rimmed baking sheet or large oven-safe casserole OR pack into foil-lined 9 x 5-inch (2 L) loaf pan. (NOTE: By cooking the loaf free-form on a baking sheet there is more crust formed than if baked in a loaf pan.)

3

Top with 1/3 cup (75 mL) Pepper Jelly Glaze. Cook in 350°F (180°C) oven for 55 to 70 minutes until digital rapid-read thermometer inserted into centre of loaf reads 160°F (71°C). Using foil, lift meat loaf from pan, draining off any fat; tent with foil and let stand 10 minutes. Cut into slices and serve with remaining Pepper Jelly Glaze and mashed potatoes.

4

NOTE: If using a loaf pan to bake, using foil to lift meat loaf from pan, draining off any fat. Tent with foil for 10 minutes. Cut into slices and serve with remaining Pepper Jelly Glaze.

Pepper Jelly Glaze
5

Combine 1/2 cup red pepper jelly, 1/4 cup apple sauce (optional), 2 tbsp ketchup and 1 tbsp Worcestershire sauce in a microwaveable bowl. Microwave on high for 1 to 2 minutes or until bubbling, stirring once.

Classic Beef Meat Loaf with Pepper Jelly Glaze
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