Watch how to make classic meatloaf casserole with apricot glaze

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Meatloaf. This trusty dinner has graced the table of many homes over the last several decades, but it actually dates back way before that. Some historians date early recipes back to the fourth or fifth century, though the 1800s saw a rise to the dish you most commonly see today, according to Cooks Illustrated.
The basic dish calls for ground meat (usually beef), eggs and some sort of breadcrumb. To top it off a tomato-based sauce is added to the top. Usually, it's some sort of ketchup or barbecue sauce. Despite being delicious, that kind of meatloaf is a little bit outdated, so here's a way of giving it a very different and scrumptious spin.
Meatloaf with with apricot glaze
Cooktop Cove
Preparation time: 10 minutes
Total time: 1 hour 25 minutes
Serves: 6-8
2 lbs (1 kg. approx.) ground beef
1 egg, slightly beaten
1 small sweet onion, finely diced
2 garlic cloves, minced
1/4 (60ml) cup of beef stock
1 cup (130 gr) of Panko crumbs
3 1/2 tablespoons sour cream
1 tablespoon of salt
1 1/2 teaspoons ground black pepper
2 tablespoons of fresh parsley, chopped
For the glaze:
1 cup ketchup
1/4 cup (85 gr) brown sugar
1 tablespoon of Worcestershire sauce
1 tablespoon of apple cider vinegar
1/4 cup (85 gr) of apricot preserves
1. Preheat your oven to 350F (175C). In a bowl, start mixing all the ingredients of the loaf.
2. In a separate, smaller bowl, mix all the ingredients for the glaze. Add 4 tablespoons of the glaze to the meatloaf mixture.
3. Transfer the meatloaf mixture to a 5x9 loaf pan and bake for 1 hour to 1 hour and 15 minutes or until the meat is done - the internal temperature of the loaf should be 160F (70C). 15 minutes before the loaf is ready, pour most of the glaze over it, reserving some for dipping if you like.
Pro tip: As an option, add a little bit of grated Parmesan cheese to the meatloaf mixture. Serve your meatloaf with a nice salad: mix arugula, cherry tomatoes and raisins and top with an Italian vinaigrette.
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